蟹酱中度嗜盐菌的分离、鉴定及特性研究

从蟹酱中分离纯化鉴定嗜盐菌,对其进行形态学和生理生化特性研究.采用Gibbons培养基分离纯化,通过形态学、生理生化实验进行特性研究,16S rDNA序列比对分析进行鉴定,吸光度法测定生长特性.结果分离得到3株中度嗜盐菌PKY101,PKY102和PKY103,试验结果表明,3种嗜盐菌均为革兰氏阳性菌,不产芽孢,菌体呈球状,直径分别为0.6μm～1.9μm,0.8μm～1.0μm,0.7μm～1.5μm;系统发育分析将3株嗜盐菌鉴定为葡萄球菌属(Staphylococcus)中的3个不同的种,分别为:琥珀葡萄球菌(Staphylococcus succinus)、科氏葡萄球菌(Staphylococcus cohnii)和马胃葡萄球菌(Staphylococcus equorum).本研究将为进一步研究蟹酱中的嗜盐菌的类型及在发酵盐渍类食品中的作用开展了前期的基础工作,为防止嗜盐菌污染食品提供了理论参考.

Isolation, identification and characteristics of moderately halophilic bacteria in crab paste

The aim of this study was to isolate and identify moderately halophilic bacteria from crab paste and investigate its morphological,physiological and biochemical characteristics.Three moderately halophilic bacteria PKY101,PKY102 and PKY103 were isolated.Moderately halophilic bacteria were isolated by Gibbons medium.Morphological tests,biochemical reactions and molecular identifications of 16S rDNA were applied to identify the bacteria with determining growth characterization by spectrophotometry.Three strains were found to be gram-positive,non-sporulating and spherical,and the diameter of the strains was 0.6μm~1.9μm,0.8μm ~1.0μm and 0.7μm~1.5μm,respectively.16S rDNA alignment and phylogenetic anlysis showed that the stain PKY101 had a 99% homology with Staphylococcus succinus,PKY102 had a 99% homology with Staphylococcus cohnii and PKY103 had a 99% homology with Staphylococcus equorum.Our result could provided some references for study of halophilic bacteria structure in crab paste and prevention of halophilic bacteria contamination.