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Article(id=1153986642856632844, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1153986642063905290, articleNumber=null, orderNo=null, doi=10.19812/j.cnki.jfsq11-5956/ts.20241025003, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=null, receivedDate=1729785600000, receivedDateStr=2024-10-25, revisedDate=null, revisedDateStr=null, acceptedDate=null, acceptedDateStr=null, onlineDate=1753061455692, onlineDateStr=2025-07-21, pubDate=1739548800000, pubDateStr=2025-02-15, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1753061455692, onlineIssueDateStr=2025-07-21, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1753061455692, creator=13701087609, updateTime=1753061455692, updator=13701087609, issue=Issue{id=1153986642063905290, tenantId=1146029695717560320, journalId=1149652044408987649, year='2025', volume='16', issue='3', pageStart='1', pageEnd='316', issueExtLink='null', onlineDate='null', pubDate='null', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=1, issueType=-1, specialIssue=0, createTime=1753061455502, creator=13701087609, updateTime=1760070725729, updator=13701087609, preIssue=null, nextIssue=null, ext={EN=IssueExt(id=1183385652272968023, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1153986642063905290, language=EN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=), CN=IssueExt(id=1183385652272968024, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1153986642063905290, language=CN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=)}, issueFiles=null}, startPage=241, endPage=248, ext={EN=ArticleExt(id=1153986643351560717, articleId=1153986642856632844, tenantId=1146029695717560320, journalId=1149652044408987649, language=EN, title=Isolation and identification of contaminating molds in spoiled oyster sauce, columnId=1151895321388347923, journalTitle=Journal of Food Safety & Quality, columnName=Food Analysis and Detection, runingTitle=null, highlight=null, articleAbstract=

Objective To explore the molds contamination of oyster sauce after open-cap and deterioration, and isolate and identify the contaminating molds. Methods In this study, the 6 kinds of oyster sauce in 9 different home kitchen environments were used as research objects, and the molds in the deteriorated oyster sauce were separated by the three-point separation method, combined with morphological characteristics and ITS sequence analysis for identification. Results The molds contamination in oyster sauce in the home kitchen environment mainly were due to the dominant growth of microorganisms in the environment in the oyster sauce. A total of 35 strains of molds 16 genera, were isolated from the deteriorated oyster sauce, of which 9 strains of Penicillium, 4 strains of Talaromyces and 4 strains of Aspergillus were isolated, which accounted for 25.71%, 11.42% and 11.42% of the total number of strains isolated, respectively. Conclusion Penicillium, Talaromyces and Aspergillus are the main moulds responsible for the deterioration of open-cap oyster sauce in the home kitchen environment, which can provide a research basis for the quality and safety control of oyster sauce products in the process of use.

, correspAuthors=Xiao-Ming QIN, authorNote=null, correspAuthorsNote=null, copyrightStatement=null, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=null, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, authorCompany=null, fund=null, authors=null, authorsList=Yao XU, Jia-Qi HUANG, Xiu-Ping FAN, Xiao-Ming QIN), CN=ArticleExt(id=1153986655661843193, articleId=1153986642856632844, tenantId=1146029695717560320, journalId=1149652044408987649, language=CN, title=变质蚝油中污染霉菌的分离鉴定, columnId=1151895321958773274, journalTitle=食品安全质量检测学报, columnName=食品分析与检测, runingTitle=null, highlight=null, articleAbstract=

目的 探讨蚝油开盖变质后的霉菌污染情况, 并对污染霉菌进行分离鉴定。方法 本研究以9个不同家庭厨房环境下的6种蚝油为研究对象, 采用三点分离法对变质蚝油中的霉菌进行分离, 结合形态学特征和ITS序列分析鉴定。结果 家庭厨房环境下蚝油中霉菌污染主要是由于环境中的微生物在蚝油中的优势生长, 从变质蚝油中共分离出35株霉菌, 16个属, 其中占比最高的为青霉属(Penicillium) 9株, 其次是篮状菌属(Talaromyces) 4株, 曲霉属(Aspergillus) 4株, 分别占分离出的菌株总数的25.71%、11.42%和11.42%。结论 家庭厨房环境下青霉属、篮状菌属和曲霉属等霉菌是导致开盖蚝油腐败变质的主要霉菌, 可为蚝油产品使用过程中的质量安全控制提供研究基础。

, correspAuthors=秦小明, authorNote=null, correspAuthorsNote=
* 秦小明(1964—), 男, 博士, 教授, 主要研究方向为海洋生物资源利用。E-mail:
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徐媱(2001—), 女, 硕士研究生, 主要研究方向为水产品加工与贮藏。E-mail:

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徐媱(2001—), 女, 硕士研究生, 主要研究方向为水产品加工与贮藏。E-mail:

