白腐乳中蜡状芽孢杆菌的分离与鉴定  

Isolation and identification of a Bacillus cereus in white Sufu

作　　者：杨佐毅[1] 李理[2] 刘冬梅[2] 

机构地区：[1]广东工业大学环境科学与工程学院,广东广州510006 [2]华南理工大学轻工与食品学院,广东广州510640

出　　处：《中国酿造》2008年第9期39-41,47,共4页China Brewing

基　　金：广东工业大学博士基金资助(073018)

摘　　要：从白腐乳中分离到1株杆菌LX,经生理生化和16SrDNA分子生物技术鉴定,该菌株被鉴定为蜡状芽孢杆菌(Bacilluscereus)。采用BCET-RPLA试剂盒对菌株培养液进行了肠毒素检测,结果表明厌氧培养时产肠毒素检测为阴性,而好氧培养时菌株产肠毒素检测为弱阳性。研究表明在白腐乳的生产与保藏中,应注意蜡状芽孢杆菌的存在及其对食用安全性的影响。The strain LX, isolated from white sufu, was identified as Bacillus cereus by the physiological, biochemical and 16 rDNA analyses. The fermentation broth orB. cereus was detected by BCET-RPLA kit for enterotoxin. It was showed that the test result was negative in anaerobic culture, but the enterotoxin was detected at low concentration in aerobic culture. It showed that the presence of Bacillus cereus and its effects on edible safety should be noticed during the production and storage of white Sufu.

关 键 词：白腐乳 蜡状芽孢杆菌 分离鉴定 肠毒素 

分 类 号：Q93-331[生物学—微生物学]