食品源酵母菌鉴定简化方法的评估与可靠性。
Evaluation and reliability of a simplified method for identification of food-borne yeasts.
机构信息
Institut für Milchforschung und Bakteriologie, Universität für Bodenkultur, A-1180 Vienna, Austria.
出版信息
Appl Environ Microbiol. 1990 May;56(5):1290-5. doi: 10.1128/aem.56.5.1290-1295.1990.
A simplified identification key described by Deak and Beuchat (T. Deak and L. R. Beuchat, J. Food Prot. 50:243-264, 1987) and the computer method of Barnett et al. (J. A. Barnett, R. W. Payne, and D. Yarrow, Yeast Identification Program, 1985) were used to identify 12 reference strains and 382 yeasts isolated from cultured milk products. Because the simplified key failed to account for species variability with regard to physiological, morphological, and sexual reproduction characteristics, poor agreement of the identification results was obtained. A reevaluation of the basic theoretical assumptions of the simplified key only confirmed the practical results and indicates that this identification method is unsatisfactory.
戴克和比彻特（T. Deak 和 L. R. Beuchat，J. Food Prot. 50：243-264，1987）描述的简化鉴定钥匙和巴尼特等人的计算机方法（J. A. Barnett、R. W. Payne 和 D. Yarrow，Yeast Identification Program，1985）被用于鉴定从培养乳产品中分离出的 12 个参考菌株和 382 株酵母。由于简化钥匙未能考虑到生理、形态和有性生殖特征方面的物种变异性，因此鉴定结果的一致性较差。对简化钥匙基本理论假设的重新评估仅证实了实际结果，并表明这种鉴定方法并不令人满意。
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