我国典型湿热地区变质烟用香精中腐败微生物的多样性分析
|
摘要
【背景】烟用香精是卷烟生产中的重要辅料,有些香精,特别是剩余的加料香精在运输和储存等过程中可能污染微生物,引起腐败变质发生。【目的】分析变质烟用香精中腐败微生物的群落多样性,确定引起加料香精变质的主要腐败微生物。【方法】采用稀释平板法,对我国典型湿热地区云南、福建和广西三地变质加料香精样品中的污染细菌、霉菌或酵母进行分离,分析其16S rRNA、ITS或26S rRNA基因序列,并通过反证试验确定引起变质的主要腐败微生物。【结果】所考察3个典型湿热地区变质加料香精存在不同程度的细菌、霉菌或酵母污染,其中细菌污染最为普遍。分离的76株污染细菌分布在2门4纲5目10科15属,细菌的群落多样性比较丰富,其中雷尔氏菌属(Ralstonia)、柠檬酸杆菌属(Citrobacter)、肠杆菌属(Enterobacter)及芽孢杆菌属(Bacillus)是优势菌群;9株霉菌分布在子囊菌门(Ascomycota)的3纲6属,每个属分离到1-2株霉菌;42株酵母分布在子囊菌门的6个属,其中毕赤酵母属(Pichia)、细枝钩酵母菌属(Wickerhamomyces)及酵母菌属(Saccharomyces)是优势菌群。云南和福建两地样品的细菌菌群组成明显多于广西,广西样品的霉菌菌群组成以及福建样品的酵母菌群组成均分别多于其余两地。反证试验结果显示,柠檬酸杆菌属、肠杆菌属、芽孢杆菌属、雷尔氏菌属和毕赤酵母属是引起烟用加料香精变质的主要腐败微生物。【结论】变质加料香精中污染微生物菌群组成及腐败微生物确定的研究将有助于我国湿热地区香精香料中污染微生物的控制和腐败变质的预防。
[Background] Tobacco flavor is an important auxiliary material in cigarette production. Microbial contamination usually occurs in the processes of transportation and storage of tobacco flavor, especially the residual casing, which could cause spoilage of tobacco flavor. [Objective] To investigate the diversity of spoilage microorganisms in the deteriorated tobacco flavor and identify the main spoilage microorganisms causing the deterioration of tobacco flavor. [Methods] Dilution plate counting method was applied to monitor the microbial composition of the deteriorated tobacco flavor from Yunnan, Fujian and Guangxi of typical hot-humid areas in China, and then the 16 S r RNA, ITS or 26 S r RNA genes of the isolates were sequenced. Furthermore, verifiable experiments were used to identify the main spoilage microorganisms causing deterioration of the tobacco flavor. [Results] The tobacco flavor samples from the three typical hot-humid areas in China were with different degree of bacteria, molds or yeasts contamination, and the bacterial contamination was the most common. A total of 76 bacterial strains, 9 fungal strains and 42 yeast strains were isolated. The 76 bacterial strains were distributed in 2 phyla, 4 classes, 5 orders, 10 families and 15 genera. Ralstonia, Citrobacter, Enterobacter and Bacillus were the dominant genera. The 9 fungal strains were distributed in 3 classes and 6 genera of the Ascomycota phyla, with 1-2 fungal strains belonging to each genus. The 42 yeast strains were distributed in 6 genera of Ascomycota. Pichia, Wickerhamomyces and Saccharomyces were the dominant genera. The bacterial composition of Yunnan and Fujian samples was obviously more than that in Guangxi. The fungal composition of Guangxi and yeasts' composition of Fujian were more than those in the other two sites, respectively. The verifiable experiment results showed Citrobacter, Enterobacter, Bacillus, Ralstonia and Pichia were the main spoilage microorganisms in the tobacco flavor samples. [Conclusion] The study on the composition of contaminated microorganisms and the confirmation of spoilage microorganisms in the deteriorated tobacco flavors could help to control the contamination of microorganisms and the spoilage of tobacco flavors in hot-humid areas in China.
