变质鸡蛋中蜡样芽孢杆菌的分离与鉴定

Isolation and identification of a Bacillus cereus in deteriorated eggs

从山东地区保存超过14 d大范围出现变质鸡蛋中分离到一株细菌,经过培养特性、生理生化鉴定和16S rDNA鉴定,鉴定为蜡样芽孢杆菌(Bacillus cereus)。分别将变质鸡蛋、煮熟的变质蛋、健康鸡蛋进行厌氧培养和细菌计数,发现健康鸡蛋和煮熟的变质蛋无蜡样芽孢杆菌,而变质鸡蛋中的细菌数量达到1.3×108CFU/g。本试验表明,蛋黄中过量的蜡样芽孢杆菌可能与鸡蛋变质有关,应注意过量添加蜡样芽孢杆菌可能影响蛋品的保鲜和食用安全性。

The strain,isolated from deteriorated eggs,was identified as Bacillus cereus by the physiological,biochemical and 16S rDNA analyses.It was found that both healthy eggs and boiled deteriorated eggs were sterile,but the deteriorated eggs contained many bacteria and the number of the bacteria is 1.3×108 CFU/g.From food safety view of point,we should pay attention to Bacillus cereus contamination in the deteriorated eggs.