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Study on the causes of liquifying and thinning of the paste sauce thi ckened with modified starch[J]. Modern Food, 2022, 28(6): 203-206., articleTitle=Study on the causes of liquifying and thinning of the paste sauce thi ckened with modified starch, refAbstract=null)], funds=[Fund(id=1183428241420337518, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986642856632844, awardId=CARS-49, language=CN, fundingSource=现代农业产业技术体系专项(CARS-49), fundOrder=null, country=null)], companyList=[AuthorCompany(id=1183428238744371499, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986642856632844, xref=null, ext=[AuthorCompanyExt(id=1183428238752760108, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986642856632844, companyId=1183428238744371499, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=College of Food Science and Technology, Guangdong Ocean University, National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Engineering Research Center of Seafood Processing, Zhanjiang 524088, China), AuthorCompanyExt(id=1183428238761148717, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986642856632844, companyId=1183428238744371499, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=广东海洋大学食品科技学院, 国家贝类加工技术研发分中心(湛江), 广东省水产品加工与安全重点实验室, 广东省海洋生物制品工程实验室, 广东省海洋食品工程技术研究中心, 湛江 524088 )])], figs=[ArticleFig(id=1183428240392733018, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986642856632844, language=EN, label=Fig.1, caption=Mold isolated from different samples, figureFileSmall=jQxKryy2wBaohmi02r4jRg==, figureFileBig=uVh9LjGBP2gnsrp01JvmKA==, tableContent=null), ArticleFig(id=1183428240455647579, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986642856632844, language=CN, label=图1, caption=不同样品分离出的霉菌, figureFileSmall=jQxKryy2wBaohmi02r4jRg==, figureFileBig=uVh9LjGBP2gnsrp01JvmKA==, tableContent=null), ArticleFig(id=1183428240514367836, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986642856632844, language=EN, label=Fig.2, caption=Fungal phylogenetic trees in different samples constructed based on ITS rDNA gene sequences, figureFileSmall=FAK9H2iOshML0Ko1P0tl+w==, figureFileBig=K8FbubpXHhptpdmSNSv/ZQ==, tableContent=null), ArticleFig(id=1183428240573088093, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986642856632844, language=CN, label=图2, caption=基于ITS rDNA基因序列构建的不同样品中霉菌系统发育树

注: a. 所有菌株发育树图; b. a图中黑色三角形图标所代表的青霉属菌株发育树图; c. a图中黑色正方形图标所代表的篮状菌属菌株发育树图; d. a图中黑色圆形图标所代表的曲霉属菌株发育图。

, figureFileSmall=FAK9H2iOshML0Ko1P0tl+w==, figureFileBig=K8FbubpXHhptpdmSNSv/ZQ==, tableContent=null), ArticleFig(id=1183428240631808350, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986642856632844, language=EN, label=Fig.3, caption=Microscopic morphology of Penicillium (a), Talaromyces (b) and Aspergillus (c), figureFileSmall=O6ZZhOc0XygRm7WAeEVwYg==, figureFileBig=ja7xwb+XV0ebkBYLguRzgA==, tableContent=null), ArticleFig(id=1183428240686334303, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986642856632844, language=CN, label=图3, caption=青霉属(a)、篮状菌属(b)和曲霉属(c)的显微形态

注: 放大倍数均为10×20倍。

, figureFileSmall=O6ZZhOc0XygRm7WAeEVwYg==, figureFileBig=ja7xwb+XV0ebkBYLguRzgA==, tableContent=null), ArticleFig(id=1183428240749248864, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986642856632844, language=EN, label=Table 1, caption=

Information of samples

, figureFileSmall=null, figureFileBig=null, tableContent=
样品
名称		 原辅料 蛋白质
/%		 碳水化合物
/%		 钠
/(g/100 g)		 产地
H1 蚝汁(蚝、水、食用盐)、白砂糖、水、食用盐、谷氨酸钠、食用盐、羟丙基二淀粉磷酸酯、小麦粉、焦糖色 5.33 29.33 4.52 广东江门
H2 蚝汁(蚝、水、食用盐)、水、白砂糖、食用盐、羟丙基二淀粉磷酸酯、谷氨酸钠、小麦粉、焦糖色 2.67 27.33 4.80 广东江门
H3 蚝汁(蚝、水、食用盐)、水、白砂糖、食用盐、谷氨酸钠、羟丙基二淀粉磷酸酯、焦糖色、小麦粉、柠檬酸、5’-呈味核苷酸二钠、山梨酸钾 2.50 15.00 4.08 广东江门
H4 蚝汁(蚝、水、食用盐)、水、酿造酱油、白砂糖、食用盐、淀粉、小麦粉、酵母抽提物 4.00 24.00 4.52 广东佛山
H5 蚝汁(蚝、水、食用盐)、水、白砂糖、食用盐、羟丙基二淀粉磷酸酯、谷氨酸钠、小麦粉、焦糖色 3.33 30.00 5.25 广东佛山
H6 蚝汁(蚝、水、食用盐)、水、白砂糖、食用盐、谷氨酸钠、羟丙基二淀粉磷酸酯、贻贝汁(贻贝、水、食用盐)、焦糖色、小麦粉, 5’-呈味核苷酸二钠、黄原胶、柠檬酸、山梨酸钾 3.33 15.33 4.30 广东佛山
7#白面包 小麦粉、饮用水、海藻糖、山梨糖醇液、食用油脂制品、酵母、食用盐、羟丙基二淀粉磷酸酯、黄原胶 7.64 50.61 0.68
8#小番茄 0.90 3.50 0.01
), ArticleFig(id=1183428240833134947, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986642856632844, language=CN, label=表1, caption=

样品信息

, figureFileSmall=null, figureFileBig=null, tableContent=
样品
名称		 原辅料 蛋白质
/%		 碳水化合物
/%		 钠
/(g/100 g)		 产地
H1 蚝汁(蚝、水、食用盐)、白砂糖、水、食用盐、谷氨酸钠、食用盐、羟丙基二淀粉磷酸酯、小麦粉、焦糖色 5.33 29.33 4.52 广东江门
H2 蚝汁(蚝、水、食用盐)、水、白砂糖、食用盐、羟丙基二淀粉磷酸酯、谷氨酸钠、小麦粉、焦糖色 2.67 27.33 4.80 广东江门
H3 蚝汁(蚝、水、食用盐)、水、白砂糖、食用盐、谷氨酸钠、羟丙基二淀粉磷酸酯、焦糖色、小麦粉、柠檬酸、5’-呈味核苷酸二钠、山梨酸钾 2.50 15.00 4.08 广东江门
H4 蚝汁(蚝、水、食用盐)、水、酿造酱油、白砂糖、食用盐、淀粉、小麦粉、酵母抽提物 4.00 24.00 4.52 广东佛山
H5 蚝汁(蚝、水、食用盐)、水、白砂糖、食用盐、羟丙基二淀粉磷酸酯、谷氨酸钠、小麦粉、焦糖色 3.33 30.00 5.25 广东佛山
H6 蚝汁(蚝、水、食用盐)、水、白砂糖、食用盐、谷氨酸钠、羟丙基二淀粉磷酸酯、贻贝汁(贻贝、水、食用盐)、焦糖色、小麦粉, 5’-呈味核苷酸二钠、黄原胶、柠檬酸、山梨酸钾 3.33 15.33 4.30 广东佛山
7#白面包 小麦粉、饮用水、海藻糖、山梨糖醇液、食用油脂制品、酵母、食用盐、羟丙基二淀粉磷酸酯、黄原胶 7.64 50.61 0.68
8#小番茄 0.90 3.50 0.01
), ArticleFig(id=1183428240900243813, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986642856632844, language=EN, label=Table 2, caption=