[Background] Tobacco flavor is an important auxiliary material in cigarette production. Microbial contamination usually occurs in the processes of transportation and storage of tobacco flavor, especially the residual casing, which could cause spoilage of tobacco flavor. [Objective] To investigate the diversity of spoilage microorganisms in the deteriorated tobacco flavor and identify the main spoilage microorganisms causing the deterioration of tobacco flavor. [Methods] Dilution plate counting method was applied to monitor the microbial composition of the deteriorated tobacco flavor from Yunnan, Fujian and Guangxi of typical hot-humid areas in China, and then the 16 S r RNA, ITS or 26 S r RNA genes of the isolates were sequenced. Furthermore, verifiable experiments were used to identify the main spoilage microorganisms causing deterioration of the tobacco flavor. [Results] The tobacco flavor samples from the three typical hot-humid areas in China were with different degree of bacteria, molds or yeasts contamination, and the bacterial contamination was the most common. A total of 76 bacterial strains, 9 fungal strains and 42 yeast strains were isolated. The 76 bacterial strains were distributed in 2 phyla, 4 classes, 5 orders, 10 families and 15 genera. Ralstonia, Citrobacter, Enterobacter and Bacillus were the dominant genera. The 9 fungal strains were distributed in 3 classes and 6 genera of the Ascomycota phyla, with 1-2 fungal strains belonging to each genus. The 42 yeast strains were distributed in 6 genera of Ascomycota. Pichia, Wickerhamomyces and Saccharomyces were the dominant genera. The bacterial composition of Yunnan and Fujian samples was obviously more than that in Guangxi. The fungal composition of Guangxi and yeasts' composition of Fujian were more than those in the other two sites, respectively. The verifiable experiment results showed Citrobacter, Enterobacter, Bacillus, Ralstonia and Pichia were the main spoilage microorganisms in the tobacco flavor samples. [Conclusion] The study on the composition of contaminated microorganisms and the confirmation of spoilage microorganisms in the deteriorated tobacco flavors could help to control the contamination of microorganisms and the spoilage of tobacco flavors in hot-humid areas in China.
引文
[1] Lynm D, Lawrence BM. Flavor technology-casings, flavors and supplier assessment[J]. Acta Tabacaria Sinica, 1999, 5(4):12-15(in Chinese)Lynm D, Lawrence BM.加香技术-料液和香精[J].中国烟草学报, 1999, 5(4):12-15
[2] Huang YF. Study on the analysis of flavor and flavor material for tobacco[D]. Hangzhou:Master’s Thesis of Zhejiang University,2007(in Chinese)黄映凤.烟用香精香料的分析研究[D].杭州:浙江大学硕士学位论文, 2007
[3] Baker RR, da Silva JRP, Smith G. The effect of tobacco ingredients on smoke chemistry. Part II:Casing ingredients[J].Food and Chemical Toxicology, 2004, 42(S1):39-52
[4] State Tobacco Monopoly Administration. YC/T 164-2012Tobacco flavor[S]. Beijing:China Standards Press, 2012(in Chinese)国家烟草专卖局. YC/T 164-2012烟用香精[S].北京:中国标准出版社, 2012
[5] Zhang YJ, Jin WB. Tobacco Flavor and Fragrance[M]. Beijing:University of Science and Technology of China Press, 1996(in Chinese)张悠金,金闻博.烟用香料香精[M].北京:中国科学技术大学出版社, 1996
