冰鲜鸡肉贮藏过程中微生物菌相变化分析  

Changes in Microbial Community Composition of Chilled Chicken during Storage

作　　者：孙彦雨[1] 周光宏[1] 徐幸莲[1] 

机构地区：[1]南京农业大学教育部肉品加工与质量控制重点实验室,江苏南京210095

出　　处：《食品科学》2011年第11期146-151,共6页Food Science

基　　金：国家现代农业产业技术体系建设专项(CARS-42);国际科技合作项目(2009DFA31770)

摘　　要：应用基于16S rDNA的PCR-DGGE(变性梯度凝胶电泳)技术对冰鲜鸡肉微生物多样性进行研究。分别取鸡胸肉和鸡腿肉贮藏0、3、5、7、9d的样品,提取样品总DNA,通过PCR扩增、变性梯度凝胶电泳,将16S rDNA(V6～V8区)的PCR扩增片段割胶测序确定样品中的微生物群落,与传统培养方法进行比较。传统培养方法表明:鸡胸肉和鸡腿肉在低温低氧分压条件下贮藏,导致腐败的优势菌相差不明显,且变化趋势相一致;DGGE图谱表明,初始污染数量较多的微生物不一定是腐败优势菌,能适应低温低氧分压的微生物最终成为腐败优势菌,且鸡胸肉和鸡腿肉的腐败优势菌有一定差异性。传统培养和DGGE割胶测序所得腐败优势菌的菌相不完全相同,综合两种研究方法,确定冰鲜鸡肉腐败优势菌为乳酸菌、大肠菌群、热杀索丝菌、腐败希瓦氏菌链菌和肉杆菌。The microbial community structure of chilled chicken during storage was studied by PCR amplification and denaturing gradient gel electrophorsis based on 16S rDNA.Activated sludge samples were collected from both chicken breast and drumstick.The total DNA was extracted and 16S rDNA was amplified by using a universal primer.The microbial community structure was analyzed by denaturing gradient gel electrophoresis and compared with the traditional culture.The traditional culture showed that no obvious difference in dominant microorganisms between chicken breast and drumstick was observed and the change trend of two curves was consistent.The DGGE pattern revealed that initial microorganisms with a large number of contaminants were not necessarily dominant spoilage bacteria;however,the microorganisnms that could adapt to the low-temperature and hypoxia environments developed to dominant spoilage bacteria.Moreover,an obvious difference between chicken breast and drumstick was detected.The dominant bacteria of traditional culture and DGGE were not exactly the same.Based on the determination by different methods,the bacteria of chilled chicken were lactic acid bacteria,Coliform,Brochothrix thermosphacta,Shewanella putrefaciens,Granulicatella adiacens and Carnobacterium sp.

关 键 词：冰鲜鸡肉 腐败微生物 优势菌 PCR-DGGE 

分 类 号：S872[农业科学—畜牧兽医]