汉逊酵母属的两个新种

从中国宣威火腿中分离到两株典型的火腿酵母.它们是火腿微生物菌群的最优势种,可独立、成功地完成火腿发酵全过程,从而避免霉菌及其毒素对火腿的污染.经鉴定,这两株菌均为汉逊酵母属(Hansenula H.et P.Sydow)中的新种,分别命名为宣威汉逊酵母(Hansenula xuanweiensis Jiang sp.nov.)和中国汉逊酵母(Hansenula sinensis Jiang sp.nov.).     

瓶装饮用纯净水霉菌菌相分析

对瓶装饮用纯净水霉菌菌相进行研究分析。对福建省 5 9家企业生产的 5 8个牌号的瓶装纯净水采样 91件进行调查 ,在 5 8件样品中共检出霉菌 46 1株 ,阳性率 6 3 74%。优势菌群是土壤、空气和植物性材料中的常见菌。霉菌检出与产品的菌落总数等常规卫生细菌学指标无显著相关性 ,而与产品包装方式密切相关。菌相分析表明 ,加工后期的交叉污染是终产品被霉菌污染的主要原因。     

暖温带针阔叶林下土壤微生物区系群落特征及其动态研究

实施森林分类经营导致土壤微生物生态的变化,是保护区生态环境监测的任务之一。结合甘肃天水小陇山土壤微生物多年调研资料,在总结针叶林和阔叶林下微生物群落特征的基础上,比较了阔叶林转化为针叶林后土壤微生物的动态。结果表明:1暖温带阔叶林土壤微生物数量和分布特征的生态幅较小,针叶林较大;2针阔林下土壤微生物群落优势菌属相同,但针叶林的优势属葡萄球菌属(Staphylococcus)及稀有菌属头孢霉属(Cephalosporium)在阔叶林未出现,阔叶林常见属交链孢霉属(Alternaria)在针叶林未出现;3暖温带阔叶林土壤微生物多样性指数均大于针叶林,针、阔叶林下功能菌群类型且其数量排序基本一致;4阔叶林转变为针叶林后,对不同时期土壤微生物群落的数量、分布、种属组成、多样性和功能菌群等特征的全面分析认为,土壤微生物逐步适应了地上植被的变化,即微生物与环境关系的建立与地上植被类型的关系更密切。     

雪茄茄衣人工发酵过程中叶面微生物区系研究

在恒温恒湿箱内对海南光村茄衣发酵42 d,并对整个过程中烟叶表面微生物进行分离、纯化和鉴定,研究探讨了茄衣人工发酵过程中叶面微生物区系的变化。结果显示:在茄衣人工发酵过程中细菌为优势菌群,霉菌所占比例很小,没有检测出放线菌和酵母菌;所有细菌均为芽孢杆菌,数量由高到低依次是:巨大芽孢杆菌枯草芽孢杆菌蜡状芽孢杆菌环状芽孢杆菌蕈状芽孢杆菌嗜热脂肪芽孢杆菌短小芽孢杆菌凝结芽孢杆菌;茄衣表面各菌种数量在发酵过程前24 d内呈急剧下降趋势;巨大芽孢杆菌和枯草芽孢杆菌为雪茄茄衣人工发酵中的优势菌种,分别占芽孢杆菌数量的50%以上和19%左右。     

我国典型湿热地区变质烟用香精中腐败微生物的多样性分析

【背景】烟用香精是卷烟生产中的重要辅料,有些香精,特别是剩余的加料香精在运输和储存等过程中可能污染微生物,引起腐败变质发生。【目的】分析变质烟用香精中腐败微生物的群落多样性,确定引起加料香精变质的主要腐败微生物。【方法】采用稀释平板法,对我国典型湿热地区云南、福建和广西三地变质加料香精样品中的污染细菌、霉菌或酵母进行分离,分析其16S rRNA、ITS或26S rRNA基因序列,并通过反证试验确定引起变质的主要腐败微生物。【结果】所考察3个典型湿热地区变质加料香精存在不同程度的细菌、霉菌或酵母污染,其中细菌污染最为普遍。分离的76株污染细菌分布在2门4纲5目10科15属,细菌的群落多样性比较丰富,其中雷尔氏菌属(Ralstonia)、柠檬酸杆菌属(Citrobacter)、肠杆菌属(Enterobacter)及芽孢杆菌属(Bacillus)是优势菌群;9株霉菌分布在子囊菌门(Ascomycota)的3纲6属,每个属分离到1-2株霉菌;42株酵母分布在子囊菌门的6个属,其中毕赤酵母属(Pichia)、细枝钩酵母菌属(Wickerhamomyces)及酵母菌属(Saccharomyces)是优势菌群。云南和福建两地样品的细菌菌群组成明显多于广西,广西样品的霉菌菌群组成以及福建样品的酵母菌群组成均分别多于其余两地。反证试验结果显示,柠檬酸杆菌属、肠杆菌属、芽孢杆菌属、雷尔氏菌属和毕赤酵母属是引起烟用加料香精变质的主要腐败微生物。【结论】变质加料香精中污染微生物菌群组成及腐败微生物确定的研究将有助于我国湿热地区香精香料中污染微生物的控制和腐败变质的预防。     