[6] Baker RR, da Silva JRP, Smith G. The effect of tobacco ingredients on smoke chemistry. Part I:Flavourings and additives[J]. Food and Chemical Toxicology, 2004, 42(S1):3-37
[7] Liu XJ, Qin YH, Zhang H, et al. Influence of HXD process on effects of tobacco casing application[J]. Acta Tabacaria Sinica,2016, 22(4):23-29(in Chinese)刘献军,秦艳华,张华,等. HXD工序对料液施加效果的影响[J].中国烟草学报, 2016, 22(4):23-29
[8] Dong GF, Zhang Q, Wang HY, et al. Effects of different temperature and constant temperature time on content of carbohydrate compositions in tobacco material liquid[J]. Acta Agriculturae Jiangxi, 2011, 23(10):85-87(in Chinese)董高峰,张强,王浩雅,等.不同温度和恒温时间对卷烟料液中糖类成分含量的影响[J].江西农业学报, 2011, 23(10):85-87
[9] Xi A, Sun KJ, Li DG, et al. Research on the design of blend type tobacco casings and flavors[J]. Flavour Fragrance Cosmetics,2015(6):7-11,16(in Chinese)奚安,孙凯健,李德国,等.混合型卷烟料液、香精设计研究[J].香料香精化妆品, 2015(6):7-11,16
[10] Zhang TG, Liu ZC, Zhang F, et al. Application of pH value in evaluation of quality stability for tobacco liquid[J]. Hunan Agricultural Sciences, 2014(6):61-63(in Chinese)张廷贵,刘泽春,张峰,等. pH值在烟用料液质量稳定性评价中的应用[J].湖南农业科学, 2014(6):61-63
[11] Zhang LN, Xu LP, Xu SQ, et al. Study on storage of extra tobacco flavor returned from factory[J]. Anhui Agricultural Science Bulletin, 2013, 19(16):143-146(in Chinese)张丽娜,许利平,许式强,等.生产退回烟用香精香料保质期研究[J].安徽农学通报, 2013, 19(16):143-146
[12] Dang LZ, Zhang ZY, Zhang J, et al. Analysis of microbial populations of metamorphic flavors and fragrances have been prepared[J]. Journal of Yunnan Agricultural University(Natural Science), 2016, 31(4):707-712(in Chinese)党立志,张正禹,张健,等.已制备变质香精香料中微生物种群分析[J].云南农业大学学报:自然科学, 2016, 31(4):707-712
[13] Dang LZ, Yue R, Dong WH, et al. Deterioration of tobacco base casing materials:causes and aroma component variation[J].Tobacco Science&Technology, 2018, 51(2):16-24(in Chinese)党立志,岳蕊,董文汉,等.烟用底料变质原因及致香成分变化分析[J].烟草科技, 2018, 51(2):16-24
[14] Snyder AB, Worobo RW. Fungal spoilage in food processing[J].Journal of Food Protection, 2018, 81(6):1035-1040
[15] Pinu FR. Early detection of food pathogens and food spoilage microorganisms:Application of metabolomics[J]. Trends in Food Science&Technology, 2016, 54:213-215
[16] AndréS, Vallaeys T, Planchon S. Spore-forming bacteria responsible for food spoilage[J]. Research in Microbiology, 2016,168(4):379-387
[17] Huang BY. Study on the separation and control of spoilage microorganisms in soy-mung bean milk[D]. Guangzhou:Master’s Thesis of South China University of Technology, 2011(in Chinese)黄宝莹.绿豆黄豆浆腐败微生物的分离与控制研究[D].广州:华南理工大学硕士学位论文, 2011
[18] Liu WR, Chen S, Xu Y. Identification and characterization of spoilage microorganisms in aging Chinese rice wine by culture-independent and culture-dependent technologies[J].Microbiology China, 2018, 45(1):120-128(in Chinese)刘文容,陈双,徐岩.黄酒贮存酸败关键微生物的分离鉴定[J].微生物学通报, 2018, 45(1):120-128
[19] Júnior JCR, Tamanini R, de Oliveira ALM, et al. Genetic diversity of thermoduric spoilage microorganisms of milk from Brazilian dairy farms[J]. Journal of Dairy Science, 2018, 101(8):6927-6936
