真空包装盐水鹅贮藏期菌群多样性动态分析  

Dynamic Analysis of Microbial Community of Vacuum-packed Salted Goose in Storage Period

作　　者：王虎虎[1] 董洋[1] 李诺[1] 徐幸莲[1] 周光宏[1] 

机构地区：[1]南京农业大学国家肉品质量安全控制工程技术研究中心教育部肉品加工与质量控制重点实验室,南京210095

出　　处：《中国食品学报》2017年第4期258-264,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：江苏省科技创新与成果转化专项(BA2008088)

摘　　要：为揭示真空包装盐水鹅在4,25℃和30℃贮藏温度下的微生物菌群变化及优势腐败菌,采用平板计数法和PCR-DGGE(聚合酶链式反应-变性梯度凝胶电泳)技术对各温度下不同贮藏期样品菌落总数和菌相变化进行分析,并对主要条带进行割胶测序及同源性比对。结果表明:菌落总数在贮藏期逐渐上升,贮藏后期菌落总数呈下降趋势;产品贮藏期间的优势腐败菌主要为耐受极端环境的芽孢杆菌和类芽孢杆菌、组织菌属和假单胞菌属。30℃条件下主要优势腐败菌为提歇尔氏菌属、泛酸枝芽孢杆菌和幼虫芽孢杆菌,25℃条件下主要优势腐败菌为短芽孢杆菌属、芽孢杆菌属、提歇尔氏菌属、类芽孢杆菌属和地衣芽孢杆菌,4℃条件下主要优势腐败菌为类芽孢杆菌属和铜绿假单胞菌,它们可导致产品肉质变软、发黏、变色并产生异味。To reveal the changes of micro flora and main spoilage microorganism of vacuum-packed salted under 4 ℃, 25 ℃ and 30℃ storage temperature, the count of bacteria and bacteria biodiversity under different storage tempera- ture were analyzed by traditional method and PCR-DGGE, and the main bands were sequenced and blasted. The results revealed that： the total bacterial count showed uptrend during storage time, and showed downtrend during post-storage time; Dominant spoilage bacterial during storage time were a class of Bacillus which can tolerate extreme environments and had a strong capacity to depredate protein, including that Tissierlla sp., Virgibacillus pantothenticus, Paenibacillus larvae in 30 ℃ storage temperature, Brevibacillus sp., Bacillus sp., Tissierlla sp., Paenibacillus sp., Bacillus licheni- formis in 25 ℃ storage temperature, and Paenibacillus sp. 和 Pseudomonas aeruginosa in 4 ℃storage temperature, which can can result products becoming soft, sticky, discoloration and abnormal flavour;

关 键 词：真空包装盐水鹅 贮藏期 菌群多样性 变性梯度凝胶电泳 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]