建立快速分离鉴定新疆番茄酱腐败菌的方法

Establishment of a rapid method for separating and identifying spoilage bacteria from ketchup

采用国家相应的检测标准,根据番茄酱属酸性罐头食品(pH<4.6)的特点以及按照外方提出的要求,分离、鉴定引起番茄酱腐败变质的目标菌。通过对大量不同类型培养基的筛选,对培养出的微生物进行菌体形态、菌落特征及其生理生化等特性进行鉴定。实验结果表明,平酸菌增菌培养基为枯草芽孢杆菌生长的最适培养基,麦芽浸膏汤培养基为栖稻黄色单胞菌的最适培养基;分离得到的2株菌经VITEK-32生化鉴定仪鉴定为枯草芽孢杆菌和栖稻黄色单胞菌。通过本次实验为建立对引起番茄酱腐败变质微生物的快速筛选方法打下一定的基础。

According to the requirement that ketchup belonging to acidic canned food and the requests by the foreign client, the putrefying bacteria which can spoil ketchup were separated and identified using the national examination standards. The screened strains were further identified according to their colony and biochemistry characteristics through using a large number of different culture mediums. It was showed that the acid bacteria cultured medium and the malt soup cultured medium were optimal for Bacillus subtilis and Flavimonasory zihabitans to grow, respectively. The two screened bacteria were identified as B. subtilis and F. zihabitans by the VITEK-32 test. The results could provide some references for rapid screen of spoilage bacteria in ketchup.