Camembert干酪青霉Penicillium camemberti的分离鉴定  

The Isolation and Identification of Penicillium Camemberti from Camembert Cheese

作　　者：卢晓明[1] 左芳雷[1] 王洁婷[1] 陈尚武[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,教育部-北京市共建功能乳品重点实验室,北京100083

出　　处：《食品研究与开发》2011年第2期143-147,共5页Food Research and Development

基　　金：国家高技术研究发展计划(863)支持项目(2008AA10Z310)

摘　　要：对Camembert干酪产品的专用青霉进行培养、分离与鉴定。通过对Camembert干酪上的白色青霉进行培养,观察菌落的生长状况,分离得到两株青霉,对其中一株进行分离纯化,获得纯的菌株。经形态学鉴定,菌落为毛絮状,先呈白色,后仍保留白色或变为灰绿色,背面无色;分生孢子梗粗糙,间枝和小梗的位置在同一水平面上;分生孢子链纠结;分生孢子光滑,椭圆形后变为亚球形。利用改进的SDS裂解法提取Camembert干酪青霉的基因组DNA,以rDNA保守序列引物ITS549I,TS212d,经PCR扩增出16S DNA转录间隔区目的片段(约330 bp),测序并经GenbankBlast比对,鉴定该序列与Penicillium camemberti相似性达100%。This paper emphasized on the isolation and identification of the Penicillium on Camembert cheese.Through the cultivation of white Penicillium on Camembert cheese and observation of the colony＇s growth conditions,a purified strain was acquired.Improved CTAB method was used to extract the purified penicilium＇s genome,and a primer set was designed according to its conserved sequence.Then the primers and genome took a PCR reaction,so the amplified target fragment attained which was retrieved and sequenced.By comparison through the Blast,this sequence belongs to Penicillium camemberti most probably.Due to the fermentation effect of secondary leaven,the purified strain was certified as Penicillium camemberti.

关 键 词：CAMEMBERT干酪 Penicilliumcamemberti 分离 鉴定 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]