蒜蓉烤肠中枯草芽孢杆菌的溯源  

Traceability of Bacillus Subtilis in Baked Garlic Sausage

作　　者：陈晓[1] 柳艳霞[1] 李苗云[1] 赵改名[1] 高晓平[1] 海丹[1] 黄现青[1] 

机构地区：[1]河南农业大学食品科学技术学院河南省肉制品加工与质量安全控制重点实验室,郑州450002

出　　处：《中国食品学报》2014年第3期161-169,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：公益性行业(农业)科研专项经费项目(200903012);河南省基础与前沿技术研究计划项目(082300430050)

摘　　要：针对热杀菌肉制品中因微生物残留而引起的腐败问题,建立微生物溯源技术。选择从腐败的蒜蓉烤肠中分离的,由微生物自动分析系统鉴定的腐败菌为代表菌株,采用特异的PCR技术和微生物检测方法,在蒜蓉烤肠的主要配料及生产线上溯源。结果表明:分离出的腐败菌为枯草芽孢杆菌,设计的引物特异性为100%,在淀粉、大豆蛋白、白砂糖、灌肠机、熟制后产品、剪刀和二次灭菌后的产品中检出枯草芽孢杆菌阳性,并在熟制产品、真空包装产品和二次灭菌产品中检出活的枯草芽孢杆菌。本文建立了以PCR为基础的腐败微生物溯源技术,为企业有针对性地采取防腐措施提供试验基础和理论依据。Directing at putrefaction of thermal sterilization meat products caused by residual microorganisms,a traceability technology of spoilage microorganism was studied and established in this paper.In this research,a spoilage strain of garlic sausage was isolated and indentified by the Microbial Identification System,then was selected as one representative strain.Through specific PCR technology and microbiological detection methods,the spoilage strain was traced in main ingredient and production line of garlic sausage.The results indicated that the strain selected was Bacillus subtilis,and the specificity of primers was 100%.Moreover,Bacillus subtilis detection were positive in starch,soy protein,white granulated sugar,sausage stuffer,cooked product,scissors and product with secondary sterilization.Furthermore,we detected live Bacillus subtilis in cooked product,vacuum packing product and product with secondary sterilization,respectively.This research established a traceability technology of spoilage microorganism based on PCR,and it could lay a foundation for building a specific antisepsis technology and measures for relative food industry.

关 键 词：蒜蓉烤肠 枯草芽孢杆菌 溯源 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]