| 感官异常番茄酱和杏酱中腐败细菌的分离及分子生物学鉴定 |
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| 引用本文： | 巴哈提古丽·马那提拜,师璐,李晓岩,苏欢,张雪妮,房芳,蒋刚强.感官异常番茄酱和杏酱中腐败细菌的分离及分子生物学鉴定[J].新疆农业科学,2019,56(8):1495-1501. |
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| 作者姓名： | 巴哈提古丽·马那提拜 师璐 李晓岩 苏欢 张雪妮 房芳 蒋刚强 |
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| 作者单位： | 新疆出入境检验检疫局检验检疫技术中心,乌鲁木齐 830063 |
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| 基金项目： | 国家质量监督检验检疫总局科技计划项目(2016IK267) |
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| 摘 要： | 【目的】采用分子生物学方法对新疆感官异常的番茄酱和杏酱中细菌进行快速鉴定。【方法】采用梯度稀释法在需氧和厌氧条件下,对感官异常的番茄酱和杏酱中的腐败细菌进行培养,通过16S rDNA序列分析并结合菌株系统发育树对分离菌株进行鉴定。【结果】分离共获得9株细菌菌株,其中番茄酱中的5株菌分别为:甲基营养性芽孢灰枣杆菌、枯草芽孢灰枣杆菌、地衣芽孢灰枣杆菌、沃氏葡萄球菌、粪肠球菌;杏酱中的4株菌株分别为巴氏葡萄球菌、粪肠球菌、沃氏葡萄球菌、类芽孢灰枣杆菌,鉴定结果与生化方法一致。【结论】该方法准确快速,可为番茄酱、杏酱生产企业有效防控产品污染保障质量安全提供基础数据。
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| 关 键 词： | 感官异常 细菌 培养 分离鉴定 |
| 收稿时间： | 2019-03-22 |
Isolation and Molecular Biological Identification of Putrefactive Bacteria in Sensory Abnormal Tomato Ketchup and Apricot Sauce |
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| Bakhetgul Manatbay,SHI Lu,LI Xiao-yan,SU Huan,ZHANG Xue-ni,FANG Fang,JIANG Gang-qiang.Isolation and Molecular Biological Identification of Putrefactive Bacteria in Sensory Abnormal Tomato Ketchup and Apricot Sauce[J].Xinjiang Agricultural Sciences,2019,56(8):1495-1501. |
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| Authors: | Bakhetgul Manatbay SHI Lu LI Xiao-yan SU Huan ZHANG Xue-ni FANG Fang JIANG Gang-qiang |
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| Institution: | Inspection and Quarantine Technology Center of Xinjiang Entry-Exit Inspection and Quarantine Bureau, Urumqi 830063, China |
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| Abstract: | 【Objective】 The molecular biology method was used for quick identification of bacteria in ketchup and apricot sauce with abnormal sensory abnormalities in Xinjiang. 【Method】 The spoilage bacteria in sensory abnormal ketchup and apricot sauce were cultured by gradient dilution method under aerobic and anaerobic conditions. And then the isolated strains were identified by 16S rDNA sequence analysis and phylogenetic tree. 【Result】 The results showed that among 9 strains of bacteria were obtained. Among them, 5 strains in the ketchup were: Bacillus methylotrophicus, Bacillus subtilis, Staphylococcus warneri, Bacillus licheniformis, Enterococcus faecium and the 4 strains of bacteria in apricot sauce were Staphylococcus pasteuri, Enterococcus faecium, Staphylococcus warneri and Paenibacillus cookii strain, respectively. The identification result was consistent with the result of biochemical methods. 【Conclusion】 The method is accurate and fast, which can provide basic data for the effective prevention and control of product pollution and guarantee quality safety for tomato sauce and apricot jam production enterprises. |
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| Keywords: | sensory abnormality bacteria culture identification |
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