城市生态系统空气微生物群落研究进展

空气微生物是城市生态系统重要的生物组成部分 ,空气中广泛分布的细菌、真菌孢子、放线菌和病毒等生物粒子不仅具有极其重要的生态功能 ,还与城市空气污染 ,城市环境质量和人体健康密切相关。从生态系统角度出发 ,着重论述了城市微生物气溶胶的粒谱范围、空气微生物的主要类型、空气微生物浓度的时空变化和空气微生物群落结构的影响因素。综述结果表明 :城市微生物气溶胶的粒谱范围为 0 .0 0 2～ 30 μm;在调查的城市中 ,空气细菌有 2 1属 ,其中优势菌属为芽孢杆菌属 (Bacillus)、葡萄球菌属 (Staphylococcus)、微球菌属 (Micrococcus)和微杆菌属 (Microbacterium ) ,真菌有 2 1属 ,其中优势菌属为交链孢属(Alternaria)、青霉属 (Penicillium)、曲霉属 (Aspergillus)和木霉属 (Trichoderma) ,放线菌共有 7属 ;一年中冬季空气微生物浓度最低 ,一天中空气微生物浓度在 8:0 0～ 10 :0 0出现高峰 ,2 :0 0～ 4 :0 0或者 12 :0 0～ 14 :0 0出现低峰 ,交通干线和商业区空气微生物的浓度较高 ,公园绿地较低 ,并且随着高度的增加空气微生物浓度随之减少 ;污染因子 SO2 、NO2 、NO和环境因素风速风向、温度、相对湿度、光照、雨、雪等影响空气微生物的数量和浓度。在经济发达 ,人口流动较多的城市如北京、上海、广     

VITEK 2 Compact微生物检测系统在生物制剂无菌环境监测中的应用

目的通过收集生物制剂生产中洁净间环境微生物、微生物限度检测样品,应用全自动微生物检测系统(VITEK 2 Compact)进行监测分析,评价其适用性。方法利用革兰染色法和VITEK 2 Compact系统对4种标准菌株和291个纯菌鉴定样本进行方法学验证;对人员及设备表面微生物、沉降菌及微生物限度样本共313个进行菌型鉴定,确认此系统在生物制剂生产中的应用价值。结果共在收集的313个样本中,共检出微生物268株,其中人员及设备表面微生物18株、沉降菌188株、微生物限度62株。可信度均在93%以上。其中革兰阳性菌:藤黄/里拉微球菌46次,库克菌属35次,葡萄球菌属70次;阴性菌:少动鞘氨醇单胞菌38次,鲁氏不动杆菌7次。结论 VITEK 2 Compact微生物检测系统具有高度特异性、敏感性和重复性,并具有操作简便、检测速度快等优点,可广泛应用于医院及疾控中心,尤其对无菌生产环境中微生物的质控和微生物数据库的建立具有重要意义。     

宜春温泉水体与泉底沉积物细菌多样性分析

研究宜春富硒温泉水体与泉底沉积物的细菌群落多样性。利用高通量测序技术分析泉水与沉积物中细菌群落结构与多样性。温泉水中主要的细菌类群为变形菌门和拟杆菌门,而在沉积物样品中的主要优势菌群为OP1、蓝细菌、浮霉菌门和绿弯菌门。细菌在属分类水平上,温泉水中优势菌群为不动杆菌属、假单胞菌属、水栖菌属、Thermosynechococcus、鞘脂杆菌属和金黄杆菌属等。沉积物样品细菌中优势菌群属于未知物种,在数据库中并没有相关的注释信息;其中已知的优势菌属为Candidatus acetothermum、Thermosynechococcus、亚热栖菌属、不动杆菌属。宜春温汤富硒温泉水体与沉积物中存在着丰富的微生物群落且组成差异性很大,该研究为了解与发掘温泉微生物菌种资源具有重要价值。     

档案馆库房中微生物的研究

通过对安徽省不同地区档案馆库房中微生物的研究,结果表明：被污染的档案馆库房中的微生物主要优势菌为霉菌,细菌为其次,同时也有一定数量放线菌。不同管理层次档案馆库房中的微生物数量相差较大。     

