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| 我国部分地区自然发酵豆酱中的曲霉菌及其有性型 | |
| 引用本文： | 陈嵘,吕国忠,刘志恒.我国部分地区自然发酵豆酱中的曲霉菌及其有性型[J].菌物学报,2008,27(3):335-342. |
| 作者姓名： | 陈嵘 吕国忠 刘志恒 |
| 作者单位： | 1. 沈阳农业大学植物保护学院,沈阳,110161;大连民族学院生物资源与环境研究所,大连,116600 2. 大连民族学院生物资源与环境研究所,大连,116600 3. 沈阳农业大学植物保护学院,沈阳,110161 |
| 摘 要： | 从我国42个地区的自然发酵酱醅和酱醪样品中分离得到曲霉Aspergillus及其有性型真菌20种,其中优势曲霉菌种类为A.tubingensis、A.flavus、A.niger、A.ochraceus、A.candidus和A.fumigatus.调查研究发现,从酱醅和酱醪样品中分离出黄曲霉的频率较高,表明自然发酵豆酱存在一定的安全隐患.研究中分离获得的曲霉菌株有望用于纯种制曲或特殊风味豆酱的工业化生产. |
| 关 键 词： | 发酵食品 真菌分类 菌落 培养 |
| 修稿时间： | 2007年9月18日 |
Aspergillus species and their teleomorphs isolated from naturally fermented soybean pastes in some regions of China |
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| Authors: | CHEN Rong LV Guo-Zhong LIU Zhi-Heng |
| Institution: | College of Plant Protection, Shenyang Agricultural University, Shenyang 110161, China |
| Abstract: | Twenty species of Aspergillus and their teleomorphs were isolated from naturally fermented soybean pastes collected in 42 regions of China. Of which A. tubingensis, A. flavus, A. niger, A. ochraceus, A. candidus and A. fumigatus were predominant. The high frequency of A. flavus from the samples indicates that the traditional making method of soybean paste might possibly be harmful to food safety. Some Aspergillus species or strains isolated from the traditional food samples may be hopeful of using in pure leaven making and industrial production of soybean paste with special flavor. |
| Keywords: | fermented food fungal taxonomy colony culture |
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