虾蛄在低温贮藏过程中的细菌菌相分析  

Study on bacterial phase variation of Squilla during low-temperature storage

作　　者：李蕾蕾[1] 任怡然[1] 王素英[1] 

机构地区：[1]天津商业大学生物技术与食品科学学院,天津300134

出　　处：《食品工业科技》2013年第18期331-335,共5页Science and Technology of Food Industry

基　　金：天津市应用基础与前沿技术研究计划重点项目(11JCZDJC17800);国家科技支撑计划项目(2012BAD37B06-07)

摘　　要：分离纯化不同贮藏温度下虾蛄腐败过程中的优势菌株,并利用ATB ExpressionTM仪进行鉴定,以探讨虾蛄贮藏温度、贮藏时间与腐败细菌菌相变化之间的关系,进一步揭示虾蛄的腐败机理。结果表明:虾蛄在三种贮藏温度下,随着贮藏时间的延长,细菌总数不断增加,增长速度依次为:冷藏>冰温>冷冻,贮藏期间均有7种典型菌株出现,有一株未鉴定出,其余6株分别是少动鞘氨醇单胞菌(Sphingomonas paucimobilis)、嗜麦芽窄食单胞菌(Stenotrophomonas maltophilia)、泛菌属(Pantoea)、嗜水气单胞菌(Aeromonas hydrophila)、温和气单胞菌(Aeromonas sobria)和腐败希瓦菌群(Shewanella putrefaciens)。其中贮藏前期以Sphingomonas paucimobilis和Pantoea为主,冷藏后期的优势腐败菌为Shewanella putrefaciens和Aeromonas hydrophila,冰温和冻藏条件下的优势腐败菌均为Stenotrophomonas maltophilia和Aeromonas hydrophila。To assay the relationship among storage temperature,storage time and bacterial phase change of corrupted bacteria of Squilla,and reveal the spoilage mechanism of Squilla,dominated strains from Squilla in different storage temperature were isolated and purified,then identified by ATB ExpressionTM reader. Results showed that the total number of bacteria increased from fast to slow was cold, ice temperature and frozen. In these three storage process,seven microorganism strains were found. Except one strain was not identified, another six strains were as follows.Sphingomonas paucimobilis,Stenotrophomonas maltophilia,Pantoea, Aeromonas hydrophila,Aeromonas sobria and Shewanella putrefaciens. In the early storage phase, Sphingomonas paucimobilis and Pantoea were dominant strains. Shewanella putrefaciens and Aeromonas hydrophila were dominant strains during the cold storage. Stenotrophomonas maltophilia and Aeromonas hydrophila were dominant strains during both ice-temperature and frozen storage.

关 键 词：虾蛄 贮藏温度 细菌菌相 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]