食品与发酵工业 >

2025 , Vol. 51 >Issue 17: 184 - 194

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040084

研究报告

番茄罐头生产过程中腐败真菌的溯源分析

  • 张健 ,
  • 陈国辉 ,
  • 高逸 ,
  • 辛迪 ,
  • 黄添杨 ,
  • 马子雄 ,
  • 翟磊 ,
  • 戚晨晨 ,
  • 姚粟
展开
  • 1(中国食品发酵工业研究院有限公司,中国工业微生物菌种保藏管理中心,北京,100015)
    2(新疆新康农业发展有限公司,新疆 乌鲁木齐,830032)
第一作者:硕士,工程师(姚粟正高级工程师为通信作者,E-mail:yaosu@china-cicc.org)

收稿日期: 2024-06-03

  修回日期: 2024-12-22

  网络出版日期: 2025-09-29

基金资助

新疆番茄产业提质增效关键技术研发与示范项目(2022B02004-2)

收起

Traceability analysis of spoilage fungi in production process of tomato cans

  • ZHANG Jian ,
  • CHEN Guohui ,
  • GAO Yi ,
  • XIN Di ,
  • HUANG Tianyang ,
  • MA Zixiong ,
  • ZHAI Lei ,
  • QI Chenchen ,
  • YAO Su
Expand
  • 1(China Center of Industrial Culture Collection, China National Research Institute of Food and Fermentation Industries Co.Ltd., Beijing 100015, China)
    2(ACK COMPANY, Urumqi 830032, China)

Received date: 2024-06-03

  Revised date: 2024-12-22

  Online published: 2025-09-29

Fold

摘要

为进行番茄罐头生产过程中腐败真菌的溯源分析,采用MGISEQ-2000高通量测序技术,对不同生产时间和不同阶段收集的46份样品的真菌转录间隔区基因进行测序,全面解析番茄罐头生产过程中真菌群落结构的变化和关键物种差异。采用纯培养技术,结合多相鉴定技术,对番茄罐头生产过程中的真菌进行大规模分离与鉴定,确定分离菌株的准确分类学地位。在此基础上,通过回接实验和菌株分型分析,确定番茄罐头生产加工过程中的关键腐败真菌及其来源。研究结果表明,46个样品共注释到5 236个操作分类单元,随着生产的持续进行,真菌群落结构的多样性降低,假丝酵母属(Candida)成为潜在的腐败真菌;通过纯培养技术共获得72株真菌,其中热带假丝酵母(Candida tropicalis)是主要潜在腐败真菌,占分离总数的27.78%。回接实验和溯源分析结果表明,热带假丝酵母是引起番茄罐头胀气变质的腐败真菌,并广泛分布于生产的全过程。

关键词： 番茄罐头; 高通量测序; 纯培养技术; 热带假丝酵母; 腐败真菌

本文引用格式

张健 , 陈国辉 , 高逸 , 辛迪 , 黄添杨 , 马子雄 , 翟磊 , 戚晨晨 , 姚粟 . 番茄罐头生产过程中腐败真菌的溯源分析[J]. 食品与发酵工业, 2025 , 51(17) : 184 -194 . DOI: 10.13995/j.cnki.11-1802/ts.040084

Abstract

For the traceability analysis of spoilage fungi in the tomato can production process, the MGISEQ-2000 high-throughput sequencing technology was employed to sequence the fungal ITS genes from 46 samples collected at different production times and stages, providing a comprehensive analysis of the changes in fungal community structure and key species differences throughout the tomato can production process.The pure culture technique, combined with multiphase identification technique, was used for the large-scale isolation and identification of fungi in the production process of canned tomatoes to determine the accurate taxonomic status of the isolated strains.On this basis, key spoilage fungi and their sources in the production and processing of canned tomatoes were identified through back-joining experiments and strain typing analysis.Results showed that a total of 5 236 operational taxonomic units were annotated from the 46 samples, and the diversity of fungal community structure decreased with the continuation of production, with Candida emerging as a potential spoilage fungus, a total of 72 fungal strains were obtained by pure culture technique, of which Candida tropicalis was the main potential spoilage fungus, accounting for 27.78% of the isolated.The results of the backtracking experiments and traceability analyses showed that C.tropicalis was the spoilage fungus that caused the flatulence and spoilage of canned tomatoes, and was widely distributed in the whole production process.