Total number of moulds in spoiled oyster sauce under different domestic kitchen environments (cfu/mL)

, figureFileSmall=null, figureFileBig=null, tableContent=
样品
编号		 A-4 A-14 A-20 B-4 B-18 B-24 C-4 C-12 C-22
H1 (6.40±1.02)×
107		 (3.00±0.41)×
107		 (3.0±0.25)×
107		 (1.00±0.20)×
104		 (1.10±0.35)×
105		 (1.00±0.41)×
106		 <1.00×
104		 <1.00×
104		 (1.50±0.82)×
106
H2 (4.60±2.21)×
107		 (2.00±0.20)×
106		 (4.00±1.43)×
107		 (1.00±0.20)×
104		 (2.00±1.23)×
104		 (3.10±0.41)×
105		 <1.00×
104		 (1.00±0.41)×
104		 (3.00±2.00)×
105
H3 (3.00±2.25)×
107		 (6.00±0.61)×
106		 (3.70±1.50)×
107		 (5.00±3.27)×
104		 (1.10±0.41)×
105		 (1.00±0.41)×
104		 (1.00±0.41)×
104		 (1.00±0.41)×
104		 (1.50±1.02)×
104
H4 (5.50±3.47)×
107		 (4.00±1.84)×
106		 (2.70±1.84)×
107		 (3.00±0.82)×
104		 (1.00±0.41)×
104		 (8.30±0.41)×
105		 (2.00±0.41)×
104		 (2.00±0.41)×
104		 (8.00±0.61)×
105
H5 (5.40±0.20)×
107		 (4.00±1.84)×
106		 (4.10±1.63)×
107		 (5.00±0.41)×
104		 (2.00±1.31)×
104		 (8.60±0.41)×
105		 (3.00±0.61)×
104		 (1.00±0.20)×
104		 (7.50±1.22)×
105
H6 (3.50±0.63)×
107		 (1.00±0.20)×
106		 (3.50±0.61)×
107		 (5.00±0.20)×
104		 (4.00±2.86)×
104		 (9.00±1.43)×
104		 (3.00±0.82)×
104		 (1.00±0.41)×
104		 (9.00±1.22)×
104
7# (1.30±0.35)×
108		 (1.00±0.20)×
106		 (3.90±3.27)×
107		 (6.0±0.50)×
106		 (5.00±2.06)×
106		 (8.10±0.65)×
107		 (3.00±0.82)×
104		 (9.00±0.41)×
104		 (7.00±1.63)×
107
8# (5.20±4.29)×
107		 (1.10±0.41)×
108		 (4.00±0.82)×
107		 (4.0±1.63)×
104		 (3.50±0.61)×
106		 (2.00±0.50)×
104		 (6.00±0.65)×
104		 (4.50±1.22)×
105		 (3.00±0.41)×
104
), ArticleFig(id=1183428240971546983, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986642856632844, language=CN, label=表2, caption=

不同家庭厨房环境下变质蚝油的霉菌总数(cfu/mL)

, figureFileSmall=null, figureFileBig=null, tableContent=
样品
编号		 A-4 A-14 A-20 B-4 B-18 B-24 C-4 C-12 C-22
H1 (6.40±1.02)×
107		 (3.00±0.41)×
107		 (3.0±0.25)×
107		 (1.00±0.20)×
104		 (1.10±0.35)×
105		 (1.00±0.41)×
106		 <1.00×
104		 <1.00×
104		 (1.50±0.82)×
106
H2 (4.60±2.21)×
107		 (2.00±0.20)×
106		 (4.00±1.43)×
107		 (1.00±0.20)×
104		 (2.00±1.23)×
104		 (3.10±0.41)×
105		 <1.00×
104		 (1.00±0.41)×
104		 (3.00±2.00)×
105
H3 (3.00±2.25)×
107		 (6.00±0.61)×
106		 (3.70±1.50)×
107		 (5.00±3.27)×
104		 (1.10±0.41)×
105		 (1.00±0.41)×
104		 (1.00±0.41)×
104		 (1.00±0.41)×
104		 (1.50±1.02)×
104
H4 (5.50±3.47)×
107		 (4.00±1.84)×
106		 (2.70±1.84)×
107		 (3.00±0.82)×
104		 (1.00±0.41)×
104		 (8.30±0.41)×
105		 (2.00±0.41)×
104		 (2.00±0.41)×
104		 (8.00±0.61)×
105
H5 (5.40±0.20)×
107		 (4.00±1.84)×
106		 (4.10±1.63)×
107		 (5.00±0.41)×
104		 (2.00±1.31)×
104		 (8.60±0.41)×
105		 (3.00±0.61)×
104		 (1.00±0.20)×
104		 (7.50±1.22)×
105
H6 (3.50±0.63)×
107		 (1.00±0.20)×
106		 (3.50±0.61)×
107		 (5.00±0.20)×
104		 (4.00±2.86)×
104		 (9.00±1.43)×
104		 (3.00±0.82)×
104		 (1.00±0.41)×
104		 (9.00±1.22)×
104
7# (1.30±0.35)×
108		 (1.00±0.20)×
106		 (3.90±3.27)×
107		 (6.0±0.50)×
106		 (5.00±2.06)×
106		 (8.10±0.65)×
107		 (3.00±0.82)×
104		 (9.00±0.41)×
104		 (7.00±1.63)×
107
8# (5.20±4.29)×
107		 (1.10±0.41)×
108		 (4.00±0.82)×
107		 (4.0±1.63)×
104		 (3.50±0.61)×
106		 (2.00±0.50)×
104		 (6.00±0.65)×
104		 (4.50±1.22)×
105		 (3.00±0.41)×
104
), ArticleFig(id=1183428241055433066, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986642856632844, language=EN, label=Table 3, caption=

