摘要
为研究调味面制食品中微生物菌群分布的多样性与结构特点,以期把握其特定的致病菌提供理论依据,该试验采用高通量测序技术,研究分析调味面制食品中微生物的多样性,通过GB 4789.2-2016《食品安全国家标准食品微生物学检验菌落总数测定》中的均质拍击法提取调味面制食品中的微生物基因组,并选择Illumina MiSeq测序平台以及可变区域V3-V4进行测序。结果表明,3种调味面制食品中的细菌菌群多样性虽不高,但菌群结构具有一定的相似性,优势菌属为芽孢杆菌属(Bacillus),同时还有铜绿假单胞菌属(Pseudomonas)、明串珠菌属(Leuconostoc)、泛菌属(Pantoea)等。为后续加强食品生产工艺流程卫生,防控微生物污染,保证食品质量安全提供了新思路和新方法。
In order to study the diversity and structural characteristics of microflora distribution in flavored flour foods and provide theoretical basis for grasping their specific pathogens,the high-throughput sequencing technology is used to study and analyze the diversity of microorganisms in flavored flour foods.By using the homogenous slapping method in GB 4789.2-2016 Food Safety National Standard-Determination of Total Number of Bacterial Colony in Food Microbiology Detection to extract the microbial genomes in flavored flour foods,and selecting the Illumina MiSeq sequencing platform and the variable region V3-V4 for sequencing.The test results show that although the bacterial community diversity in the three kinds of flavored flour foods is not high,the bacterial community structure has certain similarity,and the dominant bacterium is Bacillus,and there are also Pseudomonas,Leuconostoc,Pantoea,etc.,which has provided new ideas and methods for strengthening the hygiene of food production process,preventing and controlling microbial contamination and ensuring food quality and safety.
作者
谭艳妮
施法
李欣蔚
李勇
张健
孙佳星
韩世宁
刘宏生
TAN Yan-ni;SHI Fa;LI Xin-wei;LI Yong;ZHANG Jian;SUN Jia-xing;HAN Shi-ning;LIU Hong-sheng(School of Life Sciences,Liaoning University,Shenyang 110036,China;Shenyang Food and Drug Administration,Shenyang Institute for Food and Drug Control,Shenyang 110136,China;Liaoning Grain Science Research Institute,Shenyang 110032,China;Engineering Research Center of Bio-macromolecules Simulation and Information Processing in Liaoning Province,Shenyang 110036,China)
出处
《中国调味品》
CAS
北大核心
2022年第5期33-38,共6页
China Condiment
基金
辽宁省科技厅项目(KJHX2017028)
沈阳市科技特派团项目(19-302-3-04)。
