摘要
为探究冰鲜鸽中的优势腐败菌及其致腐能力,将分离纯化的冰鲜鸽肉腐败菌菌株接种至无菌鸽肉中,根据冷藏过程中鸽肉的感官评价筛选出优势腐败菌,对优势腐败菌的形态学特征进行观察和基于16S rDNA分子生物学法进行鉴定,并测定接种鸽肉的菌落总数(TVC)、挥发性盐基氮(TVB–N),以腐败菌的腐败产量因子(Y)为指标衡量腐败菌的致腐能力。结果表明:筛选得到的8株优势腐败菌中,有微小杆菌(Cp1)1株、不动杆菌(Cp2)1株、假单胞菌(Sp1)1株、金黄杆菌(Sp2)1株、肠杆菌(Vp1、Vp3)2株、短食单胞菌(Vp2)1株、Joostei金杆菌(Pp2)1株,致腐能力强弱顺序为:Cp1>Sp2、Vp1>Pp2>Vp3>Vp2>Sp1>Cp2,微小杆菌(Cp1)的腐败能力最强。
In order to study the dominant spoilage bacteria in chilled pigeons and their spoilage ability,the spoilage bacteria of chilled pigeon meat were inoculated into sterile pigeon meat.After the dominant spoilage bacteria were selected according to the sensory evaluation of pigeon meat during cold storage,the morphological characteristics of the dominant spoilage bacteria were observed and identified based on 16S rDNA molecular biology method.The total number of colonies(TVC)and volatile base nitrogen(TVB–N)of inoculated pigeon meat were measured.The spoilage yield factor(Y)of spoilage bacteria was used as an index to measure the spoilage ability of spoilage bacteria.The results showed that among the 7 dominant spoilage bacteria screened,there were 1 Bacillus subtilis(Cp1),1 Acinetobacter(Cp2),1 Pseudomonas(Sp1),1 Bacillus aureus(Sp2),2 Enterobacteriaceae(Vp1,Vp3)1 Enterobacter(Vp2),and 1 Bacillus joostei(Pp2).The order of spoilage ability was Cp1>Sp2,Vp1>Pp2>Vp3>Vp2>Sp1>Cp2.The spoilage ability of Bacillus subtilis(Cp1)was the strongest.
作者
王辉
张楚倩
邓慕仪
曾晓房
陈海光
陈伟波
WANG Hui;ZHANG Chuqian;DENG Muyi;ZENG Xiaofang;CHEN Haiguang;CHEN Weibo(College of Light Industry and Food Technology,Zhongkai University of Agriculture and Engineering,Guangzhou 510550,China;Guangdong Meat Pigeon Engineering Technology Research Center,Meizhou 514000,China;Guangdong Provincial Key Labratory of Lingnan Specialty Food Science and Technology,Guangzhou 510550,China;Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food,Ministry of Agriculture,Guangzhou 510550,China;Meizhou Golden Green Modern Agricultural Development Co.,Ltd.,Meizhou 514000,China)
出处
《食品科技》
CAS
北大核心
2022年第6期310-315,共6页
Food Science and Technology
基金
2019年广东省科技专项资金项目(2019A0103001)
广州市科技计划项目(201704020028,201704020029)
广东省重点领域研发计划项目(2020B0202080002)。
关键词
冰鲜鸽肉
腐败菌
分离鉴定
致腐能力
chilled pigeon meat
spoilage bacteria
isolation and identification
spoilage ability
