羊肉微生物相调查及山梨酸钾的防腐作用  

作　　者：裴家伟[1] 王敏[2] 吴风亮[1] 张柏林[1] 

机构地区：[1]河北农业大学,保定071001 [2]衡水学院生命科学系,河北衡水053000

出　　处：《肉类研究》2007年第8期30-34,共5页Meat Research

摘　　要：7组样品统计分析表明,羊肉微生物相主要有8种类型的革兰氏阳性菌和阴性菌组成;从中选取5株代表性菌株并用山梨酸钾对其进行抑菌试验,结果表明,0.25‰以上山梨酸钾能够有效抑制105cfu/ml革兰氏阳性短芽孢杆菌和革兰氏阴性短杆菌的生长。7 samples were investigated for the levels and dominant species of microflora existing in mutton meat collected from local market of Baoding City.It was seen that there were 8 dominant Gram-negative and Gram-positive bacteria causing the spoilage of mutton meat. The initial counts of the bacteria leading to the spoilage of mutton meat were 105cfu/ml.From them,5 isolates were selected purposely to investigate the roles of potassium sorbate in inhibiting their growth.0.25‰ concentration of potassium sorbate was proved to produce a clear inhibition toward the growth of spore-producing bacteria and Gram-negative plus short-shaped bacteria.

关 键 词：羊肉 微生物区系 山梨酸钾 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]