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| 气调包装酱卤鸭翅贮藏过程中菌群结构分析 | |
| 引用本文： | 叶可萍,刘 佳,刘 梅,李春保,郭成祥. 气调包装酱卤鸭翅贮藏过程中菌群结构分析[J]. 食品科学, 2015, 36(14): 201-205. DOI: 10.7506/spkx1002-6630-201514039 |
| 作者姓名： | 叶可萍 刘 佳 刘 梅 李春保 郭成祥 |
| 作者单位： | 1.南京农业大学食品科技学院，食品安全与营养协同创新中心，国家肉品质量安全控制工程技术研究中心，江苏 南京 210095；2.南京工业大学食品与轻工学院，江苏 南京 211800 |
| 基金项目： | 国家自然科学基金青年科学基金项目（31401558）；中央高校基本科研业务费专项（KJQN201548） |
| 摘 要： | 运用传统细菌平板培养和聚合酶链式反应-变性梯度凝胶电脉方法研究气调包装酱卤鸭翅15 ℃贮藏过程中微生物菌群结构变化。细菌总数计数结果表明，产品生产的卫生条件较好，细菌初始污染菌数较低（小于2（lg（CFU/g））），至贮藏第9天左右产品细菌总数超过4（lg（CFU/g））。变性梯度凝胶电脉指纹图谱结果表明，贮藏初期产品的初始污染菌主要为不动杆菌属，至贮藏末期，产品中的主要菌群有嗜冷杆菌、莫拉氏菌、链球菌等，其中嗜冷杆菌属成为产品贮藏末期的优势菌。 |
| 关 键 词： | 酱卤鸭翅 气调包装 贮藏 菌群结构 聚合酶链式反应-变性梯度凝胶电脉法 |
Analysis of Microbial Communities of Pot-Stewed Duck Wings Packaged in Modified Atmosphere during Storage |
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| YE Keping,LIU Jia,LIU Mei,LI Chunbao,GUO Chengxiang. Analysis of Microbial Communities of Pot-Stewed Duck Wings Packaged in Modified Atmosphere during Storage[J]. Food Science, 2015, 36(14): 201-205. DOI: 10.7506/spkx1002-6630-201514039 | |
| Authors: | YE Keping LIU Jia LIU Mei LI Chunbao GUO Chengxiang |
| Affiliation: | 1. Synergetic Innovation Center of Food Safety and Nutrition, National Center of Meat Quality and Safety Control,College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China;2. College of Food Science and Light Industry, Nanjing Technology University, Nanjing 211800, China |
| Abstract: | The changes in microbial communities and counts of pot-stewed duck wings packaged in modified atmosphere during storage at 15 ℃ were explored by traditional bacterial cultivation and polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE). Results showed that the sanitation condition during the process of pot-stewed duck wings was favorable, which led to lower initial contaminant bacteria counts (< 2 (lg(CFU/g))) and total bacterial counts of products after about 9 days of storage were more than 4 (lg(CFU/g)). Results of DGGE profiles indicated that Acinetobacter sp. was the main bacterial species at the early stage. In contrast, the major bacteria in pot-stewed duck wings at the end of storage included Psychrobacter sp., Moraxella sp., Streptococcus sp. etc., with Psychrobacter sp. being the most predominant spoilage bacterial species. |
| Keywords: | pot-stewed duck wings modified atmosphere packaging (MAP) storage microbial community PCR-DGGE |
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