地方特色卤鸭掌优势腐败菌的鉴定  

The Identification to the Dominant Spoilage Organisms on Bittern Duck Paws With Local Flavor

作　　者：肖欢[1] 曹宏[1] 翟建青[1] 韩燕[1] 王志东[2] 高美须[2] 汪兴海[1] 陈秀兰[1] 

机构地区：[1]江苏里下河地区农业科学研究所,江苏扬州225007 [2]中国农业科学院农产品加工研究所,北京100193

出　　处：《核农学报》2017年第1期66-72,共7页Journal of Nuclear Agricultural Sciences

基　　金：国家科技支撑计划项目(2014BAA0305);农业部公益性行业(农业)科研专项经费(201103007);江苏省农业科技自主创新资金项目[CX(15)1009]

摘　　要：为了探究卤鸭掌优势腐败菌的菌相构成,将卤鸭掌在35℃恒温条件下贮藏10d后,应用传统细菌分离培养法与16S rDNA菌群分析法对卤鸭掌中优势腐败菌进行菌群鉴定。结果表明,采用传统培养法分离鉴定出卤鸭掌中优势腐败菌为乳酸菌、葡萄球菌、假单胞菌属;16S rDNA菌群分析结果表明,卤鸭掌中含有9个纲的13个属种类的菌群结构。传统培养法和16S rDNA菌群分析法所得优势腐败菌的菌相不完全相同,综合2种研究方法,确定卤鸭掌优势腐败菌为乳酸菌、葡萄球菌属、小球菌属、放线菌属、假单胞菌属。卤鸭掌优势腐败菌菌相的确定为采取有针对性的防腐保鲜措施,延长卤鸭掌货架期奠定了研究基础。In order to study the microflora composition of the dominant spoilage organisms on bittern duck paws,the traditional bacterial isolation and cultivation as well as 16 S rDNA flora analysis have been used for identification the dominant spoilage organisms on bittern duck paws which have been stored under the constant-temperature of 35℃ for10 days. The result shows that the dominant spoilage organisms on bittern duck paws,according to the traditional bacterial isolation and cultivation,are Lactobacillus,Staphylococcus and Pseudomonas; while the 16 S rDNA flora analysis shows that there are 9 classes with 13 kinds of community structure on the bittern duck paws. Since there are still certain differences between the microflora of the dominant spoilage organisms got from the traditional bacterial isolation and cultivation and that obtained by 16 S rDNA flora analysis,combined the results obtained with the two research methods,the author has identified Lactobacillus,Staphylococcus,Pediococcus,Actinomyces and Pseudomonas as the dominant spoilage organisms on bittern duck paws. The identification to the microflora of dominant spoilage organisms on bittern duck paws would provide research basis to the adoption of well-focused antisepsis and fresh-keeping measures as well as the prolongation of the shelf-life of the bittern duck paws.

关 键 词：卤鸭掌 16S rDNA菌群分析 菌相 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]