鲜食葡萄采后霉菌的分离与鉴定  

Isolation and Identification of Epidermal Mold from Fresh Grape

作　　者：付清泉 王方方 李甜[1] 史学伟[1] 王斌[1] FU Qingquan;WANG Fangfang;LI Tian;SHI Xuewei;WANG Bin(School of Food Science and Technology,Shihezi University,Shihezi 832000,China)

机构地区：[1]石河子大学食品学院,新疆石河子832000

出　　处：《食品安全导刊》2023年第33期73-76,共4页China Food Safety Magazine

基　　金：国家自然科学基金(31960465);石河子大学青年创新人才培育计划(CXBJ202004);五师科技计划项目(202101);七师科技计划项目(2022B01)。

摘　　要：本研究以“红提”葡萄为原料,采用经典微生物纯培养技术从葡萄表皮分离致腐霉菌,根据柯赫法则对致腐性霉菌进行验证,采用形态学分析和ITS测序对致腐霉菌进行鉴定。结果表明,“红提”葡萄表皮致腐霉菌主要有链格孢菌、黑曲霉、黄曲霉。本研究可为鲜食葡萄贮藏保鲜过程中霉菌的防控提供理论依据。In this study,using“Hongti”grape as raw material,rot-causing fungi were isolated from grape epidermis by classical microbial pure culture technology.The rot-causing fungi were verified according to Koch’s law,and identified by morphological analysis and ITS sequencing.The results showed that the pathogenic fungi of“Hongti”grape skin mainly included Alternaria alternata,Aspergillus niger,and Aspergillus flavus.This study provide a theoretical basis for the prevention and control of mold in the process of fresh grape storage and preservation.

关 键 词：葡萄 霉菌 分离与鉴定 返接 

分 类 号：TS201.3[轻工技术与工程—食品科学]