16S rDNA鉴定泡椒凤爪中的腐败菌  

Special Spoilage Organism of Chicken Feet with Pickle Pepper by 16S rDNA

作　　者：孙玉侠 黄国保 SUN Yuxia;HUANG Guobao(Chengdu Agricultural College,Chengdu 611100,China;Guangxi Key Lab of Agricultural Resources Chemistry and Biotechnology,Yulin 537000,China)

机构地区：[1]成都农业科技职业学院,四川成都611100 [2]广西农产资源化学与生物技术重点实验室,广西玉林537000

出　　处：《食品安全导刊》2023年第6期73-75,共3页China Food Safety Magazine

基　　金：成都农业科技职业学院青年基金项目(20QN07);广西农产资源化学与生物技术重点实验室开放基金项目(2021KF10)。

摘　　要：泡椒凤爪是我国西南泡椒肉系列工业化产品中的代表性产品。本文采用传统分离培养结合16S rDNA分子生物学方法,鉴定引起泡椒凤爪胀袋变质的微生物。结果显示,引起腐败的主要是葡萄球菌、芽孢杆菌、假单胞菌。本文根据特定腐败菌的生物学特性,提出了相关建议,以期延长泡椒凤爪的货架期。Chicken Feet with Pickled Pepper is a representative product of the series of industrialized products of pickled pepper meat in Southwest China.In this paper,the traditional isolation and culture combined with 16S rDNA molecular biology method was used to identify the microorganisms that cause the bag swelling and deterioration of pickled pepper chicken feet.The results showed that Staphylococcus,Bacillus and Pseudomonas were the main causes of corruption.According to the biological characteristics of specific spoilage bacteria,this paper puts forward relevant suggestions to prolong the shelf life of pickled pepper chicken feet.

关 键 词：泡椒凤爪 16S rDNA 腐败菌 鉴定 

分 类 号：TS251.92[轻工技术与工程—农产品加工及贮藏工程]