感官异常番茄酱和杏酱中腐败细菌的快速鉴定

Rapid identification of spoilage bacteria in canned tomato and apricot jam

中文关键词:  番茄酱  杏酱  腐败细菌  快速鉴定

英文关键词:tomato jam  apricot jam  spoilage bacteria  rapid identification

中文摘要:

      目的 采用微生物快速质谱鉴定法快速鉴定新疆感官异常番茄酱和杏酱中的细菌。方法 对感官异常番茄酱和杏酱中的细菌进行分离培养获得9株细菌菌株, 运用Vitek MS微生物快速质谱鉴定仪对分离的细菌菌株进行鉴定, 同时采用VITEK2微生物鉴定仪鉴定菌株。结果 番茄酱中获得的5株菌分别为: 解淀粉芽孢杆菌、枯草芽孢杆菌、地衣芽孢杆菌、沃氏葡萄球菌、粪肠球菌; 杏酱中获得的4株菌分别为巴氏葡萄球菌、粪肠球菌、沃氏葡萄球菌、浸麻类芽孢杆菌。结论 本研究快速鉴定结果与化学鉴定结果基本一致。

英文摘要:

      Objective To rapidly identify spoilage bacteria in canned tomato and apricot jam by rapid microbial plain identification. Methods Nine bacteria strains were isolated and cultivated from the canned tomato and apricot jam, and then identified by Vitek MS rapid microbial plain identification and VITEK2 microbial identification instrument. Results Five strains of bacteria were identified in canned tomato, which were Bacillus amyloliquefaciens, Bacillus subtilis, Bacillus licheniformis, Staphylococcus pasteuri, and Enterococcus faecium. The 4 strains of bacteria in apricot jam were Staphylococcus pasteuri, Enterococcus faecium, Staphylococcus warneri, and Paenibacillus macerans, respectively. Conclusion The rapid identification results are basically consistent with the results of chemical identification.