摘要
为探明在养殖过程中受T-2毒素、黄曲霉毒素B1、赭曲霉毒素A和呕吐毒素污染的南美白对虾,经贮藏后微生物菌相结构变化的特征,采用食品安全国家标准(GB 47892-2010)对菌落总数测定的方法,计算染毒对虾中的菌落总数,同时从染毒的南美白对虾中分离筛选和鉴定出不同属的微生物,并与未染毒对虾中的微生物数量、种类及其变化趋势进行比较。实验结果表明:染毒对虾肌肉微生物种类在贮存第1~8 d和第16~20 d间,菌落种类保持在2~4种和4~7种,菌群总数呈先下降后上升再下降的趋势。从未染毒对虾和染毒对虾样品中共分离出7株菌,经16S rDNA进行测序,分别鉴定为考克氏菌属、金黄杆菌属、希瓦氏菌属、弯曲芽孢杆菌属、假单胞菌属、细杆菌属和微小杆菌属,每株样品菌种匹配率均在97%以上,其中对水产品的腐败能力较强的金黄杆菌属、希瓦氏菌属和假单胞菌属在染毒对虾中检出,空白组只检出希瓦氏菌属。真菌毒素使对虾肌肉产生变化,导致对虾肌肉品质下降,从而形成适合腐败能力强细菌的生长环境,产生新的菌种。
In order to find out the characteristics of microbial phase structure of Penaeus vannamei which was polluted by T-2 toxin, aflatoxin B1, ochratoxin A and vomit toxin in the process of culture, the method of determining the total number of colonies in the poisoned Penaeus vannamei was adopted based on the national food safety standard(GB 47892-2010), and the total number of colonies in the poisoned Penaeus vannamei was calculated, and then isolated, screened and identified from the poisoned Penaeus vannamei The number, species and change trend of microorganisms in different genera were compared with those in non poisoned prawn. The results showed that the microbial species of infected prawn muscle were kept at 2~4 and 4~7 in the first 8 days and 16-20 days of storage,respectively, and the total number of bacteria decreased first, then increased and then decreased. Seven strains of bacteria were isolated from the infected and uninfected prawns. They were identified by 16 S rDNA sequencing as Corynebacterium, Chrysobacterium, Shiwanella, Campylobacter, Pseudomonas, Micrococcus and Microbacteria. The matching rate of each strain was over 97%, among them, the strains of chrysobacterium and shiwanella, which had strong corrupting ability to aquatic products, were more than 97% Bacteria and Pseudomonas were detected in the infected prawn, while only Schwarzschild was detected in the blank group. Mycotoxins change prawn muscle, resulting in the decline of prawn muscle quality, thus forming a growth environment suitable for bacteria with strong corruption ability, and generating new strains.
作者
钟萍
王雅玲
房志家
孙力军
周浪花
欧阳心格
ZHONG Ping;WANG Ya-ling;FANG Zhi-jia;SUN Li-jun;ZHOU Lang-hua;OUYANG Xin-ge(Department of Science Education,Zhanjiang Preschool Education College,Zhanjiang 524084,China;College of Food Science and Technology,Guangdong Ocean University,Zhanjiang 524088,China)
出处
《现代食品科技》
EI
CAS
北大核心
2020年第4期179-184,315,共7页
Modern Food Science and Technology
基金
国家自然科学基金项目(31371777)
湛江幼儿师范专科学校青年项目(ZJYZQN201802)。