Key words： canned tomato; high-throughput sequencing; pure culture technology; Candida tropicalis; spoilage fungus

参考文献

[1] 程明才. 水果类罐头在生产中产品质量控制措施探讨[J].食品安全导刊, 2015(6):59-61.
CHENG M C.Discussion on product quality control measures of canned fruits in production[J].China Food Safety Magazine, 2015(6):59-61.
[2] 侯慧波, 张春玲, 蒋永衡.新疆番茄酱的加工工艺及品质控制[J].农产品加工学刊, 2010(11):55-57.
HOU H B, ZHANG C L, JIANG Y H.Processing technology and quality control of tomato paste in Xinjiang[J].Farm Products Processing, 2010(11):55-57.
[3] 王帅. 新疆加工番茄生长及加工过程污染霉菌的分类与鉴定[D].乌鲁木齐:新疆农业大学, 2011.
WANG S.Classification and identification of contamination fungi from growth and processing of tomato[D].Urumqi:Xinjiang Agricultural University, 2011.
[4] 李静, 马自强, 柴岳, 等.新疆特色番茄制品深加工工艺技术研究[J].现代食品, 2023, 29(20):124-126.
LI J, MA Z Q, CHAI Y, et al.Research on deep processing technology of Xinjiang characteristic tomato products[J].Modern Food, 2023, 29(20):124-126.
[5] 罗雪云, 刘宏道.食品卫生微生物检测标准手册[M].北京:中国标准出版社, 1995.
LUO X Y, LIU H D.Handbook of Microbiological Testing Criteria for Food Hygiene[M].Beijing:Standards Press of China, 1995.
[6] 闫国宏, 傅力, 古丽娜孜.疑似胀袋番茄酱中几种微生物的检测研究[J].食品科技, 2007, 32(12):187-189.
YAN G H, FU L, GU L.Study on examination of several species microbiology in doubtful swollen bag tomato paste[J].Food Science and Technology, 2007, 32(12):187-189.
[7] 杜红利, 刘畅.罐头制品中微生物检测方法[J].肉类工业, 2008(11):40-42.
DU H L, LIU C.Detection method of microorganisms in canned products[J].Meat Industry, 2008(11):40-42.
[8] 王强. 玻璃瓶装番茄酱罐头杀菌条件的探讨[J].食品工业, 2010, 31(6):53-55.
WANG Q.Study on sterilization conditions for canned tomato sauce in glass[J].The Food Industry, 2010, 31(6):53-55.
[9] 胡习祯, 杨玉新.微波杀菌技术在番茄制品中的应用[J].农产品加工, 2015(5):40-42.
HU X Z, YANG Y X.The application of microwave sterilization in tomato products[J].Farm Products Processing, 2015(5):40-42.
[10] BJORKROTH K J, KORKEALA H J.Lactobacillus fructivorans spoilage of tomato ketchup[J].Journal of Food Protection, 1997, 60(5):505-509.
[11] EFIUVWEVWERE B J O, UWANOGHO G U.Effects of packaging materials following ethanol and benomyl treatments on chemical and microbiological changes in tomato (Lycopersicon esculentum) fruits[J].Journal of the Science of Food and Agriculture, 1990, 52(3):393-402.
[12] 黄玲, 黄忠梅, 吴海文.胀袋番茄酱中分离出季也蒙假丝酵母和丛生丝孢酵母[J].中国食品卫生杂志, 2006, 18(6):547-548.
HUANG L, HUANG Z M, WU H W.Candida jejuni and Trichosporon fasciculata were separated from tomato paste in expanded bags[J].Chinese Journal of Food Hygiene, 2006, 18(6):547-548.
[13] 常江, 刘熙, 柳增善, 等.乳品中热带假丝酵母菌的双抗夹心ELISA快速检测方法[J].食品工业科技, 2016, 37(24):63-68.
CHANG J, LIU X, LIU Z S, et al.A double-antibody sandwich ELISA for detection of Candida tropicalis in dairy product[J].Science and Technology of Food Industry, 2016, 37(24):63-68.
