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

doi:10.6048/j.issn.1001-4330.2019.08.014

新疆农业科学 ›› 2019, Vol. 56 ›› Issue (8): 1495-1501.DOI: 10.6048/j.issn.1001-4330.2019.08.014

• 土壤肥料·微生物·植物保护·畜牧兽医·信息技术 • 上一篇下一篇

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

巴哈提古丽·马那提拜, 师璐, 李晓岩, 苏欢, 张雪妮, 房芳, 蒋刚强

新疆出入境检验检疫局检验检疫技术中心,乌鲁木齐 830063

收稿日期:2019-03-22 出版日期:2019-08-20 发布日期:2019-10-10
通信作者: 蒋刚强(1982-),男,山东巨野县人,高级工程师,研究方向为生物化学与分子生物学,(E-mail)jiang4800@sina.com
作者简介:巴哈提古丽·马那提拜 (1979-), 女,新疆阿勒泰人,高级兽医师,研究方向为反刍动物消化道微生物及食品微生物相关检测技术,(E-mail)bahet88@163.com
基金资助:
国家质量监督检验检疫总局科技计划项目(2016IK267)

Isolation and Molecular Biological Identification of Putrefactive Bacteria in Sensory Abnormal Tomato Ketchup and Apricot Sauce

Bakhetgul Manatbay, SHI Lu, LI Xiao-yan, SU Huan, ZHANG Xue-ni, FANG Fang, JIANG Gang-qiang

Inspection and Quarantine Technology Center of Xinjiang Entry-Exit Inspection and Quarantine Bureau, Urumqi 830063, China

Received:2019-03-22 Online:2019-08-20 Published:2019-10-10
Correspondence author: JIANG Gang-qiang (1982- ), male, native place: Juye, Shandong. Senior Engineer, Research field: biochemistry and molecular biology, (E-mail) jiang4800@sina.com
Supported by:
Supported by the 2016 S & T Program Project of General Administration of Quality Supervision, Inspection and Quarantie of the People's Republic of China(2016IK267)

摘要/Abstract

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。

关键词: 感官异常; 细菌; 培养; 分离鉴定

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.

Key words: sensory abnormality; bacteria; culture; identification

中图分类号:

S609.9

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.

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.

参考文献

[1] 侯慧波, 张春玲, 蒋永衡. 新疆番茄酱的加工工艺及品质控制[J]. 农产品加工学刊, 2010, (11): 55-57.
HOU Hui-bo, ZHANG Chun-ling, JIANG Yong-heng.(2010).Processing technology and quality control of tomato paste in Xinjiang . Journal of Agricultural Processing, (11): 55-57. (in Chinese)
[2] 田甜. 新疆杏加工产业发展战略研究[D]. 乌鲁木齐:新疆农业大学, 2014.
TIAN Tian. (2014). Research on the developing strategy of apron processing industry in Xinjiang [J]. Urumqi: Xinjiang Agricultural University, (in Chinese)
[3] 傅力, 刘彤, 徐立生, 等. 番茄酱中几种微生物指标检测方法的探讨[J]. 新疆农业大学学报, 2002, 25(4): 51-54.
FU Li, LIU Tong, XU Li-sheng, et al. (2002).Studies on Examination Methods of Several Microbiological Indexes of Tomato Paste [J]. Journal of Xinjiang Agriculture University, 25(4): 51-54. (in Chinese)
[4] 巴哈提古丽·马那提拜,苏欢,师璐,等. 新疆特色浓缩果蔬罐头中微生物污染原因及危害分析[J]. 食品安全质量检测学报,2018,9(15): 4 125-4 130.
Bahetguli Mahemuti, SU Huan, Shi Lu, et al.(2018).Microbial contamination and harm analysis of Xinjiang canned tomato and apricot jam[J]. Journal of Food Safety and Quality, 9(15): 4,125-4,130. (in Chinese)
[5] 曹红建, 黄玲, 马雪艺, 等. 出口浓缩杏酱中腐败微生物的分离鉴定及防治对策研究[J]. 新疆农业科技, 2013, (5): 48-50.
CAO Hong-jian. HUANG Ling, MA Xue-yi, et al. (2013).Study on the isolation and identification of spoilage microorganisms in apricot jam [J]. Xinjiang Agricultural Science and Technology, (5): 48-50. (in Chinese)
[6] 吴彩兰. 加工番茄内生细菌种群动态及内生芽孢杆菌抑菌促生作用研究[D]. 石河子大学博士论文,2016.
WU Cai-lan. (2016). Study on the population dynamics of endophytic bacteria in processed tomatoes and the bacteriostasis and growth promotion of endophytic bacillus [D]. Shihezi: Shihezi University,(in Chinese)
[7] 吴海文. 新疆番茄酱中几种主要微生物的分离及生理生化特性研究[D]. 乌鲁木齐: 新疆农业大学, 2006.
WU Hai-wen. (2006). Studied on the separation of mean microorganism and its physiological and biochemical character in Xinjiang tomato paste [D]. Urumqi: Xinjiang Agricultural University, (in Chinese)
[8] 黄忠梅, 黄玲. 番茄酱中厌氧菌/兼性厌氧菌的鉴定结果分析[J]. 新疆农业科学, 2007, 44(5): 654-657.
HUANG Zhong-mei, HUANG ling. (2007).Analysis on results of identification of the anaer and facultative anaer in the tomato paste [J]. Xinjiang Agriculture Sciences, 44(5): 654-657. ((in Chinese)
[9] Thompson J D , Gibson T J , Frédéric Plewniak. (1997). The CLUSTAL_X windows interface: flexible strategies for multiple sequence alignment aided by quality analysis tools. Nucleic Acids Res, 25(24): 4,876-4,682.
[10] Tamura K, Peterson D, Peterson N, et al. (2011).MEGA5: Molecular Evolutionary Genetics Analysis Using Maximum Likelihood, Evolutionary Distance, and Maximum Parsimony Methods . Molecular Biology & Evolution , 28(10):2,731-2,739.
[11] 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.
SHI Zhen-xia,DU Hong-li,OU Xu, et al. (2009).Isolation and Identification of Spoilage Bacteria in Canned Peaches [J]. Food Science, 30(21): 278-282. (in Chinese)
[12] Chinheya C C, Yobo K S, Laing M D. (2017).Biological control of the rootknot nematode, Meloidogyne javanica, (Chitwood) using, Bacillus, isolates, on soybean[J] . Biological Control, 109:37-41.

