| 冷藏海鲈鱼优势腐败菌的筛选和鉴定 |
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| 引用本文： | 唐文静,王楚文,柳云龙,宁喜斌.冷藏海鲈鱼优势腐败菌的筛选和鉴定[J].食品科学,2016,37(3):170-174. |
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| 作者姓名： | 唐文静 王楚文 柳云龙 宁喜斌 |
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| 作者单位： | 上海海洋大学食品学院，上海水产品加工及贮藏工程技术研究中心，上海 201306 |
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| 摘 要： | 分离鉴定4 ℃冷藏条件下海鲈鱼的优势腐败菌，通过选择性培养基筛选获得单一菌株，对各菌株进行致腐能力的测定，确定冷藏海鲈鱼的优势腐败菌。对冷藏海鲈鱼的优势腐败菌进行菌落形态观察及部分生理生化实验、16S rDNA分子鉴定。结果表明，有4 株冷藏海鲈鱼优势腐败菌，其中1 株为草莓假单胞菌（Pseudomonas fragi），1 株为腐败希瓦氏菌（Shewanella putrefaciens），其余2 株为假单胞菌（Pseudomonas sp.）。在4 ℃冷藏条件下，草莓假单胞菌的致腐能力最强，其次是腐败希瓦氏菌和假单胞菌。
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| 关 键 词： | 海鲈鱼 冷藏 优势腐败菌 分离 鉴定 |
Isolation and Identification of Specific Spoilage Organisms in Chilled Sea Bass |
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| TANG Wenjing,WANG Chuwen,LIU Yunlong,NING Xibin.Isolation and Identification of Specific Spoilage Organisms in Chilled Sea Bass[J].Food Science,2016,37(3):170-174. |
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| Authors: | TANG Wenjing WANG Chuwen LIU Yunlong NING Xibin |
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| Affiliation: | Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science and Technology,Shanghai Ocean University, Shanghai 201306, China |
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| Abstract: | The specific spoilage organisms (SSOs) were isolated and identified from chilled sea bass under 4 ℃ refrigerated
condition. These SSOs were individually isolated using selective medium and their spoilage ability was analyzed. These
isolates were identified based on morphological, physiological and biochemical characteristics and 16S rDNA sequence
analyses. The results showed there were 4 SSOs present in chilled sea bass, including one Pseudomonas fragi, one
Shewanella putrefaciens, and two Pseudomonas sp.. In refrigerated condition at 4 ℃, the spoilage ability of Pseudomonas
fragi was the highest, followed by Shewanella putrefaciens and Pseudomonas sp. |
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| Keywords: | sea bass chilled specific spoilage organism isolation identification |
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