番茄沙司和烧烤汁中腐败菌的分离鉴定与性质研究  

Isolation,identification,characterization of food spoilage bacteria in tomato sauce and barbecue sauce

作　　者：冯劲[1,2] 陶宏兵[1] 孙廷丽[1] 施庆珊[1] 胡文峰[2] 

机构地区：[1]广东省微生物研究所省部共建华南应用微生物国家重点实验室广东省菌种保藏与应用重点实验室广东省微生物应用新技术公共实验室,广东广州510070 [2]华南农业大学食品学院,广东广州510642

出　　处：《工业微生物》2015年第5期50-54,共5页Industrial Microbiology

基　　金：广东省科技计划项目(编号:2013B090600148);国际合作项目(编号:2013B050800023)

摘　　要：为了分离鉴定变质的番茄沙司和烧烤汁中的腐败菌,测定了番茄沙司和烧烤汁的污染细菌,总数分别达108cfu/g和106cfu/g。通过涂平板分离,得到4株乳酸菌。再经生理生化分析和分子生物学鉴定,确定2株为布氏乳杆菌(从变质的番茄沙司和烧烤汁分离到)、1株为类布氏乳杆菌(从变质的番茄沙司分离到)和1株为鼠李糖乳杆菌(从变质的烧烤汁分离到)。进一步研究表明,分离所得的4株乳酸菌都具有很高的葡萄糖耐受能力,并且对苯甲酸钠和山梨酸钾均具有一定的耐药性。该研究为调味品生产企业在番茄沙司和烧烤汁生产过程的微生物控制提供了理论基础。In this study, the spoilage bacteria were isolated and identified from metamorphic tomato sauce and barbecuesauce. The total bacterial count of tomato sauce and barbecue sauce were 10s cfu/g and 106 cfu/g, respectively. Fourlactic acid bacteria strains were isolated by the spread-plate method. According to the physiological and biochemicalanalysis and molecular biological appraisal, these stains were identified respectively two strains as Lactobacillus buchneri（ isolated from metamorphic tomato sauce and barbecue sauce） , one strain as Lactobacillus parabuchneri （ isolated frommetamorphic tomato sauce） , and the other one as Lactobacillus rhamnosus （isolated from metamorphic barbecue sauce）.Further study revealed that all of these strains had high glucose tolerance and certain resistance of sodium benzoate andpotassium sorbate. These results could provide theoretical basis for microbiological control of tomato sauce and barbecuesauce production process.

关 键 词：番茄沙司 烧烤汁 腐败菌 乳酸菌 

分 类 号：TS201.3[轻工技术与工程—食品科学] TS264[轻工技术与工程—食品科学与工程]