食品中常见的微生物

1、假单胞菌属：假单胞菌属：革兰氏阴性、革兰氏阴性、极生鞭毛、可运动极生鞭毛、可运动、不生芽孢、不生芽孢、杆状，新鲜食品中的优势菌，常存杆状，新鲜食品中的优势菌，常存在于土壤和水中，广泛分布在食品中。另外，在于土壤和水中，广泛分布在食品中。另外，许多菌株是嗜冷，是导致新鲜冷冻食品腐败的许多菌株是嗜冷，是导致新鲜冷冻食品腐败的重要细菌。有时腐败能产生水溶性蓝绿色素。重要细菌。有时腐败能产生水溶性蓝绿色素。Pseudomonas：These gram-negative rods constitute the largest genus of bacteria that exist in fresh f

2、oods. They are typical of soil and water bacteria and are widely distributed among foods .They are , by far, the most important group of bacteria that bring about the spoilage of refrigerated fresh foods since many species and strains are psychrotrophic.Some are notable by their production of water-

3、soluble , blue-green pigments.产碱杆菌属产碱杆菌属：革兰氏阴性棒状杆菌，但菌体着色时革兰氏阴性棒状杆菌，但菌体着色时有时也显现革兰氏阳性反应，有时也显现革兰氏阳性反应，周身鞭毛，无芽孢，周身鞭毛，无芽孢，严格好气，化能有机营养型，大多营养简单严格好气，化能有机营养型，大多营养简单。不能。不能发酵糖类，但能产碱（特别是在石芯乳中）。不产发酵糖类，但能产碱（特别是在石芯乳中）。不产色素，分布在各种腐烂物质中，并大量存在于原乳、色素，分布在各种腐烂物质中，并大量存在于原乳、食用家禽制品以及排泄物中。食用家禽制品以及排泄物中。Alcaligenes:Although gr

4、am negative,these organisms sometimes stain gram positive.They are rods that do not ,as the generic name suggested,N ferment sugars but instead produce alkaline reactions especially in litmus milk. Nonpigmented,they are widely distribu-ted in nature in decomposing matter of all types. Raw milk,poult

5、ry product,and fecal matter are common source.沙雷氏菌属沙雷氏菌属 :革兰氏阴性、杆状革兰氏阴性、杆状、好氧，能分解好氧，能分解蛋白质，有时能产生红色素，而不产色素的菌蛋白质，有时能产生红色素，而不产色素的菌株则比较少见。液化沙雷氏菌是与食物中毒相株则比较少见。液化沙雷氏菌是与食物中毒相关的最常见的菌株，能够引起冷冻蔬菜以及肉关的最常见的菌株，能够引起冷冻蔬菜以及肉类制品的腐败类制品的腐败。 Serratia： These gram-negative rods belong to the family Enerobacteriaceae are a

6、erobic and proteolytic, and they generally produce red pigments on culture media and in certain foods , although nonpigmented strains are not uncommon. S.liquefaciens is the most prevalent of the foodborn species; it causes the spoilage of refrigerated vegetable and meats products. 弧菌属弧菌属: 革兰氏革兰氏阴性阴

7、性，直形或弯曲形杆菌，直形或弯曲形杆菌，极生鞭毛极生鞭毛，兼厌气性，通常需要一定浓度兼厌气性，通常需要一定浓度的盐，可污染咸鱼咸肉，的盐，可污染咸鱼咸肉，有几株菌株能够有几株菌株能够引起人体肠胃疾病或其他疾病。引起人体肠胃疾病或其他疾病。 Vibrio: They are gram-negative straight or curved rods 。 Several species cause gastroenteritis and other human illness.志贺氏菌属志贺氏菌属 : 杆状、不运动、无芽孢、无杆状、不运动、无芽孢、无荚膜荚膜、革兰氏阴性，不能利用柠檬酸盐，革兰氏阴

8、性，不能利用柠檬酸盐，能产酸但不产气。能产酸但不产气。该属所有菌株都可存该属所有菌株都可存在于人体肠道中。在于人体肠道中。 Shigella：All members of this genus are presumed to be enteropathogens.气单胞菌属气单胞菌属：典型的水生革兰氏阴性棒状杆：典型的水生革兰氏阴性棒状杆菌，菌，极生鞭毛，兼厌气性极生鞭毛，兼厌气性。能发酵糖类产生。能发酵糖类产生大量气体。通常出现在鱼体中。大量气体。通常出现在鱼体中。Aeromonas: These are typically aquatic gram-negative rods .As th

