柿饼污染霉菌的分离鉴定及生物学特性研究  

Isolation,Identification and Biological Characteristics of Mold Contaminating Dried Persimmon

作　　者：张倩[1,2] 白冬红[1,2] 张晶[1] 陈义伦[2] 辛力[1] 

机构地区：[1]山东省果树研究所,山东泰安271000 [2]山东农业大学食品科学与工程学院,山东泰安271018

出　　处：《山东农业科学》2018年第2期76-82,共7页Shandong Agricultural Sciences

基　　金：山东省现代农业产业技术体系水果创新团队建设项目(SDAIT-06-13);泰安市科技发展计划项目(201340629)

摘　　要：为控制柿饼霉变,以发霉的小萼子柿饼为原料,对其中霉菌进行分离纯化,并对主要霉菌进行鉴定和生物学特性研究。结果表明,从发霉柿饼中分离得到两株优势菌S1和S2,通过形态学和分子生物学鉴定,S1为产黄青霉,S2为黑曲霉;菌株S1产黄青霉的最适生长条件为:温度25℃,湿度大于70%,pH 5~7,热致死温度和时间为65℃、5 min或70℃、1 min;菌株S2黑曲霉的最适生长条件为:温度30℃,湿度大于70%,pH5,热致死温度和时间为65℃、15 min或70℃、1 min。Using the moldy dried persimmon of Small Calyx as experimental materials,the main mold strains were isolated and identified by morphological and molecular biological methods,and their biological characteristics were also studied. Two dominant strains,named S1 and S2 were isolated and identified as Penicillium chrysogenum and Aspergillus niger respectively by morphological and molecular biological methods. The optimal growth conditions for S1 strain were temperature as 25℃,humidity as more than 70%,pH value as 5. 0 ~ 7. 0,thermal death point and time as 65℃ and 5 minutes or 70℃ and 1 minute. The optimal growth conditions for S2 strain were temperature as 30℃,humidity as more than 70%,pH value as 5. 0,thermal death point and time as 65℃ and 15 minutes or 70℃ and 1 minutes.

关 键 词：柿饼 霉菌 分离与鉴定 生物学特性 

分 类 号：S665.209[农业科学—果树学]