PCR-DGGE分析即食鲍鱼加工过程中菌群变化  

PCR-DGGE Analysis of Bacterial Flora Changes in Processing RTE Abalone

作　　者：郑瑞生 吴银凤 赵云峰[2] 王巧燕 杨贵仁 郑宗平 Zheng Ruisheng;Wu Yinfeng;Zhao Yunfeng;Wang Qiaoyan;Yang Guiren;Zheng Zongping(College of Oceanology and Food Science,Quanzhou Normal University,Quanzhou 362002,Fujian;Analysis and Testing Center,Yancheng Institute of Technology,Yancheng 224051,Jiangsu;Ankee Foodstuff Co.Ltd.,Quanzhou 362000,Fujian)

机构地区：[1]泉州师范学院海洋与食品学院,福建泉州362002 [2]盐城工学院分析测试中心,江苏盐城224051 [3]安记食品股份有限公司,福建泉州362000

出　　处：《中国食品学报》2021年第8期331-338,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：泉州市2018年“港湾计划”引进高层次人才团队项目(2018CT004);福建省自然科学基金面上项目(2017J0106);江苏省高等学校自然科学研究面上项目(17KJB550008);泉州市科学技术协会科研课题(D18042)。

摘　　要：为研究即食鲍鱼加工过程中细菌群落变化,提取不同加工处理阶段的鲍鱼细菌总DNA进行聚合酶链式反应-变性梯度凝胶电泳(PCR-DGGE)分析,考察即食鲍鱼加工过程主要菌群变化规律,解析变质的即食鲍鱼产品中腐败菌的多样性。结果表明:从5组鲍鱼样品中提取19个DGGE优势条带中,共检出4个门,7个纲,12个菌属。5组样品中共同的优势菌有:埃希氏菌、稳杆菌和沙雷氏菌。腐败的即食鲍鱼中发现的主要优势菌——蜡样芽孢杆菌,由于具有较高的耐受性,在熟制鲍鱼加工后期仍有残留。建议鲍鱼加工过程中应严格控制加工后期冷却及包装环境卫生,降低芽孢杆菌、短稳杆菌、埃希氏菌和沙雷氏菌等腐败菌对即食鲍鱼的贮藏造成的食品安全危害。To study the variations of bacterial community in processing RTE abalone,total DNA of abalones bacteria in different processing stages was extracted for PCR-DGGE analysis to study the changing rule of major floras in the process of processing RTE abalone,with the aim to analyze the diversity of spoilage bacteria in spoiled RTE abalone products.The results showed that altogether 19 DGGE predominant bands were detected from five groups of samples,among which there were 4 phylums,7 classes,and 12 bacterial genus.The common predominant bacteria in five groups of samples were Escherichis,Empedobacter and Serratia.Bacillus cereus,the predominant bacteria found in spoiled RTE abalone,had high tolerance and could remain in late stage of the processing of cooked abalone.So,it was suggested late-stage cooling and packaging environmental health should be controlled strictly in processing to lower the food safety hazard caused by Bacillus,Escherichia,Empedobacter,Serratia and other spoilage bacteria in storage of RTE abalone.

关 键 词：即食鲍鱼 加工过程 变性梯度凝胶电泳 细菌菌群 优势腐败菌 

分 类 号：TS254.7[轻工技术与工程—水产品加工及贮藏工程]