果汁饮料腐败酵母菌——出芽短梗霉的分离与鉴定  

Isolation and identification of Aureobasidium pullulans in spoiled juice

作　　者：徐琼[1] 王志伟[1] 陈欣钦[1] 顾文佳[1] 曲勤凤[1] 

机构地区：[1]上海市质量监督检验技术研究院,上海200233

出　　处：《食品科技》2016年第4期310-313,共4页Food Science and Technology

摘　　要：目的:从腐败果汁饮料中分离得到一株黑酵母,对其进行特性研究,为果汁饮料中腐败酵母菌的控制提供参考。方法:以NL1和NL4为引物,对分离到的酵母菌菌株3814B基因组进行26S rDNA D1/D2区域序列扩增。结论:菌株3814B具有耐高渗性,能够在50%葡萄糖琼脂上生长;酵母菌的菌落形态随培养时间延长发生变化,菌落发育形态和菌体细胞特征对菌株鉴定具有直观、简洁的优点;PCR扩增后的基因碱基序列经Gene Bank公布的同源基因碱基序列比对,把分离到的菌株3814B鉴定为出芽短梗霉(Aureobasidium pullulans)。结论:分子鉴定和形态学鉴定相结合对于果汁中腐败酵母的鉴定更为准确有效。Objective： A black yeast isolated from in spoiled juice and studied characteristics to provide a reference for the control of spoilage yeasts in juice.Method： The domain sequences 26 S rDNA D1/D2 from strain 3814 B was amplified with NL1 and NL4 primers.Result： A strain of black yeast named 3814 B,which was able to grow in 50% glucose agar.The results showed that the morphological features of colonies for the same strain changed with culture time and were clear and concise and could therefore be used to identify the yeast strains isolated.Through comparison with the homologous gene sequences published in Gene Bank,3814 B was identified as Aureobasidium pullulans.Conclusion： The combination of morphology and molecular technology can allow to more accurately and reliably identify yeast strains and will provide valuable references for the identification and monitoring of other spoilage microorganisms in juice.

关 键 词：出芽短梗霉 鉴定 致病性 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]