冷却猪肉中热死环丝菌的分离、鉴定及致腐能力

doi:10.7506/spkx1002-6630-201321029

食品科学 ›› 2013, Vol. 34 ›› Issue (21): 140-144.doi: 10.7506/spkx1002-6630-201321029

冷却猪肉中热死环丝菌的分离、鉴定及致腐能力

倪萍，纪文营，黄洁洁，周阳，王志耕，付瑞燕*

安徽农业大学茶与食品科技学院，安徽合肥 230036

收稿日期:2013-01-12 修回日期:2013-10-08 出版日期:2013-11-15 发布日期:2013-10-28
通讯作者: 付瑞燕 E-mail:ruiyanfu@189.cn
基金资助:
国家自然科学基金青年科学基金项目(31200034)

Isolation, Identification and Spoilage Capability of Brochothrix thermosphacta Isolated from Chilled Pork

NI Ping，JI Wen-ying，HUANG Jie-jie，ZHOU Yang，WANG Zhi-geng，FU Rui-yan*

School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China

Received:2013-01-12 Revised:2013-10-08 Online:2013-11-15 Published:2013-10-28
Contact: FU Rui-yan E-mail:ruiyanfu@189.cn

摘要/Abstract

摘要：

应用STAA固体培养基平板划线分离纯化市售的托盘包装冷却猪肉，分离得到的3株菌采用传统形态学、生理生化特性及16S rDNA基因序列同源性分析和系统发育树方法，鉴定均为热死环丝菌。分别用这纯化的3株菌接种冷却猪肉，4℃条件下贮藏，在第0、2、6、8天测定肉样的热死环丝菌菌落数、pH值并进行感官评价。结果表明：热死环丝菌有较强的致腐作用，并且3株菌株在低温下的生长性能存在明显差异，从而导致冷却猪肉腐败变质能力存在明显差异。建议以热死环丝菌为研究对象建立生长预测模型及预测冷却猪肉货架期时，应筛选出低温下生长速度最快的菌株作为目的菌株，以提高相关工作的有效性。

关键词: 冷却猪肉, 热死环丝菌, 分离, 鉴定, 致腐能力

Abstract:

In this study, three strains identified as Brochothrix thermosphacta based on their individual and colony morphology
features, physiological and biochemical characteristics, and 16S rDNA sequence and phylogenetic analyses were isolated
from tray-packaged chilled pork by repeated plate streaking on STAA solid medium plate. In order to explore the spoilage
characteristics, these three B. thermosphacta strains were inoculated to the chilled pork at 4 ℃. Then B. thermosphacta
count, pH and sensory evaluation scores were determined at 0, 2, 6 d and 8 d, respectively. The results of this study showed
that B. thermosphacta possessed significantly stronger spoilage capability. An obvious difference in the growth capability
among the strains was observed, which led to a difference among their spoilage capabilities. Based on the above findings, the
fastest growing strains at low temperatures are useful to establish predictive models for the growth of B. thermosphacta and
further predict the shelf life of chilled pork.

Key words: chilled pork, Brochothrix thermosphacta, isolation, identification, spoilage capability

中图分类号:

Q939.99

倪萍，纪文营，黄洁洁，周阳，王志耕，付瑞燕*. 冷却猪肉中热死环丝菌的分离、鉴定及致腐能力[J]. 食品科学, 2013, 34(21): 140-144.

NI Ping，JI Wen-ying，HUANG Jie-jie，ZHOU Yang，WANG Zhi-geng，FU Rui-yan*. Isolation, Identification and Spoilage Capability of Brochothrix thermosphacta Isolated from Chilled Pork[J]. FOOD SCIENCE, 2013, 34(21): 140-144.

参考文献

[1] 袁先群,贺稚非,李洪军,等.不同贮藏温度托盘包装冷鲜猪肉的品质变化[J].食品科学, 2012, 33(6): 264-268.

[2] NYCHAS G J E, SKANDAMIS P N, TASSOU C C, et al. Meat spoilage during distribution[J].Meat Science, 2008, 78(1-2) :77-89.

[3] 金鑫,周光宏,徐幸莲.冷却肉微生物腐败与冷链系统[J].食品工业科技, 2012, 33(6): 417-420.

[4] PENNACCHIA C, ERCOLINI D, VILLANI F. Development of a Real-Time PCR assay for the specific detection of Brochothrix thermosphacta in fresh and spoiled raw meat[J]. International Journal Food Microbiology, 2009, 134:230-236.

[5] 黎园园，董庆利，梁娜等. 解冻猪肉中优势腐败菌致腐能力研究[J].食品科学, 2011, 32(5): 123-127.

[6] LEROI F, FALL P A, PILET M F, et al. Influence of temperature, pH and NaCl concentration on the maximal growth rate of Brochothrix thermosphacta and a bioprotective bacteria Lactococcus piscium CNCM I-4031[J]. Food Microbiology, 2012,31: 222-228.

[7] RUSSO F, Ercolini D, Mauriello G, et al. Behaviour of Brochothrix thermosphacta in presence of other meat spoilage microbial groups[J]. Food Microbiology, 2006, 23:797-802

[8] 彭勇.冷却猪肉常见腐败微生物致腐能力的研究[硕士学位论文].北京：中国农业大学, 2005

[9] 蔡信之,黄君红.微生物学实验[M].北京:科学出版社, 2010

[10] TALON R,GRIMONT P A D, GRIMONT F, et al. Brochothrix campestris sp.nov.[J].International journal of systematic bacteriology, 1988, 38(1):99-102.

[11] 徐鹏昀,樊雯,徐美玲,等.植物乳杆菌素L-1对冷却肉的防腐保鲜效果研究[J].食品科学, 2009, 30(2): 264-267.

