PS2为Saccharomyces cerevisiae HA6(登录号SC09327)。 The effects of fermentation temperature, inoculum volume and pH on persimmon wine quality were investigated by three-factor second order regression rotation composite design. The result showed that the regression equation obtained between the factors and persimmon wine quality had a high reliability. All the three factors had significant influence on persimmon wine quality (p<0.01=. The optimum parameters were 22℃ of fermentation temperature, 10.4% of inoculum volume and 3.4 of pH, respectively. Then, the identification of the strain PS2 was performed by ITS1-5.8S-ITS2 rDNA sequencing. The results showed that the ITS1-5.8S-ITS2 rDNA sequence homology was 98% and the genetic distance 0.001 2 between the strain PS2 and Saccharomyces cerevisiae HA6(SC09327), which indicated that they belonged to the same strain.
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彭帮柱,岳田利,龙明华,袁亚宏,赵志华.一株酵母菌酿造柿子酒的发酵特性及其序列鉴定[J].农业机械学报,2007,38(3):90-94.[J]. Transactions of the Chinese Society for Agricultural Machinery,2007,38(3):90-94.