应用表型和基因型分析28℃鲜湿米粉中主要优势菌  

Dominant bacteria in fresh wet rice noodle during storage at 28 ℃ by phenotype and genotype

作　　者：黄永平[1,2] 黄占旺[1] 万亮 王素贞[1] 陈佳妮[1] 杨鼎超 周明[1] 

机构地区：[1]江西农业大学食品科学与工程学院江西省天然产物与功能食品重点实验室,江西南昌330045 [2]南昌市食品药品检验所,江西南昌330038 [3]江西农业大学园林与艺术学院,江西南昌330045

出　　处：《食品工业科技》2017年第17期99-104,110,共7页Science and Technology of Food Industry

基　　金：国家自然科学基金地区科学基金项目(31160337)

摘　　要：为研究鲜湿米粉中的优势菌,本文采用传统微生物培养方法和16S r DNA技术对28℃条件下鲜湿米粉的腐败菌进行分离鉴定,并了解鲜湿米粉贮藏期间的优势菌群与主要优势菌。结果表明,鲜湿米粉在28℃条件下,1 d后其菌落总数超过限量要求,2 d后感官出现明显腐败变质;经表型鉴定表明,其优势菌群包括肠杆菌科、乳酸菌、芽孢杆菌属,经基因型鉴定表明,肠杆菌属是导致鲜湿米粉腐败变质的主要优势菌。随着贮藏时间的延长,肠杆菌科占所有菌相的51.3%,是造成鲜湿米粉腐败变质的主要优势菌。The dominant bacteria in fresh wet rice noodle during storage at 28 ~C were isolated and identified by traditional microbial culture and 16S rDNA.The results showed that the total number of colonies exceeded the acceptance limits at day 1, indicating obvious spoilage of the wet rice noodle after 2 days.The dominant bacteria were Enterobacteriaceae ,Lactobacillus, and Bacillus sp. by phenotypic characterization, and Enterobacter sp. were the main dominant spoilage bacteria by genotype identification.With the extension of storage time, Enterobacteriaceae accounted for 51.3% of all the bacteria, which was primarily responsible for the spoilage of fresh wet rice noodles.

关 键 词：鲜湿米粉 优势菌 16S RDNA 肠杆菌属 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]