贵州特色地方食品糟辣椒中乳酸菌和酵母菌菌相分布

Microflora distribution of lactic acid bacteria and yeast in Guizhou local food Zao Pepper

目的了解贵州特色地方食品糟辣椒的乳酸菌和酵母菌菌相分布状况。方法在贵阳市4个区采集120份糟辣椒样品,采用《食品安全国家标准食品微生物学检验》(GB 4789-2016)的方法对样品的乳酸菌和酵母菌进行计数、分离和纯化,采用16S rDNA和ITS测序分析的方法对菌株进行分子生物学鉴定,采用SPSS 19.0软件进行统计分析,率的比较采用χ^(2)检验,检验水准为α=0.05。结果120份糟辣椒样品中乳酸菌的检出率为43.33%,共分离到138株,分别为4个不同的属,11个不同的菌种。其中食品乳杆菌和植物乳杆菌分别占比42.03%和31.88%,为优势乳酸菌种。酵母菌的检出率为60.00%,共分离到144株,分别为6个不同的属,11个不同的菌种。膜璞毕赤酵母占比31.94%,为优势酵母菌种。结论糟辣椒的乳酸菌和酵母菌等微生物数量多,种群多样,可继续监测该类特色食品的微生物菌相。

Objective To understand the microflora distribution of lactic acid bacteria and yeast in Guizhou characteristic local food Zao Pepper.Methods A total of 120 samples of Zao Pepper were collected in four districts of Guiyang City.Lactic acid bacteria and yeast in the samples were counted,isolated and purified according to the method of“National Food Safety Standard-food Microbiology Examination”(GB 4789-2016).The strains of molecular biology were identified by 16S rDNA and ITS sequencing analysis.SPSS 19.0 software was used for statistical analysis.Chisquare test was used to compare the rates.And the test level wasα=0.05.Results The detection rate of lactic acid bacteria in 120 samples was 43.33%,a total of 138 strains were isolated,including 4 different genera and 11 different species.Lactobacillus alimentarius and Lactobacillus plantarum were the dominant lactic acid bacteria strains,accounted for 42.03%and 31.88%,respectively.The detection rate of yeast was 60.00%.A total of 144 yeast strains were isolated,including 6 different genera and 11 different species.Pichia membranifaciens was the dominant yeast strain,accounted for 31.94%.Conclusions There are a large number of lactic acid bacteria and yeast in Zao Pepper,and the species is diverse.It is suggested to continue to monitor the microflora of this specialty food.