冷却羊肉微生物菌群分析与鉴定  

Isolation and Identification of Spoilage Bacteria in Chilled Mutton

作　　者：诸永志[1] 姚丽娅[1,2] 王道营[1] 徐为民[1] 汪志君[2] 曹建民[1] 

机构地区：[1]江苏省农业科学院农产品加工研究所,江苏南京210014 [2]扬州大学食品与工程学院,江苏扬州225009

出　　处：《江西农业学报》2009年第3期124-126,共3页Acta Agriculturae Jiangxi

基　　金：江苏省科技攻关项目(编号BE2006326);江苏省农业科学院科研基金项目(编号0610811-4)

摘　　要：采用选择性培养基从冷却羊肉中分离和初步鉴定出乳杆菌3株、假单胞菌属和肠杆菌科各2株,葡萄球菌属或微球菌属、热死环丝菌和酵母菌各1株。假单胞菌属、乳酸菌、葡萄球菌和微球菌、肠杆菌科、热死环丝菌是构成该品种冷却羊肉的主要微生物。假单胞菌属是该地区冷却羊肉中主要优势菌,而且在冷藏过程中呈缓慢上升的趋势。The main microorganisms in the chilled mutton were incubated with different selective media. Two strains of Lactobacillus, Pseudomonas and Enterobacteriaceae, one strain of Staphylococcus, Brochothrix thermosphacta and Yeast were isolated and identified. The results indicated that Pseudo monas, Lactobacillus, Staphylococcus, Enterobacteriaceae and Brochothrix thermosphacta were the main bacteria in the chilled mutton. Pseudomonas was the dominant bacterium and its ratio increased slowly during the storage.

关 键 词：冷却羊肉 腐败菌 分析 鉴定 

分 类 号：TS251.4[轻工技术与工程—农产品加工及贮藏工程]