深红酵母相关菌株全细胞长链脂肪酸的分析及其数值分类  

ANALYSIS OF CELLULAR LONG-CHAIN FATTY ACID COMPOSITIONS AND NUMERICAL TAXONOMY OF THE RELATED STRAINS OF RHODOTORULA RUSRA LODDER

作　　者：史国利[1] 周与良[1] 

机构地区：[1]南开大学生物系

出　　处：《真菌学报》1993年第2期131-137,共7页

摘　　要：从黄海和渤海海水中分离到15株红酵母,初步定名为深红酵母(Rhodotorula rubraLodder)对这些菌株及另外8株红酵母属对照种的形态、生理生化性状以及全细胞长链脂肪酸的组成进行了测定,并用多元统计方法对菌株间的相似性进行了计算,对菌株分群。结果表明,15株酵母之间性状存在许多差异,这些差异不能完全被鉴定性状所反映,在多元分析中15株菌不能形成紧密的聚类群。研究结果对利用个别形态和生理生化性状确定的深红酵母种的范围提出了异议。Fifteen yeast strains isolated from seawater were primarily identified as Rhodotorula rubra Lodder.Eighty-six phenotypic characteristics and cellular long-chain fatty acid compositions of 23 strains (including 8 referential strains) were examined respectively. Some multivarite analysis methods were used to establish the relationships between the strains. Although the 15 strains were identified as Rh.rubra,differences in the morphological,physio- gical,biochemical and fatty acid characteristics between them were found,and the results of multivarite analysis also showed that no close cluster was formed.The results suggested that the description of Rh.rubra was rather too simple,the species should be reinstated as separate species.

关 键 词：深红酵母 红酵母属 脂肪酸 分析 

分 类 号：Q939.506[生物学—微生物学]