腌蛋盐水中致腐菌的分离鉴定

咸蛋加工企业普遍面临腌蛋腐败变质问题,夏季尤为显著,本研究为了找出导致腌蛋腐败的微生物。故采用平板稀释法对腐败腌蛋盐水进行微生物分离,共获得20株耐盐菌,经过反证法将菌株反接到腌蛋盐水中进行腌蛋,以咸蛋的腐败率为指标,筛选出对腌蛋具有较强致腐率5株菌。采用菌株形态学观察、生理生化检测,结合16S rDNA及18S rDNA序列分析,鉴定其中3株属于葡萄球菌属(Staphylococcus),1株奇异变形杆菌属(Proteus),1株织球壳菌属(Plectosphaerella)。

Separation and Identification of Rot Pathogens in Salted Egg Brine

Salted egg processing factory is prone to have pickled egg corruption in high temperature season, the purpose of this study is to explore salt-tolerant bacterial group in the salted egg brine, and to identify bacterial strains leading to pickled egg corruption. Agar plate dilution method and egg pickled disproof experiment were used to screen out the bacterial strains, and the strains were identified by morphologyobservation, physiological and biochemical detection and molecular biological analysis. The results showed that 20 strains of salt-tolerant bacteria were isolated from the corrupted salted egg brine, of which 5 strains made the corruption rate of salted eggs exceeded 45%. 16S rDNA sequence analysis found that 3 strains belonged to Staphylococcus, 1 strain was Proteus, and 18S rDNA sequence analysis identified 1 strain belonging to Plectosphaerella. Based on the above results and the growth characteristics of the 5 strains, it is concluded that the main rot strains are from Staphylococcus, Proteus and Plectosphaerella.