致牛肉酱生膜菌的分离鉴定及其生膜能力验证  

Isolation and Identification of Biofilm-forming Strains in Beef Sauce and Analysis of Their Spoilage

作　　者：郭壮[1] 董蕴[1] 尚雪娇 倪慧 周明会 张振东[1] GUO Zhuang;DONG Yun;SHANG Xue-jiao;NI Hui;ZHOU Ming-hui;ZHANG Zhen-dong(Northwest Hubei Research Institute of Traditional Fermented Food,School of Chemical Engineering and Food Science,Hubei University of Arts and Science,Xiangyang 441053,China;Xiangyang Nongjin Food Co.,Ltd.,Xiangyang 441053,China)

机构地区：[1]湖北文理学院化学工程与食品科学学院鄂西北传统发酵食品研究所,湖北襄阳441053 [2]襄阳农锦食品有限公司,湖北襄阳441053

出　　处：《中国调味品》2018年第11期59-63,共5页China Condiment

基　　金：湖北省高等学校优秀中青年科技创新团队计划项目(T201616)

摘　　要：采用传统培养方法,从生膜牛肉酱中分离到了4株酵母菌,经菌落与显微形态观察和26SrDNA中D1/D2区序列分析,发现它们与Candida metapsilosis序列相似度最高,属于Candida parapsilosis complex,经系统发育分析,所分离到的4株酵母菌鉴定为Candida metapsilosis。此外,将这4株酵母菌重新接入到无菌牛肉酱中培养,发现它们能引起牛肉酱产膜,因此确认分离到的4株Candida metapsilosis是牛肉酱生膜的腐败菌。A total of 4 yeast strains are isolated from the biofilm-forming beef sauce by traditional culture method.After molecular biological analysis and traditional morphological observation,the highest similarity is found among the 4 yeast strains,which belongs to Candida parapsilosis complex,and is identified as Candida metapsilosis by the D1/D2 region of 26S rDNA sequence.The isolated 4 yeast strains are identified as Candida metapsilosis by phylogenetic analysis.Furthermore,after being inoculated together with sterile beef sauce,biofilm has emerged in beef sauce.Therefore,it is confirmed that the isolated 4 strains of Candida metapsilosis are the spoilage bacteria that leading to the biofilm forming of beef sauce.

关 键 词：牛肉酱 生膜菌 假丝酵母属 

分 类 号：TS201.3[轻工技术与工程—食品科学]