摘要
兰州烤羊肉串属于鲜食食品,不易保存,这一点限制了其作为区域标志产品在全国销售。本研究以延长烧烤羊肉制品的货架期为理论基础,采用平板划线分离法和传统微生物培养方法,通过对细菌的形态观察并结合16S rDNA序列分析方法,鉴定得到引起烤羊肉串腐败变质的腐败菌分别是地衣芽孢杆菌(Bacillus licheniformis)、枯草芽孢杆菌(Bacillus subtilis)和暹罗芽孢杆菌(Bacillus siamensis)。
Lanzhou mutton skewers are fresh food,and is not easy to preserve,which limits its ability to be sold as a regional trademark product in the whole country.Based on the theory of prolonging the shelf life of barbecued mutton products,this study adopted plate marking separation method and traditional microbial culture method,and observed the morphology of bacteria combined with 16S rDNA sequence analysis method.The spoilage bacteria that caused the deterioration of kebabs were identified as Bacillus licheniformis,Bacillus subtilis and Bacillus siamensis.
作者
尚洁昊
常程程
丁梓雪
孟宪刚
SHANG Jiehao;CHANG Chengcheng;DING Zixue;MENG Xiangang(Lanzhou Jiaotong University,Lanzhou 730000,China)
出处
《现代食品》
2022年第8期206-208,217,共4页
Modern Food
关键词
烤羊肉串
腐败菌
分离
鉴定
roast mutton
corruption
separation
identification
