传统凉果盐胚中有害和有益微生物的分离与鉴定  

The Separation and Identification of Harmful and Beneficial Microorganisms from Traditional Preserved Fruit

作　　者：徐芳[1,2] 肖更生[1] 唐道邦[1] 徐玉娟[1] 吴继军[1] 

机构地区：[1]广东省农科院蚕业与农产品加工研究所/广东省农产品加工公共实验室,广东广州510610 [2]江西农业大学生物科学与工程学院,江西南昌330045

出　　处：《江西农业大学学报》2011年第2期369-374,共6页Acta Agriculturae Universitatis Jiangxiensis

基　　金：广东省科技计划项目(2009A020101002);广东省自然科学基金项目(8151064001000023)

摘　　要：为从凉果盐胚中分离到有害和有益微生物菌株并进行菌种鉴定,评价凉果盐胚食用安全性。通过采取菌株分离,采用稀释平板法从不同食盐质量分数的8种凉果盐胚中分离不同类型菌株,菌种鉴定分别采用显微观察、生理生化指标检测和16 S rDNA基因序列分析,建立菌株的系统发育树。结果表明:分离到细菌32株,真菌7株,并分别对其中的条件致病菌株A鉴定为浅绿气球菌和有益酵母菌株B鉴定为汉逊酵母,供试的凉果盐胚食用存在着安全隐患。The objective of this study is to isolate and identify the harmful and beneficial microorganisms from preserved fruits,and appraise the food security of preserved fruits.Pour plate method was used to isolate the varieties of microorganisms from eight kinds of preserved fruits.Micro-examination,physiological and biochemical tests,and 16S rDNA gene sequencing analysis were used to identify microorganisms,and built the phylogenetic trees of them.The results showed that 32 strains of bacteria and 7 strains of fungi were isolated,and the opportunistic pathogenic bacterium A was identified as Aerococcus viridans,the beneficial yeast B was identified as Debaryomyces hansenii.Therefore the conclusion is that potential safety hazard exists in the provided preserved fruits.

关 键 词：凉果 汉逊酵母 浅绿气球菌 分离 鉴定 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]