[20] State Health and Family Planning Commission, State Food and Drug Administration. GB 4789.2-2016 National food safety standard Food microbiological examination:Aerobic plate count[S]. Beijing:China Standards Press, 2016(in Chinese)国家卫生和计划生育委员会,国家食品药品监督管理总局.GB 4789.2-2016食品安全国家标准食品微生物学检验菌落总数测定[S].北京:中国标准出版社, 2016
[21] National Health and Family Planning Commission. GB4789.15-2016 National food safety standard Food microbiological examination:Enumeration of moulds and yeasts[S]. Beijing:China Standards Press, 2016(in Chinese)国家卫生和计划生育委员会. GB 4789.15-2016食品安全国家标准食品微生物学检验霉菌和酵母计数[S].北京:中国标准出版社, 2016
[22] Li WJ. Establishment and preliminary application of the method for isolation of intestinal aerobic dominant microorganisms[J].Chinese Journal of Microecology, 1999, 11(5):315-316(in Chinese)李文建.肠道需氧优势菌群分离方法的建立及初步应用[J].中国微生态学杂志, 1999, 11(5):315-316
[23] Yan YW, Zhang H, Liu L, et al. Isolation and identification of dominant microorganisms in rhizosphere of continuous cropping with peanut[J]. Acta Microbiologica Sinica, 2011, 51(6):835-842(in Chinese)颜艳伟,张红,刘露,等.连作花生田根际土壤优势微生物的分离和鉴定[J].微生物学报, 2011, 51(6):835-842
[24] Ni HM, Li XM, Xie LH, et al. Diversity analysis of cultivable bacteria on leaf surface of yellow sun-cured tobacco during curing[J]. Acta Tabacaria Sinica, 2015, 21(1):95-99(in Chinese)倪红梅,李雪梅,谢丽华,等.晒黄烟调制期叶面可培养细菌的多样性研究[J].中国烟草学报, 2015, 21(1):95-99
[25] Miao CP. Microbial community characteristics in rhizosphere soil of panax notoginseng[D]. Kunming:Doctoral Dissertation of Yunnan University, 2015(in Chinese)苗翠苹.三七根际土壤微生物的群落特征[D].昆明:云南大学博士学位论文, 2015
[26] Weisburg WG, Barns SM, Pelletier DA, et al. 16S ribosomal DNA amplification for phylogenetic study[J]. Journal of Bacteriology,1991, 173(2):697-703
[27] White TJ, Bruns T, Lee S, et al. Amplification and direct sequencing of fungal ribosomal RNA genes for phylogenetics[A]//Innis MA, Gelfand DH, Sninsky JJ, et al. PCR Protocols:A Guide to Methods and Applications[M]. Amsterdam:Elsevier, 1990:315-322
[28] Kurtzman CP, Robnett CJ. Identification and phylogeny of ascomycetous yeasts from analysis of nuclear large subunit(26S)ribosomal DNA partial sequences[J]. Antonie Van Leeuwenhoek,1998, 73(4):331-371
[29] Thompson JD, Gibson TJ, Plewniak F, et al. The CLUSTAL_X windows interface:flexible strategies for multiple sequence alignment aided by quality analysis tools[J]. Nucleic Acids Research, 1997, 25(24):4876-4882
[30] Tamura K, Stecher G, Peterson D, et al. MEGA6:molecular evolutionary genetics analysis version 6.0[J]. Molecular Biology and Evolution, 2013, 30(12):2725-2729
[31] Shi ZX, Du HL, Ou X, et al. Isolation and identification of spoilage bacteria in canned peaches[J]. Food Science, 2009,30(21):278-282(in Chinese)史振霞,杜洪利,欧旭,等.桃罐头中腐败微生物的分离纯化及鉴定研究[J].食品科学, 2009, 30(21):278-282
[32] Li XM, Mi QL, Zhang T, et al. Tobacco flavor deterioration determining method:CN, 107782854A[P]. 2018-03-09(in Chinese)李雪梅,米其利,张涛,等.一种烟用香精香料变质的判定方法:中国, 107782854A[P]. 2018-03-09
[33] Chen YC, Xie XB, Shi QS, et al. Species identification of industry spoilage microorganism and the resistance analysis[J].Microbiology China, 2010, 37(10):1558-1565(in Chinese)陈艺彩,谢小保,施庆珊,等.工业腐败微生物种属特性及抗药性分析[J].微生物学通报, 2010, 37(10):1558-1565
