CAJ | 학술논문

以细菌总数和一些理化特性（挥发性盐基氮、pH值和生物胺）为检测指标，研究了Nisin对兔肉在0～2℃贮藏下的保鲜效果。研究发现，贮藏7 d内，Nisin处理组的菌落总数随着贮藏期间的延长反而减少，当超过7 d以后，Nisin处理组的菌落总数开始增加，贮藏后期处理组的菌落总数同对照组差异不大。在贮藏期间内，Nisin处理组的TVB-N值和尸胺的含量都低于对照组。通过PCR-DGGE发现，Nisin处理完全抑制了溶酪大球菌的生长，但是对污染的其他革兰氏阴性菌，如假单胞菌和气单胞菌没有抑制作用。研究结果说明冷鲜兔肉贮藏期间，通过Nisin处理只能通过抑制革兰氏阳性菌（如溶酪大球菌）的生长来起到短期的保鲜作用。
이세균총수화일사이화특성（휘발성염기담、pH치화생물알）위검측지표，연구료Nisin대토육재0～2℃저장하적보선효과。연구발현，저장7 d내，Nisin처리조적균락총수수착저장기간적연장반이감소，당초과7 d이후，Nisin처리조적균락총수개시증가，저장후기처리조적균락총수동대조조차이불대。재저장기간내，Nisin처리조적TVB-N치화시알적함량도저우대조조。통과PCR-DGGE발현，Nisin처리완전억제료용락대구균적생장，단시대오염적기타혁란씨음성균，여가단포균화기단포균몰유억제작용。연구결과설명랭선토육저장기간，통과Nisin처리지능통과억제혁란씨양성균（여용락대구균）적생장래기도단기적보선작용。
The effect of Nisin treatment on the storing properties of rabbit fresh meat preserved at 0~2℃was studied based on total bacterial count and some physicochemical properties ( TVB-N, pH-value and biogenic amines ) .It was found that the total bacterial count of rabbit meat in Nisin treatment group decreased during 0~7 days after cold preservation; thereafter , it started to increase, and was little different from that in the control group in later storage period .During the cold storage , the TVB-N value and cadaverine content of rabbit meat in Nisin treatment group were all lower than those in the control group .PCR-DGGE revealed that Nisin treatment completely inhibited the growth of Macrococcus caseolyticus, but had no inhibitory effect on other pollutive Gram-negative bacteria, such as Pseudomonas and Aeromonas.These results show that:during the cold storage of fresh rabbit meat , Ni-sin treatment can only play a short -term fresh-keeping role through inhibiting the growth of Gram -positive bacteria , such as Macrococcus caseolyticus.