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| 鲜活缢蛏肉质细菌菌群组成分析 | |
| 引用本文： | 庄荣玉,黄晓春,薛长湖,王国良,张月华. 鲜活缢蛏肉质细菌菌群组成分析[J]. 食品与发酵工业, 2007, 33(1): 43-44 |
| 作者姓名： | 庄荣玉 黄晓春 薛长湖 王国良 张月华 |
| 作者单位： | 1. 宁波大学生命科学与生物工程学院,浙江宁波,315211 2. 中国海洋大学食品科学与工程学院,山东青岛,266003 3. 宁波大学生命科学与生物工程学院,浙江宁波,315211;慈溪市天峰水产食品有限公司,浙江慈溪,315300 |
| 基金项目： | 宁波大学海洋水产与生物技术重点学科项目 |
| 摘 要： | 对浙江省宁海县的鲜活缢蛏肉质进行了细菌菌群分析,从肉质中共分离到53株需氧性细菌,革兰氏阴性菌52株,占98.1%,优势菌为弧菌属(Vibrio)27株,占50.9%,其次是无色菌属(Achromobacter)5株、黄杆菌属(Flavobocterium)4株、气单胞菌属(Aeromonas)3株,此外还有假单胞菌属(Pseudo monas)1株、肠杆菌科(Enterobacteriaceae)1株、噬胞菌属(Cytophaga)1株、不动杆菌属(Acinetobacter)1株和葡萄球菌属(Staphylococuus)1株,另有9株细菌在传代中失去了生长能力。 |
| 关 键 词： | 缢蛏 细菌菌群 鉴定 食品卫生 |
| 修稿时间： | 2006-08-18 |
Identification of Microflora of the Live Sinonovacula constricta |
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| Zhuang Rongyu,Huang Xiaochun,Xue Changhu,Wang Guoliang,Zhang Yuehua. Identification of Microflora of the Live Sinonovacula constricta[J]. Food and Fermentation Industries, 2007, 33(1): 43-44 | |
| Authors: | Zhuang Rongyu Huang Xiaochun Xue Changhu Wang Guoliang Zhang Yuehua |
| Affiliation: | 1.Faculty of Life Science and Biotechnology, Ningbo University, Ningbo 315211, China;2.College of Food Science and Technology, Ocean University of China, Qingdao 266003 ,China;3.Cixi Tianfeng Seafood Company Ltd. , Cixi 315300,China |
| Abstract: | The microflora in the meat of living razor clam Sinonovacula constricta from Ninghai county Zhejiang Province were identified. 53 aerobic strains were isolated from the meat of living razor clam. 98.1% was Gram negative bacteria The preponderant bacteria were 27 strains Vibrio. There were also 5 strains Achromobacter, 4 strains Flavobocterium, 3 strains Aeromonas, 1 strain Pseudomonas, 1 strain Enterobacteriaceae, 1 strain Cytophaga, 1 strain Acinetobacter and 1 strain Staphylocouus respectively. This study could provide some useful references for the disease control, purification and deep processing of Sinonovacula constricta. |
| Keywords: | razor clam Sinonovacula constricta microflora identification food sanitation |
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