石油污染对土壤微生物群落多样性的影响

土壤中的微生物主要有细菌、放线菌、真菌三大类群,微生物在石油污染的土壤中发挥着维持生态平衡和生物降解的功能。文中以四川省遂宁市射洪县某废弃油井周围不同程度石油污染土壤为供试土壤,首先对各组供试土壤的基本理化性质进行测定分析;然后采用平板菌落计数法测定了供试土壤中三大类微生物数量的变化,结果表明:相比未被污染的对照土壤,石油污染的土壤中细菌、放线菌、真菌数量均减少,并且土壤中可培养微生物的数量与土壤含水量呈正相关;再采用454焦磷酸测序技术对土壤中的细菌群落多样性及变化进行16S rRNA基因分析。在所有供试的4个土壤样品中,共鉴定出不少于23 982个有效读取序列和6 123种微生物,相比于未被污染的对照土壤,石油污染土壤中细菌的种类更加丰富,主要优势门类为酸杆菌门、放线菌门、拟杆菌门、绿弯菌门、浮霉菌门和变形菌门。但不同土壤样品中优势菌群的群落结构有所差异,石油污染的土壤中,酸杆菌门、放线菌门和变形菌门的数量最多,未被石油污染的土壤中,放线菌门、拟杆菌门和变形菌门的数量最多。     

侗族传统发酵肉的微生物特性

目的：对侗族传统发酵肉的微生物生态系的构成进行分析。方法：稀释平板法,结果：乳酸细菌在发酵30d达到最大值,4个处理的logCFU/g值均在8.2以上;280个MRS平板分离物中,米酒乳杆菌占37.91%,片球菌占20.71%。MSA平板培养物在发酵全过程中,均呈上升趋势;60d后,4个处理的logCFU/g值平均为5.5,增加了2.0;腐生葡萄球菌、肉葡萄球菌和木糖葡萄球菌是其优势菌群。酵母菌的数量在发酵过程中未见明显增加,发酵完毕,菌数的logCFU/g值在5.7左右,鉴定结果表明主要是德巴利酵母和球拟酵母。革兰阴性的肠细菌群发酵50d后,其logCFU/g值在2.0以下,结论：对发酵肉品微生态系的不断了解和肉品发酵技术不断完善,将为人们提供新颖、营养、安全的食品。     

Microbiological and chemical quality of a traditional salted-fermented fish (Hout-Kasef) product of Jazan Region,Saudi Arabia

The Hout-Kasef is traditional salted fermented fish product of natural fermentation of salted mullet fish of coastal area of Jazan region of Saudi Arabia. The present study was carried out to investigate the microbiological and chemical characteristic of Hout-Kasef. A total of twenty-four salted fish samples were purchased from fish market in Jazan and Abu-Arish at different times of the year. The microbial studies of salted-fermented fish revealed a total bacterial count ranging from 2.81 to 4.72 Log₁₀ CFU/g, yeast and mold counts ranging from 0.48 to 3.14 Log₁₀ CFU/g, total staphylococci count 2.71–3.85 Log₁₀ CFU/g, halophile bacteria count 3.26–5.14 Log₁₀ CFU/g, and coliforms count <1 Log₁₀ CFU/g. However, pathogenic bacteria such as Listeria monocytogenes, Vibrio spp., Campylobacter spp. and Yersinia species were not detected. The major bacteria species isolated and identified from the salted fermented fish were Bacillus Subtilus, Bacillus mycoides, Bacillus licheniformis, Bacillus pumilus, Staphylococcus aureus, Staphylococcus epidermidis, Staphylococcus hominis, Staphylococcus xylosus, Staphylococcus saprophticus and Staphylococcus cahnii subsp cahnii. The chemical analysis of salted fermented fish showed high content of moisture (47.96%), protein (25.71%), ash (19.6%) and salt (15.19%) but low contents of lipid (7.25%). The salted-fermented fish also showed high level of total volatile basic nitrogen (78.86 mg/100 gm sample) and thiobarbutric acid number (32.32 mg malonaldehyde/kg) with a pH value of pH 6.3. Finally, this study showed the presence of gram positive and gram negative bacteria in the fish product. The predominant microorganisms found were Bacillus and Staphylococcus spp. The fish product had high content of salt and TVB-N levels.     

