白胡椒微生物污染分析及芽孢杆菌分离鉴定

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DOI：10.3969/j.issn.1000-9973.2026.04.007

中图分类号：TS201.3 文献标志码：A 文章编号：1000-9973（2026）04-0054-07

Analysis of Microbial Contamination in White Pepper and lsolation and ldentification of Bacillus

NIU Li-yuan1，²， LUO Xiu-qun1²，GONG Wen-jie1²， ZHANG Dian-he1，² ， WANG Xian1，3， XIANG Qi-sen1，2 * （1. College of Food and Biological Engineering， Zhengzhou University of Light Industry， Zhengzhou 450ool，China; 2. Henan Key Laboratory of Cold Chain Food Quality and Safety Control，Zhengzhou 45oool，China；3.Institute of Isotope Research Co.，Ltd.，Henan Academy of Sciences，Zhengzhou 450o15，China）

Abstract： In order to evaluate the microbial contamination status，white pepper samples are collcted from ten different regions，and the total bacterial count，the total number of molds and yeasts，the number of coliforms，aerobic thermophilic bacteria and Bacillus of the samples are analyzed. Bacillus in white pepper samples is isolated and purified，and the isolated strains are identified by 16S rDNA sequence analysis method. The results show that according to NY/T 90l—2021 Green Food—Spices and Their Products，the total bacterial count of seven samples （5.29～6.79lgCFU/g） exceeds the standard，the number of molds and yeasts of eight samples （3.08～6.12lgCFU/g） exceeds the standard， the number of coliforms of eight samples （2.00～6.14lgCFU/g） are unqualified，the number of aerobic thermophilic bacteria in eight samples （3.55～5.66lgCFU/g） ishigh，and the number of Bacillus in eight samples （4.36～5.98lgCFU/g） is high. A total of 14 strains of Bacillus are isolated from the samples with high number of Bacillus，among which，A1，C1，E2 and H1 are identified as Bacillus cereus，A2，B1，Dl and Il are identified as Bacillus velezensis，D2 and I2 are identified as Bacillus subtilis，A3 is identified as Bacillus altitudinis，El is identified as Bacillus mojaoensis，Gl is identified as Siccibacter turicensis ，and H2 is identified as Bacillus halotolerans.

Key words： white pepper; microbial contamination; Bacillus; isolation and identification

香辛料是指可直接使用的具有赋香、调香、调味功能的植物果实、种子、花、根、茎、叶、皮等或整植株的植物性产品，是食品工业中不可或缺的配料[1-2]。（剩余13734字）