湖南特色辣酱中产毒黄曲霉的筛选鉴定及溯源研究

Isolation, identification and traceability research of Aspergillus flavus in Hunan characteristic chili sauce

中文关键词:  辣酱  黄曲霉毒素  分离及鉴定  黄曲霉  溯源研究  

英文关键词:chili sauce  aflatoxin  isolation and identification  Aspergillus flavus  traceability research

中文摘要:

      目的 研究和分析湖南特色辣酱中黄曲霉毒素的含量及黄曲霉毒素污染的主要来源。方法 连续3年跟踪监测湖南特色辣酱企业中的原料、麦胚、半成品及成品中的黄曲霉毒素的含量。采用传统培养方法和基因测序技术对关键生产环节中的真菌进行分离和鉴定, 确定湖南特色辣酱中黄曲霉毒素的主要来源环节及菌种。结果 受传统工艺影响各企业辣酱产品中黄曲霉毒素含量出现不稳定的现象, 以麦胚环节黄曲霉毒素含量最高; 根霉和米曲霉可能为辣酱生长中的主要优势微生物; 从黄曲霉毒素含量高的样品中分离筛选得到了14株霉菌, 其中6株为黄曲霉。通过验证以及溯源分析得出辣酱中黄曲霉毒素含量主要来源是原料或麦胚中的黄曲霉。结论 湖南特色辣酱中黄曲霉毒素产生的重要环节是麦胚制作环节, 其黄曲霉毒素的主要来源是黄曲霉。因而对湖南特色辣酱中产毒黄曲霉的筛选鉴定及溯源研究, 对湖南特色辣酱质量安全控制具有重要指导意义。

英文摘要:

      Objective To study and analyze the content of aflatoxins in Hunan characteristic chili sauce and the main sources of aflatoxin contamination. Methods Content of aflatoxins in raw materials, wheat germ, semi-finished products, and finished products in Hunan characteristic chili sauce enterprises for 3 consecutive years was tracked and monitored. Traditional cultivation methods and gene sequencing technology was used to isolate and identify fungi in key production processes, and determine the main source links and strains of aflatoxins in Hunan characteristic chili sauce. Results Due to the influence of traditional techniques, the content of aflatoxin in spicy sauce products of various enterprises was unstable, with the highest aflatoxin content occurring in the wheat germ stage. Rhizopus and Aspergillus oryzae may be the main dominant microorganisms in the growth of spicy sauce. The 14 strains of fungi were isolated and screened from samples with high levels of aflatoxin, of which 6 strains were Aspergillus flavus. Through verification and traceability analysis, it was found that the main source of aflatoxin content in spicy sauce was Aspergillus flavus in raw materials or wheat germ. Conclusion Important step in the production of aflatoxin in Hunan characteristic chili sauce is the wheat germ making process, and the main source of aflatoxin is Aspergillus flavus. Therefore, the isolation, identification, and traceability research of Aspergillus flavus in Hunan characteristic chili sauce have important guiding significance for the quality and safety control of Hunan characteristic chili sauce.