胀袋烤鸡中腐败菌的分离与鉴定.pdfVIP

食品科技 2011 年第36 卷第2 期 FOOD SCIENCE AND TECHNOLOGY 生物工程 胀袋烤鸡中腐败菌的分离与鉴定 1,2 1 1 1* 徐世明 ， 赵瑞连 ， 宋维娟 ， 徐冬雪 (1.烟台市喜旺食品有限公司，烟台264002 ；2.烟台大学，烟台264005) 摘要： 通过胀袋烤鸡中的腐败菌相研究，分离出5 株腐败菌，分别编号为A、B、C、D、E 。利 用生理生化结合16S rDNA 序列分析对分离菌株进行鉴定。综合生理生化检验结果和系统进化树 分析结果，确定5 个菌株分别为：A 是生孢梭状杆菌(Clostridium sporgenes)，B、E 是枯草芽孢杆 菌(Bacillus subtilis)，C、D 是短小芽孢杆菌(B.pumilu)。这将为烤鸡中腐败菌溯源分析及加工与保 鲜过程中工艺控制提供借鉴。 关键词： 烤鸡；腐败菌；PCR 中图分类号： TS 201.3 文献标志码： A 文章编号： 1005-9989(2011)02-0013-03 Isolation and characterization of spoilage organisms from sack expanding of roast chicken 1,2 1 1 1* XU Shi-ming , ZHAO Rui-lian , SONG Wei-juan , XU Dong-xue (1.Yantai Xiwang Food Co., Ltd., Yantai 264002; 2.Yantai University, Yantai 264005 ) Abstract: Spoilage organisms from sack expanding of roast chicken were studied in the present paper. Five strains were isolated, and marked as A, B, C, D, E, respectively. Based on the results of colony and cellular morphology, biochemical and physiological characteristics, and phylogenetic analysis, the strain A was identified as Clostridium sporgenes, the stain B and E were found as Bacillus subtilis, C and D were B.pumilu. It provides a significant reference for the future research of source tracing of spoilage organisms and the control of processing and preservation techniques. Key words: roast chicken; spoilage organisms; PCR 肉制品因其蛋白质、脂肪含量丰富，水分活 温度、最适pH ，在其适宜的温度下培养，然后根 度较高，本身利于腐败菌微生物生长和繁殖；加 据不同菌落、细胞特征及一些生理生化特征的鉴