中式熟食咸鸡主要细菌的分离与初步鉴定

采用嗜冷菌选择性培养基和含盐选择性培养基对咸鸡微生物菌群进行分离筛选。根据细菌的菌落形态、革兰氏染色反应等常见特征，由嗜冷菌选择性培养基分离出6 株菌C1～C6，含盐选择性培养基分离出4 株NaCl 胁迫条件下细菌S1～S4。提取单菌落DNA，对其16S rDNA 序列进行PCR 扩增后测序，结合形态、常规生理生化特性初步鉴定为：松鼠葡萄球菌(Staphylococcus sciuri)C3，土生克雷伯氏菌(Klebsiella terrigena)C6，不动杆菌属(Acinetobacter sp.)C1、C2、C4、C5；日勾维肠杆菌(Enterobacter gergoviae)S1，表皮葡萄球菌(Staphylococcusepidermidis)S2、S3，假蕈状芽孢杆菌(Bacillus pseudomycoides)S4。

Screening and Preliminary Identification of Dominant Bacteria in Chinese-style Cooked Salted Chicken

Based on morphological identification and gram staining, 6 microbe strains, numbered C1 through C6, were isolated from Chinese-style cooked salted chicken using Psychrophiles selective medium and the use of nutrient agar medium containing 3% NaCl allowed isolation of 4 microbe strains, numbered S1 through S4. Single colonies were separated for 16S rDNA gene amplification and sequencing. Based on the results of morphological, physiological and biochemical studies, strain C3 was identified as Staphylococcus sciuri, C6 as Klebsiella terrigena, C1, C2, C4 and C5 as Acinetobacter sp, S1 as Enterobacter gergoviae, S2 and S3 as Staphylococcus epidermidis, and S4 as Bacillus pseudomycoides.