酸奶自然发酵剂“西藏灵菇”菌体微观丝状物的培养与鉴定

Cultivation and identification of micro-filament in"Tibetan Linggu"fungus,a kind of natural yoghurt starter

对西藏灵菇菌体研磨液进行了分离及纯化培养,发现西藏灵菇菌体是由酵母菌、乳酸杆菌、乳酸球菌、醋酸菌等共同构成的共生菌系,是一种自然的微生物固定化现象产生的菌胶团。西藏灵菇菌的菌悬液在显微镜下可观察到数目众多的不规则丝状物,经形态学特征和培养性鉴定,该丝状物是由假丝酵母菌产生的假菌丝,且可分离培养。

Tibetan Linggu fungus is a kind of natttral yoghurt starter and symbiotic system composed of yeasts, lactic acid bacterias, acetic acid bacterias through isolation and purification of trituration. It is a sort of zoogloea which is a natural phenomenon induced by microbial immobilization.The suspension was full of irregular micro-filaments under microscope.The micro-filaments were identified by morphological features and cultural property methods and the results showed that the filament could be cultured and was a kind ofpseudohypha produced by yeast-like fungi.