食品科学 ›› 2018, Vol. 39 ›› Issue (13): 1-6.doi: 10.7506/spkx1002-6630-201813001

• 基础研究 •    下一篇

腐败希瓦氏菌和荧光假单胞菌对冷藏凡纳滨对虾虾汁品质的影响

谢 晶,叶晶鑫,杨胜平,程 颖,林祖权,钱韻芳*   

  1. 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
  • 出版日期:2018-07-15 发布日期:2018-07-09
  • 基金资助:
    国家自然科学基金青年科学基金项目(31501551);国家自然科学基金面上项目(31571914);上海市科技兴农重点攻关项目(沪农科攻字(2016)第1-1号)

Evaluation of the Spoilage Potential of Shewanella putrefaciens and Pseudomonas fluorescens on Pacific White Shrimp (Litopenaeus vannamei) Juice during Cold Storage

XIE Jing, YE Jingxin, YANG Shengping, CHENG Ying, LIN Zuquan, QIAN Yunfang*   

  1. Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, College of Food Sciences and Technology, Shanghai Ocean University, Shanghai 201306, China
  • Online:2018-07-15 Published:2018-07-09

摘要: 为研究腐败希瓦氏菌(Shewanella putrefaciens)、荧光假单胞菌(Pseudomonas fluorescens)的致腐败能 力以及两种菌之间的相互关系,将这两种菌株的单一培养物和混合培养物分别接种至无菌虾汁中,于(4±1)℃下 培养8 d,测定虾汁中菌落数及总挥发性盐基氮(total volatile basic nitrogen,TVB-N)、氨基酸、腐胺、肌浆蛋白 和挥发性物质含量的变化情况。结果表明:混合接菌组中S. putrefaciens和P. fluorescens的最大菌落数分别为8.85、 8.26(lg(CFU/mL)),均高于单独接菌组。且混合接菌组的TVB-N含量和腐胺含量明显高于两组单一接菌组。 在虾汁培养物中S. putrefaciens比P. fluorescens更容易生长繁殖,这两种菌存在协同作用,可相互促进彼此的生长和 加速凡纳滨对虾虾汁的腐败。

关键词: 腐败希瓦氏菌, 荧光假单胞菌, 凡纳滨对虾虾汁, 相互作用, 致腐败能力

Abstract: The spoilage potential of Shewanella putrefaciens and Pseudomonas fluorescens to Pacific white shrimp and their interaction were evaluated by inoculating pure and mixed cultures into sterile shrimp juice. Changes in total bacterial count, total volatile basic nitrogen (TVB-N), and the contents of amino acids, biogenic amines, myogen and volatile compounds were monitored during 8 days of culture at (4 ± 1) ℃. A control was prepared by adding sterile water into shrimp broth. The results showed that the maximum viable counts of S. putrefaciens and P. fluorescens in co-culture were 8.85 and 8.26 (lg(CFU/mL)), respectively, which were higher than their monocultures. The results of spoilage capacity showed that higher TVB-N content and putrescine production were observed in the co-culture when compared with the single cultures. It is concluded that S. putrefaciens grew well than P. fluorescens and that both bacteria could mutually enhance growth and accelerate the spoilage of Pacific white shrimp juice.

Key words: Shewanella putrefaciens, Pseudomonas fluorescens, Pacific white shrimps juice, interaction, spoilage potential

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