食品科学

• 包装贮运 • 上一篇    下一篇

气调包装酱卤鸭翅贮藏过程中菌群结构分析

叶可萍1,刘 佳1,刘 梅1,李春保1,郭成祥2   

  1. 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
  • 出版日期:2015-07-25 发布日期:2015-07-15
  • 基金资助:

    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)

Analysis of Microbial Communities of Pot-Stewed Duck Wings Packaged in Modified Atmosphere during Storage

YE Keping1, LIU Jia1, LIU Mei1, LI Chunbao1, GUO Chengxiang2   

  1. 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
  • Online:2015-07-25 Published:2015-07-15

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

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.

Key words: pot-stewed duck wings, modified atmosphere packaging (MAP), storage, microbial community, PCR-DGGE

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