陈永敢,李珍,邢增葵,张来军,黄海

• 1:海南热带海洋学院生命科学与生态学院
• 2:海南省热带海洋渔业资源保护与利用重点实验室

摘要(Abstract)：

虾酱是我国及东南亚国家常用的调味品。该研究分析了6种虾酱中可培养细菌的总数,从中分离到30株细菌,采用16SrDNA序列构建系统发育树,分析菌株间的遗传关系。结果表明18株菌株聚为3个类群。分离自海南三亚虾酱的SY1601B1,SY1601B4,SY1601B5与B.amyloliquefaciens,B.siamensis及B.methylotrophicus 3个种亲缘关系较近;来自海南文昌、莺歌海的菌株WC1601B2,YGH1601B4与B.megaterium,B.aryabhattai聚类;其他13株来自广东台山、海南定安、三亚、黄流、莺歌海、文昌的菌株则与B.toyonensis,B.thuringiensis,B.anthracis及B.cereus聚类。以上结果反映了我国南海虾酱中可培养细菌遗传多样性丰富。由于制作工艺差异、发酵环境差异造成微生物类群多样,最终导致品质不同。

关键词(KeyWords)： 南海;虾酱;细菌;遗传多样性

Abstract:

Keywords:

基金项目(Foundation): 三亚市院地科技合作项目(2017YD09);; 海南省高等学校科学研究项目(Hnky2017-42)

作者(Author): 陈永敢,李珍,邢增葵,张来军,黄海

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