北京市售食品污染酵母菌鉴定  

Identification of types of yeast polluting the foodstuff saled in Beijing

作　　者：贺玉梅[1] 琚志昌[1] 董葵[1] 杜娟[1] 

机构地区：[1]北京市疾病预防控制中心营养与食品卫生所,北京100013

出　　处：《卫生研究》2004年第4期497-498,共2页Journal of Hygiene Research

摘　　要：目的　了解北京市售食品污染酵母菌种类　方法　用API 2 0CAUX生化鉴定条对从送检样品中分离出的酵母菌进行鉴定。结合API 2 0CAUX实验结果和酵母形态观察结果。结果　共分离出酵母菌 2 9株 1 5种。其中 ,膜醭毕赤酵母最多 ,占总株数的 2 0 6 9%。其次为拜耳结合酵母 (1 7 2 4 % )和克柔氏假丝酵母 (1 0 34% )。其中 7种 1 9株为腐败酵母 ,占总株数的 6 5 5 2 %。豆制品和酱油是酵母污染的主要对象。结论　市场监督部门和食品生产企业应加强酵母污染的检测 。Objective To investigate and to specify types of yeasts polluting the foodstuff saled in Beijing market.Methods The yeasts strains isolated from the samples delivered was identified by API 20C AUX. Combining the results obtained from API 20C AUX tests and morphological observation of yeasts.Results There were 29 strains, and 15species. In the 29 strains, the Pichia membranaefaciens was the mostly prevalent, accounting for 20 69% followed by Zygosaccharomyces bailii (17 24%) and Candida krusei (10 34%). Totally, there were spoilage yeasts of 7 species 19 strains, accounting for a percentage of 65 52. Foodstuff made of bean and sauce were the mostly polluted by yeasts. Conclusion Relevant supervision and inspection work should be strengthened.

关 键 词：酵母菌 鉴定 

分 类 号：R155.6[医药卫生—营养与食品卫生学] TS207.5[医药卫生—公共卫生与预防医学]