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当前位置: 首页 > 文章 > 山西老陈醋样品的污染微生物分析 食品科学 2016,37 (12) 226-231
Position: Home > Articles > Case Analysis of Contaminated Shanxi Aged Vinegar FOOD SCIENCE 2016,37 (12) 226-231

山西老陈醋样品的污染微生物分析

作  者：
李盈颖;高雯;周帼萍
单  位：
武汉轻工大学生物与制药工程学院
关键词：
山西老陈醋;头状葡萄球菌头状亚种;产气;解淀粉芽孢杆菌
摘  要：
为了解某批老陈醋产气变质的原因,采用橙血清和乳酸菌培养基分离和计数污染菌,显微形态观察结合16S rRNA序列分析鉴定其主要污染菌为葡萄球菌属(Staphylococcus sp.),再采用葡萄球菌属特异性dnaJ引物进行扩增,测序和序列分析将污染菌鉴定到头状葡萄球菌头状亚种(Staphylococcus capitis subsp.capitis);当使用醋酸菌培养基对老陈醋中沉淀进行分离时又发现少量芽孢杆菌,经芽孢杆菌属特异性rpoB引物鉴定为解淀粉芽孢杆菌(Bacillus amyloliquefaciens)。因此,导致该批次老陈醋产气变质的细菌主要是头状葡萄球菌头状亚种,少量解淀粉芽孢杆菌也存活于老陈醋中,但基本处于休眠态。电子舌检测显示:它们的存在和繁殖不仅导致产气,而且使醋的各种滋味变得平淡。
译  名：
Case Analysis of Contaminated Shanxi Aged Vinegar
作  者：
LI Yingying;GAO Wen;ZHOU Guoping;School of Biological and Pharmaceutical Engineering, Wuhan Polytechnic University;
关键词：
Shanxi aged vinegar;;Staphylococcus capitis subsp;;capitis;;aerogenesis;;Bacillus amyloliquefaciens
摘  要：
This study aimed to figure out why one batch of Shanxi aged vinegar was deteriorated with gas production. Firstly, we isolated and counted strains from the samples by culture on orange serum agar(OSA) and de man rogosa sharpe(MRS) agar. Secondly, Staphylococcus sp. was confirmed to be the main spoilage bacterium by 16S rRNA sequence analysis. Then, dnaJ sequence analysis was carried out to show that Staphylococcus capitis subsp. capitis was responsible for the deterioration. On the other hand, a small number of bacillus cells were detected from the sediments by acetic bacterial medium and identified as Bacillus amyloliquefaciens by rpoB sequence analysis. The main pollutant in this batch of aged vinegar was Staphylococcus capitis subsp. capitis while some B. amyloliquefaciens were present but dormant in the sediments. The electronic tongue showed that those bacteria not only produced gas but also made the vinegar taste pale.

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