一株干酪生产用霉菌的初步鉴定及其生理特征的研究  

Initially identification of a cheese producing strain of mold and the research of its physiological characteristic

作　　者：周海珍[1] 刘海燕[1] 韩晶[1] 李开雄[1] 

机构地区：[1]新疆石河子大学食品学院,石河子832000

出　　处：《食品科技》2009年第2期27-30,共4页Food Science and Technology

摘　　要：通过对菌落形态和个体形态的观察,初步鉴定所用霉菌为卡地干酪青霉组(P. camemberti)中的白酪青霉(P. caseicolum Bainier),并对其进行生理特性的初步研究,结果表明该霉菌可用作生产表面霉菌成熟干酪的霉菌发酵剂。Through the observation of the colony shape and individual shape, the mold we used was initially identified as Penicillium caseicolum Bainier which belongs to Penicillium camemberti. Then its physiological characteristic was initially studied, finally, it was indicated that the mold can be used to produce the externally mold-ripended cheeses.

关 键 词：霉菌 初步鉴定 生理特征 

分 类 号：TS207.4[轻工技术与工程—食品科学]