裸装卤制全鸭中菌相初步研究  

Preliminary study on microflora of unpacked red-stewed duck

作　　者：林睿[1] 赵国娇[1] 王宏勋[1] 

机构地区：[1]武汉工业学院食品科学与工程学院,湖北武汉430023

出　　处：《中国酿造》2012年第7期93-95,共3页China Brewing

基　　金：国家高技术研究发展计划‘863计划’(2011AA100702);武汉市科技局十大科技专项配套平台建设项目(201021037379)

摘　　要：采用选择性培养基分离裸装卤制全鸭中的菌相并对分离出的菌株进行生理生化试验检验,从裸装卤制全鸭中分离获得乳酸菌、微球菌和葡萄球菌属、肠杆菌科菌株各2株以及热杀索丝菌、假单胞菌菌株各1株;研究了其在储藏过程中细菌数量的变化情况,发现整个过程中乳酸菌、肠杆菌、热杀索丝菌、假单胞菌、微球菌和葡萄球菌生长趋势基本一致,均呈现出明显的增长趋势,从数量上来看,乳酸菌为裸装卤制全鸭中的主要优势菌。Microflora of unpacked red-stewed duck were isolated by selective medium,and physiological and biochemical properties of the isolated microflora were tested.Lactic acid bacteria,Staphylococcus,two strains of Enterobacteriaceae Brochothrix thermosphact,and Pseudomonas were isolated.Study on variation of bacteria during the whole storage period indicated that lactic acid bacteria,Staphylococcus,Enterobacteriaceae,Brochothrix thermosphact and Pseudomonas had consistent growth trend,which was evident growth.From the number of different strains,lactic acid bacteria was the dominant bacteria for unpacked red-stewed duck.

关 键 词：裸装卤制全鸭 分离 变化情况 乳酸菌 优势菌 

分 类 号：TS201.3[轻工技术与工程—食品科学]