| 泰国甜酒曲中优势真菌的分离鉴定初报 |
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| 引用本文： | 曾令琴,葛毅强,周传云,廖兴华.泰国甜酒曲中优势真菌的分离鉴定初报[J].中国酿造,2005(8):19-21. |
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| 作者姓名： | 曾令琴 葛毅强 周传云 廖兴华 |
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| 作者单位： | 1. 中国农业大学,食品科学与营养工程学院,北京,100083
2. 湖南农业大学,食品科技学院,湖南,长沙,410128 |
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| 摘 要： | 对泰国优质甜酒曲中4株优势真菌（霉菌菌株编号为R1、R2，酵母菌株编号为L1、L2）进行了分离、纯化培养，旨在为开发更有价值的甜酒菌株提供实验依据。鉴定结果表明：霉菌菌株R1为米根霉种（Rhizopus Oryzae）的真菌，R2为华根霉种（Rhizopus chinensis）的真菌；酵母菌株L1、L2为假丝酵母属（Candida）的酵母菌。
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| 关 键 词： | 泰国甜酒曲 分离鉴定 优势真菌 假丝酵母属 |
| 文章编号： | 0254-5071(2005)08-0019-03 |
| 修稿时间： | 2004年10月11 |
A primary study on the isolation and identification of predominant fungi in Thailand sweet sake koji |
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| ZENG Ling-qin,GE Yi-qiang,ZHOU Chuan-yun,LIAO Xing-hua.A primary study on the isolation and identification of predominant fungi in Thailand sweet sake koji[J].China Brewing,2005(8):19-21. |
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| Authors: | ZENG Ling-qin GE Yi-qiang ZHOU Chuan-yun LIAO Xing-hua |
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| Affiliation: | ZENG Ling-qin1,GE Yi-qiang1,ZHOU Chuan-yun2,LIAO Xing-hua2 |
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| Abstract: | In this study, the isolation and purification of the moulds R1, R2, yeast L1, L2, which were both predominant fungi in Thailand sweet sake koji, were carried out. The results showed that Mould R1 was Rhizopus oryzae ; Mould R2 was a type of Rhizopus chinensis ; Yeast L1, L2 were the type of Candida spp. |
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| Keywords: | Thailand sweet sake koji isolation identification |
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