酸奶中常见真菌的分离、鉴定与快速检测  

Isolation, identification and rapid detection of common fungi in yogurt

作　　者：杜莹 潘佩平 李敏[2] 李瑶[2] 范晓军[2] DU Ying;PAN Peiping;LI Min;LI Yao;FAN Xiaojun(Biology Institute of Shanxi,Taiyuan 030006,China;College of Chemistry and Chemical Engineering,Taiyuan University of Technology,Taiyuan 030024,China)

机构地区：[1]山西省生物研究所,山西太原030006 [2]太原理工大学化学化工学院,山西太原030024

出　　处：《中国酿造》2018年第4期57-60,共4页China Brewing

基　　金：山西省重点研发计划重点项目(201603D21108);山西省重点研发计划重点项目(201703D121044);山西省重点研发计划重点项目子课题(201603D21108-05)

摘　　要：该研究首先对导致酸奶腐败变质的微生物进行分离、鉴定,鉴定结果显示红酵母和根霉菌是最常见的酸奶污染真菌种类。通过速冻研磨的DNA提取方法获取酸奶中真菌总DNA,在比较了各微生物的检测DNA条形码后,确定了内部转录间隔区(ITS)和大亚基序列(LSU)这两个基因序列在酵母菌和霉菌的分子检测上均呈现较好的扩增效率,在此基础上建立了红酵母和根霉菌的荧光定量PCR标准检测曲线,形成了一套乳制品中真菌的快速检测体系,将酸奶中污染真菌的检测时间缩短至5h。Microbes that caused yogurt deterioration were isolated and identified,and the results showed that Rhodotorula sp.and Rhizopus sp.were the common fungi that caused yogurt deterioration.Using DNA extraction way of quick freezing grinding,the total DNA of the fungus in yogurt was obtained,after comparing the various microbial detection of DNA barcode,gene sequence internal transcribed spacer(ITS)and large subunit sequences(LSU)showed good amplification efficiency in the molecular detection of yeast and mould,on this basis,the standard detection curve based on realtime PCR method of Rhodotorula sp.and Rhizopus sp.was established.Finally,a rapid detection system for fungi in dairy products was formed,which reduced the detection time of contaminated fungi in yogurt to 5 h.

关 键 词：酸奶 酵母 霉菌 DNA条形码 快速检测 

分 类 号：TS262.2[轻工技术与工程—发酵工程]