低温肉制品中微生物检测及优势菌群的鉴定和分析  

Microbiology detection of pasteurized meat products and dominant microflora analysis and identification

作　　者：雷鸣[1] 蒋荣荣[1] 鞠荣华[1] 肖云[1] 周帼萍[1] 

机构地区：[1]武汉工业学院生物与制药工程学院,河北武汉430023

出　　处：《中国酿造》2013年第3期83-87,共5页China Brewing

基　　金：2011湖北省教育厅科学研究计划项目中青年项目(Q20111703);武汉工业学院大学生科研项目

摘　　要：对市售某3个品牌的在架真空包装冷藏肉制品样品，进行嗜冷菌和中温菌微生物检测，利用16SrDNA序列分析鉴定其中优势菌群。结果表明：10-3稀释度检测的菌落总数总是高于10-1和10-2稀释度的菌落总数。说明肉制品中防腐剂的浓度在低稀释度下仍然能抑制微生物生长，干扰细菌总数的测定，造成误判。样品中优势菌属主要有3类：芽孢杆菌属Bacillus、假单胞菌属Pseudomonas、葡萄球菌属Staphylococcus。条件致病菌蜡样芽孢杆菌和葡萄球菌在3个品牌产品中均有较高检出率（13．3％-24．4％），而且均能在10℃和30℃生长，具有潜在致病性。Mesophilic and psychrotrophic microorganism from commercially available vacuum-packed pasteurized meat products of three brands were detected in this study. And the dominant microbial isolates were identified by 16S rRNA gene sequencing. The total plate counts of 103 dilution were much higher than that of 10-1 and 10-2 dilution. It was demonstrated that the preservative might still inhibit bacterial growth at low dilution to make great mistake. Bacillus, Pseudomonas, and Staphylococcus were the dominant microflora in the pasteurized meat products. Two opportunistic pathogen Bacillus cereus and Staphylococcus sp. could be found in all three brands products with high detection rate （13.3%-24.4%）. And they can grow well both at 10℃ and 30℃.

关 键 词：低温肉制品 防腐剂 蜡样芽孢杆菌 葡萄球菌 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]