冷却猪肉微生物源保鲜剂分离 鉴定及保鲜效果的初步分析-isolation, identification and preliminary analysis of fresh-keeping effect of microbial source fresh-keeping agent for chilled pork.docxVIP

PAGE PAGE III Abstract At present, chilled pork was favored by consumers in the market, because it was rich in nutritional and its sensory quality was good, besides, it was safety and health. All in all, it possesses the advantages of fresh meat and frozen meat, meanwhile excludes their defects. The production, processing, distribution, sales and so on of chilled pork were in the cold chain system, so the growth of most microbes were restrained, but there were still some psychrophilic microorganisms, such as Brochothrix thermosphacta, which is a facultative anaerobic Gram-positive bacillus and can grow good under conditions of low oxygen and 4 ℃. A strain of Lactococcus lactis subsp.lactis was isolated from forest soil, which exhibited a broad bactericidal activity against seven spoilage and food-borne pathogens bacteria commonly related to pork, including B. thermosphacta and Pseudomonas fluorescens. The results were as follows: In this study, three strains were isolated and purified from the chilled pork sold in supermarkets using repeated plate streaking on STAA solid medium plate. The strains were be identified as B. thermosphacta based on their individual and colony morphology features, physiological and biochemical characteristics, the sequence features of the 16SrDNA and the phylogenic tree, respectively, and named as CMS1， CMS2，CMS3. In order to explore the spoilage characteristics, three B. thermosphacta strains were inoculated into the chilled pork at 4 ℃. Then B. thermosphacta count, pH value and sensory evaluation score were deter mined every 2 days, respectively. This study showed that B. thermosphacta possessed with significantly stronger spoilage capability. In comparison, under the low temperature the growth rate of stains CMS3 was the fastest, acid production was the most and spoilage degree was the highest among three stains, which led to difference among their spoilage capability. This study shows that the gro