不同种类腐乳产品中优势菌种的分离与鉴定

目的分离和鉴定不同腐乳种类(红腐乳、白腐乳、青腐乳、糟方腐乳和牛肉腐乳)中的优势细菌。方法通过传统纯培养的方法和16S rDNA第一代高通量测序法相结合,研究不同种类腐乳中的优势细菌组成。结果本试验发现白腐乳中的优势菌多样性最大,而糟方腐乳和牛肉腐乳中的菌种多样性最小,每种腐乳中的菌群结构各不相同。检测发现腐乳成品中存在优势的食源性致病菌如:蜡状芽孢杆菌、粪肠球菌和恶臭假单胞菌。结论不同种类腐乳产品中可能会存在一定的致病菌,从而有引起食品安全问题的风险,因此,应进一步对腐乳的微生物的安全性进行深入检测分析以及改进腐乳的生产工艺。

Isolation and identification of dominant bacteria in different types of Sufu products

Objective To isolate and identify dominant bacteria in different types of Sufu (Red Sufu, White Sufu, Green Sufu, Zaofang Sufu and Beef Sufu). Methods First generation high throughput sequencing technology combined with plate count method were employed to identify the dominant bacteria in various types of Sufu products. Results The microbiological diversity of White Sufu was the largest and Zaofang and Beef Sufu possessed the smallest microbiological diversity. In addition, some foodborne pathogens had been found in Sufu products, such as Bacillus cereus, Enterococcus faecalis and pseudomonas putida. Conclusion There may be certain pathogenic bacteria in different kinds of Sufu products, which may cause food safety problems. Thus, the microbiological safety of Sufu should be further investigated and the processing of Sufu should be optimized in the future.