摘要
目的:研究袋装番茄酱的微生物多样性及差异。方法:采集番茄酱样品,采用Illumina Miseq-高通量测序方法对产自新疆地区的番茄酱进行测定,并结合计数方法对胀袋番茄酱中菌株进行计数和鉴定。结果:胀袋番茄酱中的腐败微生物为乳杆菌属微生物,正常番茄酱中鉴定出的微生物包括乳杆菌属、伯克氏菌属、劳尔氏菌属、草螺菌属、慢生根瘤菌等主要存在于植物和土壤中的细菌。结论:本研究为了解番茄酱制品的微生物多样性提供了一定的参考。
Objective:The microbial community structures of bagged tomato sauce were evaluated.Methods:Tomato sauce samples were collected from Xinjiang Uygur Autonomous region.Samples after collected were analyzed by Illumina Miseq sequencing,and the microorganisms in swell bagged tomato sauce were counted and identified by combining counted method.Results:The Lactobacillus was the main spoilage microorganisms in the bagged tomato sauce.Microorganisms identified in normal tomato sauce included Lactobacillus,Burkholderia,Ralstonia,Herbaspirillum,Bradyrhizobium and other bacteria mainly existing in plants and soil.Conclusion:This study would provide insights into the microbial diversity of tomato sauce.
作者
张双虹
刘孟涛
陆婉瑶
赵抒娜
王婧
闫金萍
ZHANG Shuanghong;LIU Mengtao;LU Wanyao;ZHAO Shuna;WANG Jing;YAN Jinping(COFCO Nutrition and Health Research Institute Co.,Ltd.,Beijing Engineering Laboratory of Geriatric Nutrition&Foods,Beijing Key Laboratory of Nutrition&Health and Food Safety,Beijing 102209,China;COFCO Sugar Co.,Ltd.,Key Laboratory of Quality&Safety Control for Sugar Crops and Tomato,Ministry of Agriculture of the PRC,Changji 831100,China)
出处
《食品工业科技》
CAS
北大核心
2021年第18期119-125,共7页
Science and Technology of Food Industry
基金
新疆昌吉自治州协同创新(科技支疆)项目(2019C03)
2016年新疆高层次人才引进计划。
关键词
胀袋番茄酱
微生物
高通量测序
swell bagged tomato sauce
microorganisms
high-throughput sequencing
