真空包装粽子中致酸败微生物的分离与鉴定
Isolation and identification of microorganisms causing rancidity in vacuum packed rice dumplings
朱虹霖 1孙宏虎 1周浩 1张熳迪 1李俊霞 1朱文斌 1晋佳琳 1张倩 1蔡炯1
作者信息
- 1. 成都市食品检验研究院辐照保藏四川省重点实验室,成都 611135
- 折叠
摘要
目的 分离和鉴定引起真空包装粽子酸败的微生物,帮助企业提高产品质量,为食品安全做好把关.方法 使用溴甲酚紫葡萄糖肉汤、庖肉培养基对酸败粽子进行培养;使用孟加拉红琼脂、营养琼脂,以划线纯化法进行分离、纯化.根据菌落形态观察、细胞形态观察、16S rRNA序列分析,基质辅助激光解吸电离飞行时间质谱对分离的菌株进行鉴定,将分离菌株分别接种到符合商业无菌的粽子中,验证菌株是否使产品酸败.结果 共分离出2株菌,分别为河生莱略特氏菌(Lelliottia amnigena)和异常威克汉姆酵母(Wickerhamomyces anomalus),经反证试验确认可导致粽子酸败.结论 河生莱略特氏菌、异常威克汉姆酵母可导致真空包装粽子产生酸败.
Abstract
Objective Isolate and identify microorganisms that cause rancidity in vacuum packed rice dumplings,thereby helping enterprises to improve product quality and control of food safety.Methods Bromocresol purple dextrose broth and cooked meat medium base were used to cultivate the acescent rice dumplings;the microorganisms were isolated and purified by scribing in Rose bengal agar,Nutrient agar,the isolated strains were identified by colony morphology observation,cell morphology observation,16S rRNA sequence analysis,and matrix-assisted laser desorption/ionization time-of-flight mass spectrometry.The isolated strains were inoculated into commercial sterilized rice dumplings respectively to verify that two strains caused rancidity of rice dumplings.Results Two isolated strains,namely Lelliottia amnigena and Wickerhamomyces anomalus,caused rancidity of rice dumplings.Conclusion Lelliottia amnigena and Wickerhamomyces anomalus in vacuum-packed rice dumplings can cause rancidity.
关键词
真空包装粽子/分离/鉴定/河生莱略特氏菌/异常威克汉姆酵母菌Key words
vacuum-packed rice dumplings/isolation/identification/Lelliottia amnigena/Wickerhamomyces anomalus引用本文复制引用
出版年
2024
NETL
NSTL
万方数据