[34] Tanveer A, Farooq U, Akram K, et al. Pomegranate extracts:a natural preventive measure against spoilage and pathogenic microorganisms[J]. Food Reviews International, 2015, 31(1):29-51
[35] Pinto L, Baruzzi F, Ippolito A. Recent advances to control spoilage microorganisms in washing water of fruits and vegetables:the use of electrolyzed water[J]. Acta Horticulturae,2016, 1144:379-384
[36] Zaragoza J, Bendiks Z, Tyler C, et al. Effects of exogenous yeast and bacteria on the microbial population dynamics and outcomes of olive fermentations[J]. mSphere, 2017, 2(1):e00315-16
[37] Hu LW, Mu WJ, Guo JH, et al. Locked nucleic acid-enhanced quantitative real-time PCR detection of Ralstonia solanacearum in tobacco planting soil[J]. Tobacco Science&Technology, 2017,50(12):14-21(in Chinese)胡利伟,牟文君,郭建华,等.基于锁核苷酸(LNA)增敏的植烟土壤青枯雷尔氏菌定量PCR检测[J].烟草科技, 2017,50(12):14-21
[38] Feng JR. Bacteriological quality and safety evaluation of raw milk and the source of harmful bacteria in Gansu province of China[D]. Lanzhou:Master’s Thesis of Lanzhou University, 2017(in Chinese)冯疆蓉.甘肃省生鲜乳微生物质量安全评价及有害细菌来源分析[D].兰州:兰州大学硕士学位论文, 2017
[39] Rawat S. Food Spoilage:Microorganisms and their prevention[J].Asian Journal of Plant Science and Research, 2015, 5(4):47-56
[40] Cai RK. Study on the quality and microbial diversity during the fermentation of large yellow croaker with sweet rice wine[D].Hangzhou:Master’s Thesis of Zhejiang Gongshang University,2017(in Chinese)蔡瑞康.糟制大黄鱼品质及微生物菌群多样性变化研究[D].杭州:浙江工商大学硕士学位论文, 2017
[41] Ledenbach LH, Marshall RT. Microbiological spoilage of dairy products[A]//Doyle M. Compendium of the Microbiological Spoilage of Foods and Beverages[M]. New York:Springer, 2009:41-67
[42] Yang HH, Chen GG, Liu Y, et al. Study on isolation and identification of the spoilage microbes in bottled tomato sauce and their characteristics[J]. Science and Technology of Food Industry, 2014, 35(1):164-167,173(in Chinese)杨红红,陈国刚,刘娅,等.桶装胀罐番茄酱中腐败菌分离纯化及鉴定研究[J].食品工业科技, 2014, 35(1):164-167,173
[43] de Souza Sant’Ana A, Dantigny P, Tahara AC, et al. Use of a logistic model to assess spoilage by Byssochlamys fulva in clarified apple juice[J]. International Journal of Food Microbiology, 2010, 137(2/3):299-302
[44] Rao Y, Chang W, Tang J, et al. Study progress on spoilage yeast in food products[J]. Food and Fermentation Technology, 2013, 49(4):61-64(in Chinese)饶瑜,常伟,唐洁,等.食品中腐败酵母的研究进展[J].食品与发酵科技, 2013, 49(4):61-64
[45] Liu YY. Characterization of microflora and their functions on flavor compounds in Shaoxing rice wine[D]. Wuxi:Master’s Thesis of Jiangnan University, 2015(in Chinese)刘芸雅.绍兴黄酒发酵中微生物群落结构及其对风味物质影响研究[D].无锡:江南大学硕士学位论文, 2015
[2] Huang YF. Study on the analysis of flavor and flavor material for tobacco[D]. Hangzhou:Master’s Thesis of Zhejiang University,2007(in Chinese)黄映凤.烟用香精香料的分析研究[D].杭州:浙江大学硕士学位论文, 2007
[3] Baker RR, da Silva JRP, Smith G. The effect of tobacco ingredients on smoke chemistry. Part II:Casing ingredients[J].Food and Chemical Toxicology, 2004, 42(S1):39-52
