中式熟食成鸡主要细菌的分离与初步鉴定.pdfVIP

212 2010， 协1.31， No. 15 ※牛.物工程 白白剧学 中式熟食成鸡主要细菌的分离与初步鉴定 王身手丹 1 ，等柏林l ，欧杰1 ，罗嗤1 ，严维凌2. 事，陈平2 (1.上海海洋大学食品学院，上海 201306; 2.上海市食品研究所，上海 200235) 摘 要z 采用嗜冷躏选择性培养3器和含盐选择性培养革对咸鸡做生物商群进行分离筛地.根据细酶的菌落彤在、 革兰民染色反应等常见特征，囱嗜冷菌地择性培养基分离出6 株菌CI-C6. 食盐选择性培养藤分离出4 株NaCl 胁 迫条件下细菌81-例。提取单菌藩DNA. 对其 168 rDNA 序列进行PCR扩增后测序，结合形奋、常规生理处化 特性初步接定为z 松鼠葡萄球菌(Staphylococcus sciuri)口，土生克雷伯民菌(Klebsiella terrigena)C6. 不动杆菌属 (Acinetobacter sp.)Cl. C2. C4、 C5; 日勾维肠杆菌(Enterobacter gergoviae)8 1. 表皮葡萄球菌(Staphylococcus epidermidis)阳、 83. 假尊状芽抱杆葡(Bacillus pseudomycoides)S4. 关键询:咸鸡;耐冷菌; NaCl 胁迫:分离;鉴定 Screening and pre抽ninary ldentification of Domin棚t Bacteria in Chine阳-style Cωk创Salted Cbi咄咄 l 1 l l 2 WANG Qin-dan , LI Bai幅lin ， OU Jie , LUO Jing , YAN Wei-ling2.*, CHEN Píng (1. College of Food 8cience and Technol吨y， 8ban脾ai 仇阅n University, Sban脾ai 2013俑， αtina ; 2. Sbanghai Food R附arch Institute, Sban酬ai 2∞235， China) Abstract: Based on tll(呻hological íden剧创tion and gram s刚刚吨， 6míαobe strains,num阳ed. Cl 巾。.ughC顷， were ísolated from Chinese-style 刷刷刷刷chíckenωing Psychrophiles sele咄咄α时ium and the use ofnu脏ientagarll时iumωntaíning 3% NaCI allowed isolation of4 núcrobe stra血， num阳叫51 缸。ugh 84. Singleωl侃侃were 呻刷刷阳16S rDNA gene ampl凶cation and sequencing. Based on the 翩翩。f morphological, physiolo别cal and bi，∞hemical studies, strain C3 was 汹entified as Si叩.hyk阳印刷刷刷，c6 as Klebsiella te削!ger盹Cl，口，C4and C5 asA仰幽.bat:ær sp,S 1as Entero.仇u:tergergOl啕e， S2 皿d S3 as Staphylococc.ωepidermidis. and s4 ωBacilluspseudomycoides. Key words: salted chicken; Psychrotrophs; salt stress; screeníng; identification 中国分类号: TS20 1.3; T525 1.6