[1]	朱玉洁, 林玲, 唐光木, 张云舒, 徐万里. 改性棉秆炭对新疆灰漠土氮肥氨挥发特征的影响[J]. 新疆农业科学, 2023, 60(9): 2128-2137.
[2]	徐李娟, 陈勇, 王则玉, 王博, 艾尼江·尔斯满, 郭瑞, 李克梅, 宋素琴. 新疆拜城县马铃薯疮痂病病原菌的分离鉴定及生物学特性分析[J]. 新疆农业科学, 2023, 60(9): 2258-2265.
[3]	付强, 王琴, 徐彩芹, 牛俊丽, 牛建新, 王建友. 黑核桃组培中消毒及防止褐化最适浓度分析[J]. 新疆农业科学, 2023, 60(6): 1499-1505.
[4]	宋单波, 张国新, 王权, 刘保军, 黄涛, 韩宏伟, 白剑宇, 郭庆元. 巴旦木细菌性穿孔病菌的生物学特性及抑菌药剂筛选[J]. 新疆农业科学, 2023, 60(6): 1515-1522.
[5]	田敬宇, 高雁, 高兴旺, 曾军, 赵鹏安, 苏比努尔·居来提. 哈密瓜种植对根际土壤细菌群落组成和多样性的影响[J]. 新疆农业科学, 2023, 60(5): 1253-1262.
[6]	高帆, 马忠杰, 许贵善, 王彦, 彭婉婉, 冯昕炜, 袁国宏. 日粮中添加不同比例葡萄籽对多浪羊十二指肠细菌菌群结构的影响[J]. 新疆农业科学, 2023, 60(4): 1020-1027.
[7]	尤厚美, 杜佳, 罗勇, 张祥坤, 朱宝林, 田维亮. 蛭石基培养基质育苗性能的评价[J]. 新疆农业科学, 2023, 60(2): 399-406.
[8]	曾军, 武磊, 高雁, 杨红梅, 林青, 霍向东. 嗜酸光合细菌耦合萎缩芽孢杆菌降解马铃薯加工淀粉废水条件优化[J]. 新疆农业科学, 2023, 60(11): 2798-2805.
[9]	陈凤, 董宇, 蔡宏宇, 张苏江, 雷曼红, 孙禹. 一株盐碱绿藻的SE培养基优化[J]. 新疆农业科学, 2023, 60(10): 2509-2520.
[10]	王静怡, 佐长赓, 牛新湘, 杨红梅, 楚敏, 王宁, 林青, 王有武, 娄恺, 史应武. 生防菌在棉田土壤中定殖数量与防病作用相关性[J]. 新疆农业科学, 2023, 60(1): 178-184.
[11]	李选文, 熊智, 王金华, 周艺萍, 熊忠平. 思茅松毛虫成虫肠道细菌多样性[J]. 新疆农业科学, 2022, 59(9): 2276-2287.
[12]	宋素琴, 高海峰, 吕卓, 唐琦勇, 顾美英, 张志东, 楚敏, 朱静, 王玮. 马铃薯疮痂病病原菌的分离鉴定及其生长特性分析[J]. 新疆农业科学, 2022, 59(8): 1999-2006.
[13]	张卢慧, 赵志强, 郭庆元. 辣椒细菌性果实条斑病病原鉴定[J]. 新疆农业科学, 2022, 59(7): 1726-1733.
[14]	杨静, 王为然, 王萌, 朱家辉, 宁新民, 阿里甫·艾尔西, 闵玲, 孔杰. 新疆海岛棉胚性愈伤组织培养体系[J]. 新疆农业科学, 2022, 59(6): 1321-1329.
[15]	高宇洁, 詹发强, 陈澄, 包慧芳, 杨蓉, 王宁, 侯新强, 侯敏, 史应武, 龙宣杞. 黑曲霉拮抗菌Xenorhabdus bovienii445筛选、鉴定及发酵优化[J]. 新疆农业科学, 2022, 59(5): 1203-1215.

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

Isolation and Molecular Biological Identification of Putrefactive Bacteria in Sensory Abnormal Tomato Ketchup and Apricot Sauce

PDF下载

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics