食品安全质量检测学报
食品安全質量檢測學報
식품안전질량검측학보
FOOD SAFETY AND QUALITY DETECTION TECHNOLOGY
2014年
7期
2109-2113
,共5页
冷却牛肉%微生物多样性%菌落总数%16S rDNA
冷卻牛肉%微生物多樣性%菌落總數%16S rDNA
냉각우육%미생물다양성%균락총수%16S rDNA
chilled beef%microbial diversity%total number of colonies%16S rDNA
目的：对冷却牛肉中的初始微生物进行鉴定,了解细菌菌落结构,为储藏冷却牛肉提供理论数据。方法通过传统纯培养的方法和16S rDNA 克隆分析法相结合,研究冷却牛肉中微生物菌落总数及结构。结果冷却牛肉中的初始细菌总数为2.6×104 CFU/g,筛选出8株优势菌株,根据其形态、颜色等特征鉴定为：S01和S02都为假单孢菌属, S03为希瓦氏菌属, S04、S06为不动杆菌属, S05为窄食单胞菌属, S07为嗜冷杆菌, S08为葡萄球菌属。结论冷却牛肉中优势菌为假单胞菌和希瓦氏菌属,在4℃条件下,货架期为5天。
目的：對冷卻牛肉中的初始微生物進行鑒定,瞭解細菌菌落結構,為儲藏冷卻牛肉提供理論數據。方法通過傳統純培養的方法和16S rDNA 剋隆分析法相結閤,研究冷卻牛肉中微生物菌落總數及結構。結果冷卻牛肉中的初始細菌總數為2.6×104 CFU/g,篩選齣8株優勢菌株,根據其形態、顏色等特徵鑒定為：S01和S02都為假單孢菌屬, S03為希瓦氏菌屬, S04、S06為不動桿菌屬, S05為窄食單胞菌屬, S07為嗜冷桿菌, S08為葡萄毬菌屬。結論冷卻牛肉中優勢菌為假單胞菌和希瓦氏菌屬,在4℃條件下,貨架期為5天。
목적：대냉각우육중적초시미생물진행감정,료해세균균락결구,위저장냉각우육제공이론수거。방법통과전통순배양적방법화16S rDNA 극륭분석법상결합,연구냉각우육중미생물균락총수급결구。결과냉각우육중적초시세균총수위2.6×104 CFU/g,사선출8주우세균주,근거기형태、안색등특정감정위：S01화S02도위가단포균속, S03위희와씨균속, S04、S06위불동간균속, S05위착식단포균속, S07위기랭간균, S08위포도구균속。결론냉각우육중우세균위가단포균화희와씨균속,재4℃조건하,화가기위5천。
Objective To provide theoretical data for the storage of chilled beef by the initial microbial in the chilled beef and understanding the structure of bacterial colonies. Methods Combined the traditional pure culture methods and the analysis of 16S rDNA clone to study the total number of colonies of microorganisms and structure in chilled beef. Results The total number of bacteria in chilled beef was 2.6×104 CFU/g, and screening eight dominant strains in it. Identifying by their morphology, color and other characteristics, confirm that it had the following: S01 and S02 were Pseudomonas spp., S03 was Shewanella, S04, S06 was Acineto-bacter, S05 was narrow food Aeromonas spp., S07 was psychrophilic bacterium, and S08 was Staphylococcus spp.. Conclusion Pseudomonas and Shewanella are predominant bacterium in the chilled beef , the shelf life of the chilled beef was 5 days at 4℃conditions.
