葡萄酒微生物(国外英文资料).docVIP

葡萄酒微生物(国外英文资料) 1. introduction the current situation and development trend of wine Microbiology 2. talk about the role of wine microorganisms Second chapters 1. basic characteristics of yeasts Individuals usually exist in a single cell state; Most of them propagate by budding, and some of them can be colonized or colonized; It can ferment many kinds of saccharide; Cell walls often contain mannan; It grows in an environment with high sugar content and acidity. 2. morphology of yeasts Yeast is a unicellular fungus without flagella or movement. The main forms are spherical, oval, ovate, lemon shaped and sausage shaped. Some yeast can leave the mycelium and some produce true hyphae. Yeasts are larger than bacteria, and the size is generally (1~10) * (5~30) um. 3. cell structure of yeast: Eukaryotes have cell walls, cell membranes, cytoplasm, nuclei, vacuoles, endoplasmic reticulum, ribosomes, mitochondria, and various stores. 4. yeast breeding methods Asexual reproduction (vegetative propagation) is the main mode of reproduction for most yeasts. The budding is divided into multilateral budding and ends in budding. Fission Sexual reproduction, some yeasts can be sexually propagated in the form of the spore. There are 3 ways in which the eggs can be created: isomorphous, heteromorphic, parthenogenetic. 5. typical structure of yeast cells (fig) 6. identification methods of yeast The morphological characteristics of the first to collect yeast (whether the cell morphology and the mode of reproduction, with true and false and mycelial morphology; characteristics; ascospore culture characteristics) and physiological characteristics (carbohydrate fermentation, capacity utilization of different carbon source and nitrogen source) and other aspects of the information retrieval, then yeast identification table, on the first the budding yeast, then the isolates using sugar and nitrogen sources were distinguished difference. 7. identify the yeast associated with wine and grape juice