3种肠衣中的细菌菌群多样性分析  

Bacterial Diversity of Three Sausage Casings

作　　者：刘芳[1] 张丹彤[1] 王道营[1] 诸永志[1] 张牧焓[1] 耿志明[1] 卞欢[1] 徐为民[1] 

机构地区：[1]江苏省农业科学院农产品加工研究所,江苏南京210014

出　　处：《食品科学》2013年第21期233-236,共4页Food Science

基　　金：江苏省科技支撑计划项目(BE2011394)

摘　　要：对原料肠衣、优质盐渍肠衣和劣变盐渍肠衣中的细菌菌群多样性进行研究。结果表明:从原料肠衣中分离出了10株菌,包括摩根氏菌2株、维氏气单胞菌1株、弧菌2株、格氏乳球菌1株和肠球菌4株;从腌制优质肠衣中分离出了7株菌,包括弧菌3株和肠球菌4株;从劣变肠衣中分离出了2株菌,分别为气球菌1株和盐弧菌1株。气球菌和盐弧菌两种耐盐菌的存在可能是造成肠衣裂变的原因之一。The bacterial diversity of raw material, salted casing and deteriorated salted casing was studied. It was found that the major bacteria in the raw material were 2 Morganella morganii, 1 Aeromonas veronii, 2 Hbrio rumoiensis, 1 Lactococcus garvieae and 4 Enterococcus, the major bacteria in the salted casing were 3 Vibrio rumoiensis and 4 Enterococcus, and the major spoilage bacteria in the deteriorated salted casing were 1 Aerococcus and 1 Salinivibrio.

关 键 词：肠衣 菌群多样性 弧菌 肠球菌 盐弧菌 

分 类 号：TS251.92[轻工技术与工程—农产品加工及贮藏工程]