食品科学2016，Vol.37Issue(20)：198-202,5.DOI:10.7506/spkx1002-6630-201620034
浓缩果汁中耐热霉菌的分析及鉴定
Determination of Heat Resistant Mould in Concentrated Fruit Juice
摘要
Abstract
Objective: To detect and identify the heat resistant molds in 15 batches of concentrated fruit juice. Methods: After heat treatment at 80℃ for 30 min to kill the heat-sensitive fungi and activate the heat-resistant spores, we spread the concentrated juices on medium plates and counted the fungal colonies after 14–21 d culture. Secondly, the fungi were puriifed, observed and identiifed by 28S rDNA sequence analysis. Results: Heat resistant fungi were detected in eight out of 15 batches (53.3%) of concentrated fruit juice, consisting mainly ofEupenicilliumandTalaromyces, together with a small number ofIrpex lacteus, Trametessp. andCapnodialessp.. Conclusions: Heat resistant fungi were detected both in imported and domestic concentrated fruit juice, especially thoseEupenicillium andTalaromyces can produce toxin as well.关键词
浓缩果汁/耐热霉菌/检测与鉴定/正青霉/篮状菌Key words
concentrated juice/heat resistant mold/detection and identiifcation/Eupenicillium crustaceum/Talaromyces funiculosus分类
生物科学引用本文复制引用
童迅,高雯,黄庭轩,周帼萍..浓缩果汁中耐热霉菌的分析及鉴定[J].食品科学,2016,37(20):198-202,5.基金项目
2015-2016武汉轻工大学大学生创新创业训练计划项目 （）
