文献类型：期刊文献

中文题名：对虾加工副产品自然发酵虾酱对T-2毒素的消减作用及其降解菌的筛选与鉴定

英文题名：T-2 Toxin Reduction Effect by Natural Fermentation and the Screening and Identification of T-2 Toxin Degradable Bacteria in Shrimp Paste of Shrimp Working By-Product

作者：孙东方[1];王雅玲[1];谢主兰[1];宋颖慧[1];叶林[1];黄正花[1];罗丹虹[1];刘颖[1];房志家[1];邓旗[1];孙力军[1]

机构：[1]广东海洋大学食品科技学院广东省水产品加工与安全重点实验室广东普通高等学校水产品深加工重点实验室,广东湛江524088

年份：2020

卷号：40

期号：1

起止页码：26

中文期刊名：微生物学杂志

外文期刊名：Journal of Microbiology

收录：CSTPCD、、CSCD_E2019_2020、CSCD

基金：国家自然科学基金面上项目(31871898);广东省现代农业产业技术体系虾蟹产业创新团队和水产品质量安全和环境协调共性关键技术研发创新团队项目(粤农农函[2019]1019号)。

语种：中文

中文关键词：虾酱;自然发酵;T-2毒素;降解作用

外文关键词：traditional shrimp paste;natural fermentation;T-2 toxin;degradation effect

中文摘要：利用对虾加工副产品自然发酵法制备虾酱,在掌握制备工艺的基础上,探索了不同发酵时间(1、5、10、15、20 d)的虾酱对T-2毒素的消减效应,解析了毒素消减作用与细菌总数的相关性,筛选出降解菌并分析其生化特性,利用分子生物学技术确定其分类地位。结果表明,利用对虾加工副产品自然发酵(3.5±0.5)周即可制备成虾酱。随着自然发酵时间的延长,虾酱对T-2毒素的消减能力逐渐增加,但对质量浓度为10 ng/mL的T-2消减能力最强,达77.24%,效果优于5 ng/mL(最高降解率达70.1%)和15 ng/mL(最高降解率达67.11%)。虾酱在发酵4周时细菌总数最高达3.5×10^6 cfu/g,对T-2毒素的降解率最高达77.24%。通过比较34株分离株对T-2毒素的降解效果,发现1株(编号CAMT25481)对T-2毒素有明显的降解作用。经生化特性分析和16S rDNA鉴定确定,该菌株为潮间带微小杆菌(Exiguobacterium aestuarii)。

外文摘要：Shrimp paste of prawn working by-product prepared by natural fermentation was used to investigate the effects of different fermentation time(1,5,10,15,20 d)on the reduction of T-2 toxin in the shrimp paste based on mastering the preparation technology.The correlation between toxin reduction and total bacterial population was analyzed.The biodegradable bacteria were screened and analyzed their biochemical characteristics and molecular biology techniques to determine their classification status.The results showed that shrimp paste could be easily prepared by natural fermentation of prawn working by-product(3.5±0.5)w.The reduction ability of shrimp paste to T-2 toxin increased as the extension of natural fermentation time.However,the reduction ability of T-2 toxin at 10 ng/mL reached the highest at 77.24%,the effect was better than the one at 5 ng/mL(70.1%)and the one at 15 ng/mL(67.1%).When the shrimp paste was fermented for 4 w,the total number of bacteria reached to the maximum of 3.5×10^6 cfu/g,and the reduction rate of T-2 toxin also reached to a maximum of 77.24%.It was found by comparing 34 isolated strains on T-2 toxin reduction effect that one strain(no.CAMT25481)had noticeable reduction effect on T-2 toxin.It was identified as Exiguobacterium aestuarii adopting biochemical characterization and 16S rDNA.