侗族传统腌鱼中葡萄球菌的分离鉴定与生物学特性

为进一步探明葡萄球菌在鱼制品生产发酵过程中的作用,采用传统微生物分离方法对侗族传统发酵腌鱼中葡萄球菌进行分离,结合生理生化鉴定结果,对样品中分离出的部分菌株进行16Sr DNA基因序列分析,并构建系统发生树。结果表明:共从腌鱼成品中纯化获得葡萄球菌疑似菌株14株,经生理生化初步鉴定,7株为木糖葡萄球菌,4株为松鼠葡萄球菌,3株为肉糖葡萄球菌;样品中分离得到的ZYS-1、CYS1-1和CYS2-3分别为Staphylococcus xylosus、Staphylococcus sciuri和Staphylococcus carnosus,均具有良好的生长性能以及较好的耐盐性;木糖葡萄球菌拥有较好的蛋白酶以及脂肪酶活性,而松鼠葡萄球菌和肉糖葡萄球菌具有较好的蛋白酶活性以及较弱的脂肪酶活性。

Isolation,Identification and Biological Characteristics of Staphylococci from Dong Minority Traditional Fermented Sour Fish

To explore the effects of Staphylococci in the fermentation process of fish products,the traditional microbial isolation method was employed to isolate Staphylococci from fermented sour fish,combined with the physiological and biochemical identification results,analysis of 16S r gene sequences of DNA strains isolated in the samples,and the phylogenetic tree was constructed.Results:.14 Staphylococci strains isolated from the product,were identified as seven strains of S.xylosus,four strains of S.sciuri and three strains of Staphylococcus carnosus.3 strains of Staphylococcus aureus ZYS 1,CYS1 1 and CYS2 3 were S.xcylosus,Staphylococcus sciuri,S.carnosus.All of the identified Staphylococci exhibited good growth characteristics and salt endurance.Moreover,S.xylosus has better protease activity and lipase activity,S.aureus and S.aureus have better protease activity and weaker lipase activity.