| 高通量测序结合传统培养分析常温油沙冰皮月饼的菌群多样性 |
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| 引用本文： | 阮征,魏力,张延杰,夏雨,李汴生. 高通量测序结合传统培养分析常温油沙冰皮月饼的菌群多样性[J]. 食品与发酵工业, 2019, 0(6): 203-208 |
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| 作者姓名： | 阮征 魏力 张延杰 夏雨 李汴生 |
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| 作者单位： | 华南理工大学食品科学与工程学院;广东省天然产物绿色加工与产品安全重点实验室;咀香园健康食品(中山)有限公司 |
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| 基金项目： | 2017年度国家重点研发计划项目"食品绿色节能制造关键技术及装备(2017YFD0400400) |
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| 摘 要： | 为揭示油沙冰皮月饼菌群结构,采用高通量测序和传统培养方法进行分析。结果表明,2种方法分析菌群结构具有较好的一致性;高通量测序可以全面反映菌群的组成及丰度信息,以蓝细菌属(Cyanobacteria),芽孢杆菌属(Bacillus)和葡萄球菌属(Staphylococcus)为主,随着贮藏时间的延长,菌落总数,芽孢杆菌和霉菌呈现显著性增加(P <0. 05)的趋势,葡萄球菌呈显著性降低趋势。传统培养方法分离得到55株细菌和6株霉菌,芽孢杆菌属(58. 18%)和葡萄球菌属(12. 72%)比例较高,毛霉33. 33%,青霉16. 67%,曲霉50. 00%,并发现腐败菌主要来自于原料粉料和馅料。研究结果可以为冰皮月饼的安全性控制提供参考。
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| 关 键 词： | 冰皮月饼 高通量测序 传统培养 菌群结构 |
Analysis of microbial flora diversity of oil bean paste stuffing snow moon cake at room temperature by high-throughput sequencing combined with traditional culture isolation |
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| RUAN Zheng,WEI Li,ZHANG Yanjie,XIA Yu,LI Biansheng. Analysis of microbial flora diversity of oil bean paste stuffing snow moon cake at room temperature by high-throughput sequencing combined with traditional culture isolation[J]. Food and Fermentation Industries, 2019, 0(6): 203-208 |
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| Authors: | RUAN Zheng WEI Li ZHANG Yanjie XIA Yu LI Biansheng |
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| Affiliation: | (School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China;Guangdong Key Laboratory of Green Processing and Product Safety of Natural Products, Guangzhou 510640, China;Juxiangyuan Health Food (Zhongshan) Co.,Ltd., Guangzhou 528400, China) |
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| Abstract: | RUAN Zheng;WEI Li;ZHANG Yanjie;XIA Yu;LI Biansheng(School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China;Guangdong Key Laboratory of Green Processing and Product Safety of Natural Products, Guangzhou 510640, China;Juxiangyuan Health Food (Zhongshan) Co.,Ltd., Guangzhou 528400, China) |
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| Keywords: | snowy moon cake high-throughput sequencing traditional culture method flora structure |
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