贮藏苹果中酵母菌的分离、初步鉴定及其抑制研究.pdfVIP

2∞9 年第 10 期 中国眼濡 总第 211 期 • 51 • 研究报告 贮藏苹果中酵母菌的分离、初步鉴定及其抑制研究 陈晓前，赵 萍，五家利，学赏月在 (兰州理工大学生命科学与工程学院，甘肃兰州 730050) 摘 要:对苹果中的酵母前进行分离、纯化与初步骤定，并用不间的抑制剂对其进行抑制试验研究。结果表明:从苹果中初步分离出 酵母阙4株，通过对其形态、培养特征战线物学特性的研究，初步擦定为眼?内酵母属、出芽娘梗每属、产航假古生酵母阁、皮状丝于包酵母 属1 山梨酸和苯甲酸纳对此4株前都舍得很好的抑制效果，当山梨酸和苯申酸纳浓度均为0.08%时，对酵母荫的平均抑阙率分别为 99.98%和99.78%。 关键词:直在呆:酵母菌:初步鉴定:抑制效巢 中困分类号:Q93叩331 立献标识码:A 立意编号:0254-5071(2009)10-∞51-02 Isolation, primary identification and inhibition ofyeasts from stored apple CHEN Xiaoqian , ZHAO Ping, WANG Jiali, LI Xueyan (ColJege ofLife Science and EngiI1()臼ing， Lanzhou Uníversity ofTechnoJogy, Lanzhou 73∞50， China) Abstract: In this paper, yω幽from ro饥en apples were isolate址， purified and ídentifi时， and inhibíωd usíng different ínhíbitors. The results índicated 伽at 4 strains of ye硝t W衍e isolated and identified from rotten apples and were identified as Saccharomyces cerevis础， Aureobacidium puJ1ularu , CaruJida utilis , and Trichosporon cutaneum bωed on their colonial mo叩hology and biology char百C阳istics. Sotbic acíd and sodíum benzoate WI创e found 10 have good ínhibitíng effects on 伽ese 销商ins. When the concentration of sorbic acíd and sodium benzoate were both 0.08%，世le让讪híbiting ratios were 99.98% and 99.78%,respωtively. Key WIωds: ro即n apple;yeωt; primary identification; ínhibí10ry effeω 2 5 1 3 稀释，稀释度为10. 10. 10. 10-4、 10. 1O~.取不同稀释度