苹果原料中酵母菌的分离鉴定  

Isolation and identification of yeasts from apple

作　　者：王丽敏[1] 李军[1] 胡小松[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《中国农业大学学报》2004年第4期14-17,共4页Journal of China Agricultural University

基　　金：国家"十五"重大科技专项 ( 2 0 0 1BA5 0 1A2 1)

摘　　要：利用酵母粉葡萄糖琼脂培养基对 15个批次苹果原料样本中的酵母菌进行分离 ,并用API 2 0CAUX菌种鉴定系统进行鉴定 ,得到的 2 5株酵母菌分别属于假丝酵母菌属、酿酒酵母菌属和克勒克酵母菌属的 6个种 :克柔 /平常假丝酵母菌 (Candidakrusei) 13株 ,酿酒酵母菌 (Saccharomycescerevisiae) 5株 ,克勒克酵母菌属酵母菌 (Kloeck eraspp .) 2株 ,木蓝假丝酵母菌 (C .magnoliae) 2株 ,热带假丝酵母菌 (C .tropicalis)和乳酒假丝酵母菌 (C .kefyr)各 1株 ,鉴定准确率均超过 95 % ,其中模式菌酿酒酵母的鉴定准确率为 98 7% ,相似度 1 0 0 ;鉴定评价均为“好”。该系统能够快速。A study was done to isolate and identify yeasts from apple, which (15 samples)were collected from the North Andre Apple Juice Co.Ltd. The yeasts were isolated with unpasteurized samples in the media of glucose yeast extract tryptone media. The identification of yeasts were done with the physiological characteristics and the API 20C AUX system. The Candida spp., Kloeckere spp. and Saccharomyces spp. were found in most samples. And high level of Candida spp. was detected in most samples. The 6 genera were Candida krusei (13), Saccharomyces cerevisiae (5), Kloeckera spp. (2), C. magnoliae (2), C. tropicalis (1)and C. kefyr (1). The accuracy of identification was >95 % . The API 20C AUX system could rapidly identify the clones of yeasts isolated from apple.

关 键 词：苹果 酵母菌 API菌种鉴定系统 

分 类 号：Q939.5[生物学—微生物学]