发酵肉制品中葡萄球菌的分离、鉴定及其对肉蛋白的降解能力  

Isolation and Identification of Staphylococcus in Fermented Meat Products and Their Degradation Ability to Meat Protein

作　　者：田媛 吕重阳 张玲玲[1] 徐幸莲[1] 王虎虎[1] Tian Yuan;LüChongyang;Zhang Lingling;Xu Xinglian;Wang Huhu(Jiangsu Collaborative Innovation Center of Meat Production and Processing,Quality and Safety Control,Nanjing Agricultural University,Nanjing 210095)

机构地区：[1]南京农业大学,江苏省肉类生产与加工质量安全控制协同创新中心,南京210095

出　　处：《中国食品学报》2021年第7期300-306,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：“十三五”国家重点研发计划项目(2016YFD0401500)。

摘　　要：为在筛选用于肉制品发酵的有益葡萄球菌,通过划线分离,从发酵肉制品中筛选出54株菌,根据菌株耐盐性及16S DNA测序结果,选择8株耐盐葡萄球菌做血浆凝固酶试验。经鉴定,其中6株呈凝固酶阴性。将凝固酶阴性葡萄球菌胞外蛋白酶与肌肉蛋白孵育20 h,分析其对肌肉蛋白的降解性能。试验结果表明,6株葡萄球菌胞外蛋白酶对肌浆蛋白250 ku处的蛋白条带有一定的降解能力,然而对肌原纤维蛋白无明显降解作用。In order to screen beneficial Staphylococci for meat products fermentation,54 strains were selected from fermented meat products by streaking separation.Based on the salt tolerance of the strains and 16S DNA sequencing results,8 strains of salt-tolerant Staphylococci were selected for plasma coagulase test.Six strains were identified as coagulase negative.The extracellular protease of coagulase negative Staphylococci were incubated with muscle protein for 20 h to analyze the degradation ability of muscle protein.The experimental results showed that 6 strains of staphylococcal extracellular protease had certain degradation ability to the protein strip at 250 ku of sarcoplasmic protein,but it didn't have obvious degradation effect on myofibrillar protein.

关 键 词：发酵肉制品 葡萄球菌 胞外蛋白酶 聚丙烯酰胺凝胶电泳 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]