霉变干枣中菌种的分离纯化及初步鉴定 |
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引用本文: | 陈妍,卢建雄,范怀德,李昌辉.霉变干枣中菌种的分离纯化及初步鉴定[J].西北民族学院学报,2012,33(2). |
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作者姓名: | 陈妍 卢建雄 范怀德 李昌辉 |
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作者单位: | 西北民族大学生命科学与工程学院,甘肃兰州,730030 |
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摘 要: | 红枣在干制和储藏过程中易于霉变,为了研究引起霉变的原因及为长期储藏和安全食用提供依据,本试验用4种不同培养基,采用涂布平板法,对霉变干枣提取悬液中的微生物进行了分离培养.在霉变干枣悬液中未发现放线菌和酵母,而有明显的细菌和霉菌菌落.对分离的细菌和霉菌进一步纯化培养,得到2株细菌和3株霉菌,通过形态特征及镜检分析,初步鉴定细菌为葡萄球菌属(Staphylococcus)和微球菌属(Micrococcus Cohn),霉菌为青霉菌(Penicill ium)、白曲霉(Asp.candidus Link)和米曲霉(Asp.oryzae),并发现青霉菌和白曲霉最适生长温度为28℃~32℃,而米曲霉为28℃~37℃.
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关 键 词: | 霉变干枣 霉变菌种 分离纯化 初步鉴定 |
Separation,Purification and Initiative Identification of Mildew Bacteria from Mildew Dry Jujube |
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Abstract: | Jujube dates are easily mildewed while being dried and stockpiled.To study the causes of its mildew and shed light on the longer-term storage as well as safety for consumption,by means of spreading the plate method,this experiment apply 4 different mediums and isolate and culture microorganisms extracted from the suspension,during which no actinomyces and yeast is found but obvious bacteria and moulds colonies.After a further isolation and culture of the separated bacteria and moulds,we get 2 strains bacteria and 3 strains mold.Morphology and microscopy analysis which primarily appraised bacteria for staph aureus(Staphylococcus) and micro of(Micrococcus Cohn),mold for Penicillium,Asp.Candidus Link and m Asp.Oryzae.and found that Penicillium and Asp.Candidus Link is the most growth temperature 28 ℃~32 ℃,and Asp.Oryzae meters for 28 ℃~37 ℃. |
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Keywords: | Mildew dry Jujube Mildew bacteria Separation and purification Initiative identification |
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