食源性酵母鉴定的比较研究
Comparative study on the identification of food-borne yeasts.
作者信息
Török T, King A D
机构信息
Western Regional Research Center, U.S. Department of Agriculture, Albany, California 94710.
出版信息
Appl Environ Microbiol. 1991 Apr;57(4):1207-12. doi: 10.1128/aem.57.4.1207-1212.1991.
Abstract
Morphologically distinct yeast colonies from partially and fully processed fruits and vegetables were isolated over a 3-year period. Identification of 239 strains was achieved by using standard methods, commercial identification kits (API 20C and API YEAST-IDENT), and a simplified system for food-borne yeasts. The identified strains of fruit origin represented 36 species belonging to 19 genera. Among strains of vegetable origin, 34 species representing 17 genera were identified. The simplified identification system and the conventional method provided the same results in 80% of the cases. The commercial identification kits were easy to use but were not appropriate for food-borne yeast species. Computer-assisted identification was helpful.
摘要
在三年时间里，从部分加工和完全加工的水果及蔬菜中分离出形态各异的酵母菌落。通过使用标准方法、商业鉴定试剂盒（API 20C和API YEAST-IDENT）以及一种用于食源性酵母菌的简化系统，对239株菌株进行了鉴定。鉴定出的水果源菌株代表19个属的36个物种。在蔬菜源菌株中，鉴定出代表17个属的34个物种。简化鉴定系统和传统方法在80%的情况下得出了相同的结果。商业鉴定试剂盒使用方便，但不适用于食源性酵母物种。计算机辅助鉴定很有帮助。
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本文引用的文献
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