葡萄相关酵母多样性及其菌种鉴定的研究进展

李婧; 罗苏苏; 张晓旭

doi:10.13386/j.issn1002-0306.2016.24.068

葡萄相关酵母多样性及其菌种鉴定的研究进展

1. 锦州医科大学食品科学与工程学院
2. 大连理工大学生物科学与技术学院

基金项目:

辽宁省大学生创新项目；

详细信息

作者简介:
李婧(1980-),女,博士研究生,副教授,研究方向:食品微生物与发酵,E-mail:lijing80@mail.dlut.edu.cn。;

罗苏苏(1995-),女,大学本科,研究方向:食品科学,E-mail:losusu36@163.com。;

中图分类号: TS261.2
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出版历程
- 收稿日期: 2016-04-13

Research progress on diversity and identification of grape-related yeast species

College of Food Science and Engineering,Jinzhou Medical University
College of Biological Science and Technology,Dalian University of Technology

摘要

摘要: 本文对葡萄相关酵母菌种的种类及其多样性、酵母菌群在不同环境和酿造过程中的动态变化以及传统和现代菌种鉴定方法的特点等方面进行综合阐述,为筛选具有地域特征、发酵性能良好的野生酵母菌种提供一定的理论依据。
- 葡萄相关酵母 /
- 菌种鉴定 /
- 多样性
Abstract: In this paper,grape- related yeast species and diversity,dynamic change of yeast in different environment and brewing process,characteristics of traditional and modern for identification of strains were comprehensively reviewed.It provided certain theoretical basis for the selection of wild yeast strains with regional characterisrics and good fermentation performance.
- grape-related yeast /
- strain identification /
- diversity

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参考文献(36)

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