9、e generic name suggest, they produce copious quantities of gas from those sugar fermented.弯曲杆菌属：弯曲杆菌属：革兰氏阴性，弯曲成螺旋杆状，革兰氏阴性，弯曲成螺旋杆状，曾归入弧菌属，厌氧或微好氧曾归入弧菌属，厌氧或微好氧 。Campylobacter: These gram negative, spirally curved rods were formerly classified as vibrios. They are microaerophilic to anaerobic.芽孢杆菌属：芽孢杆菌

10、属：革兰氏阳性、杆状，革兰氏阳性、杆状，侧生鞭毛能侧生鞭毛能运动，运动，产孢子，产孢子，抗逆性强抗逆性强，好氧。大部分为中，好氧。大部分为中温型，但少部分嗜寒或嗜热。其中两种为病原温型，但少部分嗜寒或嗜热。其中两种为病原体：炭疽芽孢杆菌和蜡样芽孢杆菌。但其它种体：炭疽芽孢杆菌和蜡样芽孢杆菌。但其它种的有些菌株可引起食品中毒。的有些菌株可引起食品中毒。 Bacillus : These are gram-positive sporeforming rods that are aerobes in contrast to the clostridia, which are anaerobes.Al

11、though most are mesophiles, psychrotrophs and thermophiles exist.The genus contains only two pathogens:B. anthracis and B.cereus. Although most strains of the latter are nonpathogens,some cause foodborne gastroenteritis.梭状芽孢杆菌属：梭状芽孢杆菌属：杆状，革兰氏阳性，杆状，革兰氏阳性，形成的形成的卵圆形芽孢使母细胞膨胀成梭状，厌气性卵圆形芽孢使母细胞膨胀成梭状，厌气性。能分解

12、糖产生多种有机酸、并产气，有的能能分解糖产生多种有机酸、并产气，有的能产生毒素产生毒素。 该属包括许多菌株，有些会引起该属包括许多菌株，有些会引起人体疾病。中温型，嗜冷型，嗜热型菌株都人体疾病。中温型，嗜冷型，嗜热型菌株都存在。存在。Clostridium: These are anaerobic spore-forming rods.The genus contains many species, some of which cause disease in humans . Mesotrophic, psychrotrophic , and thermophilic strains exi

13、st. 类芽孢杆菌属类芽孢杆菌属: 这个新建立的属主要包括以前这个新建立的属主要包括以前属于芽孢杆菌属以及梭状芽孢杆菌的菌株属于芽孢杆菌属以及梭状芽孢杆菌的菌株。Paenibacillus: This newly established genus is comprised of organisms formerly in the genera Bacillus and Clostridium.莫拉氏菌属：莫拉氏菌属：革兰氏阴性短杆菌。它们的新陈代革兰氏阴性短杆菌。它们的新陈代谢是氧化性的，同时葡萄糖发酵过程中不产酸。谢是氧化性的，同时葡萄糖发酵过程中不产酸。Moraxella: They a

14、re short gram-negative rods . Their metabolism is oxidative,and they do not form acid from glucose.索丝菌属：索丝菌属：革兰氏阳性、杆状，不产芽孢。对革兰氏阳性、杆状，不产芽孢。对数期的细胞为棒杆状，而衰老后则为球状。数期的细胞为棒杆状，而衰老后则为球状。通常存在于肉类以及冷藏温度下保存的肉类通常存在于肉类以及冷藏温度下保存的肉类制品中制品中。Brochothrix:These are gram-positive nonsporeforming rods.Typically, exponentia

15、l-phase cells aer rods, and older cells are coccoids, a feature typical of coryne-forms. They are common on processed meats and on fresh and on fresh and processed meats that are stored in gas-impermeable packages at refrigerator tempera-tures.柠檬酸杆菌属：柠檬酸杆菌属：革兰氏阴性、杆状、革兰氏阴性、杆状、周生鞭毛，周生鞭毛，无芽孢，兼厌气性无芽孢，兼厌

