柚苷酶产生真菌的复筛及菌种初步鉴定  

Screening and Identification of Naringin Enzyme Producing Fungus for Debittering Pomelo Juice

作　　者：郭倩[1] 邬应龙[1] 黄高凌[2] 蔡慧农[2] 倪辉[2] 肖安风[2] 胡阳[2] 

机构地区：[1]四川农业大学信息与工学院功能性食品实验室,四川雅安625014 [2]集美大学生物工程学院,厦门福建361021

出　　处：《食品科学》2008年第2期225-228,共4页Food Science

基　　金：福建省自然科学基金项目(B0610030);厦门市科技计划项目(3502E-2006-3016)

摘　　要：对前期分离获得的柚苷酶产生真菌进行复筛,从56株柚苷酶产生真菌中复筛出了8株脱苦能力较强的真菌,其中,实验室编号为4-4-1的菌株对柚皮苷的分解率为99%。对菌株4-4-1进行形态鉴定,结果表明,该真菌培养基中菌丝呈棉絮状,分生孢子梗单生,粗短,为轮辐状排列的瓶形小梗,分生孢子微弯、镰刀形,参照真菌鉴定手册第610页的描述鉴定为小型茄腐皮镰孢霉。By screening fungus producing naringin enzyme repeatedly 8 strains of superior debittering capability from 56 strains funguses were obtained. Results showed that No.4-4-1 laboratory＇s strains was up to decomposition rate of 99% for naringin. No.4-4-1 strain＇s conidiophore was single, tubbiness, and as bottle shape and ranging as spoke, and conidiophore peduncle was slightly bend as sickle. The hyphae were like cotton fibre in the culture medium. It was indentified as F.solani（Mart.） APP.et Wr.var.ninus Wr.according to the Fungal Identification Manual page 610.

关 键 词：柚苷酶 真菌 筛选 鉴定 蜜柚果汁 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]