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投稿时间：2017-06-22
投稿时间：2017-06-22
中文摘要: 以发酵鸡血为原料，采用微生物法从中分离筛选出细菌60株、霉菌30株，对90株菌株进行透明圈试验、蛋白质含量、氨基酸态氮含量、可溶性蛋白质含量测定，再进行综合比较分析，最终筛选出发酵鸡血的优势菌株为细菌A7、A8，霉菌B1、B4，并通过形态学观察、细菌16SrDNA和霉菌28SrDNA对优势菌株进行分子鉴定，最终得到细菌A7为苏云金芽孢杆菌（Bacillus thuringiensis），A8为希瓦氏菌（Shewanella sp.）；霉菌B1为青霉菌属（Penicillium citreonigrum），B4为塔宾曲霉（Aspergillus tubingensis）。该实验的研究为畜产物等食品方面的开发和利用奠定理论基础。
Abstract:In this experiment，fermented chicken as raw material，60 strains bacteria and 30 strains mould were isolated and screened by using microbiological method，and 90 strains were compared，which were carried out by the transparent ring test，protein content，amino acid nitrogen content and soluble protein，comprehensively comparative analysis was used.In the end，Bacteria A7，A8 and Mould B1，B4 were screened as the excellent strains of fermented chicken.The dominant strains were identified by morphological observation，Bacterial 16SrDNA and Fungi 28SrDNA.Bacterial A7，A8 were identified as Bacillus thuringiensis and Shewanella sp.and Mould B1，B4 were identified as Penicillium citreonigrum and Aspergillus tubingensis respectively.This research will lay a theoretical foundation for the development and utilization of animal products and other food.
keywords: chicken blood fermentation dominant strain morphological observation molecular identification
文章编号：201805030 中图分类号： 文献标志码：
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