Identification results of 48 isolated mold strains

, figureFileSmall=null, figureFileBig=null, tableContent=
菌株编号 鉴定结果
1 鲜红青霉(Penicillium chermesinum)
2 淡紫拟青霉(Purpureocillium lilacinum)
3 疫霉3 KB-2023 (Phytopythium aff. vexans 3 KB-2023)
4 哈茨木霉(Trichoderma harzianum)
5 画眉草弯孢菌(Curvularia eragrostidis)
6 疣状丝菌(Talaromyces verruculosus)
7 疣状丝菌(Talaromyces verruculosus)
8 枝状枝孢菌(Cladosporium cladosporioides)
9 赫尔克青霉(Penicillium herquei)
10 草酸青霉(Penicillium oxalicum)
11 烟曲霉(Aspergillus fumigatus)
12 苏门答腊青霉(Penicillium sumatraense)
13 亮环纹炭团菌(Annulohypoxylon nitens)
14 根弯孢菌(Curvularia radicicola)
15 热带青霉(Penicillium tropicum)
16 桔青霉(Penicillium citrinum)
17 棘纹曲霉(Aspergillus aculeatus)
18 变红镰刀菌(Fusarium incanatum)
19 菌核青霉(Penicillium sclerotiorum)
20 多叶节皮病(Arthroderma multifidum)
21 黄曲霉(Aspergillus flavus)
22 犬齿皮霉(Pithomyces cynodontis)
23 Periconia epilithographicola
24 多隔镰刀菌‌(Fusarium decemcellulare)
25 异生篮状菌(Talaromyces diversus)
26 皮落青霉(Penicillium solitum)
27 常曲霉(Aspergillus frequens)
28 拟茎点霉属B3 LXB-2014 (Phomopsis sp. B3 LXB-2014)
29 菌核青霉(Penicillium sclerotiorum)
30 橙色踝节菌(Talaromyces aurantiacus)
31 新月弯孢菌(Curvularia lunata)
32 赭曲霉(Aspergillus westerdijkiae)
33 环甲副甲藻菌(Paraconiothyrium cyclothyrioides)
34 新月弯孢菌(Curvularia lunata)
35 粗硬春孔菌(Earliella scabrosa)
36 裂褶菌(Schizophyllum commune)
37 极细枝孢(Cladosporium tenuissimum)
38 乳酸古巴菌(Cubamyces lactineus)
39 菌核青霉(Penicillium sclerotiorum)
40 白地霉(Galactomyces candidum)
41 大棘黑团孢(Periconia macrospinosa)
42 淡紫拟青霉(Purpureocillium lilacinum)
43 橙色踝节菌(Talaromyces aurantiacus)
44 光炭轮菌(Daldinia eschscholtzii)
45 埃氏塔拉罗菌(Talaromyces aerius)
46 棘皮蚤菌(Periconia echinochloae)
47 茶拟多盘藻(Pseudopestalotiopsis theae)
48 黑曲霉(Aspergillus niger)
), ArticleFig(id=1183428241135124843, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986642856632844, language=CN, label=表3, caption=

48株分离霉菌菌株的鉴定结果

, figureFileSmall=null, figureFileBig=null, tableContent=
菌株编号 鉴定结果
1 鲜红青霉(Penicillium chermesinum)
2 淡紫拟青霉(Purpureocillium lilacinum)
3 疫霉3 KB-2023 (Phytopythium aff. vexans 3 KB-2023)
4 哈茨木霉(Trichoderma harzianum)
5 画眉草弯孢菌(Curvularia eragrostidis)
6 疣状丝菌(Talaromyces verruculosus)
7 疣状丝菌(Talaromyces verruculosus)
8 枝状枝孢菌(Cladosporium cladosporioides)
9 赫尔克青霉(Penicillium herquei)
10 草酸青霉(Penicillium oxalicum)
11 烟曲霉(Aspergillus fumigatus)
12 苏门答腊青霉(Penicillium sumatraense)
13 亮环纹炭团菌(Annulohypoxylon nitens)
14 根弯孢菌(Curvularia radicicola)
15 热带青霉(Penicillium tropicum)
16 桔青霉(Penicillium citrinum)
17 棘纹曲霉(Aspergillus aculeatus)
18 变红镰刀菌(Fusarium incanatum)
19 菌核青霉(Penicillium sclerotiorum)
20 多叶节皮病(Arthroderma multifidum)
21 黄曲霉(Aspergillus flavus)
22 犬齿皮霉(Pithomyces cynodontis)
23 Periconia epilithographicola
24 多隔镰刀菌‌(Fusarium decemcellulare)
25 异生篮状菌(Talaromyces diversus)
26 皮落青霉(Penicillium solitum)
27 常曲霉(Aspergillus frequens)
28 拟茎点霉属B3 LXB-2014 (Phomopsis sp. B3 LXB-2014)
29 菌核青霉(Penicillium sclerotiorum)
30 橙色踝节菌(Talaromyces aurantiacus)
31 新月弯孢菌(Curvularia lunata)
32 赭曲霉(Aspergillus westerdijkiae)
33 环甲副甲藻菌(Paraconiothyrium cyclothyrioides)
34 新月弯孢菌(Curvularia lunata)
35 粗硬春孔菌(Earliella scabrosa)
36 裂褶菌(Schizophyllum commune)
37 极细枝孢(Cladosporium tenuissimum)
38 乳酸古巴菌(Cubamyces lactineus)
39 菌核青霉(Penicillium sclerotiorum)
40 白地霉(Galactomyces candidum)
41 大棘黑团孢(Periconia macrospinosa)
42 淡紫拟青霉(Purpureocillium lilacinum)
43 橙色踝节菌(Talaromyces aurantiacus)
44 光炭轮菌(Daldinia eschscholtzii)
45 埃氏塔拉罗菌(Talaromyces aerius)
46 棘皮蚤菌(Periconia echinochloae)
47 茶拟多盘藻(Pseudopestalotiopsis theae)
48 黑曲霉(Aspergillus niger)
), ArticleFig(id=1183428241219010924, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986642856632844, language=EN, label=Table 4, caption=

