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DNA条形码技术鉴定污染蛋糕的真菌
孟燕华;闫倩倩;贺婷;张永杰
作者单位
孟燕华;闫倩倩;贺婷;张永杰 山西大学生命科学学院 
摘要:
评价DNA条形码用于蛋糕污染真菌鉴定的可行性,分析是否存在潜在的致病菌。从4种不同风味的霉变蛋糕上分离真菌菌株,依据真菌通用DNA条形码ITS序列对获得的真菌菌株进行鉴定。结果:从霉变蛋糕上共分离到34株真菌,根据ITS序列97%的相似性阈值鉴别出9种真菌,隶属于枝孢属、脉孢菌属、青霉属、曲霉属、链格孢属和鲁氏接合酵母等,这些多为空气中常见的真菌。这些真菌在ISHAM数据库中都能找到近缘的具有致病性的菌株,其中一些真菌属还包括产毒素的物种。虽然从每种风味蛋糕上分离到的真菌物种数有限,但回接试验表明分离到的真菌在两种不同风味的测试蛋糕上都可以生长,且蛋糕低温保藏可以延缓这些真菌的生长。结论:提高了对蛋糕上污染真菌多样性的认识,仅靠ITS序列难以将污染蛋糕的真菌准确鉴定到种,需要使用其它备用DNA条形码。本研究结论对蛋糕的合理保藏和食品安全具有一定的指导意义。
关键词:  蛋糕  真菌  DNA条形码  菌种鉴定  食品保藏
DOI:
分类号:
基金项目:国家自然科学基金项目(31872162);山西省自然科学基金项目(201601D011065);山西省回国留学人员科研资助项目(2017-015);山西省重点研发计划重点项目(201703D211010)
Identification of Fungi from Baked Cakes by DNA Barcoding
Abstract:
Baked cakes are open to fungal contamination. This study aimed to investigate the fungal diversity on baked cakes, to evaluate the feasibility of applying DNA barcoding to the identification of cake-contaminating fungi, and to analyze whether there are potential pathogenic species. Fungal cultures were recovered from four different flavors of cakes, and these fungal isolates were identified and analyzed based on the common fungal DNA barcode of nrDNA ITS sequences. Results: A total of 34 fungal cultures were attained from contaminated cakes. According to the ITS sequence similarity threshold of 97%, 9 different fungal species were identified, including Cladosporium, Neurospora, Penicillium, Aspergillus, Alternaria, and Zygosaccharomyces rouxii, mostly indoor air fungi. By searching the ISHAM database, the relatives of pathogenic strains were found for all these fungi. Most fungal genera are also known to include toxin-producing species. Although the number of fungal species isolated from each flavor of cakes is limited, the re-inoculating trial found that almost all isolated fungi could grow on a given flavor of cakes, and low temperature preservation could inhibit the growth of these fungi. Conclusion: This study provided the new understanding of the fungal diversity on baked cakes, and revealed that it was difficult to accurately identify cake-contaminating fungi by ITS sequences alone. Other alternate DNA barcodes were needed for accurate identification. Results of this study could also guide the reasonable preservation of cakes and ensure food safety.
Key words:  cake  fungus  DNA barcoding  identification  food conservation

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