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| 真空包装酱牛肉中腐败细菌的分离、初步鉴定与菌相变化分析 | |
| 引用本文： | 刘勤华,黄 明,潘润淑,刘 丹,李海涛,马汉军. 真空包装酱牛肉中腐败细菌的分离、初步鉴定与菌相变化分析[J]. 食品科学, 2009, 30(23): 297-300. DOI: 10.7506/spkx1002-6300-200923067 |
| 作者姓名： | 刘勤华 黄 明 潘润淑 刘 丹 李海涛 马汉军 |
| 作者单位： | 1.河南科技学院食品学院 2.南京农业大学食品科技学院，教育部肉品加工与质量控制重点实验室 |
| 基金项目： | 河南省教育厅科技创新人才支持计划项目(2009HASTIT029) |
| 摘 要： | 将真空包装后的酱牛肉在低温和常温条件下贮藏，对其中的腐败细菌进行分离和初步鉴定，并对主要腐败细菌菌相的变化规律进行分析。结果表明：从细菌总数平板上挑取的28 个特殊菌落中，包括不动杆菌属7 株，葡萄球菌属6 株，肠杆菌科5 株，热死环丝菌和微球菌属各3 株，乳酸菌2 株，假单胞菌属和芽孢杆菌属各1 株。贮藏温度对真空包装酱牛肉主要腐败菌相构成变化的影响不大，乳酸菌和假单胞菌属为主要腐败菌。 |
| 关 键 词： | 酱牛肉 腐败菌 鉴定 菌相 |
| 收稿时间： | 2009-07-16 |
Isolation,Identification and Microflora Compositions of Spoilage Bacteria in Vacuum-packaged Beef |
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| LIU Qin-hua,HUANG Ming,PAN Run-shu,LIU Dan,LI Hai-tao,MA Han-jun. Isolation,Identification and Microflora Compositions of Spoilage Bacteria in Vacuum-packaged Beef[J]. Food Science, 2009, 30(23): 297-300. DOI: 10.7506/spkx1002-6300-200923067 | |
| Authors: | LIU Qin-hua HUANG Ming PAN Run-shu LIU Dan LI Hai-tao MA Han-jun |
| Affiliation: | 1.College of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China；2. College of Food Science andTechnology, Nanjing Agricultural University, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing210095, China |
| Abstract: | Spoilage bacteria of vacuum-packaged beef were isolated and identified. Microflora compositions of spoilage bacteria were analyzed during storage at low or room temperature conditions. Results indicated that isolated 28 special colonies from plates had 7 strains of Acinetobacter, 6 strains of Staphylococcus, 5 strains of Enterobacteriaceae, 3 strains of Brochothrix thermosphacta, 3 strains of Micrococcus, 2 strains of Lactobacillia, 1 strain of Pseudomonas and 1 strain of Bacillus. Storage temperature did not exhibited obvious effect on change of microflora compositions. Lactobacillia and Pseudomonas were major spoilage bacteria during storage. |
| Keywords: | beef spoilage bacte ria identification microflora composition |
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