Camembert干酪青霉Penicillium camemberti的分离鉴定

The Isolation and Identification of Penicillium Camemberti from Camembert Cheese

对Camembert干酪产品的专用青霉进行培养、分离与鉴定。通过对Camembert干酪上的白色青霉进行培养,观察菌落的生长状况,分离得到两株青霉,对其中一株进行分离纯化,获得纯的菌株。经形态学鉴定,菌落为毛絮状,先呈白色,后仍保留白色或变为灰绿色,背面无色;分生孢子梗粗糙,间枝和小梗的位置在同一水平面上;分生孢子链纠结;分生孢子光滑,椭圆形后变为亚球形。利用改进的SDS裂解法提取Camembert干酪青霉的基因组DNA,以rDNA保守序列引物ITS549I,TS212d,经PCR扩增出16S DNA转录间隔区目的片段(约330 bp),测序并经GenbankBlast比对,鉴定该序列与Penicillium camemberti相似性达100%。

This paper emphasized on the isolation and identification of the Penicillium on Camembert cheese.Through the cultivation of white Penicillium on Camembert cheese and observation of the colony＇s growth conditions,a purified strain was acquired.Improved CTAB method was used to extract the purified penicilium＇s genome,and a primer set was designed according to its conserved sequence.Then the primers and genome took a PCR reaction,so the amplified target fragment attained which was retrieved and sequenced.By comparison through the Blast,this sequence belongs to Penicillium camemberti most probably.Due to the fermentation effect of secondary leaven,the purified strain was certified as Penicillium camemberti.