白鱼腐败细菌的分离与鉴定

被引：17

作者：

夏秀东 ^{[1
]}

刘小莉 ^{[1
]}

王英 ^{[1
]}

李莹 ^{[1
]}

董明盛 ^{[2
]}

周剑忠 ^{[1
]}

机构：

[1] 江苏省农业科学院农产品加工研究所

[2] 南京农业大学食品科技学院

来源：

食品科学 | 2015年 / 21期

关键词：

白鱼; 腐败菌; 分离; 16S rDNA; 鉴定;

D O I：

暂无

中图分类号：

TS201.3 [食品微生物学];

学科分类号：

082203 ;

摘要：

通过对不同温度条件下白鱼(Anabarilius)菌落数量的统计发现,与37℃相比,25℃培养条件更有利于白鱼携带细菌的生长,也更容易导致白鱼的腐败。通过对分离自腐败的白鱼中21株细菌的16S rDNA序列分析后,最终确定得到了11株不同的菌株。同时结合生化鉴定结果,将这些菌种分属7个不同的属:2株摩根氏菌(Morganella),3株变形杆菌(Proteus),2株漫游球菌(Vagococcus),1株葡萄球菌(StapHylococcu),1株泰瑞芽孢杆菌(Terribacillus),1株赖氨酸芽孢杆菌(Lysinibacillus),1株透明颤菌(Vitreoscilla)。其中摩根氏菌和变形杆菌同属肠杆菌科,是腐败白鱼的优势菌,可能是白鱼的特定腐败菌(specific spoilage organisms,SSO)。

引用

页码：175 / 179

页数：5

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