桶装胀罐番茄酱中腐败菌分离纯化及鉴定研究  

Study on isolation and identification of the spoilage microbes in bottled tomato sauce and their characteristics

作　　者：杨红红[1] 陈国刚[1] 刘娅[1] 江英[1] 王陈强 

机构地区：[1]石河子大学食品学院,新疆石河子832000 [2]新疆冠农果茸集团股份有限公司技术中心,新疆库尔勒市841000

出　　处：《食品工业科技》2014年第1期164-167,173,共5页Science and Technology of Food Industry

基　　金：自然基金项目(31260388);兵团科技攻关计划(2012BA013)

摘　　要：从胀罐番茄酱中分离出12株菌,并对这12株菌进行传统形态学、生理生化特性鉴定,得出在这12株菌株中有4株芽孢杆菌,3株酵母菌,3株链球菌,2株霉菌。经过反证实验得出导致番茄酱胀袋的主要微生物是芽孢杆菌,酵母菌和霉菌,并通过16S rDNA序列分析及构建系统发育树对优势菌群芽孢杆菌鉴定为4个种,分别为:枯草芽孢杆菌,短小芽孢杆菌,凝结芽孢杆菌和蜡样芽孢杆菌。确定了导致桶装番茄酱胀袋的腐败菌。A total of 12 strains were separated from metamorphic tomato sauce.It was obtained that there were four Bacillus, three Yeast, three Streptococcus, two Molds, in these ]2 strains by the traditional morphological, physiological and biochemical characteristics.The disprove experimentally indicated that the main microorganism that leaded to bulging bag of tomato sauce were Bacillus, Yeast and Mildew, furthermore through 16S rDNA sequence analysis and phylogenetic tree was constructed on the dominant bacteria Bacillus identified four kinds, namely, Bacillus subtilis, Bacillu pumilus, Bacillus cereus and Bacillus coagulanc.Results suggested Spoilage caused the bulging bag of tomato sauce.

关 键 词：番茄酱 腐败 分离 16S RDNA序列分析 

分 类 号：TS201.3[轻工技术与工程—食品科学]