| 基于高通量测序技术分析不同原料海南酸瓜细菌多样性及食品安全风险 |
| |
| 引用本文： | 朱 梦,杨穗珊,陈婉娃,谢作蓉.基于高通量测序技术分析不同原料海南酸瓜细菌多样性及食品安全风险[J].食品安全质量检测技术,2023,14(18):154-160. |
| |
| 作者姓名： | 朱 梦 杨穗珊 陈婉娃 谢作蓉 |
| |
| 作者单位： | 海南省食品检验检测中心 |
| |
| 基金项目： | 国家市场监管重点实验室（热带果蔬质量与安全）自主研究课题（ZZ-2023014） |
| |
| 摘 要： | 目的 探究海南传统酸瓜的细菌群落结构，为发酵酸瓜的品质提升和食品安全防控提供理论基础。方法 收集3种海南地区常见原料(小西瓜、哈密瓜、葫芦瓜)腌制的传统酸瓜，利用Illumina Miseq高通量测序技术解析其细菌多样性和比较其差异，并对潜在的可利用微生物资源和引发食品安全风险的条件致病菌进行分析。结果 不同原料发酵的酸瓜具有不同的细菌群落，3种海南酸瓜中优势细菌主要有乳杆菌属(Lactobacillus)、魏斯氏菌属(Weissella)、片球菌属(Pediococcus)，其中乳杆菌属相对丰度占90%以上；同时，由哈密瓜制作的酸瓜中检测到了条件致病菌大肠-志贺菌属(Escherichia-Shigella)和克罗诺杆菌属(Cronobacter)，存在一定的食用安全风险。结论 海南酸瓜中蕴藏着丰富的乳酸菌菌群资源，为传统发酵食品产业资源发掘利用提供一定的理论基础和科学支撑，对影响食用安全的肠杆菌科等的防控也是发酵食品加工制作、储存销售过程中需要加强监管的一个重要方面。
|
| 关 键 词： | 海南酸瓜 细菌群落 高通量测序技术 |
| 收稿时间： | 2023/7/8 0:00:00 |
| 修稿时间： | 2023/9/12 0:00:00 |
Analysis of bacterial diversity and food safety risk of Hainan pickled melon with different raw materials based on high-throughput sequencing technology |
| |
| ZHU Meng,YANG Sui-Shan,CHEN Wan-W,XIE Zuo-Rong.Analysis of bacterial diversity and food safety risk of Hainan pickled melon with different raw materials based on high-throughput sequencing technology[J].Food Safety and Quality Detection Technology,2023,14(18):154-160. |
| |
| Authors: | ZHU Meng YANG Sui-Shan CHEN Wan-W XIE Zuo-Rong |
| |
| Affiliation: | Hainan Institute for Food Control, |
| |
| Abstract: | ABSTRACT: Objective To investigate the bacterial community structure of traditional pickled melon in Hainan, and provide a theoretical basis for quality improvement and food safety prevention and control of fermented pickled melon. Methods Three traditional pickled gourds made from common ingredients (small watermelon, cantaloupe, and huckleberry) in Hainan were collected, and their bacterial diversity was resolved and their differences compared using IlluminaMiseq high-throughput sequencing technology, and analyzed for potentially available microbial resources and conditionally pathogenic bacteria that pose food safety risks. Results Different raw materials fermented pickles had different bacterial communities, and the dominant bacteria in the three Hainan pickles were mainly Lactobacillus spp (Lactobacillus), Weissella spp (Weissella) and Pediococcus spp (Pediococcus), of which the relative abundance of Lactobacillus spp accounted for more than 90%; meanwhile, conditional pathogenic bacteria Escherichia-Shigella and Cronobacter spp(Cronobacter) were detected in the pickles made from cantaloupe, and there was a certain risk of food safety. Conclusion Hainan sour gourd contains rich resources of lactic acid bacteria flora, which provides a certain theoretical basis and scientific support for the exploration and utilization of resources in the traditional fermented food industry, and the prevention and control of conditionally pathogenic bacteria such as Enterobacteriaceae, which affects the safety of food consumption, is also an important aspect that needs to be strengthened and regulated in the process of processing and production, storage and sale of fermented foods. |
| |
| Keywords: | Hainan pickled melon bacterial community high-throughput sequencing technology risk analysis |
|
| 点击此处可从《食品安全质量检测技术》浏览原始摘要信息 |
|
点击此处可从《食品安全质量检测技术》下载全文 |
|
