低温熏煮香肠中腐败菌的分离及鉴定  

Identification of spoilage bacteria isolated from sausage

作　　者：钱昆[1] 周涛[1] 

机构地区：[1]南京师范大学食品系,江苏南京210097

出　　处：《食品工业科技》2008年第4期124-126,130,共4页Science and Technology of Food Industry

基　　金：南京师范大学"研究生培养创新工程"项目;亚联董项目(211040B461);南京师范大学科研启动资金项目(2006031XGQ0089)

摘　　要：研究低温熏煮香肠中腐败菌相,分离出一株主要腐败菌,命名为NO.1A。利用生理生化检验和16SrDNA序列分析对该菌进行鉴定,结合生理生化检验结果和系统进化树分析结果,确定该菌为枯草芽孢杆菌。The spoilage bacteria isolated from rotted sausage was studied. One strain dominating the spoilage microbial association of sausage was named NO. 1A. Identification of microorganism strain was also performed by using the physiological and biological test and the 16S rDNA sequence analysis. The results showed that the strain was Bacillus subtilis.

关 键 词：低温熏煮香肠 腐败菌 16S RDNA 枯草芽孢杆菌 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]