近年来,在分子水平上糠秕马拉色菌(Malassezin)的属范围有所扩大,除了糠秕马拉色菌和厚皮马拉色菌,又陆续发现了五个新的菌种(合轴马拉色菌、球状马拉色菌、圆头状马拉色菌、M.restricta、M.slooffiae)。对于这些新的菌种,除了它们的脂性依赖特征外,其代谢及营养需求还知之甚少。作者用植物油作为自然甘油三酸酯和基质混合物,观察糠秕马拉色菌属在体外对其利用情况,评价各菌种之间的差异。 In recent years, at the molecular level Malassezin (Malassezin) genus has been expanded, in addition to Malassezia furfur and thick-skinned Malassezia, have also found five new strains Leptospira, Gloeococcus globosum, Malassezia macrophylla, M. restricta, M. slooffiae). For these new species, in addition to their lipid-dependent traits, their metabolic and nutritional needs are poorly understood. The authors used vegetable oil as a natural triglyceride and matrix mixture to observe the utilization of Malassezia furfur in vitro and to evaluate the differences among the species.