冷却牛肉货架期及微生物多样性分析 - 食品安全质量检测学报.pdf

5 7 Vol. 5 No. 7 2014 7 Journal of Food Safety and Quality Jul. , 2014 熊振海, 马晨晨* ( , , 201306) 摘 要: 目的 , , 方法 16S rDNA , 结果 2.6×104 CFU/g, 8 , : S01 S02 , S03 , S04S06 , S05 , S07 , S08 结论 , 4 ℃, 5 关键词: ; ; ; 16S rDNA Analysis of cooling beef shelf life and microbial diversity * XIONG Zhen-Hai, MA Chen-Chen (Shanghai Engineering Research Center of Aquatic-Product Processing Preservation, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China) ABSTRACT: Objective To provide theoretical data for the storage of chilled beef by the initial microbial in the chilled beef and understanding the structure of bacterial colonies. Methods Combined the traditional pure culture methods and the analysis of 16S rDNA clone to study the total number of colonies of microorganisms and structure in chilled beef. Results The total number of bacteria in chilled beef was 2.6×104 CFU/g, and screening eight dominant strains in it. Identifying by their morphology, color and other characteristics, confirm that it had the following: S01 and S02 were Pseudomonas spp., S03 was Shewanella, S04, S06 was Acineto- bacter, S05 was narrow food Aeromonas spp., S07 was psychrophilic bacterium, and S08 was Staphylococcus spp.. Conclusion Pseudomonas and Shewanella are predominant bacterium in the chill