肉类工业
肉類工業
육류공업
MEAT INDUSTRY
2012年
6期
32-34
,共3页
刘晓红%李嘉文%翟平平%李睿
劉曉紅%李嘉文%翟平平%李睿
류효홍%리가문%적평평%리예
鸭脖%优势腐败菌%致病菌%16S%rDNA-PCR%平板分离
鴨脖%優勢腐敗菌%緻病菌%16S%rDNA-PCR%平闆分離
압발%우세부패균%치병균%16S%rDNA-PCR%평판분리
sauced duck necks%dominant spoilage bacteria%pathogenic bacteria%16S rDNA- PCR%plate isolation method
通过传统平板培养和16S rDNA扩增测序相结合的方法,对武汉某熟食企业鸭脖中优势腐败菌进行初步分析,为食品的保藏提供参考依据。结果表明卤鸭脖中的优势腐败菌主要为巴黎链球菌和大肠艾希氏菌。它们可能是造成鸭脖腐败的主要原因。采用选择性培养基富集培养后,提取DNA,进行PCR扩增,检测沙门氏菌、大肠杆菌O157、单核细胞增生李斯特氏菌、副溶血弧菌、金黄色葡萄球菌等致病菌,检出结果均为阴性。采用平板分离可检出肺炎克雷伯氏菌。
通過傳統平闆培養和16S rDNA擴增測序相結閤的方法,對武漢某熟食企業鴨脖中優勢腐敗菌進行初步分析,為食品的保藏提供參攷依據。結果錶明滷鴨脖中的優勢腐敗菌主要為巴黎鏈毬菌和大腸艾希氏菌。它們可能是造成鴨脖腐敗的主要原因。採用選擇性培養基富集培養後,提取DNA,進行PCR擴增,檢測沙門氏菌、大腸桿菌O157、單覈細胞增生李斯特氏菌、副溶血弧菌、金黃色葡萄毬菌等緻病菌,檢齣結果均為陰性。採用平闆分離可檢齣肺炎剋雷伯氏菌。
통과전통평판배양화16S rDNA확증측서상결합적방법,대무한모숙식기업압발중우세부패균진행초보분석,위식품적보장제공삼고의거。결과표명서압발중적우세부패균주요위파려련구균화대장애희씨균。타문가능시조성압발부패적주요원인。채용선택성배양기부집배양후,제취DNA,진행PCR확증,검측사문씨균、대장간균O157、단핵세포증생리사특씨균、부용혈호균、금황색포도구균등치병균,검출결과균위음성。채용평판분리가검출폐염극뢰백씨균。
The dominant spoilage bacterium from sauced duck necks were analyzed by 16S rDNA - PCR and traditional plate separation in this paper. It attempted to find out the species of spoilage bacteria and offer a technical reference for the preservation of sauced duck. The results showed that the dominant spoilage bacteria were Streptococcus lutetiensis and Escherichia coli. They might be responsible for the spoilage of the sauced duck. The duck samples were incubated in different selective cultures, then total DNA were extracted and PCR were performed. The detection results showed that Salmonella spp. , E. coli O157, Listeria monocytogenes, Vibrio parahaemolyticus, Staphylococcus aureus were not detected. But Klebsiella pneumonia was detected by plate isolation method .
