食品传播病原体和微生物社区在新疆新鲜加工番茄的差异,中国
Shicui Li1, Yingying Fan2, Jie Han1
1College of Life Sciences and Technology, Xinjiang University, Urumqi, China.
Foodborne pathogens and disease
|December 27, 2023
概括
处理番茄的微生物群落在新疆北部和南部之间有很大差异,影响疾病风险和食品安全. 这项研究确定了与致病性和潜在的食物传播疾病相关的特定真菌和细菌属.
科学领域:
- 微生物学 微生物学
- 食品科学 食品科学 食品科学
- 植物病理学 植物病理学
背景情况:
- 在加工番茄上的微生物群落对于疾病管理,保存和质量控制至关重要.
- 了解区域微生物变异可以增强疾病预防和改善番茄质量.
研究的目的:
- 调查和比较从新疆南部和北部加工西红的表面微生物群落.
- 识别与不同生产区域相关的特定真菌和细菌种群,并评估潜在的风险.
主要方法:
- 来自10个加工番茄样本的真菌内部转录间隔器 (ITS) 和细菌16S rRNA高变区的测序.
- 对微生物群落的分析,以确定分类学多样性和新疆南部和北部地区之间的差异.
主要成果:
- 总共有133种真菌和细菌分类学被确定,其中63种是主要的属.
- 在两个地区之间观察到细菌和真菌群落的显著差异;在新疆南部,真菌多样性更高.
- 病原菌如*Alternaria*和*Cladosporium*与新疆南部的西红有关,而*Alternaria*和*Fusarium*在新疆北部更为丰富,这表明北方植物病原性风险更高.
- 发现了诸如 *Pantoea*, *Erwinia*, *Enterobacter*, *Enterococcus* 和 *Serratia* 等被称为肠道微生物的细菌属,这表明了潜在的食物传播病原体污染风险.
结论:
- 在新疆,加工番茄的微生物群体表现出区域特异性.
- 鉴定到的微生物概况突出显示了在新疆南部和北部存在不同的植物病原体风险和潜在的食物传播污染问题.
- 这些发现为针对性查食品传播病原体和改善加工番茄的质量控制提供了基础.
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