市售食用菌鲜品外源细菌的动态变化分析  

Dynamic Changes of Exogenous Bacteria in Marketed Fresh Mushrooms

作　　者：王琼英[1] 高巍[1] 赵梦然[1] 邬向丽[1] 陈强[1] 曲积彬[1] 黄晨阳[1] 

机构地区：[1]中国农业科学院农业资源与农业区划研究所农业部农业微生物资源收集与保藏重点实验室,北京100081

出　　处：《食品科学》2017年第21期80-85,共6页Food Science

基　　金："十二五"国家科技支撑计划项目(2013BAD16B03)

摘　　要：目前,市售食用菌鲜品大多保藏于常温条件下,食用菌因营养丰富、表面组织鲜嫩而更易滋生外源微生物。以市售常温保藏的金针菇、杏鲍菇、蟹味菇鲜品为材料,分析货架期内其外源细菌数量、种类、群落多样性的变化。结果表明,3种食用菌在货架期内外源细菌数量明显增加,货架期5 d蟹味菇增长了29倍,金针菇、杏鲍菇分别增长了417、4 116倍。外源细菌种类及相对丰度在货架期呈动态变化,表现为优势菌在货架期1~5 d能够被检测到,蟹味菇假单胞菌属丰度增加和金针菇乳球菌属丰度降低。Shannon指数表明在货架期内,金针菇外源细菌多样性明显低于杏鲍菇和蟹味菇。主成分分析结果表明,3种食用菌各自在不同货架期内菌群结构呈现相似性,蟹味菇和杏鲍菇外源细菌菌群结构存在一定的相似性,金针菇外源细菌菌群结构与蟹味菇和杏鲍菇存在差异。Edible mushrooms are popular with consumers due to their rich nutrition, tasty and health benefts. Fresh edible mushrooms are usually placed at room temperature in the market. Fresh mushrooms are readily infected with exogenous microbes for their rich nutrition, tender surface structure and lack of a protective structure. In this paper, fresh mushrooms of Flammulina valutipes, Pleurotus eryngii, and Hypsizygus marmoreus were studied. The exogenous bacterial number, species and community diversity were analyzed as a function of storage time at ambient temperature. Results showed that the amount of exogenous bacteria in F. valutipes, P. eryngii and H. marmoreus increased significantly by 29, 417 and 4 116 times, respectively. Besides, the abundance of different exogenous bacteria also changed during the storage period of 5 days, with the highest increase of Pseudomonas spp. in H. marmoreus and decline of Lactococcus spp. in F. valutipe being observed. According to Shannon index, exogenous bacterial diversity of F. valutipe was signifcantly lower than that of P. eryngii, and H. marmoreus. Principal component analysis results showed that the microbial community structure was similar at different times of storage within each species, and H. marmoreus and P. eryngii showed some similarities, while differences between F. velutipes and the other two species were observed.

关 键 词：货架期 高通量测序法 多样性 致病菌 腐败菌 

分 类 号：S646[农业科学—蔬菜学]