泰国甜酒曲中优势真菌的分离鉴定初报  

A primary study on the isolation and identification of predominant fungi in Thailand sweet sake koji

作　　者：曾令琴[1] 葛毅强[1] 周传云[2] 廖兴华[2] 

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 [2]湖南农业大学食品科技学院,湖南长沙410128

出　　处：《中国酿造》2005年第8期19-21,共3页China Brewing

摘　　要：对泰国优质甜酒曲中4株优势真菌(霉菌菌株编号为R1、R2,酵母菌株编号为L1、L2)进行了分离、纯化培养,旨在为开发更有价值的甜酒菌株提供实验依据。鉴定结果表明霉菌菌株R1为米根霉种(RhizopusOryzae)的真菌,R2为华根霉种(Rhizopuschinensis)的真菌;酵母菌株L1、L2为假丝酵母属(Candida)的酵母菌。In this study, the isolation and purification of the moulds R1, R2, yeast L1, L2, which were both predominant fungi in Thailand sweet sake koji, were carried out. The results showed that Mould R1 was Rhizopus oryzae ; Mould R2 was a type of Rhizopus chinensis ; Yeast L1, L2 were the type of Candida spp.

关 键 词：泰国甜酒曲 分离鉴定 优势真菌 假丝酵母属 

分 类 号：TS261.1[轻工技术与工程—发酵工程]