瓶装蟹糊和泥螺可培养细菌的分离与鉴定

doi:10.7506/spkx1002-6630-201105046

食品科学 ›› 2011, Vol. 32 ›› Issue (5 ): 217-220.doi: 10.7506/spkx1002-6630-201105046

瓶装蟹糊和泥螺可培养细菌的分离与鉴定

黄键¹，陈燕¹，全晶晶¹，张春丹¹，李晔¹，裘迪红¹，汤海青¹，李和生¹，苏秀榕¹,*，章超桦²，秦小明²

1.宁波大学生命科学与生物工程学院 2.广东海洋大学食品科技学院

收稿日期:2010-10-09 修回日期:2011-02-10 出版日期:2011-03-15 发布日期:2011-03-03
通讯作者: 苏秀榕 E-mail:suxiurong@gmail.com
基金资助:
国家现代农业产业技术体系建设专项(nycy-47)；浙江省重中之重学科资助项目(XK0613040)；
浙江省教育厅重点资助项目(200517011)

Isolation and Identification of Cultivable Microorganisms in Bottled Crab Paste and Salted Mudsnail

HUANG Jian1，CHEN Yan1，QUAN Jing-jing1，ZHANG Chun-dan1，LI Ye1，QIU Di-hong1，TANG Hai-qing1，#br# LI He-sheng1，SU Xiu-rong1,*，ZHANG Chao-hua2，QIN Xiao-ming

1. Faculty of Life Science and Biotechnology, Ningbo University, Ningbo 315211, China；
2. College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China

Received:2010-10-09 Revised:2011-02-10 Online:2011-03-15 Published:2011-03-03
Contact: SU Xiu-rong E-mail:suxiurong@gmail.com

摘要/Abstract

摘要： 为提高泥螺和蟹糊的贮藏时间，确保生食的食用安全性，本实验利用常规方法从瓶装泥螺中分离和鉴定出3株细菌，分别是弯曲芽孢杆菌(Bacillus flexus)、绿色气球菌(Aerococcus viridans)和乳酪短杆菌(Brevibacterium casei)；从瓶装蟹糊中分离和鉴定出的4株细菌分别为：鸡葡萄球菌(Staphylococcus gallinarum)、卡他莫拉菌(Moraxella catarrhalis)、藤黄微球菌(Micrococcus luteus)和纤细发光杆菌(Photobacterium angustum)。16S rRNA鉴定鉴定结果表明只有纤细发光杆菌的鉴定结果与MIS鉴定的结果不一致。除卡他莫拉菌、绿色气球菌和乳酪短杆菌外，其余菌都随着温度升高，长势增强。7株细菌中除卡他莫拉菌在低温冷藏(4℃)条件下长势明显增加外，其余菌都在低温冷藏(4℃)条件下长势明显减弱。7株菌都具有胶原蛋白酶和酪蛋白酶活性，藤黄微球菌和纤细发光杆菌不能分解利用淀粉，所有的分离菌株都没有酯酶活性。这些菌的生长温度范围为4～35℃(最适温度35℃)，盐度范围为3%～7%(最适盐度3%)，pH值范围5.0～9.0(最适pH7.0)。

关键词: 泥螺, 蟹糊, 细菌自动鉴定, rRNA, PCR扩增

Abstract: In order to increase the storage time and ensure edible safety of crab paste and salted mudsnail, bacterial analysis of crab paste and salted mudsnail was conducted. Three bacterial strains were isolated from salted mudsnail and identified as Bacillus flexus, Aerococcus viridans and Brevibacterium casei. Similarly, 4 bacterial strains were isolated from crab paste and identified as Staphylococcus gallinarum, Moraxella catarrhalis, Micrococcus luteus and Photobacterium angustum. In addition, highly consistent results were observed between 16S rRNA analysis and MIS identification among these strains expect for Photobacterium angustum. Most bacterial strains exhibited faster growth with the increase of temperature. Six bacterial strains had significantly tardy growth under the condition of low-temperature refrigeration (4 ℃), indicating that low-temperature storage could inhibit bacterial growth and is suitable for the extension of shelf-life time. Seven bacterial strains had protease activity, Micrococcus luteus and Photobacterium angustum could not decompose starch, and all bacterial strains could not decompose ester. These bacterial strains could grow in the temperature range of 4－35 ℃ with the optimal temperature of 35 ℃, in the pH range of 5.0－9.0 with the optimal pH of 7.0, in the NaCl concentration range of 3%－7% with the optimal concentration of 3%.

Key words: salted mudsnail, crab paste, bacterial automatic identification, 16S rRNA, PCR amplification

中图分类号:

S984

黄键1，陈燕1，全晶晶1，张春丹1，李晔1，裘迪红1，汤海青1，李和生1，. 瓶装蟹糊和泥螺可培养细菌的分离与鉴定[J]. 食品科学, 2011, 32(5 ): 217-220.

HUANG Jian1，CHEN Yan1，QUAN Jing-jing1，ZHANG Chun-dan1，LI Ye1，QIU Di-hong1，TANG Hai-qing1，. Isolation and Identification of Cultivable Microorganisms in Bottled Crab Paste and Salted Mudsnail[J]. FOOD SCIENCE, 2011, 32(5 ): 217-220.

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瓶装蟹糊和泥螺可培养细菌的分离与鉴定

Isolation and Identification of Cultivable Microorganisms in Bottled Crab Paste and Salted Mudsnail

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