变质蚝油中污染霉菌的分离鉴定

Isolation and identification of contaminating molds in spoiled oyster sauce

中文关键词:  蚝油  变质  霉菌  分离鉴定

英文关键词:oyster sauce  deterioration  mold  isolation and identification

中文摘要:

      目的 探讨蚝油开盖变质后的霉菌污染情况, 并对污染霉菌进行分离鉴定。方法 本研究以9个不同家庭厨房环境下的6种蚝油为研究对象, 采用三点分离法对变质蚝油中的霉菌进行分离, 结合形态学特征和ITS序列分析鉴定。结果 家庭厨房环境下蚝油中霉菌污染主要是由于环境中的微生物在蚝油中的优势生长, 从变质蚝油中共分离出35株霉菌, 16个属, 其中占比最高的为青霉属(Penicillium) 9株, 其次是篮状菌属(Talaromyces) 4株, 曲霉属(Aspergillus) 4株, 分别占分离出的菌株总数的25.71%、11.42%和11.42%。结论 家庭厨房环境下青霉属、篮状菌属和曲霉属等霉菌是导致开盖蚝油腐败变质的主要霉菌, 可为蚝油产品使用过程中的质量安全控制提供研究基础。

英文摘要:

      Objective To explore the molds contamination of oyster sauce after open-cap and deterioration, and isolate and identify the contaminating molds. Methods In this study, the 6 kinds of oyster sauce in 9 different home kitchen environments were used as research objects, and the molds in the deteriorated oyster sauce were separated by the three-point separation method, combined with morphological characteristics and ITS sequence analysis for identification. Results The molds contamination in oyster sauce in the home kitchen environment mainly were due to the dominant growth of microorganisms in the environment in the oyster sauce. A total of 35 strains of molds 16 genera, were isolated from the deteriorated oyster sauce, of which 9 strains of Penicillium, 4 strains of Talaromyces and 4 strains of Aspergillus were isolated, which accounted for 25.71%, 11.42% and 11.42% of the total number of strains isolated, respectively. Conclusion Penicillium, Talaromyces and Aspergillus are the main moulds responsible for the deterioration of open-cap oyster sauce in the home kitchen environment, which can provide a research basis for the quality and safety control of oyster sauce products in the process of use.