文章摘要
党 欢,葛含静,张慧敏,安萌原,张 梅,李璟琦.户太八号葡萄酒发酵过程中菌群种类研究[J].陕西学前师范学院学报,2016,32(12):145-148
户太八号葡萄酒发酵过程中菌群种类研究
Research of Microbiome Species During Wine Fermentation with No.8 Hutai Grape
投稿时间:2016-06-27  修订日期:2016-09-22
DOI:10.11995/j.issn.2095-770X.2016.12.033
中文关键词: 户太八号;自然发酵;WL培养基;菌群
英文关键词: No.8 Hutai;spontaneous fermentation;Wallerstein Laboratory Nutrient Agar (WL agar);microbiome species
基金项目:陕西学前师范学院大学生创新创业训练计划项目(2015DC032);陕西省教育厅2015年教改项目(15BY120);陕西学前师范学院博士研究生科研专项(2014DS001)
作者单位
党 欢 (陕西学前师范学院生命科学与食品工程学院, 陕西西安 710100) 
葛含静 (陕西学前师范学院生命科学与食品工程学院, 陕西西安 710100) 
张慧敏 (陕西学前师范学院生命科学与食品工程学院, 陕西西安 710100) 
安萌原 (陕西学前师范学院生命科学与食品工程学院, 陕西西安 710100) 
张 梅 (陕西学前师范学院生命科学与食品工程学院, 陕西西安 710100) 
李璟琦 (陕西学前师范学院生命科学与食品工程学院, 陕西西安 710100) 
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中文摘要:
      本研究对西安地区特有葡萄品种——户太八号在自然发酵酿制葡萄酒的不同时期分离出的酵母菌种类进行研究。利用WL营养琼脂培养基,对分离出的339株酵母菌进行初步鉴定。结果表明,在发酵前期,分离出的酵母菌数量最少,种类最多,可归入6个属8个种,即葡萄汁有孢汉逊酵母、东方伊萨酵母、美极梅奇酵母、膜璞毕赤酵母、季也蒙有孢汉逊酵母、酿酒酵母、毕赤克鲁维酵母及红冬孢酵母,分别占发酵前期酵母菌总数的48.8%,20.9 %,11.6%,7.0%,4.7%,2.3% ,2.3%和2.3%;在发酵中期,分离出的酵母菌种类仅有4种,即酿酒酵母、东方伊萨酵母、毕赤克鲁维酵母及葡萄汁有孢汉逊酵母,分别占发酵中期酵母菌总数的67.1%,26.0%,5.5%和1.4%;而发酵末期,只有酿酒酵母。户太八号在自然发酵酿制葡萄酒的不同时期菌群种类不尽相同,为户太八号葡萄酒发酵过程中菌群种类动态变化的研究及优势菌种的筛选奠定了基础。
英文摘要:
      The study intended to research the species of yeasts isolated from must of spontaneous fermentation with No.8 Hutai—the unique species in Xi’an. 339 isolated yeasts were identified primarily on Wallerstein Laboratory Nutrient Agar(WL agar). The result is that in the initial stage of fermentation, eight species of six genera mainly belonging to Hanseniaspora uvarum, Issatchenkia orientalis, Metschnikowia pulcherrima, Pichia membranefaciens, Hanseniaspora guilliermondii, Saccharomyces cerevisiae, Pichia kluyver and Rhodosporidium mucilaginous were found among all stains, with proportion of 48.8%, 20.9%, 11.6%, 7.0%, 0.6%, 2.3%, 2.3% and 2.3%, respectively, and the quantity of yeast was the least but the species was the most, while there were 4 species in the middle stage, such as H. uvarum, I. orientalis, S. cerevisiae and P. kluyver, with proportion of 1.4%, 26.0%, 67.1% and 5.5%, and additionally there was only S. cerevisiae at the end. The microbiome were different during wine spontaneous fermentation with No.8 Hutai. The study lays a foundation of researching microbiome species dynamically and screening dominant bacterial strains during wine fermentation.
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