低糖腌制韭菜根中优势腐败菌的分离与鉴定
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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.
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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[2]周航,刘利,薛菲.腌韭菜根的营养价值及韭菜根开发应用研究[J].中国调味品,2017,42(9):173-176.
[3]贵州省麻江县裕沃生态农业发展有限责任公司.一种保健韭菜根及其加工方法:中国,CN105747229A[P].2016-07-13.
[4]赵斌,何绍江.微生物学实验教程[M].北京:高等教育出版社,2013.
[5]徐先栋,张国庆,谢珍玉.基于滤纸包裹法的细菌扫描电镜样品制备方法改良[J].热带生物学报,2016,7(1):124-127.
[6]东秀珠,蔡妙英.常见细菌系统鉴定手册[M].北京:科学出版社,2013.
[7]胡秀虹,李景壮,叶胜蓝,等.一株阿维菌素降解菌AW1-18的筛选与分类鉴定[J].生物技术通报,2012,43(10):223-227.