摘要
对香辣仔鹅产品中的腐败细菌进行分离纯化、生理生化鉴定及分子生物学鉴定。通过平板划线法分离筛选鹅肉中的腐败微生物,富集培养并测定菌落总数和挥发性盐基氮值,确定特定腐败菌;参考《伯杰氏细菌鉴定手册》和《常见细菌系统鉴定手册》进行初步的生理生化鉴定,通过基因组DNA提取、聚合酶链式反应扩增及凝胶电泳的分子生物学鉴定将菌株准确鉴定到种。实验结果表明:存在于香辣仔鹅产品中的特定腐败菌是腐生葡萄球菌、巴氏葡萄球菌、鸡葡萄球菌和枯草芽孢杆菌。该研究为抑制香辣仔鹅中特定腐败菌生长、提高产品品质、延长货架期等工业化生产提供了理论基础。
The specific spoilage bacteria of spicy goose are isolated,purified and identified by physiological and biochemical and molecular biological methods.The spoilage microorganisms in goose are isolated and screened by plate streaking method and then enriched and cultured.The total number of bacterial colonies and volatile basic nitrogen values are determined to identity the specific spoilage bacteria.The preliminary physiological and biochemical identification is carried out by referring to Bergey's Manual of Determinative Bacteroilogy and Identification System Manual of Common Bacteria and the strains are accurately identified to species by genomic DNA extraction,PCR amplification and molecular biological identification of gel electrophoresis.The results show that the specific spoilage bacteria in spicy goose are Staphylococcus saprophyticus,Staphylococcus pasteuri,Staphylococcus gallinarum and Bacillus subtilis.This study has provided a theoretical basis for inhibiting the growth of specific spoilage bacteria in spicy goose,improving product quality,extending shelf life and other industrial production.
作者
彭先杰
陈崇艳
袁玉梅
于跃
刘永明
袁先铃
PENG Xian-jie;CHEN Chong-yan;YUAN Yu-mei;YU Yue;LIU Yong-ming;YUAN Xian-ling(College of Biological Engineering,Sichuan University of Science and Engineering,Zigong 643000,China)
出处
《中国调味品》
CAS
北大核心
2020年第7期39-43,共5页
China Condiment
基金
南溪四川白鹅餐桌即食系列产品工业化生产示范与推广项目(2017ZSF012-1)。
关键词
香辣仔鹅
特定腐败菌
生理生化鉴定
分子生物学鉴定
spicy goose
specific spoilage bacteria
physiological and biochemical identification
molecular biological identification
