【摘要】 目的了解红发夫酵母(Phaffiarhodozyma)菌种的生理生化特征,保证食品工业使用菌种的安全。方法将菌种分别接种于麦芽汁-琼脂培养基和0.5%蛋白胨-琼脂培养基平板上,18-20℃培养7d后,进行碳源同化试验、糖发酵试验及无性繁殖形态观察。结果该菌种在麦芽汁-琼脂培养基上生长良好,适宜温度为(20±2)℃,其生长特性为具有担孢子及假菌丝并有芽孢台;碳源同化试验及糖发酵试验均具有特异性,与参考文献所描述的红发夫酵母形态和生化试验结果基本相吻合。结论本实验为今后开展红发夫酵母的鉴定研究奠定了基础。更多还原

【Abstract】 Objective To identify Phaffia rhodozyma and prevent bacteria entering food processing industry. Methods The colonial morphology and morphologic change were observed by asexual multiplication, carbon source assimilation and sugar fermentation test. Results The strain grows well in malt wort agar medium, optimized growing temperature is from 18 to 20℃, basid-iospore, pseudohypha and basidium are its characteristic. The results of carbon source assimilation and sugar fermentation are significantly distinctive, and in accordance with those described in references. Conclusion The experiment is a basis for further study on identification of Phaffia rhodozyma.更多还原