油菜蜂粮发酵过程中细菌的变化规律研究

Change pattern of bacteria in rape bee bread fermentation

该文以灭菌后的油菜蜂花粉在自然蜂群中发酵的蜂粮为原料,研究发酵过程细菌的变化规律。结果显示:蜂粮发酵过程共含细菌25个种,其中厚壁菌门(Firmicutes)12种,放线菌门(Actinobacteria)4种,变形菌门(Proteobacteria)9种。前期(第1周)细菌浓度最高;中期(第2~3周)细菌浓度逐步下降,再上升后又下降;后期(第4周以后)一直保持很低的细菌浓度,并且优势菌株为头皮葡萄球菌(Staphylococcus capitis),山羊葡萄球菌(Staphylococcus caprae)和melliventris乳杆菌(Lactobacillus melliventris)。

In this paper,the change pattern of bacteria in the fermentation process of sterilized rape bee pollen in natural bee colonies was studied.The results showed that there were 25 species of bacteria in bee bread fermentation process,including 12 species of Firmicutes,4 species of Actinobacteria and 9 species of Proteobacteria.The bacterial concentration was the highest in the early stage(the 1st week).In the middle period(the 2nd-3rd week),the concentration of bacteria gradually decreased,then increased and then decreased.At the later stage(after the 4th week),the bacterial concentration remained very low,and Staphylococcus capitis,Staphylococcus caprae and Lactobacillus melliventris were the dominant strain.