冷藏大菱鲆细菌组成变化和优势腐败菌  

Change of Bacterial Flora and Predominant Spoilage Bacteria in Scophthalmus maximus during Chilled Storage

作　　者：崔正翠[1,2,3] 许钟[1] 杨宪时[1] 郭全友[1] 李学英[1] 

机构地区：[1]中国水产科学研究院东海水产研究所,上海200090 [2]上海海洋大学食品学院,上海201306 [3]通标标准技术服务(上海)有限公司,上海200233

出　　处：《食品科学》2011年第13期184-187,共4页Food Science

基　　金：国家自然科学基金项目(30771675);上海市教委重点学科建设项目(J50704)

摘　　要：对大菱鲆(Scophthalmus maximus)在0、3、7、10℃冷藏过程中的细菌菌相进行定性和定量分析。研究发现新鲜大菱鲆细菌菌相比较复杂,分离得到114株细菌,其中革兰氏阴性菌和革兰氏阳性菌分别占68.4%和21.1%,优势菌为肠杆菌、侵肺巴斯德菌、拟态弧菌、假单胞菌属和腐败希瓦氏菌,比例分别为14.9%、13.2%、12.3%、10.5%和8.8%。冷藏过程中,细菌菌相逐渐单一,腐败希瓦氏菌和假单胞菌增长显著,0、3、7、10℃冷藏至较好品质期终点时,腐败希瓦氏菌比例分别为42.2%、39.0%、57.1%和56.3%,平均比例为50.2%;其次是假单胞菌,比例分别为28.0%、23.7%、25.5%和31.0%,平均比例为27.2%。0、3、7、10℃冷藏至货架期终点时,腐败希瓦氏菌比例分别为53.9%、50.0%、57.4%和47.6%,平均比例为52.3%;假单胞菌属比例分别为25.5%、25.0%、41.0%和15.9%,平均比例为26.5%。由此可得出大菱鲆在0～10℃冷藏过程中的优势腐败菌是腐败希瓦氏菌,其次是假单胞菌。Bacterial flora in Scophthalmus maximus stored at 0,3,7 ℃ and 10 ℃ were qualitatively and quantitatively investigated.The results showed that fresh Scophthalmus maximus had a complex bacterial flora consisting of 114 strains.Of there strains,68.4% were gram-negative bacteria and 21.1% gram-positive bacteria.The predominant bacterial flora was composed of Enterobacteria（14.9%）,Pasteurella pneumotropica（13.2%）,Vibrio mimicus（12.3%）,Pseudomonas spp.（10.5%） and Shewanella putrefacien（8.8%）.The composition of bacteria flora gradually became simple during chilled storage and the growth of Pseudomonas spp.and Shewanella putrefacien was vigorous.At the end of good quality period at 0,3,7 ℃ and 10 ℃,Shewanella putrefacien represented 42.2%,39.0%,57.1% and 56.3%（averagely 50.2%）,and Pseudomonas spp.28.0%,23.7%,25.5% and 31.0%（averagely 27.2%）.At the end of shelf life at 0,3,7 ℃ and 10 ℃,Shewanella putrefacien accounted for 53.9%,50.0%,57.4% and 47.6%（averagely 52.3%）,and Pseudomonas spp.25.5%,25.0%,41.0% and 15.9%（averagely 26.5%）,respectively.Therefore,it could be concluded that Shewanella putrefacien was the most predominant spoilage bacteria during storage at 0-10 ℃,followed by Pseudomonas spp..

关 键 词：大菱鲆 冷藏 菌相变化 优势腐败菌 腐败希瓦氏菌 

分 类 号：TS207.4[轻工技术与工程—食品科学]