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食品与发酵工业  2020, Vol. 46 Issue (2): 40-46    DOI: 10.13995/j.cnki.11-1802/ts.022260
  研究报告 本期目录 | 过刊浏览 | 高级检索 |
榨菜腌制过程中变红或产膜现象相关微生物的分离鉴定
杨吉霞1, 张玉礼2, 王学锦1, 贺稚非1*
1 (西南大学 食品科学学院,重庆,400716)
2 (重庆市涪陵榨菜集团股份有限公司,重庆,408000)
Isolation and identification of microorganisms related to the reddened or biofilm-forming phenomenon of Zhacai during the pickling process
YANG Jixia1, ZHANG Yuli2, WANG Xuejin1, HE Zhifei1
1 (College of Food Science, Southwest University, Chongqing 400716, China)
2 (Chongqing Fuling Zhacai Group Co., Ltd. Chongqing 408000, China)
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摘要 该文分析榨菜腌制过程中与菜块表面变红和产膜现象相关微生物的种类和来源。通过分离鉴定变红或产膜相关的微生物,用平板水解圈法检测其产酶活性,采用Illumina Miseq高通量测序平台分析青菜头原料表面的微生物种类。结果表明,引起变红的菌株有4株,共3种,包括嗜吡啶红球菌(Rhodococcus pyridinivorans)、解淀粉芽孢杆菌(Bacillus amyloliquefaciens)、地衣芽孢杆菌(Bacillus licheniformis)。引起产膜的菌株有13株,共7种,包括解淀粉芽孢杆菌 (Bacillus amyloliquefaciens)、贝莱斯芽孢杆菌 (Bacillus velezensis)、阿耶波多氏芽孢杆菌 (Bacillus aryabhattai)、枯草芽孢杆菌(Bacillus subtilis)、地衣芽胞杆菌(Bacillus licheniformis)、蜡状芽孢杆菌(Bacillus cereus)和表皮葡萄球菌(Staphylococcus epidermidis)。其中嗜吡啶红球菌和表皮葡萄球菌有可能来源于原料。因此,该研究可为榨菜变红和产膜现象的防控提供参考。
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杨吉霞
张玉礼
王学锦
贺稚非/sup>
关键词:  榨菜  变红现象  产膜现象  分离鉴定  Illumina MiSeq测序    
Abstract: This study focused on the microorganisms related to the surface turned red or biofilm-forming of Zhacai during the pickling process. The samples that the surface turned red or biofilm-forming Zhacai were collected for the isolation and purification related microorganisms. Specific verification experiments were conducted to confirm their relationship with above phenomenon. Marker gene 16S rDNA and plate hydrolysis zone were used for the strain characterization and testing their enzyme-producing capability. Illumina Miseq sequencing technology can help to find out where the relevant microorganism come from. In this study, 4 strains were determined to be associated with Zhacai surface turning red phenomenon which including 3 species: Rhodococcus pyridinivorans, Bacillus amyloliquefaciens and Bacillus licheniformis. Moreover, 13 strains were showed to be related to the biofilm-forming phenomenon which belonging to 7 species: Bacillus amyloliquefaciens, Bacillus velezensis, Bacillus aryabhattai, Bacillus subtilis, Bacillus licheniformis, Bacillus cereus and Staphylococcus epidermidis. Further study indicated that Rhodococcus pyridinivorans and Staphylococcus epidermidis were probably originated from raw mustard tuber material. The results of this study provided basic data for the prevention and controlling of microorganism that resulting in Zhacai surface turning red and biofilm-forming.
Key words:  Zhacai    turning red phenomenon    biofilm-forming phenomenon    isolation and identification    Illumina MiSeq sequencing
收稿日期:  2019-09-14                出版日期:  2020-01-25      发布日期:  2020-03-13      期的出版日期:  2020-01-25
基金资助: 重庆市基础科学与前沿技术研究项目(cstc2017jcyjAX0249);西南大学中央高校基本科研业务费项目(XDJK2018C070;XDJK2015C135;SWU113035);四川省教育厅川菜发展研究中心科研项目(CC18Z20)
作者简介:  博士,副教授(贺稚非教授为通讯作者,Email:2628576386@qq.com)。
引用本文:    
杨吉霞,张玉礼,王学锦,等. 榨菜腌制过程中变红或产膜现象相关微生物的分离鉴定[J]. 食品与发酵工业, 2020, 46(2): 40-46.
YANG Jixia,ZHANG Yuli,WANG Xuejin,et al. Isolation and identification of microorganisms related to the reddened or biofilm-forming phenomenon of Zhacai during the pickling process[J]. Food and Fermentation Industries, 2020, 46(2): 40-46.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.022260  或          http://sf1970.cnif.cn/CN/Y2020/V46/I2/40
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