| 冷藏鲈鱼片优势腐败菌的分离鉴定及致腐能力分析 |
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| 引用本文： | 赵宏强,蓝蔚青,孙晓红,刘书成,谢 晶.冷藏鲈鱼片优势腐败菌的分离鉴定及致腐能力分析[J].中国食品学报,2019,19(8):208-215. |
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| 作者姓名： | 赵宏强 蓝蔚青 孙晓红 刘书成 谢 晶 |
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| 作者单位： | 上海海洋大学食品学院，上海水产品加工及贮藏工程技术研究中心，上海冷链装备性能与节能评价专业技术服务平台，食品科学与工程国家级实验教学示范中心（上海海洋大学），上海，201306；广东海洋大学食品科技学院，广东湛江，524088 |
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| 基金项目： | 农业部海水鱼产业体系（CARS-47）；广东省水产品加工与安全重点实验室开放课题（GDPKLAPPS1802）；上海市科委平台能力建设项目（16DZ2280300）；上海市科委公共服务平台建设项目（17DZ2293400） |
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| 摘 要： | 为研究冷藏鲈鱼贮藏末期的优势腐败菌及其致腐能力,采用选择性培养基获得鲈鱼贮藏末期的特定菌落,结合感官分析确定所筛菌株中的优势腐败菌。通过多次划线分离获得纯菌株,结合菌落形态观察、传统生理生化试验与16S rDNA技术,确定所筛菌株属种,并将所鉴定的优势腐败菌接种至无菌鲈鱼样品上,在4℃条件下贮藏,测定不同贮藏时间段的挥发性盐基氮(TVB-N)与菌落总数,以TVB-N产量因子(YTVB-N)衡量各腐败菌的致腐能力。结果得出,筛选获得的5株菌株中,有假单胞菌属P1(WCS374)1株,草莓假单胞菌P2(P121)与P3(B-727)2株、希瓦式菌属S1与S2(OS185)2株。其致腐能力排序为S1>S2>P2>P3>P1,其中腐败希瓦式菌属细菌S1的致腐能力最强。由产量因子分析表明,草莓假单胞菌P2的致腐能力强于一般假单胞菌属细菌P1与P3。经综合比较,鲈鱼鱼肉中希瓦式菌属细菌的致腐能力强于假单胞菌属细菌。
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| 关 键 词： | 鲈鱼 冷藏 优势腐败菌 致腐能力 |
Isolation and Identification of Dominant Spoilage Bacteria in Lateolabrax japonicus Fillets during Chilled Storage and Their Spoilage Capability |
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| Zhao Hongqiang,Lan Weiqing,Sun Xiaohong,Liu Shucheng,Xie Jing.Isolation and Identification of Dominant Spoilage Bacteria in Lateolabrax japonicus Fillets during Chilled Storage and Their Spoilage Capability[J].Journal of Chinese Institute of Food Science and Technology,2019,19(8):208-215. |
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| Authors: | Zhao Hongqiang Lan Weiqing Sun Xiaohong Liu Shucheng Xie Jing |
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| Affiliation: | (College of Food Science and Technology , Shanghai Ocean University , Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center , Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation , National Experimental Teaching Demonstration Center for Food Science and Engineering ( Shanghai Ocean University ), Shanghai 201306;College of Food Science & Technology , Guangdong Ocean University , Zhanjiang 524088 , Guangzhou) |
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| Abstract: | Zhao Hongqiang;Lan Weiqing;Sun Xiaohong;Liu Shucheng;Xie Jing(College of Food Science and Technology , Shanghai Ocean University , Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center , Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation , National Experimental Teaching Demonstration Center for Food Science and Engineering ( Shanghai Ocean University ), Shanghai 201306;College of Food Science & Technology , Guangdong Ocean University , Zhanjiang 524088 , Guangzhou) |
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| Keywords: | Lateolabrax japonicus chilled storage dominant spoilage bacteria spoilage capability |
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