【摘要】 该文将新鲜枸杞表面消毒后用稀释涂布法从中分离酵母菌，通过形态学、生化分析、生物学方法进行鉴定。利用杜氏管发酵法初筛产气性能较好的菌株，确定最适生长条件，采用摇瓶发酵法进行耐温度、耐pH以及耐酒精等耐受性试验，复筛出性能优良的菌株，并测定发酵性能。结果表明：通过形态学观察从枸杞中共分离得到5株内生酵母菌株，编号为M1、M9、M16、M17、M19，经分子生物鉴定：M1为酿酒酵母（Saccharomyces cerevisiae）,M16为葡萄牙棒孢酵母（Clavispora lusitaniae）,M9、M17、M19为异常威克汉姆酵母（Wickerhamomyces anomalus）；耐受性试验表明，菌株M1具有较好的温度耐受性、pH耐受性和酒精耐受性。通过发酵性能等测定，筛选出菌株M1和M16为发酵性能良好的酵母菌，可以满足枸杞酒酿造的要求。更多还原

【Abstract】 This paper disinfected the surface of fresh Lycium barbarum and isolated the yeasts from the surface of fresh Lycium barbarum through the dilution coating method. Subsequently,the yeasts were identified through morphological,biochemical,and biological methods. The paper applied the Durham tube method to select strains exhibiting superior gas production performance,thus ascertaining the optimal growth conditions.Besides,the paper used the shaking flask fermentation method to conduct resistance experiments,such as temperature resistance,pH resistance,and alcohol resistance experiments. In this way,strains exhibiting superior performance were selected,and their fermentation performance was determined. The results revealed that five endophytic yeast strains were isolated from Lycium barbarum through morphological observation,their numbers were M1,M9,M16,M17,and M19,respectively. The molecular biological identification revealed that M1 corresponds to Saccharomyces cerevisiae,M16 corresponds to Clavispora lusitaniae,and M9,M17,and M19 correspond to Wickerhamomyces anomalus. The resistance experiments demonstrated that strain M1exhibited excellent resistance to temperature,pH fluctuations,and alcohol. Through determinations like fermentation performance,the yeast strains M1 and M16 were selected for their excellent fermentation performance,which satisfies the requirements of Lycium barbarum wine production.更多还原