香辣蟹中特征性腐败菌的分离鉴定以及香料的抑制作用研究

Isolation and identification of specific spoilage bacteria in spicy crab and antibacterial evaluation of spices

中文关键词:  香辣蟹  腐败菌  分离鉴定  香辛料  抑菌作用

英文关键词:spicy crab  spoilage bacteria  isolation and identification  spice extract  antibacterial activity

中文摘要:

      目的 分析香辣蟹产品的特征性腐败菌, 用于指导筛选特定的香辛料配方, 以延长产品保质期。方法 从自然腐败的市售香辣蟹产品中分离纯化出特征性腐败菌, 通过生理生化实验和16S rRNA序列比对法对腐败细菌进行鉴定, 选取不同属的腐败菌进行常用香辛料提取物的抑菌效果评价。通过进一步测定香辣蟹在储藏过程中菌落总数和挥发性盐基氮值, 评估不同香辛料提取物对香辣蟹的保鲜效果。结果 分离所得的15株腐败菌中10株为革兰氏阳性细菌, 其余均为革兰氏阴性细菌, 3株属于葡萄球菌属(Staphylococcus. sp), 6株属于白色杆菌属(Leucobacter. sp), 3株属于变形杆菌属(Proteus. sp), 2株属于普罗威登斯菌(Providencia vermicola), 1株属于节杆菌属(Arthrobacter. sp)。不同品种的香辛料对腐败菌生长的抑制作用差异较大, 公丁香、八角、香砂、千里香、栀子、草寇对5种指示腐败菌均有体外抑菌作用, 研究采用的香辛料配方降低香辣蟹储藏过程中菌落总数和挥发性盐基氮值的增加速度。结论 合适的香辛料能延长香辣蟹储藏时间, 可以作为香辣蟹天然保鲜剂。

英文摘要:

      Objective To isolate and purify specific spoilage bacteria in spicy crabs, and screen a formula of spices to prolong the shelf life of spicy crabs. Methods Specific spoilage bacteria were isolated and purified from natural spoiled commercial spicy crabs, and identified by physiological and biochemical characteristics and 16S rRNA sequence analysis. The bacteriostatic effects of extracts of common spices were evaluated by selecting spoilage bacteria from different genera. By further determining the total colony-forming units and volatile base nitrogen values during the storage of the spicy crab, the preservative effects of the spices were evaluated. Results Totally 15 strains of spoilage bacteria were isolated, including 10 strains of gram-positive bacteria, and the others of gram-negative bacteria, which were 3 Staphylococcus sp. strains, 6 Leucobacter sp. strains, 3 Proteus sp. strains, 2 Providencia vermicola strains, and 1 Arthrobacter sp. strain. The inhibitory effects of different varieties of spices on the growth of spoilage bacteria were different, Eugenia caryophyllata Thunb, Illicium verum Hook, Amomi Semen, Murraya paniculata, Gardenia jasminoides Ellis, and Alpinia hainanensis K. Schum had antibacterial activities against the 5 tested bacteria. The formula used in this study could reduce the total number of colonies and the volatile base nitrogen contents during the storage of spicy crab. Conclusion Suitable spices can prolong the storage time of spicy crab and can be used as a natural preservative for spicy crab.