16、气性，能产酸、产气能产酸、产气。所有菌。所有菌株都能利用柠檬酸盐为惟一碳源生长，能存株都能利用柠檬酸盐为惟一碳源生长，能存在于肠道中进行缓慢的乳糖发酵，在于肠道中进行缓慢的乳糖发酵，有的种能有的种能引起食品腐败和人的肠胃炎。引起食品腐败和人的肠胃炎。Citrobacter: These enteric bacteria are slow lactose-fermenting , gram-negative rods. All members can use citrate as the sole carbon source.肉杆菌属：肉杆菌属：革兰氏阳性、杆状，过氧化氢酶阴性。异革兰氏阳性、杆

17、状，过氧化氢酶阴性。异型发酵，绝大多数能在型发酵，绝大多数能在045 。C生长。有些种能发酵生长。有些种能发酵葡萄糖产生气体。它们与乳酸杆菌的区别在于不能葡萄糖产生气体。它们与乳酸杆菌的区别在于不能在醋酸盐培养基上生长，在代谢过程中能够合成油在醋酸盐培养基上生长，在代谢过程中能够合成油酸。通常存在于真空包装的肉制品或相关制品中。酸。通常存在于真空包装的肉制品或相关制品中。Carnobacerium: These are gram-positive , catalase-negative rods. They are heterofermentative , and most grow at 0

18、 。C and none 45 。C . Gas is produced from glucose by some species. They differ from the lactobacilli in being unable to grow on acetate medium and in their synthesis of oleic acid. They are found on vacuum-packaged meats and related products. 棒杆菌属：棒杆菌属：棒杆状，革兰氏阳性，与部分蔬棒杆状，革兰氏阳性，与部分蔬菜以及肉类制菜以及肉类制 品的腐败有关

19、。是重要的嗜品的腐败有关。是重要的嗜冷菌，但大多数菌株都是中温型。其中白冷菌，但大多数菌株都是中温型。其中白喉棒杆菌能够引起人体白喉病喉棒杆菌能够引起人体白喉病。Corynebacterium : This is one of the true coryneform genera of gram-positive, rod-shaped bacteria that are sometimes involved in the spoilage of vegetable and meat products.Most are mesotrophs,although psychrotrophs are

20、 know，and one ,C.diphtheriae, cause diphtheria in humans.黄杆菌属黄杆菌属: 革兰氏阴性、杆状，在琼脂平板革兰氏阴性、杆状，在琼脂平板上或植物中能生成黄、红色素，上或植物中能生成黄、红色素，极生鞭毛，极生鞭毛，可运动，好气或兼性厌气可运动，好气或兼性厌气。有些菌株为中。有些菌株为中温型，有些是嗜冷型，与冷藏肉制品以及温型，有些是嗜冷型，与冷藏肉制品以及冷冻蔬菜的腐败有关冷冻蔬菜的腐败有关。Flavobacterium : These gram-negative rods are characterized by their product

21、ion of yellow to red pigments on agar and by their association with plants . Some are mesotrophs, and others are psychrotrophs, where they participate in the spoilage of refrigerated meats and vegetables.交替单胞菌属交替单胞菌属: 革兰氏阴性、杆状，能运动，革兰氏阴性、杆状，能运动，严格好氧。大量存在于海洋或沿海水域中、严格好氧。大量存在于海洋或沿海水域中、以及海洋食品中。生长需要海水中较高浓

22、度以及海洋食品中。生长需要海水中较高浓度的盐。的盐。Alteromonas: These are marine and coastal water inhabitants that are found in and on seafoods; all species require seawater salinity for growth.they are gram-negative motile rods that are strict aerobes.哈夫尼菌属：哈夫尼菌属：革兰氏阴性、杆状，常存在于肠道中，革兰氏阴性、杆状，常存在于肠道中，可引起冷冻肉制品及蔬菜制品的腐败。其可引起冷冻肉制

23、品及蔬菜制品的腐败。其 DNA 中（中（G+C）的摩尔分数为）的摩尔分数为48%49%。Hafnia ：These gram-negative enteric rods are important in the spoilage of refrigerated meats and vegetable products. It has a mol% G+C content of DNA of 4849.考克氏菌属：考克氏菌属：从微球菌属拆分出来的新属。从微球菌属拆分出来的新属。DNA 中（中（G+C）的摩尔分数为）的摩尔分数为66%75%。Kocuria: A new genus split o

