葡萄酒微生物（Wine microbe）.doc

葡萄酒微生物（Wine microbe） 1. Introduction to the current situation and development trend of wine microbiology research 2. Talk about the role of wine microorganisms The second chapter 1. Basic characteristics of yeast The individual usually exists in single cell state; (2) most of them reproduce by means of budgering, or they may undergo cleft or follicle spores; Can ferment many kinds of sugar; The cell wall often contains manna. It grows in an environment of high sugar and acidity. 2. The morphology of yeast Yeast is a single cell fungus, no flagellum, no movement. The form is mainly spherical, oval, ovate, lemon and salami, some yeast can leave the mycelium, and some produce fungal filaments. Yeasts are larger than bacteria, 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 caches. 4. The propagation of yeast Vegetative reproduction (vegetative propagation) is the main method of reproduction for most yeast. The buds and geminis were divided into the multilateral bud and the two ends. (2) the fission Some yeast can reproduce sexually in the form of a cystic spore. There are three ways to produce a subsac: homomorphic, heterogamy, and parthenogenesis. 5. Typical structure of yeast cells (figure) The identification of yeast First to collect the morphological features of yeast (cell morphology and reproductive way, whether true and false hyphae and form; the characteristics of ascospore; cultivate characteristics) and physiology characteristics (sugar fermentation, using the ability of different carbon source and nitrogen source) and so on information, and then retrieve the yeast appraisal table, first budding yeast in much the same way, then the isolates of sugar and nitrogen source capacity difference. 7. Identification of yeast related to wine and grape juice (1) cell morphology: ideally moving new separation for identification