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作 者:刘蕾 杨海莺 沈雪梅 倪伟 郑晓卫 陈博 陈历水 LIU Lei;YANG Haiying;SHEN Xuemei;NI Wei;ZHENG Xiaowei;CHEN Bo;CHEN Lishui(COFCO Nutrition&Health Research Institution,Beijing 102209,China;Beijing Engineering Laboratory for Geriatric NutritionFood Research,Beijing 102209,China;Beijing Key Laboratory of Nutrition&Health and Food Safety,Beijing 102209,China)
机构地区:[1]中粮营养健康研究院有限公司,北京102209 [2]老年营养食品研究北京市工程实验室,北京102209 [3]营养健康与食品安全北京市重点实验室,北京102209
出 处:《中国酿造》2020年第1期39-44,共6页China Brewing
基 金:“十三五”国家重点研发计划(2017YFD0400503)
摘 要:该研究首先利用高通量测序技术对发酵肉制品中细菌群落结构进行分析;然后利用传统培养分离法及双层显色培养基对产生物胺的细菌进行分离筛选,并基于16S rRNA基因序列进行鉴定;最后利用聚合酶链式反应(PCR)对产生物胺细菌的赖氨酸脱羧酶、组氨酸脱羧酶和酪氨酸脱羧酶编码基因ldc、hdc、tdc进行扩增。结果表明,发酵肉制品中细菌主要为厚壁菌门(Firmicutes)的葡萄球菌属(Staphylococcus)。从发酵肉制品中共分离得到52株细菌,其中43株具有产生物胺能力,主要为表皮葡萄球菌(Staphylococcus epidermidis);产生物胺能力较强的7株表皮葡萄球菌中均含有ldc和hdc基因,部分菌株检测到tdc基因,为评估发酵食品生物胺的潜在危害和快速检测奠定基础。The bacterial community structure in fermented meat was analyzed by high-throughput sequencing.Then,the biogenic amine production bacteria were isolated and screened by traditional culture and isolation method and double-layer chromogenic media,and identified based on 16S rRNA gene sequences.Finally,the genes ldc,hdc and tdc encoding lysine decarboxylase,histidine decarboxylase and tyrosine decarboxylase of biogenic amine-producing bacteria were amplified by polymerase chain reaction(PCR).The results showed that the Staphylococcus belonging to Firmicutes were the dominant bacteria.52 strains of bacteria were isolated from fermented meat,among them,43 strains had the biogenic amines production ability,which were mainly Staphylococcus epidermidis.7 strains of S.epidermidis with strong biogenic amine production ability contained ldc and hdc genes,and the tdc gene was detected in some strains,which laid a foundation for assessing the potential harm and rapid detection of biogenic amines in fermented foods.
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