[4] State Tobacco Monopoly Administration. YC/T 164-2012Tobacco flavor[S]. Beijing:China Standards Press, 2012(in Chinese)国家烟草专卖局. YC/T 164-2012烟用香精[S].北京:中国标准出版社, 2012
[5] Zhang YJ, Jin WB. Tobacco Flavor and Fragrance[M]. Beijing:University of Science and Technology of China Press, 1996(in Chinese)张悠金,金闻博.烟用香料香精[M].北京:中国科学技术大学出版社, 1996
[6] Baker RR, da Silva JRP, Smith G. The effect of tobacco ingredients on smoke chemistry. Part I:Flavourings and additives[J]. Food and Chemical Toxicology, 2004, 42(S1):3-37
[7] Liu XJ, Qin YH, Zhang H, et al. Influence of HXD process on effects of tobacco casing application[J]. Acta Tabacaria Sinica,2016, 22(4):23-29(in Chinese)刘献军,秦艳华,张华,等. HXD工序对料液施加效果的影响[J].中国烟草学报, 2016, 22(4):23-29
[8] Dong GF, Zhang Q, Wang HY, et al. Effects of different temperature and constant temperature time on content of carbohydrate compositions in tobacco material liquid[J]. Acta Agriculturae Jiangxi, 2011, 23(10):85-87(in Chinese)董高峰,张强,王浩雅,等.不同温度和恒温时间对卷烟料液中糖类成分含量的影响[J].江西农业学报, 2011, 23(10):85-87
[9] Xi A, Sun KJ, Li DG, et al. Research on the design of blend type tobacco casings and flavors[J]. Flavour Fragrance Cosmetics,2015(6):7-11,16(in Chinese)奚安,孙凯健,李德国,等.混合型卷烟料液、香精设计研究[J].香料香精化妆品, 2015(6):7-11,16
[10] Zhang TG, Liu ZC, Zhang F, et al. Application of pH value in evaluation of quality stability for tobacco liquid[J]. Hunan Agricultural Sciences, 2014(6):61-63(in Chinese)张廷贵,刘泽春,张峰,等. pH值在烟用料液质量稳定性评价中的应用[J].湖南农业科学, 2014(6):61-63
[11] Zhang LN, Xu LP, Xu SQ, et al. Study on storage of extra tobacco flavor returned from factory[J]. Anhui Agricultural Science Bulletin, 2013, 19(16):143-146(in Chinese)张丽娜,许利平,许式强,等.生产退回烟用香精香料保质期研究[J].安徽农学通报, 2013, 19(16):143-146
[12] Dang LZ, Zhang ZY, Zhang J, et al. Analysis of microbial populations of metamorphic flavors and fragrances have been prepared[J]. Journal of Yunnan Agricultural University(Natural Science), 2016, 31(4):707-712(in Chinese)党立志,张正禹,张健,等.已制备变质香精香料中微生物种群分析[J].云南农业大学学报:自然科学, 2016, 31(4):707-712
[13] Dang LZ, Yue R, Dong WH, et al. Deterioration of tobacco base casing materials:causes and aroma component variation[J].Tobacco Science&Technology, 2018, 51(2):16-24(in Chinese)党立志,岳蕊,董文汉,等.烟用底料变质原因及致香成分变化分析[J].烟草科技, 2018, 51(2):16-24
[14] Snyder AB, Worobo RW. Fungal spoilage in food processing[J].Journal of Food Protection, 2018, 81(6):1035-1040
[15] Pinu FR. Early detection of food pathogens and food spoilage microorganisms:Application of metabolomics[J]. Trends in Food Science&Technology, 2016, 54:213-215
[16] AndréS, Vallaeys T, Planchon S. Spore-forming bacteria responsible for food spoilage[J]. Research in Microbiology, 2016,168(4):379-387
[17] Huang BY. Study on the separation and control of spoilage microorganisms in soy-mung bean milk[D]. Guangzhou:Master’s Thesis of South China University of Technology, 2011(in Chinese)黄宝莹.绿豆黄豆浆腐败微生物的分离与控制研究[D].广州:华南理工大学硕士学位论文, 2011
[18] Liu WR, Chen S, Xu Y. Identification and characterization of spoilage microorganisms in aging Chinese rice wine by culture-independent and culture-dependent technologies[J].Microbiology China, 2018, 45(1):120-128(in Chinese)刘文容,陈双,徐岩.黄酒贮存酸败关键微生物的分离鉴定[J].微生物学通报, 2018, 45(1):120-128
