FAN Jing,HE Rui,WU Hai-xian,et al.Study on the Screening of Osmanthus fragranse Endophytes and the Technology Condition for Making Honey Wine[J].HEILONGJIANG AGRICULTURAL SCIENCES,2015,(10):149-151.[doi:10.11942/j.issn1002-2767.2015.10.0149]
桂花内生菌分离及桂花蜂蜜酒酿制研究
- Title:
- Study on the Screening of Osmanthus fragranse Endophytes and the Technology Condition for Making Honey Wine
- 文章编号:
- 1002-2767（2015）10-0149-03
- Keywords:
- Osmanthus fragranse; endophyte; 16s rRNA
- 分类号:
- Q939.97
- 文献标志码:
- A
- 摘要:
- 为更好的筛选酿制桂花酒的菌种，从桂花中筛选出菌株Gh1，对其形态特征、生理生化性质进行鉴定，对Gh1的16S rDNA序列进行分析，就桂花蜂蜜酒酿制进行了探究。结果表明：Gh1经鉴定为芽胞杆菌，酿制的桂花蜂蜜酒口感香醇，酒精含量为8%～11%，并可通过添加维生素C，来调和桂花发酵的苦味。
- Abstract:
- In order to screen the strains of Osmanthus fragranse to make Osmanthus honey wine,by the analysis on the morphological characteristics,physiological and biochemical properties and 16S rDNA sequence of Gh1 strain which was screened from Osmanthus.The results showed that the Gh1 strain was bacillus.The brewing technology of Osmanthus honey wine was studied,the alcohol content was 8%～11%,after adding VC to reconcile the amargoso of Osmanthus fermentation,the Osmanthus honey wine tasted savoury and mellow.
参考文献/References:
［1］曹炜,尉亚辉.蜂产品保健原理与加工技术[M].北京：化学工业出版社，2002.
[2] 李晓英,文万彬,吴林蔚，等.糟坊头酒坊遗址古窖池中几株细菌鉴定及其代谢产物分析[J],酿酒,2012,39(1): 59-62.
[3] GB/T 15038-2006，葡萄酒、果酒通用分析方法[S]．
[4] 东秀珠,蔡妙英.常见细菌系统鉴定手册[M].北京:科学出版社,2001.
[5] 布坎南,吉本斯．伯杰细菌鉴定手册[M].8版.北京:科学出版社,1984．
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备注/Memo
收稿日期：2015-06-04
基金项目：重庆邮电大学创新实验计划资助项目（2014-7）；重庆市教委资助项目（KJ130520）
第一作者简介：樊晶（1994-），女，湖北省仙桃市人，在读学士，从事细胞分子生物学研究。E-mail:1875218553@qq.com。