渤海虾酱中益消细菌的分离和鉴定  

Isolation and Identification of Beneficial Bacteria in Bohai Shrimp Paste

作　　者：陈笑语 张力元 纪海玉 刘安军[1] Chen Xiaoyu;Zhang Liyuan;Ji Haiyu;Liu Anjun(College of Food Engineering and Biotechnology,Tianjin University of Science and Technology,Tianjin 300457)

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《中国食品学报》2020年第3期258-265,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家高技术研究发展计划(863计划)项目(2013AA102204)。

摘　　要：虾酱是中国传统的助消化食品之一,可促进肠道内生理性厌氧菌的生长,预防肠道菌群失调,有助于肠道消化吸收。以渤海虾酱为研究对象,采用营养琼脂培养基对虾酱中细菌进行分离筛选,得到1株细菌,革兰氏染色呈阳性,经16SrDNA扩增、测序、NCBI数据库BLAST比对和构建菌株系统发育树确定其为地衣芽孢杆菌(Bacillus licenhiformis)。对该菌株进行耐热性分析,该菌株在低于40℃时存活率不受影响,而在60℃以上的温度处理后存活率降低,100℃处理后基本失活,表明虾酱在部分食品加工的加热过程中其益消能力逐渐降低。本研究结果为渤海虾酱在食品加工中生物活性的保持奠定了理论基础。Shrimp paste,one of the Chinese traditional digesters,can promote the growth of anaerobic bacteria in intestines and balance the intestinal flora,which is beneficial to the intestinal digestion and absorption.Based on the Bohai shrimp paste as the research object,we isolated a strain of digestive bacteria in the shrimp paste with the nutrient agar medium,and found it positive by gram staining,16S rDNA amplification and sequencing,BLAST alignment in NCBI databases and build strain phylogenetic tree showed it belonged to Bacillus licheniformis,which was consistent with the above characteristics.Heat resistance analysis of the strain found that there was no significant decrease on its survival rate at less than 40℃,and the survival rate was gradually decreased with temperature increasing,which indicated that the heat treatment in shrimp paste processing would attenuate its digestive activity.This study will provide a theoretical foundation for the digestive activity preservation of Bohai shrimp paste in food heating process.

关 键 词：渤海虾酱 细菌 分离筛选 鉴定 

分 类 号：TS254.55[轻工技术与工程—水产品加工及贮藏工程]