中国传统酸肉中葡萄球菌的分离鉴定与应用研究

对我国传统酸肉中的葡萄球菌进行了首次研究,结果表明:葡萄球菌是中国传统酸肉中的重要微生物类群之一,在140个MSA培养物中有101株葡萄球菌,微球菌27株,其它杆菌和H2O2-球菌12株,所有葡萄球菌中有64%对新生霉素有抗性,属腐生葡萄球菌群及相关种群。生物培养法测定到腐生型葡萄球菌、木糖葡萄球菌和肉葡萄球菌对肌原纤维蛋白有不同程度的水解能力,可以开发成肉类专用发酵剂。     

Post-consumer use efficacies of preservatives in personal care and topical drug products: relationship to preservative category

Ninety-six used personal care and topical OTC drug items collected from consumers in the USA were examined for the presence of microbial contaminants. Of the eye and face product type containing global preservative chemistries (i.e., acceptable for use in Japan without major restrictions), 55% yielded numbers of microorganisms in excess of 500 CFU/g (P < 0.1814). For the mascara products with global preservative chemistries, 79% yielded numbers of microorganisms in excess of 500 CFU/g (P < 0.024). Products containing global preservative chemistries accounted for 88% (n = 14) of the products that had microbial contents above 10(4) CFU/g (P < 0.001). Prominent contaminants were species of Staphylococcus, Pseudomonas, Klebsiella, Streptococcus, Lactobacillus, Bacillus, Corynebacterium, and yeast. In general, under the stress of consumer use, products preserved with global preservative chemistries did not maintain as adequate preservation as products with non-global preservatives.     

Manufacturing of fermented goat milk with a mixed starter culture of Bifidobacterium animalis and Lactobacillus acidophilus in a controlled bioreactor

AIMS: This work was undertaken to study the feasibility and the characteristics of a fermented product made of goat milk, using a mixed starter culture of Bifidobacterium animalis and Lactobacillus acidophilus under controlled conditions, and to determine their survival in the fermented milk during refrigerated storage. METHODS AND RESULTS: Goat milk was inoculated with Lact. acidophilus and Bif. animalis mixed starter, fermented in a glass bioreactor with controlled temperature (37 degrees C) and anaerobiosis, and monitored for growth and acidification. The fermented milk was then stored for 10 days under refrigeration, and monitored daily for starter microflora survival and pH changes. Lact. acidophilus viable counts reached a maximum of 7.1 x 10(8) colony-forming units (CFU) ml(-1), and Bif. animalis a maximum of 6.3 x 10(7) CFU ml(-1) by 20 h of fermentation. During refrigerated storage, both strains exhibited a good survival, with viable numbers remaining essentially constant throughout the experiment, whereas the pH of the fermented milk dropped slightly. CONCLUSIONS: Mixed cultures of Bif. animalis and Lact. acidophilus may be used to produce fermented goat milk with high counts of both probiotic strains. SIGNIFICANCE AND IMPACT OF THE STUDY: Goat milk fermented with Bif. animalis and Lact. acidophilus can be manufactured as an alternative probiotic dairy product.     

Impact of indigenous microorganisms on Escherichia coli O157:H7 growth in cured compost

Both autoclaving and dry-heat treatments were applied to dairy manure-based compost to achieve target populations of indigenous microorganisms. A 3 strain-mixture of Escherichia coli O157:H7 of ca. 2 log CFU/g was inoculated into acclimated autoclaved compost (AAC) and dry heat-treated compost (DHTC) with different moistures, and stored at 8, 22, or 30 °C. Only selected groups of microorganisms grew in AAC during acclimation, whereas the relative ratio of each group of microorganisms was maintained in DHTC after heat treatment. E. coli O157:H7 grew more in AAC than DHTC in the presence of same level of indigenous mesophiles. However, control compost (no heat treatment) did not support E. coli O157:H7 growth. Our results revealed that both the type and population of indigenous microorganisms is critical for suppressing E. coli O157:H7 growth in compost, and dry-heat treatment can result in a compost product which resembles cured compost with different levels of indigenous microorganisms.     

The assessment of airborne microorganisms in large-scale composting facilities and their immediate surroundings