24、ff from the genus Micrococcus. It has a mol% G+C content of DNA of 6675.明串珠菌属：革兰氏阳性、不形成芽孢、明串珠菌属：革兰氏阳性、不形成芽孢、球状、球状、排列成对或成链状，兼厌气性。经常与乳酸排列成对或成链状，兼厌气性。经常与乳酸球菌同时出现，是乳酸细菌的另一个属。过球菌同时出现，是乳酸细菌的另一个属。过氧化氢酶阴性，异型乳酸发酵。氧化氢酶阴性，异型乳酸发酵。Leuconostoc: Along with the lactobacilli, this is another of the genera of lactic

25、acid bacteria. These are gram-positive , catalase-negative cocci that are heterofermentative .变形菌属：变形菌属：革兰氏阴性、杆状，常表现出多种革兰氏阴性、杆状，常表现出多种形态，形态，无芽孢，周生鞭毛，运动性强，兼厌无芽孢，周生鞭毛，运动性强，兼厌气性，能产酸，气性，能产酸，通常存在于人体或动物的肠通常存在于人体或动物的肠道内。道内。有较强的蛋白质分解能力有较强的蛋白质分解能力，是食品的是食品的腐败菌，可引起食品中毒。腐败菌，可引起食品中毒。Proteus: These enteric gram-n

26、egative rods are aerobes that often display pleomorphism.They are typical of enteric bacteria in being present in the intestinal tract of humans and animals.肠球菌属：肠球菌属：菌体呈卵圆形，单个、成对或短链菌体呈卵圆形，单个、成对或短链状。该属至少有三个种不与状。该属至少有三个种不与D型抗血清发生型抗血清发生反应。反应。Enterococcus: They are ovoid cells that occur singly, in pai

27、rs,or in short trains. At least three species do not react with group D antisera.肠杆菌属肠杆菌属 : 革兰氏阴性，革兰氏阴性，杆状，周生鞭毛，无杆状，周生鞭毛，无芽孢芽孢。可引起食品腐败，可引起食品腐败，它们是典型的人体它们是典型的人体生长所需要的肠道菌生长所需要的肠道菌Enerobacter: These enteric gram-negative bacteria are typical of other Enterobacteriaceae relative to growth requirement沙门氏

28、菌属：沙门氏菌属：革兰氏阴性，革兰氏阴性，周生鞭毛、无芽周生鞭毛、无芽孢孢，能以柠檬酸盐为唯一碳源，多数能产能以柠檬酸盐为唯一碳源，多数能产气，气，该属的所有菌株都能存在于人体的肠该属的所有菌株都能存在于人体的肠胃中。胃中。Salmonella: All members of this genus of gram-negative enteric bacteria are considered to be human pathogens,.希瓦氏菌属：希瓦氏菌属：革兰氏阴性，直杆状或弯曲杆革兰氏阴性，直杆状或弯曲杆状，不产色素，端生鞭毛。氧化酶阳性状，不产色素，端生鞭毛。氧化酶阳性, DNA

29、中（中（G+C）的摩尔分数为）的摩尔分数为44%47%。常存在于海洋食品中。常存在于海洋食品中。Shewanella: They are gram-negative straight or curved rods，nonpigmented, and motile by polar flagella. They are oxidase positive and have a mol% G+C content of DNA of 4447.欧文氏菌属：欧文氏菌属：革兰氏阴性，杆状，革兰氏阴性，杆状，无芽孢，无芽孢，周生鞭毛，常存在于肠道，周生鞭毛，常存在于肠道，它能引起植物性它能引起植物性食品的组

30、织软化和腐败，但不产酒精。食品的组织软化和腐败，但不产酒精。Erwinia: These gram-negative enteric rods are especially associated with plants,where they cause bacterial soft rot.埃希氏菌属：革兰氏阴性，杆状，通常单埃希氏菌属：革兰氏阴性，杆状，通常单个出现，周生鞭毛，可运动或不运动，好个出现，周生鞭毛，可运动或不运动，好氧或兼性厌氧。氧或兼性厌氧。能够引起由食物传染的肠能够引起由食物传染的肠胃炎。胃炎。Escherichia: Those strains cause foodbor