[19] Júnior JCR, Tamanini R, de Oliveira ALM, et al. Genetic diversity of thermoduric spoilage microorganisms of milk from Brazilian dairy farms[J]. Journal of Dairy Science, 2018, 101(8):6927-6936
[20] State Health and Family Planning Commission, State Food and Drug Administration. GB 4789.2-2016 National food safety standard Food microbiological examination:Aerobic plate count[S]. Beijing:China Standards Press, 2016(in Chinese)国家卫生和计划生育委员会,国家食品药品监督管理总局.GB 4789.2-2016食品安全国家标准食品微生物学检验菌落总数测定[S].北京:中国标准出版社, 2016
[21] National Health and Family Planning Commission. GB4789.15-2016 National food safety standard Food microbiological examination:Enumeration of moulds and yeasts[S]. Beijing:China Standards Press, 2016(in Chinese)国家卫生和计划生育委员会. GB 4789.15-2016食品安全国家标准食品微生物学检验霉菌和酵母计数[S].北京:中国标准出版社, 2016
[22] Li WJ. Establishment and preliminary application of the method for isolation of intestinal aerobic dominant microorganisms[J].Chinese Journal of Microecology, 1999, 11(5):315-316(in Chinese)李文建.肠道需氧优势菌群分离方法的建立及初步应用[J].中国微生态学杂志, 1999, 11(5):315-316
[23] Yan YW, Zhang H, Liu L, et al. Isolation and identification of dominant microorganisms in rhizosphere of continuous cropping with peanut[J]. Acta Microbiologica Sinica, 2011, 51(6):835-842(in Chinese)颜艳伟,张红,刘露,等.连作花生田根际土壤优势微生物的分离和鉴定[J].微生物学报, 2011, 51(6):835-842
[24] Ni HM, Li XM, Xie LH, et al. Diversity analysis of cultivable bacteria on leaf surface of yellow sun-cured tobacco during curing[J]. Acta Tabacaria Sinica, 2015, 21(1):95-99(in Chinese)倪红梅,李雪梅,谢丽华,等.晒黄烟调制期叶面可培养细菌的多样性研究[J].中国烟草学报, 2015, 21(1):95-99
[25] Miao CP. Microbial community characteristics in rhizosphere soil of panax notoginseng[D]. Kunming:Doctoral Dissertation of Yunnan University, 2015(in Chinese)苗翠苹.三七根际土壤微生物的群落特征[D].昆明:云南大学博士学位论文, 2015
[26] Weisburg WG, Barns SM, Pelletier DA, et al. 16S ribosomal DNA amplification for phylogenetic study[J]. Journal of Bacteriology,1991, 173(2):697-703
[27] White TJ, Bruns T, Lee S, et al. Amplification and direct sequencing of fungal ribosomal RNA genes for phylogenetics[A]//Innis MA, Gelfand DH, Sninsky JJ, et al. PCR Protocols:A Guide to Methods and Applications[M]. Amsterdam:Elsevier, 1990:315-322
[28] Kurtzman CP, Robnett CJ. Identification and phylogeny of ascomycetous yeasts from analysis of nuclear large subunit(26S)ribosomal DNA partial sequences[J]. Antonie Van Leeuwenhoek,1998, 73(4):331-371
[29] Thompson JD, Gibson TJ, Plewniak F, et al. The CLUSTAL_X windows interface:flexible strategies for multiple sequence alignment aided by quality analysis tools[J]. Nucleic Acids Research, 1997, 25(24):4876-4882
[30] Tamura K, Stecher G, Peterson D, et al. MEGA6:molecular evolutionary genetics analysis version 6.0[J]. Molecular Biology and Evolution, 2013, 30(12):2725-2729
[31] Shi ZX, Du HL, Ou X, et al. Isolation and identification of spoilage bacteria in canned peaches[J]. Food Science, 2009,30(21):278-282(in Chinese)史振霞,杜洪利,欧旭,等.桃罐头中腐败微生物的分离纯化及鉴定研究[J].食品科学, 2009, 30(21):278-282
