卤鸭脖中优势腐败菌和致病菌的分离与鉴定  

Separation and identification of dominant spoilage bacteria and pathogenic bacteria of sauced duck neck

作　　者：刘晓红[1] 李嘉文[1] 翟平平[1] 李睿[1] 

机构地区：[1]武汉工业学院生物与制药工程学院,湖北武汉430023

出　　处：《肉类工业》2012年第6期32-34,共3页Meat Industry

基　　金：武汉市科技局重点科技攻关计划项目(201120722199)

摘　　要：通过传统平板培养和16S rDNA扩增测序相结合的方法,对武汉某熟食企业鸭脖中优势腐败菌进行初步分析,为食品的保藏提供参考依据。结果表明卤鸭脖中的优势腐败菌主要为巴黎链球菌和大肠艾希氏菌。它们可能是造成鸭脖腐败的主要原因。采用选择性培养基富集培养后,提取DNA,进行PCR扩增,检测沙门氏菌、大肠杆菌O157、单核细胞增生李斯特氏菌、副溶血弧菌、金黄色葡萄球菌等致病菌,检出结果均为阴性。采用平板分离可检出肺炎克雷伯氏菌。The dominant spoilage bacterium from sauced duck necks were analyzed by 16S rDNA - PCR and traditional plate separation in this paper. It attempted to find out the species of spoilage bacteria and offer a technical reference for the preservation of sauced duck. The results showed that the dominant spoilage bacteria were Streptococcus lutetiensis and Escherichia coli. They might be responsible for the spoilage of the sauced duck. The duck samples were incubated in different selective cultures, then total DNA were extracted and PCR were performed. The detection results showed that Salmonella spp. , E. coli O157, Listeria monocytogenes, Vibrio parahaemolyticus, Staphylococcus aureus were not detected. But Klebsiella pneumonia was detected by plate isolation method .

关 键 词：鸭脖 优势腐败菌 致病菌 16S rDNA-PCR 平板分离 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]