31、ne gastroenteritis微球菌属：微球菌属：革兰氏阳性，革兰氏阳性，严格好气，无芽孢严格好气，无芽孢，过氧，过氧化氢酶阳性，球状。有些菌株能产粉红色、橘红化氢酶阳性，球状。有些菌株能产粉红色、橘红色或红色色素，其它菌株则不产色素。大多数菌色或红色色素，其它菌株则不产色素。大多数菌株都能耐高浓度的盐，绝大多数菌株为半自养型株都能耐高浓度的盐，绝大多数菌株为半自养型微生物，嗜冷。微生物，嗜冷。在奶制品、动物食品上存在较多，在奶制品、动物食品上存在较多，能引起食品腐败。能引起食品腐败。Micrococcus: These are gram positive and catalase po

32、sitive ,and some produce pink to orange-red to red pigments , whereas others are nonpigmented. Most can grow in the presence of high levels of NaCl, and most are mesotrophs, although psychrotrophic species are know.泛菌属：泛菌属：革兰氏阴性、无荚膜、无孢子，直杆革兰氏阴性、无荚膜、无孢子，直杆状，大部分的菌株能够依靠周身的鞭毛运动。状，大部分的菌株能够依靠周身的鞭毛运动。广泛分布在

33、植物、种子、土壤、水及人体标广泛分布在植物、种子、土壤、水及人体标本中。有些为植物病原体。本中。有些为植物病原体。Pantoea: This genus consists of gram-negative , noncapsulated, nonsporing straight rods, most of which are motile by peritrichous flagella. They are widely distributed and are found on plants and in seeds , in soil, water ,and human specimens.

34、 Some are plant pathogens .乳球菌属：乳球菌属：革兰氏阳性，非运动型，过氧化氢革兰氏阳性，非运动型，过氧化氢酶阴性，球形酶阴性，球形 或卵形，单个、成对或链状，或卵形，单个、成对或链状，能在能在10 。C 下生长，但不能在下生长，但不能在45 。C 下生长。下生长。所有的菌株发生所有的菌株发生N型抗血清反应，并在发酵过型抗血清反应，并在发酵过程中主要产生程中主要产生L-乳酸。乳酸。Lactococcus:They are gram-positive ,nonmotile , and catalase-negative spherical or ovoid cells

35、that occur singly, in pairs,or as trains. They grow at 10 。C but not at 45 。C , and most strains react with group N antisera. L-lactic acid is the predominant end product of fermentation.片球菌属：片球菌属：球状，成对或四个相叠，不形成球状，成对或四个相叠，不形成芽孢，兼厌气性或微好气性。同型乳酸发酵，芽孢，兼厌气性或微好气性。同型乳酸发酵，产生右旋乳酸。产生右旋乳酸。DNA 中（中（G+C）的摩尔分）的摩尔分

36、数为数为34%44%。常引起啤酒的腐败。常引起啤酒的腐败。Pediococcus: These homofermentative cocci are lactic acid bacteria that exist in pairs and tetrads resulting from cell division in two planes. It has a mol% G+C content of DNA of 3444.嗜冷杆菌属：嗜冷杆菌属：球状，常成对，不运动、过氧化氢球状，常成对，不运动、过氧化氢酶以及氧化酶阳性，好氧，不能发酵葡萄糖。酶以及氧化酶阳性，好氧，不能发酵葡萄糖。但能在但能

37、在6.5%NaCl溶液和溶液和1 。C下生长，不能在下生长，不能在3537 。C下下 生长。对青霉素敏感。生长。对青霉素敏感。Psychrobacter: They are plum cocobacilli that occur often in pairs. Also,they are aerobic, nonmotile , and catalase and oxidase positive ,and generally they do not ferment glucose. Growth occurs in 6.5% NaCl and at 1 。C ,but generally no

