不同温度贮藏鲜切生菜腐败细菌的分离及鉴定  

Isolation and identification of spoilage bacteria of fresh-cut lettuce at different temperatures

作　　者：徐晓霞[1] 陈安均[1] 桑伟娜 邓雯瑾 赵江欣 李家欣[1] 刘兴艳[1] 

机构地区：[1]四川农业大学食品学院,四川雅安625014

出　　处：《食品与发酵工业》2016年第1期53-58,共6页Food and Fermentation Industries

基　　金：国家高技术研究发展计划("863"计划):鲜切果蔬的病原菌安全控制技术(2012AA101606-03)

摘　　要：以鲜切生菜为材料,对不同贮藏温度(0,4,10,25℃)货架期终点腐败细菌进行分离纯化,通过回接试验验证其腐败性。从接种并发病的鲜切生菜中分离纯化微生物,判断是否与接种菌株一致,确定鲜切生菜的腐败细菌。从不同温度贮藏条件下共筛选出菌落形态差别比较明显的菌株32株。通过16S r DNA序列进行分类研究,确定该菌的分类地位,结合形态和生理生化特性进行鉴定,确定各细菌所属种。结果表明,不同温度贮藏条件下鲜切生菜菌相较为复杂,其中革兰氏阴性菌占优势地位,主要包括假单胞菌(Pseudomonas spp.)、欧文氏菌(Erwinia spp.)、泛菌(Pantoea spp.)、气单胞菌(Aeromonas spp.)、水拉恩菌(Rahnella spp.)等革兰氏阴性菌,此外还存在革兰氏阳性菌芽孢杆菌(Bacillus spp.)。不同温度贮藏条件下微生物菌相变化分析表明,荧光假单胞菌为鲜切生菜贮藏过程中的共有腐败细菌。With fresh-cut lettuce as experimental material,the spoilage bacteria under different storage temperature（ 0 ℃,4 ℃,10 ℃,25 ℃） were isolated and purified at the end of shelf life,and then their corruptibility were verified by tie-back experiment. The species of the spoilage bacteria were determined by comparing the homogeneities between the isolated and purified strains and the incubated ones. By comparing the differences of colony morphology,thirty-two strains were isolated. The taxonomic status of the bacteria was confirmed by 16 S r DNA sequences classification study and the species of the spoilage bacteria were identified through morphological,physiological and biochemical characteristics. The results showed that the microbial flora of fresh-cut lettuce stored at different temperatures was complicated. Compared with gram-positive bacterium such as Bacillus spp.,gram-negative bacteria were at the dominant position,including Pseudomonas spp.,Erwinia spp.,Pantoea spp.,Aeromonas spp.,Rahnella spp.,etc. The microbial flora analysis at different storage temperatures showed that Pseudomonas fluorescens was the common spoilage bacteria during the storage of fresh-cut lettuce.

关 键 词：鲜切生菜 贮藏温度 腐败细菌 分离 鉴定 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]