摘要
应用STAA固体培养基平板划线分离纯化市售的托盘包装冷却猪肉,分离得到的3株菌采用传统形态学、生理生化特性及16S rDNA基因序列同源性分析和系统发育树方法,鉴定均为热死环丝菌。分别用这纯化的3株菌接种冷却猪肉,4℃条件下贮藏,在第0、2、6、8天测定肉样的热死环丝菌菌落数、pH值并进行感官评价。结果表明:热死环丝菌有较强的致腐作用,并且3株菌株在低温下的生长性能存在明显差异,从而导致冷却猪肉腐败变质能力存在明显差异。建议以热死环丝菌为研究对象建立生长预测模型及预测冷却猪肉货架期时,应筛选出低温下生长速度最快的菌株作为目的菌株,以提高相关工作的有效性。
In this study, three strains were isolated from merchant＇s pallet packaging chilled pork using repeated plate streaking on STAA solid medium plate. The strains were be identified as Brochothrix thermosphacta based on their individual and colony morphology features, physiological and biochemical characteristics, the sequence features of the 16SrDNA and the phylogenic tree, respectively. In order to explore the spoilage characteristics, three B. thermosphacta strains were inoculated into the chilled pork at 4℃. Then B. thermosphacta count, pH value and sensory evaluation score were determined at 0d, 2d, 6d and 8d, respectively. This study showed that B. thermosphacta possessed with significantly stronger spoilage capability. And it’s worth noting that obvious differences exist in the growth capability between the strains, which led to difference among their spoilage capability. Based on above empirical research, if we want to improve the efficiency of establishing the predictive modeling of B. thermosphacta growth and chilled pork shelf life, we need to select the strain with relatively powerful growth rate under low temperature as the objected strain.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第21期140-144,共5页
Food Science
基金
国家自然科学基金青年科学基金项目(31200034)
关键词
冷却猪肉
热死环丝菌
分离
鉴定
致腐能力
chilled pork
Brochothrix thermosphacta
isolation
identification
spoilage capability