38、t at 35 。C or 37 。C. They are sensitive to penicillin.葡萄球菌属葡萄球菌属: 球形，排列呈葡萄状，球形，排列呈葡萄状，革兰氏阳革兰氏阳性，过氧化氢酶阳性，金黄色葡萄球菌是其性，过氧化氢酶阳性，金黄色葡萄球菌是其中一个重要种，能够引起几种疾病，包括肠中一个重要种，能够引起几种疾病，包括肠胃食物中毒等。胃食物中毒等。Stapgylococcus： These gram positive, catalase- positive cocci include S.aureus, which causes several disease syndrom

39、es in human,including foodborn gastroenteritis.漫游球菌属：漫游球菌属：周身鞭毛，革兰氏阳性，过氧化氢酶周身鞭毛，革兰氏阳性，过氧化氢酶阴性，能在阴性，能在10 下生长，但不能在下生长，但不能在45 下生长；下生长；能在能在4.5%NaCl溶液中生长，但不能在溶液中生长，但不能在6%NaCl溶液中生长；不能在溶液中生长；不能在pH9.6下生长。通常存在于下生长。通常存在于鱼类、粪便、水或食物中鱼类、粪便、水或食物中.Vagococcus: They are more motile by peritrichous flagella, gram pos

40、itive, catalase negative, and grow at 10 but not at 45 . They are grow in 4.5% NaCl but not 6.5%, and no growth occurs at pH9.6. They are found on fish , in feces, and in water and may be expected to occur on other foods.l曲霉属曲霉属 Aspergillusl毛霉属毛霉属 Mucorl青霉属青霉属 Penicilliuml根霉属根霉属 Rhizopusl木霉属木霉属 Tric

41、hotheciuml白地霉属白地霉属 Geotrichuml镰刀孢霉属镰刀孢霉属 Fusarium曲霉属曲霉属: 形成分生孢子，常呈链状，表现出由黄到绿甚形成分生孢子，常呈链状，表现出由黄到绿甚至到黑等不同颜色。通常存在于农村的火腿或熏肉中。至到黑等不同颜色。通常存在于农村的火腿或熏肉中。其中有些菌株能引起油类的腐败。米曲霉和酱油曲霉其中有些菌株能引起油类的腐败。米曲霉和酱油曲霉能形成酱油发酵过程中的生产菌。其中有些菌株可产能形成酱油发酵过程中的生产菌。其中有些菌株可产黄曲霉毒素，或赭曲霉素，或柄曲霉素。黄曲霉毒素，或赭曲霉素，或柄曲霉素。Aspergillus: Chains of coni

42、dia are produced.The aspergilli appear yellow to green to black on a large number of foods. They are found on country-cured hams and on bacon. Some species cause spoilage of oil. A.oryzae and A.soyae are involved in the shogu fermentation and the former in koji. A. oryzae and A. niger produce aflato

43、xin ,and others produce ochratoxin A and sterigmatocystin.毛霉属：毛霉属：菌丝体没有隔膜，所有菌株都没有假根或匍菌丝体没有隔膜，所有菌株都没有假根或匍匐枝，菌落呈棉花状。主要存在于发酵食品、熏肉匐枝，菌落呈棉花状。主要存在于发酵食品、熏肉和许多蔬菜中。和许多蔬菜中。Mucor: Nonseptate hyphae are produced . No rhizoids or stolons are produces by mumbers of this large genus. Cottony colonies are oftenprod

44、uced. It is found in fermented food,bacon,and many vegetables.青霉属：青霉属：在食品上的特征颜色是蓝色或蓝绿色。有些在食品上的特征颜色是蓝色或蓝绿色。有些菌株能产生真菌毒素。菌株能产生真菌毒素。Penicillum:Typical corors on foods are blue to blue-green. Some species produce the mycotoxins.根霉属：根霉属：没有隔膜的菌丝体直立于匍匐枝或假根上。没有隔膜的菌丝体直立于匍匐枝或假根上。包囊梗由菌群中假根的生长点的匍匐枝末端产生。包囊梗由菌群中假根

45、的生长点的匍匐枝末端产生。能引起苹果、梨、等的轻微腐败，并使这些水果能引起苹果、梨、等的轻微腐败，并使这些水果变成液状。变成液状。Rhizopus: Nonseptate hyphae are produced that give rise to stolons and the point of origin of rhizoids. They produce watery soft rot of apples , pears, and others .枝霉属枝霉属：在枝状结构的高处产小型孢子囊。：在枝状结构的高处产小型孢子囊。Thamnidium: these molds produce s

