霉变油炸小食品中鲜绿青霉菌的分离鉴定研究  

Separate and Indentify Penicillium Viridicatum from Small Fried Food of Miledwed

作　　者：廖永红[1,2,3] 任文雅[1,2,3] 刘萌萌[1,2,3] 徐瑾[1,2,3] 

机构地区：[1]北京工商大学食品学院,北京100048 [2]北京工商大学北京市食品风味化学重点实验室,北京100048 [3]北京工商大学食品添加剂与配料北京市高等学校工程研究中心,北京100048

出　　处：《中国食品学报》2012年第1期167-175,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家"十二五"科技支撑项目(2011BAC 11B06)和(2011BAD23B01)资助

摘　　要：食品安全问题是关系人体健康和国计民生的重大问题,已经引起人们的高度重视。利用稀释涂布法从霉变油炸小食品中分离获得1株菌,形态学观察初步鉴定为酵母菌。通过单因素试验及L9(34)正交试验对菌种的生长条件进行研究,确定最适培养温度38℃、培养时间75 h、摇床转速200 r/min、碳氮比5∶1。在真菌DNA提取过程中尝试了SDS法和CTAB法。除蛋白采取了酚/氯仿的方法 ,对所得样品进行DNA凝胶电泳、质量检测和PCR扩增产物。用18SrDNA ITS的直接测序法测序后构建系统发育树确定:该菌为鲜绿青霉菌(Penicillium viridicatum)。As a major problem Food nutrition and safety has aroused great attention and it＇s related to human health and the national economy. The strain were isolated by streak platemethod and indentified was yeast by Combination of morphology. The growth condition was established for strain by orthogonal test and single factor. The optimal growth conditions was 31℃, 75 h, 200r/min, 5：1. Fungal DNA extraction process in the cell breaking attempt of SDS and CTAB; to removing the protein, phenol/chloroform method are used. The DNA samples derived from gel electrophoresis, mass detection and PCR amplified and 18SrDNA ITS sequenced for phylogenetic tree was constructed to determine Fungal： Penicillium viridicatum.

关 键 词：真菌 优化 分子鉴定 DNA提取 

分 类 号：TS207.4[轻工技术与工程—食品科学]