冷却肉中常见腐败细菌的分离与鉴定  

Isolation and Identification of common corrupt Bacterium from chilled Meat

作　　者：朱维军[1] 焦镭[1] 石明生[1] 崔俊林[2] 李东[1] 

机构地区：[1]河南农业职业学院,郑州451450 [2]重庆三峡职业学院,重庆404001

出　　处：《中国农学通报》2009年第18期99-101,共3页Chinese Agricultural Science Bulletin

基　　金：河南农业职业学院重点科研项目"天然防腐剂在肉品保鲜中应用的研究"(HNACKY200706)

摘　　要：细菌的繁殖是造成冷却肉腐败变质的最主要原因,为了对冷却肉进行安全性评价和细菌预测预报技术研究,该文采用平板划线分离方法对普通冷却猪肉中的主要微生物菌群进行了分离筛选和初步鉴定。根据菌落形态、个体形态和生理生化实验等,最终鉴定到科和属。结果发现引起冷却猪肉腐败变质的主要菌群有肠杆菌科、乳酸菌(主要是乳酸球菌)、假单孢菌属、热杀索丝菌属和李斯特氏菌属。The most important reason of putrescence of chilled meat is the reproduce oi bacterium. In order to study the mechanism of security evaluation and the predictive technique of bacterium, this paper uses plate lineation separation method to classify and identify the primary colony of bacterium according to their colony shape, individual shape and physiological biochemistry experiment, which ends up in the level of family and genus. The result indicates that the primary colonies of bacterium, resulting in the putrescence of chilled meat, are enterobacteriaceae, lactobacillus （mainly enterococcus）, the pseudomonassp and the brochothrix thermosphacta.

关 键 词：冷却肉 细菌 分离 鉴定 

分 类 号：S851.4[农业科学—预防兽医学]