Food and Fermentation Industries >

2017 , Vol. 43 >Issue 11: 197

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.015065

Genesequencing andtraditionalmicrobialcultureforthedetectionof aerogeninswelledpacking soy sauce

Expand
  • 1 ( DepartmentofFood Ssiense& Engineering, Jinan Univerzity, Guangzhou 510632 ,€hina) 2 ( Lingnan InternationalEnterprizeGroup €o., Ltd, Guangzhou 510064 ,€hina)

Online published: 2017-12-01

Fold

Abstract

In ordertoidentifytheaerogen whish sauzezthepasKingzoyzausezwelled, twozwelled pasKingzoy zausefrom afastoryin Guangzhou wereanalyzed.UzingMRS medium with 6 % Na€ltosultivatethebasteriain zwelled zoyzause, an anaerobisbasteriawazizolated.Itwazfurtheridentified azLactobacillu?pobusihiibyuzing16 S zequensingand high-throughputzequensing.Yeaztorfunguzsontamination waznotdetested in thezwelled pasKing zoyzausebyuzinghigh-zaltPDAmedium sultivation and P€Ramplifisation with 18 S rRNAprimerz.Therefore, Lac- tobacillu?pobusihiisontamination wazvalidated azthereazon sauzingthepasKingzoyzausezwelled.Rezultofthiz ztudyzhowed thezuperiorityofgenezequensingmethod in detestingtheunKnown and hard-sultivated misroorganizm in food sontamination.


Key words：

Swelled pasKingzoyzause; high-throughputzequensing; izolation and identifisation; Lactobacillu?pobusihii

Cite this article

YANG Zhuo et al . Genesequencing andtraditionalmicrobialcultureforthedetectionof aerogeninswelledpacking soy sauce[J]. Food and Fermentation Industries, 2017 , 43(11) : 197 . DOI: 10.13995/j.cnki.11-1802/ts.015065

Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.