[关键词]
[摘要]
经过杀菌的发酵肠,仍有部分会变质,为探究其原因并进行控制而进行了以下试验。从商业发酵肠中分离获得1株耐热芽孢菌株B1,为构建控制技术,提高发酵肠安全水平,对该芽孢菌进行鉴定,并研究抗菌肽surfactin对其芽孢生长曲线的影响及盐类对surfactin灭活芽孢效果的影响。采用16S rDNA序列分析对该菌进行鉴定,并研究了不同浓度的NaCl和Na2HPO4·12H2O对surfactin灭活芽孢效果的影响。结果表明,该菌属蜡样芽孢杆菌属,同源性相似度达99%,仅有surfactin对芽孢作用时,不同浓度(20、25、30、35 μg/mL)的surfactin对其芽孢没有显著的杀灭作用,与NaCl和Na2HPO4·12H2O协同作用时,3%、5%、9%的NaCl可配合50 μg/mL和100 μg/mL的surfactin可有效杀灭芽孢,Na2HPO4·12H2O无此效果。该菌属于蜡样芽孢杆菌属,NaCl与surfactin共同作用可有效杀灭蜡样芽孢杆菌的芽孢,Na2HPO4·12H2O无显著作用。
[Key word]
[Abstract]
To control the spoilage of fermented sausages after sterilization and assure safety of fermented sausage were, the microbes in spoiled sausages were detected and a microorganism strain B1 was isolated from the commercial fermented sausage. 16S rDNA sequence analysis showed that the B1 strain belongs to Bacillus cereus. The effect of antibacterial peptide surfactin on the spore growth curve and the effects of two salts NaCl and Na2HPO4·12H2O on surfactin inactivation of spore were studied. No significant inactivating effect of surfactin with different concentrations (20~35 μg /mL) on the spores was found. However, the combined use of surfactin (50 and 100 μg /mL) and NaCl (3%, 5% and 9%) showed inactivation effects. The combined use of surfactin with Na2HPO4·12H2O had no such effect.
[中图分类号]
[基金项目]
国家自然科学基金项目(31671916)