盐渍与水发海参的细菌分离鉴定

Isolation and Characterization of Bacterium from Salty Stichopus japonicus and Watered Stichopus japonicus

从盐渍与水发刺参中分离到10株菌,6株革兰氏阴性菌,4株革兰氏阳性菌。形态及生理生化反应测试结果表明,10株菌分别为3种棒状杆菌(Corynebacterium sp.)、嗜冷杆菌(Psychrobacter phenylpyruvica Bowman)、华氏葡萄球菌(Staphylococcus warneri)、奥斯陆莫拉氏菌(Moraxella osloensis)、鼠疫耶尔森氏菌(Yersinia pestis)、栖稻黄色单胞菌(Flavimonas oryzihabitans Holmes)、脲放线杆菌(Actinobacillus ureae Mutters)和少动鞘氨醇单胞菌(Sphingomonas paucimobilis Yabuuchi),后5株为致病菌或条件致病菌。检测了10株菌的胞外酶活性,实验结果表明10株菌对酯均无分解能力,9株菌具有胶原蛋白酶活性,7株菌具有淀粉酶活性,6株菌具有酪蛋白酶活性。多种致病菌严重影响了刺参的食用安全,也是刺参易腐败降解的一个重要因素。

Ten kinds of bacterium were isolated from Stichopusjaponicus, in which six gram negative bacteria and four gram positive bacteria. The morphology, physiological and biochemical characteristics of these bacterium were studied and showed that these bacteria are three kinds Corynebacterium species, Psychrobacter phenylpyruvica, Staphylococcus warneri, MoraxeUa osloesi, Yersinia pestis, Flavimonas oryzihabitans, ActinobaciUus ureae, Sphingomonas paucimobilis, in which the five late were considered as pathogens or conditional pathogens. The activity of ectonenzym of bacteriums were studied and showed that all these bacteria cannot decompose ester, but can decompose protein at certain extent. Many kinds of pathogens affect the Stichopusjaponicus＇s edible and safe value, and also they are the important factor of that Stichopusjaponicus are decomposed easily.