南海虾酱中可培养细菌的遗传多样性分析

被引：2

作者：

陈永敢 ^{[1
,2
]}

李珍 ^{[1
]}

邢增葵 ^{[1
]}

张来军 ^{[1
]}

黄海 ^{[1
,2
]}

机构：

[1] 海南热带海洋学院生命科学与生态学院

[2] 海南省热带海洋渔业资源保护与利用重点实验室

来源：

中国调味品 | 2018年 / 43卷 / 11期

关键词：

南海; 虾酱; 细菌; 遗传多样性;

D O I：

暂无

中图分类号：

TS254.55 [];

学科分类号：

摘要：

虾酱是我国及东南亚国家常用的调味品。该研究分析了6种虾酱中可培养细菌的总数,从中分离到30株细菌,采用16SrDNA序列构建系统发育树,分析菌株间的遗传关系。结果表明18株菌株聚为3个类群。分离自海南三亚虾酱的SY1601B1,SY1601B4,SY1601B5与B.amyloliquefaciens,B.siamensis及B.methylotrophicus 3个种亲缘关系较近;来自海南文昌、莺歌海的菌株WC1601B2,YGH1601B4与B.megaterium,B.aryabhattai聚类;其他13株来自广东台山、海南定安、三亚、黄流、莺歌海、文昌的菌株则与B.toyonensis,B.thuringiensis,B.anthracis及B.cereus聚类。以上结果反映了我国南海虾酱中可培养细菌遗传多样性丰富。由于制作工艺差异、发酵环境差异造成微生物类群多样,最终导致品质不同。

引用

页码：70 / 72+77 +77

页数：4

共 7 条

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