[14] 肖凯夫, 郭晟, 庞一林, 等.产碱性脂肪酶热带假丝酵母LYSC-3的筛选、鉴定及发酵条件的优化[J].食品工业科技, 2011, 32(3):218-220.
XIAO K F, GUO S, PANG Y L, et al.Screening, identification of Candida tropicalis LYSC-3 excreting lipase and optimization of fermenting conditions[J].Science and Technology of Food Industry, 2011, 32(3):218-220.
[15] ZHANG C, QIN J F, DAI Y W, et al.Atmospheric and room temperature plasma (ARTP) mutagenesis enables xylitol over-production with yeast Candida tropicalis[J].Journal of Biotechnology, 2019, 296:7-13.
[16] TIZAZU B Z, ROY K, MOHOLKAR V S.Ultrasonic enhancement of xylitol production from sugarcane bagasse using immobilized Candida tropicalis MTCC 184[J].Bioresource Technology, 2018, 268:247-258.
[17] 金庭苇. 热带假丝酵母的固定化及其在秸秆基木糖醇发酵中应用的研究[D].长春:吉林农业大学, 2023.
JIN T W.Immobilisation of Candida tropicalis and its application in straw based xylitol fermentation[D].Changchun:Jilin Agricultural University, 2023.
[18] HAHN-HÄGERDAL B, JEPPSSON H, SKOOG K, et al.Biochemistry and physiology of xylose fermentation by yeasts[J].Enzyme and Microbial Technology, 1994, 16(11):933-943.
[19] 黄炜. 玉米芯半纤维素水解液发酵生产木糖醇的研究[D].杭州:浙江大学, 2004.
HUANG W.Study on the xylitol fermentation from corn cob hemicellulosic hydrolysate[D].Hangzhou:Zhejiang University, 2004.
[20] 金怡, 王震, 吕喆, 等.热带假丝酵母用未脱毒汽爆玉米秸秆产乙醇研究[J].太阳能学报, 2014, 35(5):899-903.
JIN Y, WANG Z, LYU Z, et al.Ethanol production from undetoxified steam-exploded corn stover using Candida tropicalis[J].Acta Energiae Solaris Sinica, 2014, 35(5):899-903.
[21] DE ALBUQUERQUE T L, DA SILVA I J, DE MACEDO G R, et al.Biotechnological production of xylitol from lignocellulosic wastes:A review[J].Process Biochemistry, 2014, 49(11):1779-1789.
[22] 傅帅, 马明博, 倪润滋, 等.牛瘤胃产蛋氨酸热带假丝酵母菌的分离鉴定及发酵条件优化[J].饲料研究, 2022, 45(3):73-79.
FU S, MA M B, NI R Z, et al.Isolation and identification of Candida tropical producing methionine from bovine rumen and optimization of fermentation conditions[J].Feed Research, 2022, 45(3):73-79.
[23] 罗云, 王瑜敏, 罗盛.热带假丝酵母菌感染临床检验调查[J].浙江临床医学, 2018(2):336-338.
LUO Y, WANG Y M, LUO S.Clinical investigation of Candida tropicalis infection[J].Zhejiang Clinical Medical Journal, 2018(2):336-338.
[24] 镇雪莹, 张爱荣, 娄峻.假丝酵母性血流感染患者的病原学特点与发生病亡的危险因素分析[J].抗感染药学, 2022, 19(7):970-973.
ZHEN X Y, ZHANG A R, LOU J.Etiological characteristics and risk factors of death in patients with Candida bloodstream infection[J].Anti-Infection Pharmacy, 2022, 19(7):970-973.
[25] 张祁, 裴晓燕, 黄小平.发酵乳霉菌酵母污染和控制的研究进展[J].食品安全质量检测学报, 2019, 10(5):1133-1137.
ZHANG Q, PEI X Y, HUANG X P.Research progress of contamination and control of moulds and yeasts in fermented milk[J].Journal of Food Safety & Quality, 2019, 10(5):1133-1137.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司