镇江肴肉中腐败菌的初步分离鉴定  

Preliminary Isolation and Identification of the Spoilaged Bacteria from the Zhenjiang Yao Meat

作　　者：祝莹[1] 董英[1] 肖香[1] 

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013

出　　处：《中国食品学报》2011年第2期197-201,共5页Journal of Chinese Institute Of Food Science and Technology

摘　　要：分离镇江肴肉中腐败菌,并对主要菌株进行鉴定,为研究特定腐败菌的腐败原理,延长产品的保质期打下基础。利用纯培养的方法,根据细菌的菌落形态、菌落颜色、革兰氏染色等特征,从市售冷藏镇江水晶肴蹄中选取菌落形态差别比较明显的8株菌株,通过16S rDNA序列进行分类研究,确定各细菌所属种。试验结果表明:T-1为假单胞菌属的荧光假单胞菌(Pseudomonas fluorescens),T-2为希瓦氏菌属的波罗的海希瓦氏菌(Shewanella baltica),T-3、P-1、P-2、V-1、V-2、V-3为拉乌尔菌属的解鸟氨酸拉乌尔菌(Raoultella ornithi-nolytica)[从前的解鸟氨酸克雷伯氏菌(Klebsiella ornithinolytica)]。In order to study the spoilage principle of specific spoilage bacteria,thereby prolongate the shelf-life of product.The spoilage bacteria in Zhenjiang Yao meat were isolated and its main strains were identified.8 strains with obvious difference in sharp,color,gram staining and so on common characteristic were selected from commercial cold storage Yao meat by pure culture method,and the classified status of bacteria was determined by classification research of 16S rDNA sequences.The experimental results indicated that T-1 is Pseudomonas fluorescens;T-2 is Shewanella baltica;T-3、P-1、P-2、V-1、V-2、V-3 is Raoultella ornithinolytica （formerly Klebsiella ornithinolytica）.

关 键 词：腐败菌 分离 鉴定 16SrDNA 肴肉 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]