基于测定愈创木酚的脂环酸芽孢杆菌快速检测方法比较

Comparison of fast detection methods of Alicyclobacillus based on guaiacol detection

脂环酸芽孢杆菌(Alicyclobacillus)是导致果汁腐败的主要嗜酸耐热细菌,目前国内还没有相应的检测标准。该类细菌能够把香草酸转化成愈创木酚,使用气质联用法(GC-MS/MS)和显色法可以对愈创木酚含量进行有效的测定,从而能够达到快速检测脂环酸芽孢杆菌的目的。试验比较了这2种方法对脂环酸芽孢杆菌属4种细菌:酸土脂环酸芽孢杆菌(A.acidoterrestris)、嗜热脂环酸芽孢杆菌(A.acidiphllus)、酸热脂环酸芽孢杆菌(A.acidocaldarius)和环庚基脂环酸芽胞杆菌(A.cycloheptanicus)在不同培养基上生长状况的测定。结果显示,2种方法得到的结果呈显著正相关,表明其都适用于脂环酸芽孢杆菌的快速检测。利用YSG培养基45℃静置培养16 h这一培养条件能够最好地满足对果汁中脂环酸芽孢杆菌检测的需要。

The Alicyclobacillus genus bacteria are major thermophilic, acidophilic bacteria causing fruit juice spoilage and no detection standards for Alicyclobacillus is available in China. Alicyclobacillus can convert vanilla acid to guaiacol, therefore GC-MS/MS and colorimetric assay can be used to detect the presence of Alicyclobacillus through guaiacol detection. Our study compared the detection of A.acidoterrestris, A.acidiphllus, A.acidocaldarius and A.cycloheptanicus growth on different media using colorimetric assay and GC-MS/MS. It was shown that the results from colorimetric assay and GC-MS/MS were significantty correlated, suggesting that both methods can be used in Alicyclobacillus fast detection. Static culturing with YSG media at 45℃ for 16 h is the best condition for Alicvclobacillus detection in fruit juice.