低温贮藏对冷鲜鸡腐败菌菌群变化的影响.pdfVIP

现代食品科技 Modern Food Science and Technology 2016, Vol.32, No.4 低温贮藏对冷鲜鸡腐败菌菌群变化的影响 吴海虹，刘朏，刘芳，卞欢，诸永志，王道营，张牧焓，徐为民 （江苏省农业科学院农产品加工研究所，江苏南京 210014） 摘要：利用传统平板培养和变性梯度凝胶电泳（DGGE ）指纹图谱相结合的方法，对冷鲜鸡低温贮藏期间的腐败菌菌群变化进 行了分析。传统培养结果显示，冷鲜鸡的初始菌群主要为肠道菌、乳酸菌和葡萄球菌；4 ℃贮藏条件时微生物生长速度高于 0 ℃和 -1.5 ℃；贮藏6 d 后，4 ℃贮藏样品的优势菌群为假单胞菌，0 ℃和-1.5 ℃贮藏下样品的优势菌群为葡萄球菌。通过变性梯度凝胶电 泳法直接对冷鲜鸡中的菌群变化进行了分析，发现不动杆菌、伯克霍尔德氏菌、假单胞菌、肠杆菌，腐生葡萄球菌及乳球菌是样品中 的主要污染菌；4 ℃贮藏时，假单胞菌条带逐渐变亮，0 ℃和-1.5 ℃条件下菌群的条带亮度变化不明显。本研究发现贮藏温度对样 品中菌群多样性的变化影响较大，冰点温度下贮藏更利于冷鲜鸡中嗜冷菌的控制和产品的保鲜。 关键词：冷鲜鸡；嗜冷菌；假单胞菌；PCR-DGGE 文章篇号：1673-9078(2016)4-177-181 DOI: 10.13982/j.mfst.1673-9078.2016.4.029 Effect of Storage Temperature on Changes in Spoilage Bacterial Community in Chilled Chicken WU Hai-hong, LIU Fei, LIU Fang, BIAN Huan, ZHU Yong-zhi, WANG Dao-ying, ZHANG Mu-han, XU Wei-min (Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China) Abstract: The traditional plate culture and polymerase chain reaction (PCR)-denaturing gradient gel electrophoresis (DGGE) methods were used to monitor changes in the bacterial community causing spoilage of chicken at different storage temperatures. The traditional culture results showed that initial flora in chilled chicken samples consisted mainly of intestinal bacteria, lactic acid bacteria, and Staphylococcus sp.; the growth rate of microorganisms was higher in samples stored at 4 ℃ than those stored at 0 ℃ and -1.5 ℃. After six days of storage, Pseudomonas sp. was predominant in samples stored at 4 ℃, while Staphylococcus sp. was predominant in samples stored at 0 ℃ and -1.5 ℃. PCR-DGGE results showed that Acinetobacter sp., Burkholderia sp., Pseudomonas sp., Enterobact