Type of mold in different samples

, figureFileSmall=null, figureFileBig=null, tableContent=
样品
编号		 霉菌种类
H1 黑曲霉、变红镰刀菌、多叶节皮病、极细枝孢、赫尔克青霉、枝状枝孢菌、苏门答腊青霉、棘纹曲霉、粗硬春孔菌、环甲副甲藻菌、桔青霉
H2 黑曲霉、赫尔克青霉、淡紫拟青霉、常曲霉、乳酸古巴菌、裂褶菌、极细枝孢、桔青霉
H3 极细枝孢、裂褶菌、光炭轮菌、根弯孢菌、粗硬春孔菌
H4 极细枝孢、枝状枝孢菌、疣状丝菌、鲜红青霉、乳酸古巴菌、粗硬春孔菌、热带青霉、草酸青霉、菌核青霉、桔青霉
H5 黑曲霉、极细枝孢、烟曲霉、皮落青霉、Periconia epilithographicola、犬齿皮霉、乳酸古巴菌、新月弯孢菌、棘皮蚤菌、大棘黑团孢、疣状丝菌、裂褶菌、环甲副甲藻菌
H6 极细枝孢、乳酸古巴菌、棘纹曲霉、亮环纹炭团菌、裂褶菌、画眉草弯孢菌、新月弯孢菌、桔青霉
7# 极细枝孢、淡紫拟青霉、裂褶菌、棘纹曲霉、茶拟多盘藻、橙色踝节菌
8# 疣状丝菌、异生篮状菌、极细枝孢、白地霉、草酸青霉、埃氏塔拉罗菌、桔青霉
对照
(PDA平板)		 黑曲霉、变红镰刀菌、极细枝孢、赫尔克青霉、疣状丝菌、烟曲霉、草酸青霉、画眉草弯孢菌、哈茨木霉、疫霉3 KB-2023、多隔镰刀菌、黄曲霉、裂褶菌、赭曲霉、拟茎点霉属B3 LXB-2014、菌核青霉、桔青霉
), ArticleFig(id=1183428241281925485, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986642856632844, language=CN, label=表4, caption=

不同样品中的霉菌种类

, figureFileSmall=null, figureFileBig=null, tableContent=
样品
编号		 霉菌种类
H1 黑曲霉、变红镰刀菌、多叶节皮病、极细枝孢、赫尔克青霉、枝状枝孢菌、苏门答腊青霉、棘纹曲霉、粗硬春孔菌、环甲副甲藻菌、桔青霉
H2 黑曲霉、赫尔克青霉、淡紫拟青霉、常曲霉、乳酸古巴菌、裂褶菌、极细枝孢、桔青霉
H3 极细枝孢、裂褶菌、光炭轮菌、根弯孢菌、粗硬春孔菌
H4 极细枝孢、枝状枝孢菌、疣状丝菌、鲜红青霉、乳酸古巴菌、粗硬春孔菌、热带青霉、草酸青霉、菌核青霉、桔青霉
H5 黑曲霉、极细枝孢、烟曲霉、皮落青霉、Periconia epilithographicola、犬齿皮霉、乳酸古巴菌、新月弯孢菌、棘皮蚤菌、大棘黑团孢、疣状丝菌、裂褶菌、环甲副甲藻菌
H6 极细枝孢、乳酸古巴菌、棘纹曲霉、亮环纹炭团菌、裂褶菌、画眉草弯孢菌、新月弯孢菌、桔青霉
7# 极细枝孢、淡紫拟青霉、裂褶菌、棘纹曲霉、茶拟多盘藻、橙色踝节菌
8# 疣状丝菌、异生篮状菌、极细枝孢、白地霉、草酸青霉、埃氏塔拉罗菌、桔青霉
对照
(PDA平板)		 黑曲霉、变红镰刀菌、极细枝孢、赫尔克青霉、疣状丝菌、烟曲霉、草酸青霉、画眉草弯孢菌、哈茨木霉、疫霉3 KB-2023、多隔镰刀菌、黄曲霉、裂褶菌、赭曲霉、拟茎点霉属B3 LXB-2014、菌核青霉、桔青霉
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变质蚝油中污染霉菌的分离鉴定
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徐媱 , 黄嘉淇 , 范秀萍 , 秦小明 *
食品安全质量检测学报 | 食品分析与检测 2025,16(3): 241-248
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食品安全质量检测学报 | 食品分析与检测 2025, 16(3): 241-248
变质蚝油中污染霉菌的分离鉴定
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徐媱 , 黄嘉淇, 范秀萍, 秦小明*
作者信息
  • 广东海洋大学食品科技学院, 国家贝类加工技术研发分中心(湛江), 广东省水产品加工与安全重点实验室, 广东省海洋生物制品工程实验室, 广东省海洋食品工程技术研究中心, 湛江 524088

