新疆椒麻鸡中腐败细菌的分离与鉴定

为研究新疆椒麻鸡中腐败细菌的种类和特性，采用平板划线法分离腐败菌。利用生理生化实验和16S rDNA序列分析方法，对从椒麻鸡中分离的31 株腐败菌进行鉴定。结果表明：所筛选的31 株菌中，肠杆菌20 株、葡萄球菌3 株、气单胞菌2 株、乳酸菌4 株、溶酪大球菌2 株；新鲜椒麻鸡中的主要腐败菌为溶酪大球菌、葡萄球菌和肠杆菌；低温5 ℃贮藏条件下腐败样品中的主要腐败菌为乳酸菌、葡萄球菌和肠杆菌；常温25 ℃贮藏条件下腐败椒麻鸡中的腐败菌主要为肠杆菌、气单胞菌、葡萄球菌和乳杆菌。

Isolation and Identification of Spoilage Bacteria from Xinjiang Pepper Chicken

In order to investigate the species and characteristics of spoilage bacteria in Xinjiang pepper chicken, the streak plate method was employed to isolate spoilage bacteria. Thirty-one strains of spoilage bacteria isolated from pepper chicken were identified by physio-biochemical tests and 16S rDNA sequence analysis. The results showed 20 strains of Enterobacter spp., 3 strains of Staphylococcus, 2 strains of Aeromonas spp., 4 strains of lactic acid bacteria and 2 strains of Macrococccus caseolyticus were identified among the 31 strains. The main spoilage bacteria in fresh chicken were M. caseolyticus, Staphylococcus and Enterobacter spp. Lactic acid bacteria, Staphylococcus and Enterobacter spp. were predominant in spoiled samples stored at 5 ℃. The dominant bacteria in spoiled pepper chicken stored at 25 ℃ were Enterobacter spp., Aeromonas spp., Staphylococcus and Lactobacillus.