46、mall sporangia borne on highly branched structures .木霉属：木霉属：菌丝体有隔膜，具有瘦长简单的菌丝体有隔膜，具有瘦长简单的分生孢子。玫瑰木霉是该属中唯一于食分生孢子。玫瑰木霉是该属中唯一于食品有关的菌株。品有关的菌株。Trichothcium: Septate hyphae that bear long,slender, and simple coindiophores are produced. T.elegans is the only species associated with foods.交链孢属：交链孢属：菌丝体有隔膜，产棕色

47、分生孢子。分生菌丝体有隔膜，产棕色分生孢子。分生孢子具有十字形或纵向隔膜，形状多样。能够导孢子具有十字形或纵向隔膜，形状多样。能够导致苹果、无华果等水果褐变，甚至腐烂。同时，致苹果、无华果等水果褐变，甚至腐烂。同时，这些菌株也能引起茎杆腐烂与柑橘类植物的腐烂。这些菌株也能引起茎杆腐烂与柑橘类植物的腐烂。有些菌株能够产真菌毒素有些菌株能够产真菌毒素。Alternaria: Septate mycelia with conidiophores and large brown conidia are produce. The conidia have both cross and longitudi

48、nal septa and are variously shaped. They cause brown to black rots of stone fruits,apples , and figs.Stem-end rot and black rot of citrus fruits are also caused by species of this genus. Some species produce mycotoxins.短柄霉属：短柄霉属：菌株生长前期出现类酵母菌菌落，菌株生长前期出现类酵母菌菌落，然后向四方扩展产生黑色斑点。它们与长期然后向四方扩展产生黑色斑点。它们与长期储存的

49、牛肉形成的黑色斑点有关，通常存在储存的牛肉形成的黑色斑点有关，通常存在于小虾、水果以及蔬菜中。于小虾、水果以及蔬菜中。Aureobasidium: Yeastlike colonies are produced initially. They later spread and produce black patches.They are found in shrimp,are involved in “black spot” condition of long-term-stored beef, and are common in fruits and vegetables.丛梗孢属：丛梗孢属

50、：产生粉红色、灰色、棕褐色分生产生粉红色、灰色、棕褐色分生孢子，它们能引起桃子等核果产生褐变甚孢子，它们能引起桃子等核果产生褐变甚至腐烂。至腐烂。Monilia: Pink , gray , or tan conidia are produced. They produce brown rot of stone fruits such as peaches.葡萄孢属：葡萄孢属：瘦长形，产生多种颜色的分生孢子。瘦长形，产生多种颜色的分生孢子。菌丝体有隔膜，细胞顶端产灰色或黑色分生菌丝体有隔膜，细胞顶端产灰色或黑色分生孢子，有时产不规则菌核。它们与苹果、梨、孢子，有时产不规则菌核。它们与苹果、梨、

51、草莓、葡萄以及一些核果的霉变有关。草莓、葡萄以及一些核果的霉变有关。Botrytis: Long , slender,and often pigmented conidiophores are produced . Mycelium is septate ; conidia are born on apical cells and gray in color, although black ,irregular sclerotia are sometimes produced.They are notable as the cause of gray mold rot of apples, p

52、ears,strawberries, grapes and some stone fruits.丝衣霉属：丝衣霉属：能耐较低的能耐较低的Eh值。该属的许多菌株值。该属的许多菌株与食品的腐败有关。与食品的腐败有关。Byssochlamys: In their growth ,they can tolerate low Eh values. These organisms are almost uniquely associated with food spoilage.地霉属：地霉属：酵母状酵母状真菌，菌丝具真菌，菌丝具有隔膜，繁有隔膜，繁殖方式为裂殖，可产生菌丝并形成节孢殖方式为裂殖，可产生菌

53、丝并形成节孢子子。广泛存在于肉类及许多蔬菜中，可。广泛存在于肉类及许多蔬菜中，可引起果蔬的腐烂引起果蔬的腐烂。白地霉常存在于乳品白地霉常存在于乳品中。中。Geotrichum: These yeastlike fungi are usually white . They are widespread and have been found on meats and many vegetables.从梗孢属：从梗孢属：产淡粉产淡粉红红色、色、灰灰色、色、棕褐棕褐色分生孢子，它们能引起桃子等核色分生孢子，它们能引起桃子等核果类产生褐变甚至腐烂。果类产生褐变甚至腐烂。Monilia: Pink, g

