富顺香辣酱主要原辅料中食源性致病细菌的分离鉴定

Isolation and Identification of Foodborne Pathogenic Bacteria in the Main Raw and Auxiliary Materials of Fushun Spicy Sauce

为提高香辣酱产品质量,对香辣酱原辅料干辣椒、花椒和八角中常见的食源性致病细菌进行检测,并结合生理生化和16S rDNA片段扩增测序对其中相对优势的食源性致病细菌疑似菌进行鉴定分析。结果表明,肠杆菌科菌为干辣椒和花椒中的相对优势食源性致病细菌,19株肠杆菌科疑似菌中鉴定出13种肠杆菌科菌,其中干辣椒中分离鉴定出大肠杆菌(Escherichia coli)、克罗诺杆菌(Cronobacter zurichensis)、Enterobacter bugandensis、弗氏志贺氏菌(Shigella flexneri)、肠杆菌属(Enterobacter sp.)、成团泛菌属(Pantoea agglomerans);花椒中分离鉴定出欧文氏菌属(Erwinia sp.)、阪崎克罗诺杆菌(Cronobacter sakazakii)、大肠杆菌(Escherichia coli)、塔斯马尼亚欧文氏菌(Eriwinia tasmaniensis)、桃色欧文氏菌(Erwinia persicina)、致癌肠杆菌(Enterobacter cancerogenus)、阴沟肠杆菌(Enterobacter cloacae)。从数量和种属分类上确定肠杆菌科菌为其优势食源性致病细菌,可为香辣酱生产过程中的安全控制提供一定的理论基础。

In order to improve the quality of spicy sauce,the common foodborne pathogenic bacteria of raw and auxiliary materials of spicy sauce such as dried chilli,Zanthoxylum bungeanum Maxim.and star anise are detected,and the suspected relatively dominant foodborne pathogenic bacteria are identified and analyzed by physiological and biochemical analysis combined with 16S rDNA fragment amplification sequencing.The results show that Enterobacteriaceae are the relatively dominant foodborne pathogenic bacteria in dried chilli and Zanthoxylum bungeanum Maxim.and 13 kinds of Enterobacteriaceae are identified from 19 strains of suspected Enterobacteriaceae.Among them,Escherichia coli,Cronobacter zurichensis,Enterobacter bugandensis,Shigella flexneri,Enterobacter sp.,Pantoea agglomarans are isolated and identified from dried chilli;Erwinia sp.,Cronobacter sakazakii,Escherichia coli,Eriwinia tasmaniensis,Erwinia persicina,Enterobacter cancerogenus,Enterobacter cloacae are isolated and identified from Zanthoxylum bungeanum Maxim..Enterobacteriaceae are identified as the dominant foodborne pathogenic bacteria from the number and species classification,which can provide a certain theoretical basis for safety control in the production process of spicy sauce.