冷却猪肉优势腐败菌分离鉴定及致腐能力测定  

Isolation,Identification and Spoilage Capability of Dominant Spoilage Bacteria in Chilled Pork

作　　者：黄林[1,2] 陈全胜[1] 张燕华[1] 毕夏坤[1] 许慧[1] 赵杰文[1] 

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013 [2]江西农业大学生物科学与工程学院,江西南昌330045

出　　处：《食品科学》2013年第1期205-209,共5页Food Science

基　　金：江苏省自然科学基金项目(BK2009216);江苏省普通高校研究生科研创新计划项目(CXLX11_0603)

摘　　要：分离鉴定冷却猪肉中的优势腐败菌并测定其致腐能力,以研究冷却肉腐败机理。利用选择性培养基和感官评定方法,从变质冷却猪肉中分离筛选出优势腐败菌并鉴定到种。再将各优势腐败菌接种到灭菌肉块上,4℃贮藏下定期测定各腐败菌的菌落数和挥发性盐基氮(TVB-N),并以TVB-N产量因子(YTVB-N)衡量各腐败菌的致腐能力。结果表明:经选择性培养基分离和肉样感官评定共筛选得到5株优势腐败菌即P3、PS1、J4、P5和S5,分别鉴定为Acinetobacter guillouiae、Pseudomonas koreensis、Bacillus fusiformis、Enterobacter cloacae和Brochothrixthermosphacta。进一步研究其腐败特性发现,4℃贮藏时接种优势腐败菌的肉样在第7天已明显腐败。PS1的TVB-N和YTVB-N明显高于其他菌株。研究表明,从冷却猪肉分离鉴定出的优势腐败菌中,PS1导致冷却猪肉腐败能力较强。In order to study the spoilage mechanism of chilled meat, dominant spoilage bacteria in chilled pork were isolated using selective medium and sensory evaluation and identified and their spoilage capability was measured by inoculating each identified strain to sterilized pork, determining total volatile basic nitrogen （TVB-N） value and bacterial population during storage at 4 ℃ and calculating TVB-N production factor （YTva-N）. Five strains of dominant spoilage bacteria, designated as P3, PS1, J4, P5 and S5, were obtained and identified as Acinetobacter guillouiae, Pseudomonas koreensis, Bacillusfusiformis, Enterobacter cloacae and Brochothrix thermosphacta, respectively. After 7 days of storage at 4℃, pork inoculated with each of them spoiled visibly. Strain PS 1 provided significantly higher levels of TVB-N and YTVB-N than other spoilage bacteria. This indicates that Pseudomonas koreensis has potent spoilage capability in chilled pork.

关 键 词：冷却猪肉 优势腐败菌 分离 鉴定 致腐能力 

分 类 号：TS201.3[轻工技术与工程—食品科学]