54、ray, or tan conidia are produced. They produce brown rot of stone fruits such as peaches.l酒香酵母属酒香酵母属 Brettanomycesl假丝酵母属假丝酵母属 Candidal德巴利酵母属德巴利酵母属 Dryptococcusl有孢汉逊酵母属有孢汉逊酵母属 Hanseniasporal克鲁维酵母属克鲁维酵母属 Kluyveromycesl毕赤酵母属毕赤酵母属 Pichial酵母属酵母属 Saccharomycesl酒香酵母属：酒香酵母属：不产孢子，能在顶端发芽生殖，不产孢子，能在顶端发芽生殖，在有氧在有

55、氧 的条件下能利用葡萄糖发酵产乙酸。的条件下能利用葡萄糖发酵产乙酸。它能引起啤酒、软饮料、腌渍品等的腐败，同它能引起啤酒、软饮料、腌渍品等的腐败，同时与一些啤酒以及淡色啤酒的后发酵有关时与一些啤酒以及淡色啤酒的后发酵有关 lBrettanomyces：These asporogenous yeasts form ogival cells, terminal budding , and produce acetic acid from glucose only under aerobic conditions.They cause spoilage of beer , wine,soft dri

56、nk, and pickles, and some are involved in after-fermentation of some beers and ales.l假丝酵母属：假丝酵母属：大多数菌株存在于新鲜的碎牛肉大多数菌株存在于新鲜的碎牛肉或家禽中，最常见的菌株是热带假丝酵母。该或家禽中，最常见的菌株是热带假丝酵母。该属中一些菌株与发酵食品有关。属中一些菌株与发酵食品有关。lCandida：Members of this genus are the most common yeasts in fresh ground beef and poultry, and C.tropicali

57、s is the most prevalent in foods in general. Some members are involved in the fermentation of foods.伊氏酵母属：伊氏酵母属：该属的菌株能产假菌丝体，该属的菌株能产假菌丝体，并进行多侧枝出芽生殖。它们在进行液并进行多侧枝出芽生殖。它们在进行液体发酵时能够产生菌膜。体发酵时能够产生菌膜。Issatchenkia: Members of this genus produce pseudomycelia and multiply by multilateral budding.They typicall

58、y form pellicles in liquid media.隐球酵母属：隐球酵母属：它们不产孢子，多侧出芽生殖。它们不产孢子，多侧出芽生殖。不能发酵糖，菌体为透明、红色或橙色，产不能发酵糖，菌体为透明、红色或橙色，产节孢子。普遍存在植物、土壤、草莓以及其节孢子。普遍存在植物、土壤、草莓以及其他水果、海洋鱼类、河虾及新鲜的水牛肉中。他水果、海洋鱼类、河虾及新鲜的水牛肉中。Cryptococcus :They are asporogenous, reproduce by multiply by multilateral budding and are nonfermenters of sug

59、ars.They are hyaline and red or orange , and they may form arthrospores. They have been found on plants and in soils,strawberries and other friuts, marine fish, shrimp, and fresh ground beef.有孢汉逊氏酵母属有孢汉逊氏酵母属：葡萄酒酵母，两端出芽生：葡萄酒酵母，两端出芽生殖，一般为柠檬形细胞。其子囊包含殖，一般为柠檬形细胞。其子囊包含24个孢个孢子。发酵能力强，但不耐高浓度乙醇。可引子。发酵能力强，但不耐高

60、浓度乙醇。可引起水果的腐败。起水果的腐败。Hanseniaspora: These are apoculate yeast .They exhibit bipolar budding, and, consquently, lemon-shape cells are produced.The asci contain two to four bat-shaped spores. Sugars are fermented.伊氏酵母属：伊氏酵母属：能够产生假菌丝体，并进行多侧出芽生能够产生假菌丝体，并进行多侧出芽生殖。在进行液体发酵时能够产生菌膜。殖。在进行液体发酵时能够产生菌膜。Issatchen