瓶装泥螺和蟹糊中细菌多样性研究  

Bacterial Diversity of Salted Mudsnail and Crab Paste

作　　者：张春丹[1] 陈燕[1] 全晶晶[1] 徐嘉杰[1] 苏秀榕[1] 章超桦 秦小明 

机构地区：[1]宁波大学生命科学与生物工程学院,浙江宁波315211 [2]广州海洋大学食品科技学院,广东湛江524088

出　　处：《食品科学》2011年第1期185-188,共4页Food Science

基　　金：国家现代农业产业技术体系建设专项资金项目(nycytx-47);浙江省重中之重学科资助项目(XK0613040);浙江省教育厅重点项目(200517011)

摘　　要：为了提高生食海产品加工过程中的质控技术,降低细菌总数,确保生食海产品的安全性。利用分子生物学技术对瓶装泥螺和蟹糊中细菌的多样性进行研究。结果显示:瓶装泥螺中细菌有21个种属,优势菌是嗜冷杆菌(Psychrobacter sp.);蟹糊中有12个细菌种属,其优势菌为马胃葡萄球菌(Staphylococcus equorum)。In order to improve quality control technology,decrease total number of bacteria and ensure food safety during the processing of raw seafoods into commercial products,the investigation on bacterial diversity of salted mudsnail and crab paste was performed based on molecular biological principles.The results indicated that 21 bacterial species in salted mudsnail were detected and the predominant bacterium was identified as Psychrophilic bacilli（Psychrobacter sp.）.Totally 12 bacterial species were detected in crab paste and the predominant bacterium was identified as Staphylococcus equorum.

关 键 词：泥螺 蟹糊 16S RDNA 细菌多样性 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]