    • 徐媱(2001—), 女, 硕士研究生, 主要研究方向为水产品加工与贮藏。E-mail:

通讯作者:

* 秦小明(1964—), 男, 博士, 教授, 主要研究方向为海洋生物资源利用。E-mail:
Isolation and identification of contaminating molds in spoiled oyster sauce
Yao XU , Jia-Qi HUANG, Xiu-Ping FAN, Xiao-Ming QIN*
Affiliations
  • College of Food Science and Technology, Guangdong Ocean University, National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Engineering Research Center of Seafood Processing, Zhanjiang 524088, China
出版时间: 2025-02-15 doi: 10.19812/j.cnki.jfsq11-5956/ts.20241025003
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摘要
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目的 探讨蚝油开盖变质后的霉菌污染情况, 并对污染霉菌进行分离鉴定。方法 本研究以9个不同家庭厨房环境下的6种蚝油为研究对象, 采用三点分离法对变质蚝油中的霉菌进行分离, 结合形态学特征和ITS序列分析鉴定。结果 家庭厨房环境下蚝油中霉菌污染主要是由于环境中的微生物在蚝油中的优势生长, 从变质蚝油中共分离出35株霉菌, 16个属, 其中占比最高的为青霉属(Penicillium) 9株, 其次是篮状菌属(Talaromyces) 4株, 曲霉属(Aspergillus) 4株, 分别占分离出的菌株总数的25.71%、11.42%和11.42%。结论 家庭厨房环境下青霉属、篮状菌属和曲霉属等霉菌是导致开盖蚝油腐败变质的主要霉菌, 可为蚝油产品使用过程中的质量安全控制提供研究基础。

蚝油  /  变质  /  霉菌  /  分离与鉴定

Objective To explore the molds contamination of oyster sauce after open-cap and deterioration, and isolate and identify the contaminating molds. Methods In this study, the 6 kinds of oyster sauce in 9 different home kitchen environments were used as research objects, and the molds in the deteriorated oyster sauce were separated by the three-point separation method, combined with morphological characteristics and ITS sequence analysis for identification. Results The molds contamination in oyster sauce in the home kitchen environment mainly were due to the dominant growth of microorganisms in the environment in the oyster sauce. A total of 35 strains of molds 16 genera, were isolated from the deteriorated oyster sauce, of which 9 strains of Penicillium, 4 strains of Talaromyces and 4 strains of Aspergillus were isolated, which accounted for 25.71%, 11.42% and 11.42% of the total number of strains isolated, respectively. Conclusion Penicillium, Talaromyces and Aspergillus are the main moulds responsible for the deterioration of open-cap oyster sauce in the home kitchen environment, which can provide a research basis for the quality and safety control of oyster sauce products in the process of use.

