腐败干酪中微生物种类的分离与鉴定  

Isolation and identification of microbial species in spoilage cheese

作　　者：杨攀[1] 黄丽[1] 唐艳[1] 冯玲[1] 农皓如[1] 李玲[1] 曾庆坤[1] YANG Pan;HUANG Li;TANG Yan;FENG Ling;NONG Haoru;LI Ling;ZENG Qingkun(Guangxi Buffalo Research Institute,Chinese Academy of Agricultural Sciences,Nanning 530001,China)

机构地区：[1]中国农业科学院广西水牛研究所,南宁530001

出　　处：《中国乳品工业》2019年第3期17-20,36,共5页China Dairy Industry

基　　金：广西水牛研究所基本科研业务费(水牛基160216;水牛基160202)

摘　　要：本文选取腐败干酪,用传统的微生物培养法培养、分离和鉴定,同时通过18S rDNA高通量测序法,根据稀释曲线、OTU聚类以及样品的多样性分析来反映腐败干酪中的微生物菌群。通过传统的微生物培养法得到3种菌株,其中两种为青霉菌属,一种为酵母菌属。通过高通量测序得出腐败干酪中微生物菌群主要有青霉菌属、德巴利(氏)酵母属、耐碱酵母属、丝孢酵母属、木拉克酵母属、双足囊菌属以及未分类的真菌等。In this paper,spoilage cheese was selected and cultured,isolated and identified by traditional microbial culture method.Meanwhile,the microbial flora in spoilage cheese was reflected according to dilution curve,OTU clustering and diversity analysis of samples through 18S high-throughput sequencing of rDNA.Three strains were obtained by traditional microbial culture,two of which were Penicillium and one was yeast.The results of high-throughput sequencing indicated that the microbial flora in spoilage cheese mainly included Penicillium,Debaryomyces,Alkali resistant yeast,Trichosporon,Mrakia,Dipodascus and unclassified fungi,etc.

关 键 词：腐败干酪 传统培养法 分离鉴定 高通量测序法 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]