期刊论文

Case Analysis of Contaminated Shanxi Aged Vinegar

Zhou, Guoping(wjczgp@163.com)

中文

食品科学

1002-6630

2016

37

12

226-231

10.7506/spkx1002-6630-201612041

武汉轻工大学大学生科研项目

本校为第一机构

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...

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 id...