摘要
为了研究肠衣加工过程中微生物的污染状况,试验对生产过程中的肠衣样品、工人卫生以及加工环境中的菌落总数进行测定,再采用平板划线分离方法对肠衣产品中的主要微生物菌群进行分离,根据16S rDNA序列分析等对试验菌株进行鉴定。结果表明,刮肠后的菌落总数较多,腌制后的肠衣菌落总数明显下降,产品的菌落总数随着储藏时间的延长呈上升趋势。加工环境中腌制台的菌落总数很低,而空气、工人的手和袖套的菌落总数较多且相似。低温储藏3个月的肠衣产品中含有的主要微生物有蜡样芽孢杆菌和陆地罗氏菌,而低温储藏10个月的肠衣产品中含有的主要微生物有蜡样芽孢杆菌、巨大芽孢杆菌、地衣芽孢杆菌和巴氏葡萄球菌。
In order to study the status of microbial contaminations during the processing of sausage casing,the sum of bacterial colonies in casing sample,workers＇ sanitation and processing environment was determined during the processing of sausage casing,the plate streaking method was used to isolate the primary bacterial colonies,and the tested strains were identified by using 16S rDNA gene sequence analysis.The results indicated that the total bacterial colonies were high after sausage casing cleaning,and had great decline after being salted,then they had a rising trend along with the prolonging of storage time.The curing table had relatively less bacterial colonies,but more and similar bacterial colonies were found in the air and on the hands and sleeves of workers.The primary bacteria on sausage casing were Bacillus cereus and Rothia terrae after 3 months＇ storage at low temperature.After 10 months＇ storage at low temperature,the primary bacteria on sausage casing were Bacillus cereus,Bacillus megaterium,Bacillus licheniformis and Staphylococcus pasteuri.
出处
《江西农业学报》
CAS
2011年第7期145-147,150,共4页
Acta Agriculturae Jiangxi
基金
江苏省农业自主创新资金[CX(10)230]
江苏省科技支撑项目(BE2010428)
南通市科技创新计划(AL2010001)
关键词
肠衣
加工
污染
细菌
分离
鉴定
16S
RDNA基因
Sausage casing
Processing
Contamination
Bacteria
Isolation
Identification
16S rDNA gene
