鲜切莲藕冷藏过程中优势腐败菌的分离与鉴定  

Isolation and identification of dominant spoilage bacteria from fresh-cut lotus root with cold storage

作　　者：刘小芳[1,2] 王发祥[1,2] 俞健[1,2] 单世平 郭森林[1,2] 刘永乐[1,2] 

机构地区：[1]长沙理工大学化学与生物工程学院,湖南长沙410114 [2]湖南省水生资源食品加工工程技术研究中心,湖南长沙410114 [3]湖南省微生物研究院,湖南长沙410009

出　　处：《食品与机械》2016年第4期148-150,186,共4页Food and Machinery

基　　金：国家"十二五"科技支撑计划项目(编号:2012BAD31B08);湖南省教育厅产业化培育项目(编号:2015CY001)

摘　　要：特定腐败菌的生长繁殖是导致鲜切莲藕腐败变质的重要原因。分析了鲜切莲藕冷藏过程中微生物菌落总数的变化规律,通过稀释平板法对其冷藏8d后的腐败微生物进行分离,并以细菌16SrDNA菌种鉴定的方法鉴定了4种优势腐败菌。结果表明：鲜切莲藕冷藏第8天时菌落总数达到4.17×10~5 CFU/g,进入腐败初期;冷藏过程中的优势腐败菌主要为醋酸钙不动杆菌（Acinetobacter calcoaceticus）、克雷伯氏菌（Klebsiella sp.）、解鸟氨酸拉乌尔菌（Raoultella ornithinolytica）和阴沟肠杆菌（Enterobacter cloacae）。Growth and reproduction of specific spoilage bacteria contribute significantly to the spoilage of fresh-cut fruits and vegetables.In this paper,the change regulation of total colony count of fresh-cut lotus root during cold storage period was firstly analyzed,then the spoilage bacteria were separated by dilution-plate method,and the dominant spoilage bacteria were identified using 16 Sribosomal DNA based bacterial identification system.The results showed that when the fresh-cut lotus root was preserved at 4℃for 8days,and its total colony count increased to 4.17×10~5 CFU/g,which the early microbial spoilage was thought to be developed.Based on the homology analysis of 16 SrDNA sequences,four dominant spoilage bacteria were eventually identified as Acinetobacter calcoaceticus,Klebsiella sp.,Raoultella ornithinolytica and Enterobacter cloacae.

关 键 词：鲜切莲藕 冷藏 优势腐败菌 16S RDNA 鉴定 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]