真空包装烟熏火腿切片主要腐败菌的分离及分子快速鉴定  

Isolation and Rapid Identification of Molecular of the Predominate Spoilage Bacteria on Sliced Vacuum Packed Cooked Ham

作　　者：胡萍[1,2] 徐幸莲[2] 周光宏[2] 李虹敏[2] 谢伟[2] 徐舶[3] 

机构地区：[1]贵州大学生命科学学院,贵州贵阳550025 [2]南京农业大学农业部农畜产品加工与质量控制重点开放实验室,江苏南京210095 [3]北华大学,吉林吉林132011

出　　处：《食品研究与开发》2010年第9期113-118,共6页Food Research and Development

基　　金：国家科技支撑计划(2006BAD05A15);贵州省农业攻关项目(黔科合NY字[2009]3076)

摘　　要：利用微生物分离纯化与16SrDNA分子鉴定方法相结合,对真空包装烟熏火腿切片贮藏过程中主要腐败微生物菌相进行分离鉴定。产品在4℃贮藏,于不同时间取样,对其中微生物菌落进行分离和纯化、形态观察和部分生理生化鉴定,对最终得到的细菌纯培养物直接提取DNA,进行16SrDNAV3可变区扩增,PCR产物经测序后于NCBI与已知序列进行相似性比对。结果表明:从PCA和MRS培养基上共挑选出107株纯菌株。经形态学和生理生化鉴定,最后得到17株具有典型特征的纯菌株,经16SrDNA分子鉴定归纳为:Leuconostoc mesenteroides spp.、Lactobacillus sakei subsp.Sakei、Lactobacillus curvatus subsp.Melibiosus、Weissella viridescens、Dietzia sp.和Plantibacter aurantiacus.等6个属/种的细菌。In this research,traditional microbiological method combination of molecular technology based on 16S rDNA were used to isolate and identify the predominate spoilage bacteria on vacuum packed sliced smoked cooked ham during storage period.The products were sampled at different time during storaged at 4 ℃,the microbial flor were isolated and classified by morphological and biochemical tests,than the final pure culture of bacteria DNA were directly exteracted and subjected to PCR to amplify the V3 region of the 16S rDNA,follow by sequencing which were aligned to 16S rDNA gene fragments available from NCBI to find the closest known relatives to this partial 16S rDNA sequences.The results showed that：there were 107 pure strains isolated from PCA and MRS medium which were classified as 17 strains with typical characteristics by morphologyical and biochemical identification.The predominate bacteria was summarized as six genus/species microorganisms.There are Leuconostoc mesenteroides spp.,Lactobacillus sakei subsp.Sakei,Lactobacillus curvatus subsp.Melibiosus,Weissella viridescens,Dietzia sp.and Plantibacter aurantiacus.

关 键 词：火腿切片 腐败菌 分离 鉴定 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]