蜂花粉微生物污染及菌群结构分析

doi:10.7506/spkx1002-6630-20190527-329

食品科学 ›› 2020, Vol. 41 ›› Issue (20): 325-331.doi: 10.7506/spkx1002-6630-20190527-329

• 安全检测 • 上一篇

蜂花粉微生物污染及菌群结构分析

唐标，罗怡，李锐，周秀楠，张玲，钱鸣蓉，戴贤君，夏效东，杨华

（1.浙江省农业科学院农产品质量标准研究所，浙江杭州 310021；2.西北农林科技大学食品科学与工程学院，陕西杨凌 712100；3.中国计量大学生命科学学院，浙江杭州 310018）

出版日期:2020-10-25 发布日期:2020-10-23
基金资助:
浙江省基础公益研究项目（2017C32021）；农产品质量安全危害因子与风险防控国家重点实验室（筹）自主设计课题（2010DS700124-ZZ2008；ZZ1905）；国家自然科学基金青年科学基金项目（31700007）

Analysis of Microbial Contamination and Community Structure of Bee Pollen

TANG Biao, LUO Yi, LI Rui, ZHOU Xiunan, ZHANG Ling, QIAN Mingrong, DAI Xianjun, XIA Xiaodong, YANG Hua

(1. Institute of Quality and Standard for Agro-products, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; 2. College of Food Science and Engineering, Northwest Agriculture and Forestry University, Yangling 712100, China; 3. College of Life Sciences, China Jiliang University, Hangzhou 310018, China)

Online:2020-10-25 Published:2020-10-23

摘要/Abstract

摘要： 为了解蜂花粉的微生物污染情况及菌群结构，在浙江部分地区采集不同来源、类型蜂花粉对细菌和真菌菌落总数进行测定，对其微生物菌群结构进行研究。参考国家标准测定蜂花粉的含水量、细菌和真菌的菌落总数，通过16S rDNA和ITS扩增子测序分别对茶花粉和荷花粉的细菌和真菌菌群结构进行分析。结果表明：新鲜蜂花粉含水量较高（＞18%），相比较贮运环节的蜂花粉，微生物污染程度低；蜂花粉中可培养的真菌菌落总数相比细菌多，差异显著。荷花粉与茶花粉的细菌菌群中蓝细菌、肠杆菌科细菌及乳杆菌含量丰富，而真菌菌群中Davidiellaceae、曲霉属（Aspergillus）、青霉菌属（Penicillium）和镰孢菌属（Fusarium）占比例较高，且这两种蜂花粉的真菌菌群多样性差异显著。本实验比较新鲜采集与贮运环节花粉的微生物污染情况，比较荷花粉与茶花粉的细菌与真菌菌群，表明蜂花粉真菌菌群多样性高，可预测到丰富的产真菌毒素霉菌，具有食品安全风险。本研究可为蜂花粉的安全评价提供依据。

关键词: 蜂花粉；细菌；真菌；菌落总数；菌群结构；扩增子测序

Abstract: In order to investigate the microbial contamination and community structure of bee pollen, the bacterial and fungal colony counts (colony forming unit, CFU) of fresh and commercial bee pollen samples from different botanical sources collected from some regions of Zhejiang province were determined as well as their water contents using methods specified in the National Standard of the People’s Republic of China. The bacterial and fungal community structures of camellia bee pollen and lotus bee pollen were analyzed by 16S rDNA and internal transcribed spacer (ITS) amplicon sequencing, respectively. The results showed that fresh bee pollen had higher water content (> 18%) and lower microbial contamination than bee pollen during storage and transportation. The count of culturable fungal colonies in bee pollen was significantly higher than the count of culturable bacterial colonies. Cyanobacteria, Enterobacteriaceae and Lactobacillus were the most abundant bacteria in lotus bee pollen and camellia bee pollen, and Davidiellaceae, Aspergillus, Penicillium and Fusarium accounted for a higher proportion of the total fungal community. The diversities of fungal community of these two bee pollens were significantly different. We compared the microbial contamination of fresh and stored bee pollen. This study is the first to report a comparison of the bacterial and fungal communities of lotus bee pollen and camellia bee pollen. In general, the diversity of fungal community in bee pollen is high, and based on this, we can predict the presence of abundant mycotoxin-producing fungi and food safety risks. This study can provide a basis for the safety evaluation of bee pollen.

Key words: bee pollen; bacteria; fungi; total colony count; microbial community structure; amplicon sequencing

中图分类号:

TS207.4

唐标，罗怡，李锐，周秀楠，张玲，钱鸣蓉，戴贤君，夏效东，杨华. 蜂花粉微生物污染及菌群结构分析[J]. 食品科学, 2020, 41(20): 325-331.

TANG Biao, LUO Yi, LI Rui, ZHOU Xiunan, ZHANG Ling, QIAN Mingrong, DAI Xianjun, XIA Xiaodong, YANG Hua. Analysis of Microbial Contamination and Community Structure of Bee Pollen[J]. FOOD SCIENCE, 2020, 41(20): 325-331.

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蜂花粉微生物污染及菌群结构分析

Analysis of Microbial Contamination and Community Structure of Bee Pollen

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