传统风吹肉加工过程中的微生物演替及优势菌群分析

研究传统风吹肉在整个生产过程的不同阶段中微生物的种类、优势菌群及其数量变化情况。选用7 种培养基对不同加工阶段风吹肉样品中的不同微生物进行分离纯化，并对其进行16S或18S rDNA分子生物学鉴定，鉴定得到加工过程存在于样品肉中的优势微生物9 种，其中细菌7 种和真菌2 种。结果表明：在传统风吹肉生产过程中，料泡引起微生物大量死亡后，风吹肉样品中的各类微生物总数在风吹前10 d持续上升，在中后期达到稳定。以乳酸乳球菌（Lactococcus lactis）为主的乳酸菌是川味风吹肉风吹过程中的主要优势菌群，其次是以巴氏葡萄球菌（Staphylococcus pasteuri）为主的葡萄球菌，汉逊德巴利酵母（Debaryomyces hansenii）和解脂耶氏酵母（Yarrowialipolytica）次之。此外，芽孢杆菌（Bacillus spp.）和水生拉恩菌（Rahnella aquatilis）为川味风吹肉制作过程中的主要腐败菌，但随着风吹过程显著减少。

Microbial Community Succession and Dominant Microbial Population during the Processing Stages of Traditional Air-Dried Meat

The microbial population, diversity and dynamics of traditional air-drying meat during different processing stages
were assessed. Seven culture media were used to separate different microorganisms from different air-drying meat samples.
Nine species were selected as dominant microorganisms including seven species of bacteria and two species of fungi.
16S rDNA or 18S rDNA analysis was employed for species identification. The results showed that following the microbial
growth inhibition during the salted process, the population of different microbial communities in meat samples increased
gradually during the first 10 days and reached a stable level at the later stages of air-drying processing. Lactic acid bacteria
based on Lactococcus lactis dominated the air-drying process, followed by Staphylococcus pasteuri, Debaryomyces hansenii
and Yarrowia lipolytica. Furthermore, Bacillus spp. and Rahnella aquatilis were the major spoilage bacteria, but their
amounts decreased significantly during the air-drying processing. This study can provide a useful guidance for starter culture
screening and safety control of traditional air-drying meat.