牛力源,罗秀群,龚文婕,张殿鹤,王娴,相启森

• 1:郑州轻工业大学食品与生物工程学院
• 2:河南省冷链食品质量与安全控制重点实验室
• 3:河南省科学院同位素研究所有限责任公司

摘要(Abstract)：

为评估白胡椒微生物污染状况，从10个不同地区采集白胡椒样品，分析其菌落总数、霉菌及酵母菌总数、大肠菌群数、好气性嗜热菌数和芽孢杆菌数。对白胡椒样品中的芽孢杆菌进行分离纯化，采用16S rDNA序列分析法对分离菌株进行鉴定。结果表明，依据NY/T 901—2021《绿色食品香辛料及其制品》,7个样品的菌落总数(5.29～6.79 lg CFU/g)超标，8个样品的霉菌及酵母菌总数(3.08～6.12 lg CFU/g)超标，8个样品的大肠菌群数(2.00～6.14 lg CFU/g)不合格，8个样品的好气性嗜热菌数(3.55～5.66 lg CFU/g)较高，8个样品的芽孢杆菌数(4.36～5.98 lg CFU/g)较高。从芽孢杆菌数较高的样品中共分离出14株芽孢杆菌，其中分离菌株A1、C1、E2和H1经鉴定为蜡样芽孢杆菌(Bacillus cereus),A2、B1、D1和I1经鉴定为贝莱斯芽孢杆菌(Bacillus velezensis),D2和I2经鉴定为枯草芽孢杆菌(Bacillus subtilis),A3经鉴定为高地芽孢杆菌(Bacillus altitudinis),E1经鉴定为摩加夫芽孢杆菌(Bacillus mojavensis),G1经鉴定为苏黎世干燥杆菌(Siccibacter turicensis),H2经鉴定为耐盐芽孢杆菌(Bacillus halotolerans)。

关键词(KeyWords)： 白胡椒;微生物污染;芽孢杆菌;分离鉴定

Abstract:

Keywords:

基金项目(Foundation): 国家自然科学基金项目(32472490);; 河南省高校科技创新人才支持计划项目(24HASTIT058);; 河南省科学院基本科研业务费项目(20250604001)

作者(Author): 牛力源,罗秀群,龚文婕,张殿鹤,王娴,相启森

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