即食海蜇菌群分析与腐败菌种分离和鉴定  

Flora Analysis and Identification of Dominant Spoilage Species in Ready-to-Eat Jellyfish

作　　者：林以琳 林瑜[1] 缪松 曾绍校[1] 林少玲[1] LIN Yilin;LIN Yu;MIAO Song;ZENG Shaoxiao;LIN Shaoling(College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350002,China;Teagasc Food Research Centre,Dublin Co.Cork,R93XE12,Ireland)

机构地区：[1]福建农林大学食品科学学院,福建福州350002 [2]爱尔兰农业部农业与食品发展局TEAGASC食品研究中心,都柏林科克R93XE12

出　　处：《食品与生物技术学报》2020年第6期55-60,共6页Journal of Food Science and Biotechnology

基　　金：国家自然科学基金项目(31501485)。

摘　　要：即食海蜇富含蛋白质、必需氨基酸、维生素、碳水化合物等营养物质。但因其营养丰富,极易引起微生物生长繁殖从而导致即食海蜇腐败变质,导致其营养价值丧失,从而引起巨大的经济损失以及食品安全问题。因此,明确导致即食海蜇腐败变质的微生物种类,寻找有效抑制其生长的技术,提高其食用品质及延长其货架期。通过对即食海蜇产品进行菌群分析以及腐败优势菌种的分离、鉴定,结果显示:出厂3个月的即食海蜇菌落总数已达到48000 CFU/g,超出海蜇相关标准所规定的30000 CFU/g。但未检出大肠杆菌、蜡样芽孢杆菌、沙门氏菌和金黄色葡萄球菌等典型致病菌;经分离鉴定后的腐败优势菌种为革兰氏阴性菌-洋葱伯克氏菌。Fresh jellyfish contains abundant protein,essential amino acids,vitamins,carbohydrates and other nutrients.With the high nutrition,it is easy to cause the excessive growth of microbial in ready-to-eat jellyfish and then lead to the corruption and deterioration which will cause enormous economic losses and food safety issues.Therefore,the quality of the jellyfish should be controlled by identifying the dominant spoilage microorganisms that cause the metamorphism of the jellyfish and looking for the technology that can effectively inhibit their growth.The flora in ready-to-eat jellyfish was analyzed,and the dominant strains were isolated and identified by PCR.The results showed that the total number of colonies in ready-to-eat jellyfish after three months storage was 48000 CFU/g which exceeded the national standard of 30000 CFU/g.However,no pathogenic bacteria including Escherichia coli,Bacillus cereus,Salmonella and Staphylococcus aureus were identified in unqualified jellyfish.The dominant spoilage strain was Burkholderia cepacian which is gram-negative bacterium.

关 键 词：即食海蜇 菌群分析 菌落总数 洋葱伯克氏菌 

分 类 号：TS205[轻工技术与工程—食品科学]