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食品与发酵工业  2021, Vol. 47 Issue (10): 37-42    DOI: 10.13995/j.cnki.11-1802/ts.025431
  研究报告 本期目录 | 过刊浏览 | 高级检索 |
蚝油原料细菌群落结构分析与淀粉利用菌株的识别
梁清文1,2, 周朝晖3, 李铁桥3, 卢丽玲3, 刘佳乐1,2, 方芳1,2*
1(江南大学,未来食品科学中心,江苏 无锡,214122)
2(江南大学 生物工程学院,江苏 无锡,214122)
3(广东珠江桥生物科技股份有限公司,广东 中山,528415)
Bacterial composition of oyster sauce raw materials and the identification of starch utilizing bacteria
LIANG Qingwen1,2, ZHOU Chaohui3, LI Tieqiao3, LU Liling3, LIU Jiale1,2, FANG Fang1,2*
1(Science Center for Future Foods, Jiangnan University, Wuxi 214122, China)
2(School of Biotechnology, Jiangnan University, Wuxi 214122, China)
3(Guangdong Pearl River Bridge Biotechnology Co.Ltd., Zhongshan 528415, China)
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摘要 食品原料中存在的腐败细菌对食品加工过程和贮存期食品的品质均有不良影响。为寻找因水解淀粉引起蚝油液化并发生品质改变的微生物,该研究利用Illumina Miseq测序平台,分析了蚝油及其主要生产原料蚝汁和香精中的细菌群落结构。结果显示,蚝油中的优势细菌包括动性微菌属(Planomicrobium,55.17%)、黄单胞菌属(Xanthomonas,16.49%)和芽孢杆菌属(Bacillus,13.78%);蚝汁中的优势细菌为动性微菌属(45.83%)、四联球菌属(Tetragenococcus,15.35%)、芽孢杆菌属(13.63%)和乳杆菌属(Lactobacillus,11.66%);香精中的优势菌属为动性微菌属(55.03%)、四联球菌属(20.36%)和芽孢杆菌属(6.88%);蚝汁和香精分别与糊化淀粉混合制得的半成品蚝油中细菌的优势菌属为动性微菌和芽孢杆菌。从发生淀粉水解现象的蚝油半成品中共分离得到5株具有水解淀粉能力的细菌,分别为人葡萄球菌(Staphylococcus hominis)S1、贝莱斯芽孢杆菌(Bacillus velezensis)S2和S4、枯草芽孢杆菌(Bacillus subtilis)S3和S5。这些菌株也存在于蚝油生产原料蚝汁和香精中,它们在发生淀粉水解的蚝油半成品中的含量显著增加。该研究结果可为含淀粉类调味品加工过程腐败细菌的控制提供参考,对建立与食品腐败相关的微生物溯源方法具有重要意义。
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梁清文
周朝晖
李铁桥
卢丽玲
刘佳乐
方芳
关键词:  蚝油  细菌群落结构  淀粉利用  芽孢杆菌  葡萄球菌    
Abstract: The presence of spoilage bacteria in raw materials may have adverse effect on food quality during the processing and/or storing. To identify the microbes that may cause the liquefaction and change the quality of oyster sauce by starch degradation, the bacterial compositions in oyster sauce and its main raw materials (oyster juice and flavorant) were analyzed using the Illumina Miseq sequencing platform. The results showed that the dominant bacteria in oyster sauce were Planomicrobium (55.17%), Xanthomonas (16.49%) and Bacillus (13.78%). Planomicrobium (45.83%), Tetragenococcus (15.35%), Bacillus (13.63%) and Lactobacillus (11.66%) were the dominant genera in oyster juice, while Planomicrobium (55.03%), Tetragenococcus (20.36%) and Bacillus (6.88%) were the major bacteria in flavorant. The dominant bacteria in semi-finished oyster sauce prepared by mixing gelatinized starch with oyster juice and flavorant were Planomicrobium and Bacillus, respectively. Five starch utilizing strains were isolated from starch-hydrolyzed semi-finished oyster sauce and were identified as Staphylococcus hominis S1, Bacillus velezensis S2 and S4, Bacillus subtilis S3 and S5. Moreover, these strains were also found in oyster juice and flavorant, but their content increased significantly in starch-hydrolyzed semi-finished oyster sauce. These results provide references for the control of spoilage bacteria in manufacturing starch containing condiments, which is of great significance to establish the traceability technology of microorganism related to food spoilage.
Key words:  oyster sauce    bacterial community    starch utilization    Bacillus    Staphylococcus
收稿日期:  2020-08-20      修回日期:  2020-09-24           出版日期:  2021-05-25      发布日期:  2021-06-17      期的出版日期:  2021-05-25
基金资助: 国家重点研发计划项目(2018YFC1604102)
作者简介:  硕士研究生(方芳研究员为通讯作者,E-mail:ffang@jiangnan.edu.cn)
引用本文:    
梁清文,周朝晖,李铁桥,等. 蚝油原料细菌群落结构分析与淀粉利用菌株的识别[J]. 食品与发酵工业, 2021, 47(10): 37-42.
LIANG Qingwen,ZHOU Chaohui,LI Tieqiao,et al. Bacterial composition of oyster sauce raw materials and the identification of starch utilizing bacteria[J]. Food and Fermentation Industries, 2021, 47(10): 37-42.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.025431  或          http://sf1970.cnif.cn/CN/Y2021/V47/I10/37
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