胀桶番茄酱中腐败微生物的分离及鉴定

Isolation and Identification of Spoilage Microorganisms in Swell Barrelled Tomato Sauce

为了研究胀桶番茄酱中腐败微生物种类,采用梯度稀释法、选择性培养法和划线纯化法对番茄酱中主要的腐败微生物进行分离纯化,利用形态学特征观察、16S rDNA和ITS序列分析,并结合生理生化性质对分离菌株进行鉴定。结果显示编号为B001、B002、B003、B004的4株细菌有1株厚壁类芽孢杆菌(Paenibacillus cineris)、2株蜡样芽胞杆菌(Bacillus cereus)和1株蕈状芽孢杆菌(Bacillus mycoides)。标号为F001的1株酵母为奥默毕赤酵母(Pichia kudriavzevil)。因此,胀桶番茄酱中的主要腐败微生物为厚壁类芽孢杆菌、蜡样芽胞杆菌、蕈状芽孢杆菌和奥默毕赤酵母。

In order to obtain the spoilage microorganisms in the swell barrelled tomato sauce,the main spoilage microorganisms in tomato sauce were separated and purified by gradient dilution method,selective culture method and scribing purification method.The morphological characteristics and 16 S rDNA and ITS sequence analysis were used.The isolates were identified by combining physiological and biochemical identification as well.The results showed that the four bacteria numbered B001,B002,B003 and B004 included one Paenibacillus cineris,two Bacillus cereus,and one Bacillus mycoides.One yeast strain named F001 was Pichia kudriavzevil.Therefore,the main spoilage microorganisms in the swell barrelled tomato sauce should be Bacillus licheniformis,Bacillus cereus,Bacillus licheniformis and Pichia kudriavzevil.