市售三种食用贝类可培养细菌多样性研究

Cultivable Bacterial Diversity of Three Kinds of Retail Edible Shellfish

为了解厦门市售三种食用贝类中可培养细菌的多样性,用自制培养基培养牡蛎、缢蛏、疣荔枝螺样品中的细菌,并根据16S rDNA测序结果,对所分离的细菌进行鉴定并进行系统发育分析。研究结果显示:从牡蛎中分离得到的35株细菌分属14个种,从缢蛏中分离得到的32株细菌分属16个种,从疣荔枝螺中分离得到的31株细菌分属7个种。结果表明市售牡蛎、缢蛏、疣荔枝螺体内含有较为丰富的细菌种类,而且分离得到的细菌(如解鸟氨酸拉乌尔菌、溶藻弧菌、副溶血弧菌等)大多数具有致病性,对食用人群具有潜在威胁,不建议直接生食或食用加工不当的贝类产品。

In order to understand the diversity of culturable bacteria in three types of edible shellfish com- mercially available in Xiamen, the bacteria isolated from Ostrea plicatula, Sinonovacula constricta and Thais clavigera were cultured with self-made medium. The species of bacteria were identified and phylogenetic analy- sis was carried out according to the results of 16S rDNA sequencing. The results showed that the 35 strains iso- lated from Ostrea plicatula belong to 14 species, the 32 strains isolated from Sinonovacula coustricta belong to 16 species, and the 31 strains isolated from Thais clayigera belong to 7 species. The results indicated that com- mercially available oyster, sinonovacula and rock whelk are rich in bacteria, and most of the isolated bacteria （ such as Raoultella ornithinolytica, Vibrio alginolyticus and Vibrio parahaemolyticus, etc. ） were pathogenic. So it is not recommended to eat improperly processed shellfish products or the raw shell fish.