贮藏苹果中酵母菌的分离、初步鉴定及其抑制研究

Isolation, primary identification and inhibition of yeasts from stored apple

对苹果中的酵母菌进行分离、纯化与初步鉴定,并用不同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菌4株,通过对其形态、培养特征及生物学特性的研究,初步鉴定为酿酒酵母属、出芽短梗霉属、产朊假丝酵母属、皮状丝孢酵母属;山梨酸和苯甲酸钠对此4株菌都有很好的抑制效果,当山梨酸和苯甲酸钠浓度均为0.08%时,对酵母菌的平均抑菌率分别为99.98%和99.78%。

In this paper, yeasts from rotten apples were isolated, purified and identified, and inhibited using different inhibitors. The results indicated that 4 strains of yeast were isolated and identified from rotten apples and were identified as Saccharomyces cerevisiae, A ureobacidium pullulans, Candida utilis, and Trichosporon cutaneum based on their colonial morphology and biology characteristics. Sorbic acid and sodium benzoate were found to have good inhibiting effects on these strains. When the concentration of sorbic acid and sodium benzoate were both 0.08%, their inhibiting ratios were 99.98% and 99.78%, respectively.