oyster sauce  /  deterioration  /  mold  /  isolation and identification
徐媱, 黄嘉淇, 范秀萍, 秦小明. 变质蚝油中污染霉菌的分离鉴定. 食品安全质量检测学报, 2025 , 16 (3) : 241 -248 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20241025003
Yao XU, Jia-Qi HUANG, Xiu-Ping FAN, Xiao-Ming QIN. Isolation and identification of contaminating molds in spoiled oyster sauce[J]. Journal of Food Safety & Quality, 2025 , 16 (3) : 241 -248 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20241025003
正文
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0 引言
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蚝油是以素有“海底牛奶”之称的牡蛎为原料, 经水解、辅料混合、均质及杀菌后制成[1], 是南方地区常用的咸鲜调味品之一, 也很受东南亚消费者的欢迎[2]。蚝油中富含微量元素、氨基酸[3]和牛磺酸, 有增强人体免疫力等保健功能[4]。人们在使用蚝油时, 由于一些使用习惯, 如不放4 ℃冰箱冷藏, 自行购买挤压头等不良行为会导致蚝油出现长霉、化水变稀和分层等变质现象, 同时使产品质量、感官风味和应用体验下降。如今, 随着社会经济发展, 人们追求健康生活状态, 偏向于选择无添加剂的食品, 于是市面上推出了许多无添加食品, 其中也包括调味料产品, 但不良的使用习惯也加速了无添加剂产品变质的过程。
目前, 国内外对蚝油的研究多是对其挥发性成分[5]、关键风味化合物[6-7]和滋味[8-9]的研究, 对于蚝油品质也还处于产品质量评价[10]和体态稳定性研究[11-13]。在常见食品霉菌污染的分离鉴定中, 曲霉属(Aspergillus)、青霉属(Penicillium)是引起污染的主要菌属[14-18], 如豌豆中分离出赭曲霉(Aspergillus ochraceus)和文氏曲霉(Aspergillus wentii); 木薯粉中分离得到桔青霉(Penicillium citrinum)、顶青霉(Penicillium corylophilum)和产黄青霉(Penicillium chrysogenum)[14]; 奶豆腐[15]中分离出青霉属、曲霉属、毛霉属(Mucor)和地霉属(Geotrichum)。赵阳等[19]从实验室培养条件下变质蚝油中分离得到谢瓦曲霉(Aspergillus chevalieri), 也表明曲霉属是引起蚝油变质的主要霉菌种类。但在实际家庭厨房使用条件下, 蚝油的变质污染情况还不清楚。因此本研究对湛江地区不同家庭厨房环境下, 蚝油开盖后的霉菌污染情况进行了分析, 为蚝油产品家庭使用中的质量安全控制技术研究提供研究基础。
本研究从市面上销量较好的两个品牌中选取两种无添加蚝油和一种有添加剂的蚝油, 并与常见食品白面包和小番茄为对照, 采用马铃薯-葡萄糖琼脂(potato dextrose agar, PDA)培养基进行分离纯化, 根据菌落形态和ITS序列分析对分离菌株进行鉴定, 以期为后续的蚝油产品使用过程中的质量安全控制技术提供基础。
1 材料与方法
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1.1 材料
市售蚝油样品的选定依据产品的市场占有量和综合销量, 选取了两个品牌6款蚝油产品, 均购于京东商城。白面包、小番茄购于湛江市超市。样品信息详见表1。
1.2 试剂
PDA培养基(北京陆桥技术股份有限公司); 乳酸石碳酸棉蓝染色液(北京索莱宝有限公司); 真菌基因组提取试剂盒(武汉纳磁生物科技有限公司)。
1.3 仪器与设备
UX620H电子天平(精度0.001 g, 日本岛津仪器有限公司); YS 100型双目生物显微镜(日本Nikon公司); SPX-250B-Z生化培养箱(上海博迅医疗生物仪器股份有限公司); 5417 R离心机(德国艾本德股份公司); ABI 9700型聚合酶链式反应(polymerase chain reaction, PCR)仪(北京世贸远东科技仪器有限公司); DYY-8 C型电泳仪(北京六一仪器厂)。
1.4 实验方法
1.4.1 样品处理
以湛江3个生活小区(A、B、C)中9个不同楼层的家庭厨房为实验环境, 模拟家庭蚝油使用与放置条件, 蚝油使用后, 在常温开放环境中开盖敞口放置一周左右, 以白面包、小番茄和PDA平板作对照。待蚝油表面观察到明显霉菌, 所有样品取样检测。
1.4.2 霉菌总数测定方法
参照GB 4789.15—2016《食品安全国家标准 食品微生物学检验霉菌和酵母计数》的方法进行, 采用平板菌落计数法。
蚝油样品: 用一次性无菌吸管吸取1 mL蚝油, 加入9 mL无菌水试管中, 用1000 μL的枪头反复吹吸3~4次, 制成1:10 (V:V)样品匀液。
番茄、白面包样品: 称取10 g加入90 mL无菌水, 充分混匀制得1:10 (V:V)样品匀液。根据样品的污染程度, 制作10倍梯度稀释样品溶液, 选择3个稀释度的样品溶液, 取100 μL菌悬液涂布于PDA培养基中, 同时做空白对照, 于(28±2) ℃条件下培养3 d, 记录结果。
1.4.3 霉菌鉴定
(1)纯化
将培养基中霉菌分别计数后, 采用三点分离法, 也被称为点种法, 使用接种针蘸取少量霉菌孢子, 在PDA平板上, 轻轻点一点或者三点, 用此法将不同形态的菌落转移到PDA培养基中纯化,于(28±2) ℃培养3~5 d, 重复此操作直至得到纯菌株, 并观察菌落颜色、形状等特征。
(2)霉菌形态学鉴定
用接种针挑取生长良好的菌丝及孢子, 用乳酸石碳酸棉蓝染色液染色, 并在显微镜下观察结构形态。
(3)霉菌分子生物学鉴定
菌株采用ITS rDNA序列鉴定, 引物序列为ITS1: TCCGTAGGTGAACCTGCGG; ITS4: TCCTCCGCTTATTGA TATGC。PCR总反应体系: 21 μL PCR反应体系, 正向引物和反向引物各1 μL, 2 μL模版, 适量菌体。扩增程序: 96 ℃预热5 min; 98 ℃解链30 s; 56 ℃退火30 s; 72 ℃延伸60 s; 共35循环; 72 ℃保温5 min。
将获得的PCR产物送武汉华大基因有限公司测序。将测定基因序列通过美国国家生物技术信息中心(National Center for Biotechnology Information, NCBI)进行同源性比较, 选取同源性高的菌株序列为参照, 用MEGA 5.0软件进行序列分析, 用Neighbor-Joining方法构建系统发育树。
1.5 数据处理
本研究数据以“平均值±标准偏差”表示, 使用Excel 2021对实验数据进行整理, 文中的图表使用Power Point 2021和Word 2021软件制作。
2 结果与分析
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2.1 不同蚝油样品污染霉菌总数比较
