摘要
以室温放置直至变质的市售酸奶为样品,从中分离出2株酵母菌和4株霉菌,分别命名为Y1、Y2、M1、M2、M3、M4。酵母菌采用形态学和26SrDNAD1/D2区序列分析鉴定,确定Y1为乳酸克鲁维酵母(Kluyveromyces lactis),Y2为马克思克鲁维酵母(Kluyveromyces marxianus)。霉菌经菌落及菌体形态学鉴定,确定M1、M2、M4为青霉(Penicillum),M3为白地霉(Geotrichum candidum)。
Two yeast strains （ marked Y1, Y2） and 4 molds strains （ marked M1, M2, M3, M4） were isolated from spoilage yogurts which were purchased from local market. The yeast strains were identified by observing its morphology and 26S rDNA D1/D2 region sequence analysis,the results showed that Y1 was Kluyveromyces lactis, Y2 was Kluyveromyces marxianus.The molds strains were identified by colony and cell morphology,and M1, M2, M4.were Penicillum,M3 was Geotrichum candidum.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第2期189-192,共4页
Science and Technology of Food Industry
关键词
酸奶
酵母菌
霉菌
分离
鉴定
vogurt
yeast
mold
isolation
identification
