中温酱牛肉中腐败菌的分离鉴定与防腐剂对其抑制作用  

Isolation and identification of spoilage bacteria from sauced beef sterilized at medium-temperature and effect of preservatives on inhibition of the bacteria

作　　者：潘晓倩[1] 张顺亮[1] 李素[1] 赵婉婧[2] 乔晓玲[1] 陈文华[1] 李家鹏[1] 曲超[1] 赵燕[1] 

机构地区：[1]中国肉类食品综合研究中心,肉类加工技术北京市重点实验室,北京100068 [2]北京农学院食品科学与工程学院,北京102206

出　　处：《中国酿造》2017年第3期24-29,共6页China Brewing

基　　金：“十二五”国家科技支撑计划项目(2015BAD28B01)

摘　　要：将真空包装中温酱牛肉置于25℃条件下贮藏,对其中的腐败细菌进行分离和鉴定,并通过管碟法分析肉制品中常用的7种防腐剂对这些菌株的抑菌作用。结果表明,从细菌总数平板上共分离出9株菌落形态不同的微生物菌株,根据形态学、生理生化特征和16S rRNA基因序列分析,发现其由5株枯草芽孢杆菌(Bacillus subtilis)、3株解淀粉芽孢杆菌(Bacillus amyloliquefaciens)和1株蜡样芽孢杆菌(Bacillus cereus)组成。乳酸钠、葡萄糖酸-δ-内酯、双乙酸钠和乳酸链球菌素(Nisin)对9株腐败菌普遍具有较明显的抑菌活性,而山梨酸钾、亚硝酸钠和脱氢乙酸钠抑菌效果相对较差。Spoilage bacteria were isolated and identified from vacuum-packaged sauced beef sterilized at medium-temperature and stored at 25 ℃. The bacteriostatic efficacy of seven common preservatives in meat products on these strains was analyzed by cylinder-plate method. Results indicated that nine strains with different colonial morphology were isolated from the plates, and identified as five Bacillus subtilis strains, three Bacillus amylolique- faciens strains and one Bacillus cereus strain by morphological observation, physiological and biochemical tests and 16S rRNA gene sequence. Sodi- um lactate, glucono-δ-lactone, sodium diacetate and Nisin generally had obvious bacteriostatic activity on these nine spoilage bacteria strains, but the bacteriostatic effect of potassium sorbate, sodium nitrite and sodium dehydroacetate was relatively poor.

关 键 词：中温杀菌 酱牛肉 腐败菌 分离鉴定 防腐剂 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]