不同的家庭环境下变质蚝油的霉菌总数计数结果见表2, 不同楼层的家庭厨房中蚝油的霉菌污染情况与楼高之间并无明显规律性。且含有防腐剂的蚝油也被霉菌污染, 表明家庭厨房环境条件对蚝油霉菌污染情况影响较大。相同条件下, 在A-4、A-14、B-18、B-24、C-22组中H1样品的霉菌总数均为最大值, 在A-4、B-24、C-22组中H3样品霉菌总数显示最小值, 这主要与样品的组成相关, H1中蛋白质含量高于其他样品, 碳水化合物含量也较高, 钠离子含量仅高于H3和H6, 但H3和H6蚝油中含有山梨酸钾, 具有较好的抑制霉菌生长的效果, 因此H3表现出霉菌污染较低、H1霉菌污染较高的现象。A组样品整体表现出较高的霉菌总数, 这可能与A组家庭厨房的环境有关, A组为旧小区, 家庭厨房环境相对拥挤, 导致蚝油开盖后污染源增加。
2.2 霉菌分离结果
采用三点分离法, 挑取平板上大小、颜色等菌落形态方面有差异的菌落。最终纯化出48种霉菌, 如图1所示, 颜色种类丰富, 包括黄色、绿色、白色、紫黑色、锈橘色、黑色, 菌落直径15~70 mm, 其中48号霉菌, 根据显微镜结果和形态观察结合, 参考《真菌鉴定手册》[20]《常用与参见真菌》[21]和《临床微生物学诊断与图解》[22], 比对后确定48号霉菌为黑曲霉(Aspergillus niger)。根据形态学观察, 不同环境中的霉菌种类与数量与楼层高低无相关性, 蚝油中的霉菌种类与PDA平板、白面包、小番茄等样品中的霉菌种类相似, 表明家庭厨房环境下蚝油中霉菌污染主要来自于环境中的微生物在蚝油中的优势生长。
2.3 不同样品中分离霉菌的分子鉴定
基于ITS序列鉴定真菌, 操作周期短, 鉴定准确, 因此被广泛用于真菌的鉴定[23], 之后进行系统发育树的构建也是用来是分析种属和亲缘关系手段之一[24]。从不同环境放置的蚝油、白面包、小番茄和空气中总共分离出48株霉菌, 编号1~48, 利用真菌鉴定通用引物ITS1和ITS4对不同样品分离的真菌做菌体PCR。各菌株的PCR产物测序结果通过NCBI中的Blast比对工具在GenBank数据库中进行同源性对比, 在NCBI中做Blast比对分析, 一般认为, 当ITS序列的同源性达到99%或更高时, 可以认为它们属于同一物种, 其ITS与GenBank中对应46株菌株的相似性均在99%以上, 1株在95%以上, 经过与形态学鉴定结合, 构建N-J系统发育树如图2所示, 通过建构系统发育树可得出蚝油污染霉菌的种类如表3所示。
不同样品中霉菌种类见表4。蚝油中的霉菌种类与对照(PDA平板)、白面包、小番茄等样品中的霉菌种类相似, 也与形态学观察结果一致。对照(PDA平板)组的霉菌种类最多, H5、H1和H4号样品中霉菌种类较多, 分别为13、11和10种, 这与样品高蛋白、高碳水、低钠的组成有关; H2和H6样品的霉菌种类均为8种, H3仅有5种, 可能是由于H3中含有山梨酸钾, H6样品的霉菌属较多可能在A组出现了较多的霉菌污染, 且其中可能存在耐盐菌, 有研究表明新月弯孢菌是一种耐盐菌[25]。
由图2及表3可知, 不同样品中共分离出48株霉菌, 其中从变质蚝油中分离出35株, 分属16个属, 其中占比最高的为青霉属9株, 其次是篮状菌属4株, 曲霉属4株, 分别占变质蚝油分离出的菌株总数的25.71%、11.42%和11.42%, 表明主要是青霉属、篮状菌和曲霉属等霉菌导致蚝油腐败变质, 图3分别是青霉属、篮状菌属和曲霉属的显微镜结构图。
这与之前的一些学者研究结果相似。倪泽平等[26]对霉变的葡萄干、话梅、杏脯中腐败霉菌进行了分离纯化, 并将分离出的腐败霉菌回接至无菌的葡萄干、话梅、杏脯表面, 进行回接侵染实验, 确定出优势腐败霉菌主要为青霉。梁郁强等[27]对一些进口调味品进行检测, 确定了污染调味品常见霉菌种类为曲霉属、根霉属、青霉属、瓶梗青霉属和单梗曲霉属。张倩等[28]以发霉的小萼子柿饼为原料, 对其中霉菌进行分离纯化, 并对主要霉菌进行鉴定和生物学特性研究, 结果表明, 发霉柿饼中的两株优势菌是青霉和曲霉。这表明常见食品以及调味品易染霉菌是青霉属和曲霉属居多, 但篮状菌却不常见。但也有研究者从其他的污染食品如患病的软枣猕猴桃果实[29]和螺蛳粉干米粉[30]中研究发现篮状菌是污染食品真菌中的优势菌属。以上研究表明青霉、篮状菌和曲霉都是导致食品腐败变质的常见霉菌, 也与本文研究结果一致, 表明在家庭厨房环境下青霉属、篮状菌属和曲霉属等属霉菌是导致开盖蚝油腐败变质的主要霉菌。青霉、篮状菌和曲霉都是适应性非常强的腐生霉菌, 广泛分布于自然界的土壤、空气、水体和人类活动场所及植物叶际和根际[31]。霉菌可以以多种碳源和蛋白质为营养来源[32], 而蚝油是高蛋白高碳水, 营养丰富, 所以一旦感染霉菌, 霉菌就会在中迅速生长, 导致蚝油营养价值下降, 出现化水变稀[33]等现象, 且对人体产生危害, 所以我们应该正确使用和保存蚝油, 降低被霉菌感染概率。
3 结论
收起
蚝油是中式厨房中主要的调味品。本研究模拟家庭蚝油使用与常温贮藏方式, 对变质蚝油中的霉菌进行分离鉴定。结果表明, 家庭厨房环境下蚝油中霉菌污染主要是由于家庭厨房环境中的微生物在蚝油中的优势生长, 从变质蚝油中共分离出35株霉菌, 16个属, 其中占比最高的为青霉属9株, 其次是篮状菌属4株, 曲霉属4株, 分别占分离出的菌株总数的25.71%、11.42%和11.42%, 表明在家庭厨房环境下青霉属、篮状菌属和曲霉属等属霉菌是导致开盖蚝油腐败变质的主要霉菌, 本研究结果为蚝油贮藏技术研究提供基础。
基金
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  • 现代农业产业技术体系专项(CARS-49)
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doi: 10.19812/j.cnki.jfsq11-5956/ts.20241025003
  • 接收时间：2024-10-25
  • 首发时间：2025-07-21
  • 出版时间：2025-02-15
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  • 收稿日期：2024-10-25
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现代农业产业技术体系专项(CARS-49)
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    广东海洋大学食品科技学院, 国家贝类加工技术研发分中心(湛江), 广东省水产品加工与安全重点实验室, 广东省海洋生物制品工程实验室, 广东省海洋食品工程技术研究中心, 湛江 524088

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* 秦小明(1964—), 男, 博士, 教授, 主要研究方向为海洋生物资源利用。E-mail:
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2种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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