海产品中蜂房哈夫尼菌的鉴定及相关特性研究  

Studies on the Identification and Characteristics of Hafnia alvei from Seafood

作　　者：朱耀磊 曲继发 桑雪[1,2] 张公亮 毕景然[1,2] 郝洪顺 侯红漫[1,2] Zhu Yaolei;Qu Jifa;Sang Xue;Zhang Gongliang;Bi Jingran;Hao Hongshun;Hou Hongman(School of Food Science and Technology,Dalain Polytechnic University,Dalian 116034,Liaoning;Liaoning Key Lab for Aquatic Processing Quality and Safety,Dalian 116034,Liaoning)

机构地区：[1]大连工业大学食品学院,辽宁大连116034 [2]辽宁省水产品加工质量安全与控制重点实验室,辽宁大连116034

出　　处：《中国食品学报》2021年第4期295-302,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(31871895);辽宁省“兴辽英才计划”项目(XLYC1808034)。

摘　　要：从蜢虾酱和鱼露中分离出3株和1株细菌,命名为G1、G4、G5和Y1。经16S rRNA序列分析和相关生理、生化鉴定,4株菌均为蜂房哈夫尼菌。为探究海产品中蜂房哈夫尼菌的腐败相关特性,测定这4株以及另分离自腐败即食海参和大菱鲆的2株蜂房哈夫尼菌生物被膜的形成、泳动性、耐盐性、耐药性、TVB-N值和生物胺产生能力等相关特性。结果表明,6株蜂房哈夫尼菌具有较强的耐盐度,均在0.05 g/mL以上,培养一定时间后形成中等强度以上的生物被膜,并可在泳动性培养基表面扩散,表明其具有泳动性。该菌具有广泛的抗药性,对氨苄青霉素、壮观霉素、磺胺二甲嘧啶、磺胺嘧啶等抗菌药物有不同程度的抗性,然而对庆大霉素、四环素、氯霉素、卡那霉素、氧氟沙星、环丙沙星和呋喃唑酮较为敏感。将6株菌分别接种到其相应来源的海产品后,其TVB-N值随着贮藏时间的延长而明显增加。此外,6株蜂房哈夫尼菌均能产生3种生物胺,分别为腐胺、尸胺和组胺,并且产生腐胺和尸胺的能力明显高于组胺,说明蜂房哈夫尼菌具有腐败特性,在海产品腐败过程中起重要作用。本研究在探索蜂房哈夫尼菌导致的海产品腐败方面具有重要意义。In this study,three and one strain of bacteria were isolated from prawn sauce and fish sauce,respectively,and were identified as Hafnia alvei strains by 16S rRNA sequencing,physiological and biochemical methods.To investigate the spoilage characteristics of H.alvei to seafood,the four isolated strains and another two H.alvei strains isolated from spoiled instant sea cucumber and Turbot were used to measure their phenotypes of biofilm formation,swimming motility,salt resistance,drug resistance,TVB-N and biogenic amine production.Results achieved shown that the six strains could form biofilms,and halos were found in the swimming plates which indicated the swimming motility of H.alvei strains.Tolerance to salt of the six H.alvei strains reach to 0.05 g/mL,in addition,resistance against drugs of ampicillin,spectinomycin,sulfamethazine and sulfadiazine was found in H.alvei,however,they are sensitive to gentamicin,tetracycline,chloramphenicol,kanamycin,ofloxacin,ciprofloxacin and furazolidone.The TVB-N values caused by the six H.alvei strains increased with prolong of storage time.Besides,all the tested strains could secret three kinds of biogenic amine(putrescine,cadaverine and histamine),and produced more putrescine and cadaverine than histamine.In a word,H.alvei strains were approved the ability to cause food spoilage,and this study is of great significance in exploring the spoilage of seafood caused by H.alvei.

关 键 词：海产品 蜂房哈夫尼菌 鉴定 特性研究 

分 类 号：TS254.7[轻工技术与工程—水产品加工及贮藏工程]