真空包装冷却猪肉冷藏过程中菌相变化  

Microfloral Change of Vacuum-packaged Pork during Chilled Storage

作　　者：江芸[1,2] 高峰[1] 徐幸莲[1] 叶可萍[1] 周光宏[1] 

机构地区：[1]南京农业大学国家肉品质量安全控制工程技术研究中心,江苏南京210095 [2]南京师范大学金陵女子学院,江苏南京210097

出　　处：《食品科学》2011年第4期241-245,共5页Food Science

基　　金：国家"863"计划项目(2008AA100804);江苏省高校自然科学基础研究项目(08KJB550005);上海市科学技术委员会重大攻关项目(07dz19508)

摘　　要：应用传统微生物培养和PCR-DGGE方法研究真空包装冷却猪肉4℃贮藏过程中的菌相变化。细菌培养计数结果表明,乳酸菌生长迅速,在贮藏后期即超过了细菌总数值。DGGE结合16S rRNA基因序列分析结果表明,贮藏初期肉中初始菌相较复杂,贮藏末期主要是漫游球菌、肉食杆菌、乳杆菌、乳球菌和热死环丝菌成为优势腐败菌。The microfloral change in vacuum-packaged pork during 4 ℃ storage was explored by traditional bacterial cultivation and PCR-denaturing gradient gel eletrophoresis （PCR-DGGE）. Results indicated that lactic acid bacteria （LAB） exhibited a rapid increase and excessive total bacterial counts in the late stage during chilled storage. DGGE combined with the analysis of 16S rRNA gene sequence revealed a complex microflora in chilled pork at the early stage during chilled storage; in contrast,Vagococcus,Carnobacterium,Lactobacillus and Lactococcus,and Brochothrix thermosphacta were the predominant spoilage bacteria at the end of storage period.

关 键 词：冷却猪肉 真空包装 菌相组成 聚合酶链式反应-变性梯度凝胶电脉法(PCR-DGGE) 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]