摘要
运用传统细菌平板培养和聚合酶链式反应-变性梯度凝胶电脉方法研究气调包装酱卤鸭翅15℃贮藏过程中微生物菌群结构变化。细菌总数计数结果表明,产品生产的卫生条件较好,细菌初始污染菌数较低(小于2(lg(CFU/g))),至贮藏第9天左右产品细菌总数超过4(lg(CFU/g))。变性梯度凝胶电脉指纹图谱结果表明,贮藏初期产品的初始污染菌主要为不动杆菌属,至贮藏末期,产品中的主要菌群有嗜冷杆菌、莫拉氏菌、链球菌等,其中嗜冷杆菌属成为产品贮藏末期的优势菌。
The changes in microbial communities and counts of pot-stewed duck wings packaged in modified atmosphere during storage at 15 ℃ were explored by traditional bacterial cultivation and polymerase chain reaction-denaturing gradient gel electrophoresis（PCR-DGGE）. Results showed that the sanitation condition during the process of pot-stewed duck wings was favorable, which led to lower initial contaminant bacteria counts（ 〈2（lg（CFU/g））） and total bacterial counts of products after about 9 days of storage were more than 4（lg（CFU/g））. Results of DGGE profiles indicated that Acinetobacter sp. was the main bacterial species at the early stage. In contrast, the major bacteria in pot-stewed duck wings at the end of storage included Psychrobacter sp., Moraxella sp., Streptococcus sp. etc., with Psychrobacter sp. being the most predominant spoilage bacterial species.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2015年第14期201-205,共5页
Food Science
基金
国家自然科学基金青年科学基金项目(31401558)
中央高校基本科研业务费专项(KJQN201548)
