已制备变质香精香料中微生物种群分析

Analysis of Microbial Populations of Metamorphic Flavors and Fragrances Have Been Prepared

为了解已制备变质香精香料中的微生物种群,利用常用分离培养基从云南某烟厂提供的已变质香精香料浓缩液中进行微生物分离、纯化和培养,采用形态学和分子生物学相结合的方法对所分离微生物菌株进行鉴定。结果表明:所分离的5株细菌包括短杆菌属(Brevibacterium sp.)3株、葡萄球菌属(Staphylococcus sp.)和鞘氨醇杆菌属(Sphingobacterium sp.)各1株,短杆菌属(Brevibacterium sp.)为优势属,占总株数的60.0%;14株真菌包括镰刀菌属(Fusarium sp.)7株、曲霉属(Aspergillus sp.)和Sistotremataceae科各3株以及Rickenellaceae科1株,其中镰刀菌属为优势属,占总株数的50.0%。

To understand the microbial populations of metamorphic flavors and fragrances that have been prepared, microbial populations were isolated, purified and certified from of metamorphic flavors and fragrances provided by a cigarette factory in Yunnan, with using the combination of morphology and molecular biology method. The results indicated that five bacteria strains were isolated including 3 strains of Brevibacterium sp., a strain of Staphylococcus sp. and a strain of Sphingobacterium sp.. Brevibacterium sp. was dominant specie, occupying 60.0% of total isolated strains respectively. Fourteen fungi strains were isolated including seven strains of Fusarium sp., three strains of Aspergillus sp., three strains of Sistotremataceae and a strain of Rickenellaceae. Fusarium sp. was dominant specie, occupying 50.0% of total isolated strains respectively.