The number of airborne microorganisms in the area of large-scale composting facilities with different composting techniques (A: open facility using the intensive decomposition process [4000 t/year]. B: closed facility with compost containers [7000 t/year], C: closed facility with table-pile compositing and automatic turning equipment [22 000 t/year]) was investigated using impactor sampling systems (Andersen samplers). All counts carried out inside the closed facilities, especially during the turning process, showed values of >5.0 × 10⁵ CFU/m³ for viable bacteria and moulds with a proportion ofAspergillus fumigatus of up to 64%. Depending on the type of facility, different median values were determined inside the plant area. Counts were highest in the immediate area around the biofilter outside of Facility C (1.7 × 10⁴ CFU/m³ for bacteria and 9.5 × 10³ CFU/m³ for moulds). In view of the high load of ambient airborne microorganisms inside the composting facilities, adequate occupational health measures are urgently required. Counts determining the hazard to neighbourhood residents at distances of between 150 and 2000 m showed, depending on the facility, annual median values of 170–330 CFU/m³ for bacteria, 75–340 CFU/m³ for moulds, and 15–52 CFU/m³ forA. fumigatus. Higher individual counts — up to 3 × 10³ CFU/m³ for moulds and up to 350 CFU/m³ forA. fumigatus — were found as a result of specific climatic influences, (e.g. winds) and activities as well poor operation. Given the high proportion ofA. fumigatus in the exhaust air, this mould can serve as an indicator for the evaluation of the health risk. However, the maximum values found in the present study, may also be caused by other events in rural areas, (e.g. agricultural activities). With regard to neighbourhood residents, odour complaints are more important than pollution by microorganisms.     

Fate of Escherichia coli O157:H7 as affected by pH or sodium chloride and in fermented, dry sausage.

The influence of pH adjusted with lactic acid or HCl or sodium chloride concentration on survival or growth of Escherichia coli O157:H7 in Trypticase soy broth (TSB) was determined. Studies also determined the fate of E. coli O157:H7 during the production and storage of fermented, dry sausage. The organism grew in TSB containing less than or equal to 6.5% NaCl or at a pH of 4.5 to 9.0, adjusted with HCl. When TSB was acidified with lactic acid, the organism grew at pH 4.6 but not at pH 4.5. A commercial sausage batter inoculated with 4.8 x 10(4) E. coli O157:H7 per g was fermented to pH 4.8 and dried until the moisture/protein ratio was less than or equal to 1.9:1. The sausage chubs were then vacuum packaged and stored at 4 degrees C for 2 months. The organism survived but did not grow during fermentation, drying, or subsequent storage at 4 degrees C and decreased by about 2 log10 CFU/g by the end of storage. These studies reveal the importance of using beef containing low populations or no E. coli O157:H7 in sausage batter, because when initially present at 10(4) CFU/g, this organism can survive fermentation, drying, and storage of fermented sausage regardless of whether an added starter culture was used.     

Fate of Listeria monocytogenes in processed meat products during refrigerated storage.

The fate of Listeria monocytogenes during refrigerated storage was determined on several processed meat products, including ham, bologna, wieners, sliced chicken, sliced turkey, fermented semidried sausage, bratwurst, and cooked roast beef. The meats were surface inoculated with a five-strain mixture of less than or equal to 200 or ca. 10(5) L. monocytogenes cells per package, vacuum packaged, and stored at 4.4 degrees C. Survival or growth of listeriae was determined for up to 12 weeks of storage or until the product was spoiled. The organism survived but did not grow on summer sausage, grew only slightly on cooked roast beef, grew well on some wiener products but not on others, grew well (10(3) to 10(5) CFU/g increase within 4 weeks) on ham, bologna, and bratwurst, and grew exceptionally well (10(3) to 10(5) CFU/g increase within 4 weeks) on sliced chicken and turkey. The rate of growth depended largely upon the type of product and the pH of the product. Growth was most prolific on processed poultry products. The organism generally grew well on meats near or above pH 6 and poorly or not at all on products near or below pH 5. These results indicate the importance of preventing postprocessing contamination of L. monocytogenes in a variety of ready-to-eat meat products.     

Fate of Listeria monocytogenes in processed meat products during refrigerated storage

The fate of Listeria monocytogenes during refrigerated storage was determined on several processed meat products, including ham, bologna, wieners, sliced chicken, sliced turkey, fermented semidried sausage, bratwurst, and cooked roast beef. The meats were surface inoculated with a five-strain mixture of less than or equal to 200 or ca. 10(5) L. monocytogenes cells per package, vacuum packaged, and stored at 4.4 degrees C. Survival or growth of listeriae was determined for up to 12 weeks of storage or until the product was spoiled. The organism survived but did not grow on summer sausage, grew only slightly on cooked roast beef, grew well on some wiener products but not on others, grew well (10(3) to 10(5) CFU/g increase within 4 weeks) on ham, bologna, and bratwurst, and grew exceptionally well (10(3) to 10(5) CFU/g increase within 4 weeks) on sliced chicken and turkey. The rate of growth depended largely upon the type of product and the pH of the product. Growth was most prolific on processed poultry products. The organism generally grew well on meats near or above pH 6 and poorly or not at all on products near or below pH 5. These results indicate the importance of preventing postprocessing contamination of L. monocytogenes in a variety of ready-to-eat meat products.