| 低硝灌肠制品腐败菌的分离与初步鉴定 |
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| 引用本文： | 李轶欣,王玉田. 低硝灌肠制品腐败菌的分离与初步鉴定[J]. 食品工业科技, 2010, 0(3) |
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| 作者姓名： | 李轶欣 王玉田 |
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| 作者单位： | 辽宁医学院食品科学与工程学院,辽宁,锦州,121001 |
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| 摘 要： | 对引起低硝灌肠制品腐败的腐败菌进行了分离和鉴定,研究表明,从低硝灌肠制品中分离和鉴定出假单胞菌属3株、葡萄球菌属2株、微球菌属2株、肠杆菌科1株、热死环菌属1株、乳酸菌属1株及酵母菌1株,其中假单胞菌属为优势菌。
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| 关 键 词： | 低硝灌肠制品 腐败菌 分离 初步鉴定 |
Isolation and preliminary identification of spoilage microorganism of sausage with lower contents of nitrite |
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| LI Yi-xin,WANG Yu-tian. Isolation and preliminary identification of spoilage microorganism of sausage with lower contents of nitrite[J]. Science and Technology of Food Industry, 2010, 0(3) |
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| Authors: | LI Yi-xin WANG Yu-tian |
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| Affiliation: | LI Yi-xin,WANG Yu-tian (Institute of Food Science , Engineering,Liaoning Medical College,Jinzhou 121001,China) |
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| Abstract: | The main microorganism causing the spoilage of sausage with lower contents of nitrite were isolated and preliminary identified.It showed that the main microorganism isolated and preliminary identified from sausage with lower contents of nitrite were three genus of Pseudomonas,two genus of Staphylococcal bacteria,Micrococcus,and one genus of Enterbacteriaceae,Brochothrix thermosphacta,Lactobacillus,Yeast.The dominant microorganism in the initial count was Pseudomonas. |
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| Keywords: | sausage with lower contents of nitrite spoilage microorganism isolation preliminary identification |
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