为筛选红树莓酵素发酵过程中的优势菌株，对自制红树莓发酵饮料进行稀释涂布和划线分离，共得到酵母菌5株，产酸菌1株。对分离菌株进行形态学鉴定、生理生化鉴定以及分子生物学鉴定，5株酵母菌中 F211和 S1是酿酒酵母(Saccharomycescerevisiae)；Z3和P21是库德毕赤酵母(Pichiakudriavzevii)；B31为盔形毕赤酵母(Pichiamanshurica)；产酸菌 RS13为植物乳杆菌(Lactobacillus plantarum)。本研究结果将为红树莓酵素发酵剂的制备提供参考和理论基础。%The dominant strains of the fermentation from red raspberry were isolated from self-prepared samples using the method of diluted spreading and streaking.The results showed that five yeasts and an acid-producing bacterium were obtained in total.These isolates were then identified with morphological,physiological and biochemical as well as molecular biologi-cal traits.The results showed that F211 and S1 belonged to Saccharomycescerevisiae,Z3 and P21 were identified as Pichia kudriavzevii,B31 was considered as Pichia manshurica and acid-producing bacterium RS1 3 was determined as Lactobacillus plantarum.All these resear-ches provide reference for further preparing the enzyme fermentation and developing the deep-process products of red raspberry.
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