CAJ | 학술논문

红枣在干制和储藏过程中易于霉变,为了研究引起霉变的原因及为长期储藏和安全食用提供依据,本试验用4种不同培养基,采用涂布平板法,对霉变干枣提取悬液中的微生物进行了分离培养.在霉变干枣悬液中未发现放线菌和酵母,而有明显的细菌和霉菌菌落.对分离的细菌和霉菌进一步纯化培养,得到2株细菌和3株霉菌,通过形态特征及镜检分析,初步鉴定细菌为葡萄球菌属（Staphylococcus）和微球菌属（Micrococcus Cohn）,霉菌为青霉菌（Penicillium）、白曲霉（Asp.candidus Link）和米曲霉（Asp.oryzae）,并发现青霉菌和白曲霉最适生长温度为28℃～32℃,而米曲霉为28℃～37℃.
홍조재간제화저장과정중역우매변,위료연구인기매변적원인급위장기저장화안전식용제공의거,본시험용4충불동배양기,채용도포평판법,대매변간조제취현액중적미생물진행료분리배양.재매변간조현액중미발현방선균화효모,이유명현적세균화매균균락.대분리적세균화매균진일보순화배양,득도2주세균화3주매균,통과형태특정급경검분석,초보감정세균위포도구균속（Staphylococcus）화미구균속（Micrococcus Cohn）,매균위청매균（Penicillium）、백곡매（Asp.candidus Link）화미곡매（Asp.oryzae）,병발현청매균화백곡매최괄생장온도위28℃～32℃,이미곡매위28℃～37℃.
Jujube dates are easily mildewed while being dried and stockpiled. To study the causes of its mildew and shed light on the longerterm storage as well as safety for consumption, by means of spreading the plate method, this experiment apply 4 different mediums and isolate and culture microorganisms extracted from the suspension, during which no actinomyces and yeast is found but obvious bacteria and moulds colonies. After a further isolation and culture of the separated bacteria and moulds, we get 2 strains bacteria and 3 strains mold. Morphology and microscopy analysis which primarily appraised bacteria for staph aureus (Staphylococcus) and micro of (Micrococcus Cohn), mold for Penicillium, Asp. Candidus Link and m Asp. Oryzae. and found that Penicillium and Asp. Candidus Link is the most growth temperature 28 - 32 ℃, and Asp. Oryzae meters for 28 ℃ 37 ℃.