文献类型：期刊文献

中文题名：真空包装低温熟牛肉中腐败菌的分离与鉴定

英文题名：Isolation and Identification of Spoilage Bacteria in Vacuum-Packed Low-Temperature Cooked Beef

作者：徐雅梦[1];姜晓冰[1];于涛[2];姜晓杰[3];张艺鸽[1]

第一作者：徐雅梦

机构：[1]河南师范大学生命科学学院;[2]新乡学院生命科学技术学院;[3]赫尔辛基大学食品卫生与环境健康系

第一机构：河南师范大学生命科学学院,河南新乡453007

年份：2017

卷号：0

期号：8

起止页码：23-27

中文期刊名：肉类研究

外文期刊名：Meat Research

收录：北大核心:【北大核心2014】；

基金：国家自然科学基金青年科学基金项目(31601568);新乡市重点科技攻关计划项目(ZG15007);河南省高等学校重点科研项目(15A180006;16A180011)

语种：中文

中文关键词：低温肉制品;腐败菌;绿色魏斯氏菌;乳酸菌

外文关键词：low-temperature meat product;spoilage bacteria;Weissella viridescens;lactic acid bacteria

摘要：为研究真空包装低温熟牛肉中腐败菌的种类和特性,利用细菌常规培养方法,根据菌株的菌落形态、颜色等特征,挑选差别较明显的12株菌。通过扩增核糖体DNA限制性分析(amplified ribosomal DNA restriction analysis,ARDRA)以及16S r DNA序列比对分析确定菌株的分类地位,并结合菌株形态和生理生化鉴定确定12株菌所属的种。结果表明:所选取的12株菌中,3株为绿色魏斯氏菌,2株为枯草芽孢杆菌,2株为巴黎链球菌,2株为粪肠球菌,1株为解淀粉芽孢杆菌,1株为特基拉芽孢杆菌,1株为嗜冷杆菌属的Psychrobacter urativorans。其中绿色魏斯氏菌是导致样品变绿的主要原因。
In order to investigate the species and characteristics of spoilage bacteria in vacuum-packed low-temperature cooked beef, the conventional bacterial culture method was employed to select 12 morphologically distinct isolates from spoiled cooked beef samples according to colonial characteristics. The isolates were taxonomically classified by amplified ribosomal DNA restriction analysis （ARDRA） as well as 16S rDNA sequence alignment and then they were identified at species level by morphological analysis and biochemical tests. Our results showed 3 isolates of Weissella viridescens, 2 isolates of Bacillus subtilis, 2 isolates of Streptococcus lutetiensis , 2 isolates of Enterococcus cecorum ,1 isolate of Bacillus amyloliquefaciens, 1 isolate of Bacillus tequilensis and 1 isolate of Psychrobacter urativorans among the 12 isolates. Weissella viridescens was responsible for the green color of spoiled meat samples.