摘要
为揭示油沙冰皮月饼菌群结构,采用高通量测序和传统培养方法进行分析。结果表明,2种方法分析菌群结构具有较好的一致性;高通量测序可以全面反映菌群的组成及丰度信息,以蓝细菌属(Cyanobacteria),芽孢杆菌属(Bacillus)和葡萄球菌属(Staphylococcus)为主,随着贮藏时间的延长,菌落总数,芽孢杆菌和霉菌呈现显著性增加(P <0. 05)的趋势,葡萄球菌呈显著性降低趋势。传统培养方法分离得到55株细菌和6株霉菌,芽孢杆菌属(58. 18%)和葡萄球菌属(12. 72%)比例较高,毛霉33. 33%,青霉16. 67%,曲霉50. 00%,并发现腐败菌主要来自于原料粉料和馅料。研究结果可以为冰皮月饼的安全性控制提供参考。
In order to reveal the microbial flora structure of oil-sand bean paste stuffing snowy moon cake,the flora were analyzed by high-throughput sequencing and traditional culture isolation. High-throughput sequencing fully reflected the members and abundance of the flora,which was dominated by the species from genera of Cyanobacteria,Bacillus and Staphylococcus. With the extension of storage time,the total number of colonies,Bacillus,and molds increased significantly( P < 0. 05),while Staphylococcus showed a significant decrease trend. There were fifty-five strains of bacteria and six strains of molds isolated by traditional culture methods,with Bacillus( 58. 18%) and Staphylococcus(12. 72%) had higher ratio,as well as 33. 33% Mucor,16. 67% Penicillium,and 50% Aspergillus.It was found that spoilage bacteria were mainly from raw material powders and fillings. This research can provide reference for the safety control of snowy moon cake.
作者
阮征
魏力
张延杰
夏雨
李汴生
RUAN Zheng;WEI Li;ZHANG Yanjie;XIA Yu;LI Biansheng(School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China;Guangdong Key Laboratory of Green Processing and Product Safety of Natural Products, Guangzhou 510640, China;Juxiangyuan Health Food (Zhongshan) Co.,Ltd., Guangzhou 528400, China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2019年第6期203-208,共6页
Food and Fermentation Industries
基金
2017年度国家重点研发计划项目"食品绿色节能制造关键技术及装备(2017YFD0400400)
关键词
冰皮月饼
高通量测序
传统培养
菌群结构
snowy moon cake
high-throughput sequencing
traditional culture method
flora structure
