酸马奶酒中一株产抑菌物质酵母菌的分离鉴定及系统发育分析  

THE STUDY ON ISOLATION, IDENTIFICATION AND MOLECULAR BIOLOGICALLY ANALYSIS OF YEAST FROM THE KOUMISS

作　　者：贺银凤[1] 靳烨[1] 田建军[1] 李丽杰[1] 张开屏[1] 

机构地区：[1]内蒙古农业大学食品科学与工程学院,内蒙古呼和浩特010018

出　　处：《食品研究与开发》2008年第12期56-60,共5页Food Research and Development

基　　金：国家自然科学基金资助项目(29966003)

摘　　要：对分离自酸马奶酒中的一株产抑菌物质的酵母菌HJ-5进行分离鉴定及系统发育分析,以更准确地判定其属种。采用细胞形态、生理学特性及其26SrDNAD1/D2序列分析,结果表明,菌株HJ-5的细胞形态及生理学特性符合酵母属特征。通过26SrDNAD1/D2序列进行系统发育分析,被鉴定为Saccharomyces cerevisiae。For researching the genus and strains of the antibacterial ability yeast which was isolated from koumiss, were isolated, identified and molecular biologically. The results indicated that the morphologically, physiologically of yeast H J-5 were same with Saccharomyces, we also was identified molecular biologically by comparing with 26S rDNA D1/D2 sequence.h was Suecharomyces cerevisiae.

关 键 词：酵母菌 26S RDNA D1/D2序列分析 分离鉴定 

分 类 号：TS261.11[轻工技术与工程—发酵工程]