腌蛋盐水中致腐菌的分离鉴定  

Separation and Identification of Rot Pathogens in Salted Egg Brine

作　　者：陈婷 谷羚毓 韩晓云[1] Chen Ting;Gu Lingyu;Han Xiaoyun(College of Life Science,Heilongjiang University,Harbin 150080)

机构地区：[1]黑龙江大学生命科学学院,哈尔滨150080

出　　处：《中国农学通报》2018年第16期151-156,共6页Chinese Agricultural Science Bulletin

基　　金：黑龙江省教育厅项目"低温絮凝菌株的分离鉴定及其絮凝特性分析"(12521410)

摘　　要：咸蛋加工厂在高温季节容易发生腌蛋腐败。为探究腌蛋腐败盐水中耐盐菌群,并确定导致腌蛋腐败的菌株,采用平板稀释法和腌蛋反证实验分离筛选腌蛋盐水中致腐菌株,然后对筛选获得菌株进行形态学观察、生理生化检测和分子生物学鉴定。结果表明:在腐败腌蛋盐水中共分离出20株耐盐菌,其中5株腌蛋致腐率高于45%,16S rDNA序列分析鉴定其中3株属于葡萄球菌属(Staphylococcus),1株奇异变形杆菌属(Proteus),18S rDNA序列分析鉴定1株织球壳菌属(Plectosphaerella)。综合实验结果和这5株菌的生长特性,认为腌蛋主要致腐菌株来自于葡萄球菌属、奇异变形杆菌属和织球壳菌属。Salted egg processing factory is prone to have pickled egg corruption in high temperature season,the purpose of this study is to explore salt-tolerant bacterial group in the salted egg brine, and to identifybacterial strains leading to pickled egg corruption. Agar plate dilution method and egg pickled disproofexperiment were used to screen out the bacterial strains, and the strains were identified by morphologyobservation, physiological and biochemical detection and molecular biological analysis. The results showedthat 20 strains of salt-tolerant bacteria were isolated from the corrupted salted egg brine, of which 5 strainsmade the corruption rate of salted eggs exceeded 45%. 16 S rDNA sequence analysis found that 3 strainsbelonged to Staphylococcus, 1 strain was Proteus, and 18 S rDNA sequence analysis identified 1 strainbelonging to Plectosphaerella. Based on the above results and the growth characteristics of the 5 strains, it isconcluded that the main rot strains are from Staphylococcus, Proteus and Plectosphaerella.

关 键 词：腌蛋盐水 致腐菌株 平板稀释法 16S RDNA 18S RDNA 

分 类 号：Q939.9[生物学—微生物学]