豆腐在不同储藏温度下腐败菌菌相比较

The Comparison of Spoilage Microflora of Tofu at Different Storage Temperatures

以盒装内酯豆腐和简易包装老豆腐为研究对象,包括这两种豆腐的新鲜样品和在不同温度储藏后(4、25、37℃)的腐败样品,提取样品细菌基因组后对16S r RNA V3区基因片段扩增,采用Mi Seq高通量测序技术,分析腐败菌菌相组成及细菌多样性情况。结果表明:盒装内酯豆腐的菌相复杂程度小于简易包装老豆腐,盒装内酯豆腐中的细菌主要由芽孢杆菌属(Bacillus)组成,比例均在90%以上。简易包装老豆腐在4℃腐败后相比其他两个温度下的样品,细菌多样性更丰富。明串珠菌属(Leuconostoc)是25℃和37℃下腐败老豆腐的主要优势菌,分别占到了71%和80%。高通量测序相比于传统的可培养技术,反映的微生物信息更加接近于真实的样品生态,此研究可为小型豆腐生产企业的卫生控制提供参考。

Studied with boxed lactone tofu and simply packaged firm tofu, including these two kinds of fresh to-fus and their spoiled tofu stored at different levels of temperatures （4,25,37℃） respectively .Samples were col-lected for genome extraction and the V3 parts of 16S rRNA of each sample＆#39;s genome were amplified by PCR. MiSeq high-throughput sequencing technologies was used to analyze the spoilage microflora and bacterial diver-sity of these two kinds of tofu.The results showed that, the microflora in boxed lactone tofu was less complicated than that in simply packaged firm tofu.The dominant bacteria were Bacillus in boxed lactone tofu and the abun-dance were all above 90%. In addition, the microbial diversity of the spoiled simply packaged firm tofu stored at 4℃was relatively higher compared to those in the other two simply packaged firm tofu samples. Leuconostoc was the dominant bacteria in spoiled simply packaged firm tofu stored at 25℃and 37℃, accounting for 71%and 80%respectively. Compared to the traditional culture techniques, high-throughput sequencing technolo-gies can reflect bioinformatics which is more closed to the real status of samples. This research can provide some reference about sanitation control for small tofu production enterprises.