郫县豆瓣Staphylococcus菌株特性研究  

Study on Characteristics of Staphylococcus Strains in Pixian Broad Bean Paste

作　　者：左澳腾 卢云浩 何强[1] ZUO Ao-teng;LU Yun-hao;HE Qiang(College of Biomass Science and Engineering,Sichuan University,Chengdu 610065,China)

机构地区：[1]四川大学轻工科学与工程学院,成都610065

出　　处：《中国调味品》2025年第2期45-50,共6页China Condiment

基　　金：国家自然科学基金项目(32201998)。

摘　　要：葡萄球菌是郫县豆瓣甜瓣子发酵阶段的优势菌属,对豆瓣酱的品质具有显著贡献。为探明Staphylococcus菌株在甜瓣子发酵阶段的形成机制,该研究结合传统培养法和qPCR等技术考察了生物因素和非生物因素对不同Staphylococcus菌株的胁迫特性。结果表明,从甜瓣子发酵阶段主要分离了4种Staphylococcus菌株,分别为S.gallinarum、S.sciuri、S.pasteuri和S.haemolyticus,其中,S.gallinarum的丰度最高,达70.6%。4株Staphylococcus菌株均具有较强的耐酸、耐盐特性,其中,S.gallinarum的能力最强。与不同优势背景微生物的相互作用表明,S.gallinarum与B.licheniformis和Z.rouxii的生长存在竞争关系,与B.amyloliquefaciens具有侵害关系,与T.halophilus具有偏利共生关系,而与C.etchellsii保持中性关系。该研究结果可为揭示亲缘关系密切的Staphylococcus菌株在郫县豆瓣发酵过程中的生态分布提供一定指导。Staphylococcus is the dominant genus during the fermentation of Pixian broad bean paste mash,which has a significant contribution to the quality of broad bean paste.In order to explore the formation mechanism of Staphylococcus strains during the fermentation of mash,traditional culture method and qPCR are adopted to investigate the stress characteristics of different Staphylococcus strains under biotic and abiotic factors.The results show that four kinds of Staphylococcus strains are mainly isolated during the fermentation of mash,namely S.gallinarum,S.sciuri,S.pasteuri and S.haemolyticus.Among them,S.gallinarum has the highest abundance,reaching 70.6%.The four Staphylococcus strains all have strong acid and salt tolerance,among which,S.gallinarum has the strongest ability.The interaction with microorganisms from different advantageous backgrounds indicates that S.gallinarum has a competitive relationship with the growth of B.licheniformis and Z.rouxii,an invasive relationship with B.amyloliquefaciens,a beneficial symbiotic relationship with T.halophilus,and a neutral relationship with C.etchellsii.The results can provide some guidance for revealing the ecological distribution of closely related Staphylococcus strains in the fermentation process of Pixian broad bean paste.

关 键 词：郫县豆瓣酱 葡萄球菌 胁迫 相互作用 qPCR 

分 类 号：TS264.24[轻工技术与工程—发酵工程]