[32] Li XM, Mi QL, Zhang T, et al. Tobacco flavor deterioration determining method:CN, 107782854A[P]. 2018-03-09(in Chinese)李雪梅,米其利,张涛,等.一种烟用香精香料变质的判定方法:中国, 107782854A[P]. 2018-03-09
[33] Chen YC, Xie XB, Shi QS, et al. Species identification of industry spoilage microorganism and the resistance analysis[J].Microbiology China, 2010, 37(10):1558-1565(in Chinese)陈艺彩,谢小保,施庆珊,等.工业腐败微生物种属特性及抗药性分析[J].微生物学通报, 2010, 37(10):1558-1565
[34] Tanveer A, Farooq U, Akram K, et al. Pomegranate extracts:a natural preventive measure against spoilage and pathogenic microorganisms[J]. Food Reviews International, 2015, 31(1):29-51
[35] Pinto L, Baruzzi F, Ippolito A. Recent advances to control spoilage microorganisms in washing water of fruits and vegetables:the use of electrolyzed water[J]. Acta Horticulturae,2016, 1144:379-384
[36] Zaragoza J, Bendiks Z, Tyler C, et al. Effects of exogenous yeast and bacteria on the microbial population dynamics and outcomes of olive fermentations[J]. mSphere, 2017, 2(1):e00315-16
[37] Hu LW, Mu WJ, Guo JH, et al. Locked nucleic acid-enhanced quantitative real-time PCR detection of Ralstonia solanacearum in tobacco planting soil[J]. Tobacco Science&Technology, 2017,50(12):14-21(in Chinese)胡利伟,牟文君,郭建华,等.基于锁核苷酸(LNA)增敏的植烟土壤青枯雷尔氏菌定量PCR检测[J].烟草科技, 2017,50(12):14-21
[38] Feng JR. Bacteriological quality and safety evaluation of raw milk and the source of harmful bacteria in Gansu province of China[D]. Lanzhou:Master’s Thesis of Lanzhou University, 2017(in Chinese)冯疆蓉.甘肃省生鲜乳微生物质量安全评价及有害细菌来源分析[D].兰州:兰州大学硕士学位论文, 2017
[39] Rawat S. Food Spoilage:Microorganisms and their prevention[J].Asian Journal of Plant Science and Research, 2015, 5(4):47-56
[40] Cai RK. Study on the quality and microbial diversity during the fermentation of large yellow croaker with sweet rice wine[D].Hangzhou:Master’s Thesis of Zhejiang Gongshang University,2017(in Chinese)蔡瑞康.糟制大黄鱼品质及微生物菌群多样性变化研究[D].杭州:浙江工商大学硕士学位论文, 2017
[41] Ledenbach LH, Marshall RT. Microbiological spoilage of dairy products[A]//Doyle M. Compendium of the Microbiological Spoilage of Foods and Beverages[M]. New York:Springer, 2009:41-67
[42] Yang HH, Chen GG, Liu Y, et al. Study on isolation and identification of the spoilage microbes in bottled tomato sauce and their characteristics[J]. Science and Technology of Food Industry, 2014, 35(1):164-167,173(in Chinese)杨红红,陈国刚,刘娅,等.桶装胀罐番茄酱中腐败菌分离纯化及鉴定研究[J].食品工业科技, 2014, 35(1):164-167,173
[43] de Souza Sant’Ana A, Dantigny P, Tahara AC, et al. Use of a logistic model to assess spoilage by Byssochlamys fulva in clarified apple juice[J]. International Journal of Food Microbiology, 2010, 137(2/3):299-302
[44] Rao Y, Chang W, Tang J, et al. Study progress on spoilage yeast in food products[J]. Food and Fermentation Technology, 2013, 49(4):61-64(in Chinese)饶瑜,常伟,唐洁,等.食品中腐败酵母的研究进展[J].食品与发酵科技, 2013, 49(4):61-64
[45] Liu YY. Characterization of microflora and their functions on flavor compounds in Shaoxing rice wine[D]. Wuxi:Master’s Thesis of Jiangnan University, 2015(in Chinese)刘芸雅.绍兴黄酒发酵中微生物群落结构及其对风味物质影响研究[D].无锡:江南大学硕士学位论文, 2015
© 2004-2018 中国地质图书馆版权所有 京ICP备05064691号 京公网安备11010802017129号 地址：北京市海淀区学院路29号 邮编：100083 电话：办公室：(+86 10)66554848；文献借阅、咨询服务、科技查新：66554700 |