蜢子虾酱中度嗜盐菌的分离、鉴定及特性研究

Isolation,identification and characteristics of moderately halophilic bacteria in shrimp sauce

从蜢子虾酱中分离纯化鉴定了一株中度嗜盐菌MKY20,对其进行了形态学和生理生化特性研究;通过测定其16S rDNA序列并通过系统发育分析对该菌株进行了分子水平的鉴定。试验结果表明,嗜盐菌株MKY20为革兰氏阳性菌,菌体可以产芽孢,呈杆状,菌体大小为(0.6μm^0.8μm)×(2.0μm^4.0μm);生理生化特性研究表明菌株MKY20最适盐度为3%,最适生长温度为28℃~34℃,最适pH值为7.0;系统发育分析将该菌初步鉴定为枝芽孢杆菌属(Virgibacillus)中的盐脱氮枝芽胞杆菌(Virgibacillus halodenitrificans)。该研究将为进一步研究虾酱中的嗜盐菌的菌落结构提供参考,为防止嗜盐菌污染食品提供帮助。

A moderately halophilic bacterium MKY20 was isolated from shrimp sauce and was identified through its morphological, physiological and biochemical characteristics. The strain MKY20 was gram-positive strain, spore-forming and rods. And it was 0.6μm-0.8μm wide and 2.0μm-4.0μm long. The optimal salt concentration, temperature and pH value for MKY20 were 3%, 28℃-34℃ and 7.0, respectively. The result of 16S rDNA alignment and phylogenctic anlysis showed that the stain MKY20 had a 100% homology with Virgibacillus halodenitn＇ficans. Our result cold provide a reference for studying the structure of halophilic bacteria in shrimp sauce and give some help to prevent halophilic bacteria contamination.