Method for rapidly identifying anaerobic microorganisms in wine brewing

Abstract

The invention discloses a method for rapidly identifying anaerobic microorganisms in wine brewing, and belongs to the technical field of anaerobic microorganism identification. The method for rapidlyidentifying the anaerobic microorganisms in the wine brewing comprises the following steps: S1, preparing an anaerobic culture solution, namely uniformly mixing 0.18 g of potassium persulfate, 0.2993g of potassium phosphate, 0.35 g of sodium chloride, 0.40 g of ammonium persulphate, 0.040 g of magnesium chloride, 0.085 g of potassium sulfate, 0.002 g of resazurin, 0.6 g of L-cysteine, 0.7 g of L-ascorbic acid, 5.0 g of sodium bicarbonate, 1.3 g of peptone and 1500 mL of distilled water so as to obtain an anaerobic culture solution for standby application; S2, preparing a bacterial suspension,namely weighing 15 g of fermented grains in the presence of a nitrogen flow, adding the weighed fermented grains into 95 mL of sterilized normal saline in an anaerobic bottle, quickly and tightly covering the anaerobic bottle with a cap, oscillating the anaerobic bottle on a shaking table at a temperature of 50 DEG C and a rate of 200 r/min for 15 min, taking the oscillated anaerobic bottle out,putting the anaerobic bottle into an anaerobic workstation, sucking 0.2 mL of liquid supernatant, and adding the liquid supernatant into the sterilized culture solution so as to carry out anaerobic accumulation culture for 36 hours; S3, carrying out colony culture; and S5, carrying out identification. The method for rapidly identifying the anaerobic microorganisms in the wine brewing is convenientto operate, simple in processm, and hign in identification accuracy.

Description

technical field [0001] The invention relates to the technical field of identification of anaerobic microorganisms, in particular to a method for rapidly identifying anaerobic microorganisms in winemaking. Background technique [0002] The type of microorganisms is a means for humans to understand microorganisms, and then use and transform microorganisms. Only on the basis of mastering the essence of microorganisms, can microbiologists have a clear outline of the numerous microbial groups and understand their kinship and evolution. Provide a basis for human development and utilization of microbial resources. For the identification of microorganisms, there are currently three general methods: [0003] 1. The traditional identification method of physiological and biochemical characteristics: firstly, according to the plate colony characteristics of the microorganism to be tested and the characteristics of liquid culture, it is judged whether it is a prokaryotic microorganism o...

AI Technical Summary

Problems solved by technology

[0010] To sum up, many of the existing detection methods can be used for microbial identification, but in the process of identification, they have complex operations, nume