| 应用PCR-DGGE技术研究贮藏期内冷鲜羊肉表面的优势菌 |
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| 引用本文： | 周琰冰,艾启俊,张德权.应用PCR-DGGE技术研究贮藏期内冷鲜羊肉表面的优势菌[J].食品科学,2015,36(16):236-240. |
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| 作者姓名： | 周琰冰 艾启俊 张德权 |
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| 作者单位： | 1.北京农学院食品科学与工程学院，北京 102206；2.中国农业科学院农产品加工研究所，北京 100193 |
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| 基金项目： | 公益性行业（农业）科研专项（201303083） |
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| 摘 要： | 为研究冷鲜羊肉表面存在的主要菌群,应用传统微生物培养方法和变性梯度凝胶电泳方法,探讨冷鲜羊肉在4℃条件下的贮藏期以及这期间其表面的主要优势菌。结果表明,随着4℃贮藏时间的延长,羊肉表面细菌总数增加,当贮藏第7天时,菌落总数达到1.4×106 CFU/g,肉已腐败变质;对聚合酶链式反应-变性梯度凝胶电泳图谱进行切胶回收测序后表明,冷鲜羊肉中检测到的细菌为假单胞菌(Pseudomonas)、热死环丝菌(Brochothrixsp.)、乳酸杆菌(Lactobacillus sp.)、嗜冷杆菌(Psychrobacter)以及芽孢杆菌(Bacillus),其中,假单胞菌和热死环丝菌是导致冷鲜羊肉腐败变质的主要优势菌。
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| 关 键 词： | 冷鲜羊肉 菌落总数 贮藏期 聚合酶链式反应-变性梯度凝胶电泳 优势菌 |
Application of PCR-DGGE to Study the Dominant Bacteria of Chilled Mutton during Storage |
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| ZHOU Yanbing,AI Qijun,ZHANG Dequan.Application of PCR-DGGE to Study the Dominant Bacteria of Chilled Mutton during Storage[J].Food Science,2015,36(16):236-240. |
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| Authors: | ZHOU Yanbing AI Qijun ZHANG Dequan |
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| Affiliation: | 1. College of Food Science Engineering, Beijing University of Agriculture, Beijing 102206, China;
2. Institute of Agro-products Processing Science and Technology, Chinese Academy of Agriculture Sciences, Beijing 100193, China |
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| Abstract: | This study was designed to explore the main bacterial flora of chilled mutton at 4 ℃ by traditional microbialculture and polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE). The results showed that thetotal number of colonies in tray-packaged mutton increased with the extension of storage time reaching 1.4 × 106 CFU/gon the 7th day, implying that the mutton went bad. PCR-DGGE demonstrated that the dominant spoilage bacteria in chilledmutton were Pseudomonas, Brochothrix sp., Lactobacillus sp., Psychrobacter and Bacillus sp. Among them, Pseudomonasand Brochothrix were primarily responsible for the spoilage of chilled mutton. |
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| Keywords: | chilled mutton total number of colonies storage time PCR-DGGE dominant bacteria |
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