| 西藏开菲尔粒中酵母菌的分离与初步鉴定 |
| |
| 引用本文： | 卢曼,陈小兵,王兴兴,潘迎捷,王永杰.西藏开菲尔粒中酵母菌的分离与初步鉴定[J].上海海洋大学学报,2015,24(1):138-145. |
| |
| 作者姓名： | 卢曼 陈小兵 王兴兴 潘迎捷 王永杰 |
| |
| 作者单位： | 上海海洋大学 食品学院, 上海 201306;上海水产品加工及贮藏工程技术研究中心, 上海 201306;农业部水产品贮藏保鲜质量安全风险评估实验室, 上海 201306,上海海洋大学 食品学院, 上海 201306;上海水产品加工及贮藏工程技术研究中心, 上海 201306;农业部水产品贮藏保鲜质量安全风险评估实验室, 上海 201306,上海海洋大学 食品学院, 上海 201306;上海水产品加工及贮藏工程技术研究中心, 上海 201306;农业部水产品贮藏保鲜质量安全风险评估实验室, 上海 201306,上海海洋大学 食品学院, 上海 201306;上海水产品加工及贮藏工程技术研究中心, 上海 201306;农业部水产品贮藏保鲜质量安全风险评估实验室, 上海 201306,上海海洋大学 食品学院, 上海 201306;上海水产品加工及贮藏工程技术研究中心, 上海 201306;农业部水产品贮藏保鲜质量安全风险评估实验室, 上海 201306 |
| |
| 基金项目： | 上海高校特聘教授东方学者岗位计划基金(20101222);上海市人才发展基金(2011010);上海市科学技术委员会项目(10540503000);上海市教育委员会项目(14ZZ144);上海市科学技术委员会工程中心建设项目(11DZ2280300) |
| |
| 摘 要： | 西藏开菲尔粒(俗称藏灵菇)是由多种乳酸菌(间或少量醋酸菌)和酵母菌共生而成一种外形酷似菜花的白色或乳黄色团状聚合体,是目前已知的唯一可用于酸奶制作的天然野生菌种资源。采用扫描电镜、分离培养、26S rRNA基因测序与序列分析、荧光原位杂交(FISH)相结合的技术方法,对西藏开菲尔粒中的酵母菌进行了分离培养、鉴定和形态观察。结果显示:西藏开菲尔粒中酵母菌多为球形(2.0~5.0μm)或椭圆形(1.0~3.0×2.0~4.0μm);从西藏开菲尔粒中分离出的16株酵母菌分属于酿酒酵母属(Saccharomyces)、克鲁维酵母属(Kluyveromyces)、亚罗酵母属(Yarrowia)这3个属中的4个种,其中3株是酿酒酵母菌(Saccharomyces cerevisiae),8株为马克斯克鲁维酵母菌(Kluyveromyces marxianus),3株为解脂亚罗酵母菌(Yarrowia lipolytica)。
|
| 关 键 词： | 西藏开菲尔粒 分离培养 酵母菌多样性 26S rRNA FISH 扫描电镜 |
| 收稿时间： | 5/6/2014 12:00:00 AM |
| 修稿时间： | 6/4/2014 12:00:00 AM |
Isolation and characterization of yeasts in Tibetan kefir grains |
| |
| LU Man,CHEN Xiaobing,WANG Xingxing,PAN Yingjie and WANG Yongjie.Isolation and characterization of yeasts in Tibetan kefir grains[J].Journal of Shanghai Ocean University,2015,24(1):138-145. |
| |
| Authors: | LU Man CHEN Xiaobing WANG Xingxing PAN Yingjie and WANG Yongjie |
| |
| Institution: | College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China;Laboratory of Quality & Safety Risk Assessment for Aquatic Production on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China,College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China;Laboratory of Quality & Safety Risk Assessment for Aquatic Production on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China,College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China;Laboratory of Quality & Safety Risk Assessment for Aquatic Production on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China,College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China;Laboratory of Quality & Safety Risk Assessment for Aquatic Production on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China and College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China;Laboratory of Quality & Safety Risk Assessment for Aquatic Production on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China |
| |
| Abstract: | |
| |
| Keywords: | Tibetan kefir grain isolation yeast diversity 26S rRNA gene FISH scanning |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《上海海洋大学学报》浏览原始摘要信息 |
| 点击此处可从《上海海洋大学学报》下载免费的PDF全文 |
|
