食品中白色念珠菌的检测方法研究  

Research on the Detection Method of Candida Albicans in Food

作　　者：李俊峰[1] 韩晓红[1] 段效辉 

机构地区：[1]青岛科技大学化工学院,青岛266042 [2]烟台出入境检验检疫局,烟台264000

出　　处：《科学技术与工程》2014年第31期172-175,182,共5页Science Technology and Engineering

基　　金：国家科技支撑计划(2011BAD14B04);山东省高等学校科技计划项目(J14LE59);青岛市应用基础研究计划项目[12-1-4-3-(3)-jch];出入境检验检疫行业标准(2011B147)资助

摘　　要：白色念珠菌是最重要的真菌病原体之一。通过对白色念珠菌(Candida albicans)ATCC 10231进行不同培养基培养,发现其菌落与其他酵母不同。该菌株在显色培养基上为蓝绿色,能产生厚垣孢子与芽管,在葡萄糖和麦芽糖发酵实验中产酸产气,在蔗糖发酵实验中只产酸不产气。回收实验表明,当在100μL样品中添加10个左右的白色念珠菌时,利用显色培养基能够检出白色念珠菌。Candida albicans is one of the most important fungal pathogens. The ATCC 10231 was different from other yeasts when cultivated in different media, and its colony of Candida albicans colony color was blue-green in chromogenic media. Strain 10231 had a capacity to produce chlamydospores and germ tubes. Strain 10231 fer- mented glucose and maltose to both acid and gas, sucrose to acid. In recovery experiments, Candida albicans could be detected when 100μL samples were added about 10 yeasts.

关 键 词：CANDIDA ALBICANS ATCC 10231 显色培养基 厚垣孢子 芽管 

分 类 号：Q935[生物学—微生物学]