摘要
采用传统平板分离纯化方法,从腐败终点的即食小龙虾中分离出全部腐败菌,通过初步的形态观察、细胞染色和显微镜镜检对其进行分类。再将其分别接种到无菌龙虾肉中,测定各种菌的菌落增长数和挥发性盐基氮(TVB-N)的值,并以产量因子Y(TVB-N/CFU)判定致腐能力,确定优势腐败菌,最后对优势腐败菌进行形态学鉴定、生理生化实验和16S rRNA分子生物学鉴定。研究表明:从小龙虾中共分离得到186株菌落,归为4类,得出3号菌的腐败能力最强,且占菌落总数的86.2%,比重最大,确定为优势腐败菌,鉴定结果为柠檬酸杆菌Y3(Citrobacter murliniae Y3)。
The traditional isolation and purification with plate method was adopted,all the spoilage bacterium were isolated from instant crayfish in the corruption endpoint,through preliminary morphological observation,cell dyeing and sediments microscope inspection,and it was conducted to classify. Then they were inoculated to aseptic lobster meat respectively,and colony growth number and total volatile basic nitrogen（ TVB-N） value of various bacterium were determined,and putrefactive ability was judged by yield factor Y（ TVB-N/CFU）,and dominant spoilage bacteria was determined. Lastly,dominant spoilage bacteria was conducted to morphological identification,physiology biochemistry experiment and 16 S rRNA molecular biological identification. The results showed that 186 strains were isolated and obtained from the crayfish,and they were classified into four categories. It obtained that spoilage ability of number three strain was strongest,it accounted for 86. 2% of colony count,and the specific gravity was biggest,and it was determined as dominant spoilage bacteria,and the appraisal result was Citrobacter murliniae Y3.
作者
于晓慧
葛孟甜
林琳
姜绍通
陆剑锋
YU Xiaohui;GE Mengtian;LIN Lin;JIANG Shaotong;LIU Jianfeng
出处
《肉类工业》
2018年第5期33-38,共6页
Meat Industry
基金
国家虾蟹产业技术体系专项资金(CARS-48)
关键词
即食小龙虾
优势腐败菌
分离
鉴定
instant crayfish
dominant spoilage bacteria
isolation
identification
