在宁夏黄甜瓜自然发酵醪中分离得到56株具有典型性状的酵母菌,经过WL营养琼脂培养基初筛和氯化三苯基四氮唑(TTC)显色法、杜氏管发酵法及感官评定复筛出1株产酒精能力和发酵能力强,产果香酒香浓郁,典型性强的优良菌株NT13,通过耐受试验结果表明其符合果酒发酵对葡萄糖、乙醇、SO2、pH值的条件要求.采用密度瓶法测其能够自然发酵产乙醇10.9 %vol,生长曲线测定实验表明菌量在2 h后以指数级增加,10 h后趋于稳定.经生理生化初步鉴定及26S rDNA D1/D2序列鉴定NT13为酵母属酿酒酵母.%56 strains of yeasts were isolated from the fermentation liquids of Ningxia melon.After screening and re-screening of WL nutrient medium,TTC chromogenic method,Durham tube method and sensory evaluation.1 yeast strain was selected for its prominence on strong ethanol-producing and high fermenting ability,fruity and flavor,typical strong,termed NT13.The tolerance capacity test showed that NT13 had the best performance, such as sugar,alcohol,SO2,pH. Alcohol yield could reach 10.9 % vol by pycnometer method. About 2 hours later,the yeast concentration was logarithmic phase and stagnate phase was from 10 hours.NT13 was determined saccharomyces cerevisiae by testing its physiology and biochemistry,26S rDNA D1/D2 sequencing analysis.
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