摘要本文主要研究浙江新昌、奉化以及杭州地区的腌制蔬菜“生花”细菌微生物多样性及其安全性，结果表明，“生花”细菌性微生物主要为芽孢杆菌、葡萄球菌、克雷伯氏菌、肠杆菌等。药敏性试验结果表明，大部分“生花”细菌对常见抗生素表现敏感。毒力基因检测结果表明，“生花”芽孢杆菌、葡萄球菌以及肠杆菌均未检测出相应的毒力基因，但其中一株肺炎克雷伯氏菌X25检测出毒力基因fimH、ureA和wabG。因此可知，腌制蔬菜“生花”细菌微生物存在一定的潜在安全危害。74657

Abstract In this paper, the bacteria microbial persity of “shenghua” in salted vegetables and its safety were mainly investigated。 The results showed that the main microorganism of “shenghua” belong to the genus of Bacillus, Staphylococcus, Klebsiella, Enterobacter, etc。 The results of antibiotic sensitive test showed that most of “shenghua” bacteria were sensitive to the most common antibiotics。 The detective results of virulence genes indicated that relevant virulence genes were not detected in “shenghua” Bacillus, Staphylococcus and Enterobacter, but virulence genes fimH, ureA and wabG were found in Klebsiella pneamoniae X25。 Therefore, it was known that “shenghua” microorganism in salted vegetables had the potential hazard。

毕业论文关键词：腌制蔬菜；“生花”细菌微生物；多样性；安全性

Key words: salted vegetables; “shenghua” bacteria microorganism; persity; safety

目录

引言 4

1 材料与方法 4

1。1  实验材料 4

1。1。1“生花”腌制蔬菜 4

1。1。2主要试剂与仪器 4

1。2实验方法 5

1。2。1“生花”细菌性微生物分离和纯化[4] 5

1。2。2“生花”细菌性微生物回接[5] 5

1。2。3 “生花”细菌微生物的观察 6

1。2。4  DNA简单提取方法 6

1。2。5  PCR扩增和检测 6

1。2。6“生花”细菌性微生物药敏性试验[8] 7

1。2。7“生花”微生物毒力基因检测 7

2 结果与分析 8

2。1“生花”细菌性微生物分离结果 8

2。2回接验证结果 8

2。3“生花”细菌微生物的形态学观察结果 9

2。4“生花”细菌微生物鉴定结果 10

2。5药敏试验结果与分析 12

2。6毒力基因检测结果与分析 14

2。6。1肺炎克雷伯氏菌 14

2。6。2肠杆菌 15

2。6。3蜡样芽孢杆菌 15

2。6。4葡萄球菌 16

3。结论与讨论 16

参考文献: 17

致谢 18

生花腌制蔬菜细菌多样性及其安全性研究:http://www.youerw.com/shiping/lunwen_85311.html