辣椒“花壳”主要致变细菌的分离及鉴定  

Isolation and Identification of Bacteria Causing Discoloration in Red Pepper Fruits(Capsicum annuum L.)

作　　者：刘海[1] 丁筑红[1] 郑文宇[1] 肖治柔[1] 邓程[1] 杨茜[1] 

机构地区：[1]贵州大学生命科学学院,贵州贵阳550025

出　　处：《食品科学》2013年第1期160-165,共6页Food Science

基　　金：国家自然科学基金项目(31060228/C200301)

摘　　要：采用微生物学传统分离培养方法从辣椒"花壳"组织中分离到可致辣椒"花壳"细菌,并从中选取主要致变细菌,进行常规鉴定和分子生物学鉴定。通过对其形态特征观察、生理生化特征分析以及测定16S rDNA序列,用BLAST软件对测序结果进行相似性比对,鉴定结果发现:Bacillus subtilis 2株;Lysinibacillus sphaericus 1株;Bacillus amyloliquefaciens 1株;Bacillus pumilus 1株。Five dominant bacteria causing the discoloration of red pepper fruits （Capsicum annuum L.） were isolated from red pepper fruits following the traditional bacterial isolation procedures. Meanwhile, they were identified based on morphological observation, physiological and biochemical properties, 16S rDNA sequences and BLAST homology alignment as two Bacillus subtilis strains, one Lysinibacillus sphaericus strain, one Bacillus amyloliquefaciens strain, and one Bacillus pumilus strain, respectively.

关 键 词：辣椒 花壳 分离 鉴定 系统发育分析 

分 类 号：TS207.4[轻工技术与工程—食品科学]