摘要
为了解川渝两地传统腊肉货架期内主要微生物的菌相变化和种类构成,以本地市售的川味腊肉为研究对象,利用PCA平板、MRS平板、PSA平板、MSA平板分离了其在货架期内的优势微生物,并通过生理生化实验进行鉴定,以期更好地指导川味腊肉的加工和生产.结果表明:从腊肉中分离得到10株优势菌株,分别为肉葡萄球菌(S.carnosus)(2株),表皮葡萄球菌(S.epidermidis)、腐生葡萄球菌(S.saprophytic)、乳酸乳球菌(L.lactis)、弯曲乳杆菌(L.curvatus)、肠膜明串珠菌(L.mesenteroides)、枯草芽孢杆菌(B.subtilis)、地衣芽孢杆菌(B.licheniformis)和凝结芽孢杆菌(B.coagulans).结论是腊肉产品货架期内优势菌是葡萄球菌和微球菌,其次是乳酸菌,假单胞菌和肠杆菌数量较少.
In order to find out the bacterial phase change and the composition of the major microbial species in traditional Sichuan bacon（bought in a supermarket nearby）and provide a guidance for the production and processing of the Chinese bacon products,purification and identification were carried out in this experiment using the PCA plate,MRS plate,PSA plate and MSA plate for culturing and separating,in combination with physiological and biochemical experiments for identification.A total of 10 dominant isolates were obtained from traditional Sichuan bacon：Staphylococcus carnosus,S.epidermidis,S.saprophytic,Lactococcus lactis,Lactobacillus curvatus,Leuconostoc mesenteroides,Bacillus subtilis,B.licheniformis and B.coagulans.In conclusion,the dominant bacteria during the shelf life of the Chinese bacon products are Staphylococcus and Micrococcus,followed by lactic acid bacteria,while Pseudomonas and Enterobacter are few in number.
作者
全拓
邓大川
李洪军
贺稚非
张宇昊
张靖晞
QUAN Tuo DENG Da-chuan LI Hong-jun HE Zhi-fei ZHANG Yu-hao ZHANG Jing-xi(School of Food Science, Southwest University, Chongqing 400715, China Chongqing Engineering Research Center of Regional Food, Chongqing 400715, China National Food Science and Engineering Experiment Teaching Center, Southwest University, Chongqing 400715, China)
出处
《西南大学学报（自然科学版）》
CAS
CSCD
北大核心
2017年第2期14-21,共8页
Journal of Southwest University(Natural Science Edition)
基金
国家公益性行业(农业)科研专项(200903012)
三峡库区优质肉牛安全生产关键技术集成与示范项目(2011BAD36B01)
重庆市特色食品工程技术研究中心能力提升项目(cstc2014pt-gc8001)
关键词
川味腊肉
货架期
优势微生物
分离鉴定
traditional Sichuan bacon
self life
dominant bacteria
isolation and identification
作者简介
全拓（1987-），男，河南南阳人，硕士研究生，主要从事食品安全与质量控制的研究．
通信作者：贺稚非，教授，博士研究生导师．
