摘要
以胀袋变质的低糖腌制韭菜根为材料,对贮藏过程中的主要腐败微生物进行分离筛选与鉴定。利用纯培养法共筛选出菌落形态差别较明显的优势细菌菌株4株,经形态学观察、革兰氏染色、生理生化鉴定及16S rRNA序列分析鉴定确定了各菌株的种属。结果发现,腌韭菜根中的主要致腐菌由1株蜡样芽孢杆菌(Bacillus cereus)、1株巨大芽孢杆菌(Bacillus megaterium)、1株解淀粉芽孢杆菌(Paenibacillus amylolyticus)和1株莴苣不动杆菌(Acinetobacter lactucae)构成。
The main spoilage microorganisms during storage are isolated, screened and identified by using bag-bulged and deteriorated low-sugar pickled Chinese chives roots as the materials. Four dominant bacterial strains with obvious morphological differences are screened by pure culture method. The species of each strain are identified by morphological observation, Gram staining, physiological and biochemical identification and 16 S rRNA sequence analysis. The results show that the main pathogenic fungi in the roots of Chinese chives are composed of one Bacillus cereus, one Bacillus megaterium, one Paenibacillus amylolyticus and one Acinetobacter lactucae.
引文
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