[分子生物学在葡萄酒产业中的应用]

[Applications of molecular biology in the wine industry].

作者信息

Ramón D, González-Candelas L, Pérez-González J A, González R, Ventura L, Sánchez-Torres P, Vallés S, Piñaga F, Gallego M V, Fernández-Espinar M T

机构信息

Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de los Alimentos, Consejo Superior de Investigaciones Científicas, Valencia.

出版信息

Microbiologia. 1995 Mar;11(1):67-74.

PMID:7546446

Abstract

Population dynamics of natural and inoculated industrial wine fermentations have been studied by using a simple molecular biology technique based on mitochondrial DNA restriction analysis profile. The predominance of the inoculated strain in the inoculated fermentations is obvious. A genetic transformation system has been developed for an industrial wine yeast strain named T73. By using this technique, different fungal hydrolases in this industrial strain have been expressed. Problems and benefits of the application of recombinant DNA techniques in wine yeast strains are also discussed here.

摘要

利用基于线粒体DNA限制性分析图谱的简单分子生物学技术，对天然和接种的工业葡萄酒发酵过程中的种群动态进行了研究。在接种发酵中，接种菌株占主导地位是显而易见的。已为一种名为T73的工业葡萄酒酵母菌株开发了一种遗传转化系统。通过使用该技术，该工业菌株中的不同真菌水解酶得以表达。本文还讨论了重组DNA技术在葡萄酒酵母菌株中应用的问题和益处。