摘要
以中温乳化香肠为研究对象,对其在25℃贮藏过程中的优势腐败菌进行分离鉴定,并通过管碟法和酶标比浊法测定肉制品中常用的7种防腐剂对腐败菌的抑制效果。结果表明,中温乳化香肠在25℃贮藏第25天时,菌落总数已超过GB 2726—2005《熟肉制品卫生标准》中规定的菌落数,从该腐败样品中分离得到1株优势腐败菌CMRC BC-1,根据形态学、生理生化特征和16S r DNA序列比对结果,该菌株被鉴定为凝结芽孢杆菌。7种防腐剂中,乳酸链球菌素(Nisin)对该菌株具有明显的抑菌活性,添加量为0.1 g/L时,其抑制率达到99.05%;其余6种防腐剂除山梨酸钾外,在各自的最大添加量时对该菌株均具有一定的抑制作用。
A dominant spoilage bacterium designated as CMRC BC-1 from emulsified sausages sterilized at medium temperature was isolated and identifi ed. The inhibitory potency of 7 common preservatives on the spoilage bacterium was evaluated by cylinder-plate method and microtiter plate assay. The results showed that the aerobic plate count of emulsifi ed sausages sterilized at medium temperature had exceeded the relevant national standards on the 25 th day of storage at 25 ℃. The isolate was identifi ed as Bacillus coagulans according to the results of morphological, physiological and biochemical tests and 16 S r DNA sequence alignment. The percent inhibition of the strain by 0.1 g/L nisin was 99.05%, demonstrating that nisin had a remarkable inhibitory activity on the strain. Six other preservatives except potassium sorbate also had defi nite inhibitory effect on the strain with the maximum addition, respectively.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2016年第7期93-98,共6页
Food Science
基金
"十二五"国家科技支撑计划项目(2015BAD28B01)
关键词
中温杀菌
乳化肠
腐败菌
分离鉴定
特性
medium-temperature sterilization
emulsified sausages
spoilage bacteria
isolation and identification
characteristics
作者简介
潘晓倩（1987-），女，工程师，硕士，研究方向为畜产品加工与肉制品质量安全。E-mail：go_ahead123@163．com
通信作者：赵燕（1973-），女，高级工程师，硕士，研究方向为食品加工质量安全控制和清洁生产与节能减排。E-mail：cmrczy@126．com
