番茄酱中关键致腐菌快速筛选方法的建立  

Establishment and Application of Rapid Screening Method for Specific Spoilage Organism in Tomato Sauce

作　　者：孙胜敏 张宇鑫 王一村 周莉莉 高静静 李娜 才美佳 赵彤彤 SUN Sheng-min;ZHANG Yu-xin;WANG Yi-cun;ZHOU Li-li;GAO Jing-jing;LI Na;CAI Mei-jia;ZHAO Tong-tong(Shandong Institute for Product Quality Inspection,National Inspection and Testing Center for Processed Food(Shandong),Jinan 250102,China)

机构地区：[1]山东省产品质量检验研究院,国家加工食品质量检验检测中心(山东),山东济南250102

出　　处：《中国果菜》2022年第8期64-69,共6页China Fruit & Vegetable

基　　金：质量监督检验检疫总局质检公益性项目(201210219)。

摘　　要：为探究腐败番茄酱中的菌群结构,筛选其中的关键致腐菌,并建立快速检测方法,试验运用高通量测序技术获取正常番茄酱和胀袋番茄酱的菌群构成,根据菌种丰度筛选出关键致腐菌,建立实时荧光聚合酶链式反应的快速检测方法,并对方法的特异性、检出限、重复性进行验证。试验结果表明,番茄酱的关键致腐菌是乳杆菌属,所建立的实时荧光PCR方法的检出限为103 CFU/mL,对15种菌株特异性验证和6个浓度梯度下重复性均良好。本研究研究了胀袋番茄酱中的菌群结构,并建立了一种乳杆菌属的快速检测方法,为提高番茄酱品质提供参考。This study aimed to explore the microbial community structures in bulge bagged tomato paste,screen the specific spoilage organism and establish a rapid detection method.High-throughput sequencing technology was used to obtain the microbial community structures of normal tomato sauce and bulge bagged tomato paste.Specific spoilage organism were screened according to the abundance of species,to establish a rapid detection method based on real-time fluorescence PCR and verify its specificity tetection limit and repeatability.Results showed the specific spoilage organism was Lactobacillus,and the detection limit of real-time PCR was 103 CFU/mL.The method had good specificity for 15 strainsand repeatability at 6 concentration gradients.This study revealed the microbial community structures of bulge tomato paste,and established a rapid detection method of Lactobacillus,providing reference for improving the quality of tomato paste.

关 键 词：番茄酱 关键致腐菌 乳杆菌属 高通量测序 实时荧光PCR 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]