[12] NOWAK A, RYGALA A, OLTUSZAK-WALCZAK E, et al. The prevalence and some metabolic traits of Brochothrix thermosphacta in meat and meat products packaged in different ways[J]. Journal of the science of food and agriculture, 2012, 92:1304-1310.

[13] 刘国庆,张黎利,宗凯,等. 冷鲜猪肉货架期品质测定及主要致腐微生物预报[J].食品科学, 2009, 30(18): 394-399.

[14] DAINTY R H, EDWARDS R, HIBBARD C M. Time course of volatile compound formation during refrigerated storage of naturally contaminated beef in air[J]. Journal of applied bacteriology, 1985, 59: 305–309.

[15] NOWAK A and PIOTROWSKA M. Biochemical activities of Brochothrix thermosphacta[J]. Meat Science, 2012, 90:410–413.

[16] NOWAK A, CZYZOWSKA A. In vitro synthesis of biogenic amines by Brochothrix thermosphacta isolates from meat and meat products and the influence of other microorganisms[J]. Meat Science, 2011, 88(3): 571-574.

[17] PENNACCHIA C, ERCOLINI D, VILLANI F. Development of a Real-Time PCR assay for the specific detection of Brochothrix thermosphacta in fresh and spoiled raw meat[J]. International Journal Food Microbiology, 2009, 134:230-236.

[18] KILCHER S, LOESSNER M J, KLUMPP J. Brochothrix thermosphacta Bacteriophages Feature Heterogeneous and Highly Mosaic Genomes and Utilize Unique Prophage Insertion Sites[J]. Journal of bacteriology, 2010, 192 (20): 5441-5453.

冷却猪肉中热死环丝菌的分离、鉴定及致腐能力

Isolation, Identification and Spoilage Capability of Brochothrix thermosphacta Isolated from Chilled Pork

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价

[1]	项婷，夏琛，刘健华，王超然，沈建福. 蛹虫草中新化合物的分离纯化、结构鉴定及抗肿瘤活性[J]. 食品科学, 2021, 42(8): 235-242.
[2]	王伟，李津津，迟海. 解淀粉芽孢杆菌素Amylocyclicin W5的纯化及其抑菌机理[J]. 食品科学, 2021, 42(7): 29-34.
[3]	闫世长，徐静雯，武利春，孙禹凡，齐宝坤，李杨. 超声复合碱处理对大豆分离蛋白乳化性影响及其对表没食子儿茶素没食子酸酯保护作用[J]. 食品科学, 2021, 42(7): 134-141.
[4]	陈丽花，任丽霞，李东娜，马霞. 甜酒曲中优质酵母菌的分离鉴定及其产香特性分析[J]. 食品科学, 2021, 42(6): 142-149.
[5]	裴紫薇，杨杰，张磊，周爽，赵云峰，陈达炜，苗虹，方从容. 载气类型对气相色谱法分离顺-反脂肪酸异构体的影响[J]. 食品科学, 2021, 42(6): 200-205.
[6]	弓敏，马艳秋，王瑞红，迟媛，迟玉杰. 鸡蛋壳表面典型菌株的分离鉴定及其对全蛋液致腐能力分析[J]. 食品科学, 2021, 42(4): 153-160.
[7]	黄荣，王晓丽，王兆升，李游，方双杰. 皱皮木瓜腐败微生物的分离鉴定[J]. 食品科学, 2021, 42(4): 161-166.
[8]	汪敏，陈洁莹，徐磊，蒋希芝，冯敏. 竹叶抗氧化物/酪蛋白酸钠/乳清分离蛋白可食膜的制备和性能分析[J]. 食品科学, 2021, 42(3): 266-272.
[9]	胡晓，周雅，陈星星，李来好，杨贤庆，陈胜军，吴燕燕，杨少玲. 罗非鱼肌浆蛋白源抗氧化肽的制备、分离纯化及其体外抗氧化活性[J]. 食品科学, 2021, 42(3): 63-70.
[10]	孙乐常，刘伟峰，林怡晨，赵阿云，张凌晶，翁凌，曹敏杰. 碱性蛋白酶限制性酶解对蓝圆鲹分离蛋白功能特性的影响[J]. 食品科学, 2021, 42(2): 23-29.
[11]	孙悦，刘佳伊，陈璐，杜宏，白凤翎，吕欣然，张德福，郭晓华，励建荣. 抗耐药性大肠杆菌乳酸菌的筛选及抑菌机制[J]. 食品科学, 2021, 42(2): 121-127.
[12]	杨玲玲，蒋艳，涂勇刚，毕雅雯，刘晶，杨严俊，徐明生. 复合卵白蛋白-大豆分离蛋白对肉糜凝胶特性和微观结构的影响[J]. 食品科学, 2021, 42(18): 22-27.
[13]	刘璐，吴江丽，杨金桃，唐忠月，曾雪峰. 发酵鱼酱酸产GABA乳酸菌的分离筛选及发酵特性[J]. 食品科学, 2021, 42(18): 73-79.
[14]	张羽，汪芳，翁泽斌，包伊凡，宋海昭，沈新春. 麦胚清蛋白抗氧化肽的筛选及对细胞氧化损伤的保护作用[J]. 食品科学, 2021, 42(17): 10-18.
[15]	姜毓君，杨涛，满朝新，周文琦，王蕊，陈思涵，杨鑫焱，付世骞，高平娉，任玉伟，张微. 免疫磁分离和可视化金纳米杂交探针法快速检测婴幼儿配方乳粉中的阪崎克罗诺杆菌[J]. 食品科学, 2021, 42(16): 224-232.