腐败希瓦氏菌及其与蜂房哈夫尼亚菌共培养对冷藏大菱鲆的致腐能力

doi:10.7506/spkx1002-6630-201813005

食品科学 ›› 2018, Vol. 39 ›› Issue (13): 29-34.doi: 10.7506/spkx1002-6630-201813005

腐败希瓦氏菌及其与蜂房哈夫尼亚菌共培养对冷藏大菱鲆的致腐能力

李婷婷1，马艳2，李学鹏2，仪淑敏2，励建荣2,*

1.大连民族大学生命科学学院，生物技术与资源利用教育部重点实验室，辽宁大连 116600；2.渤海大学食品科学与工程学院，辽宁省食品安全重点实验室，生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心，辽宁锦州 121013

出版日期:2018-07-15 发布日期:2018-07-09
基金资助:
国家自然科学基金面上项目（31471639）；中国博士后科学基金项目（2014M552302）；国家自然科学基金青年科学基金项目（31301572）

Spoilage Potential of Shewanella putrefaciens and Co-Culture with Hafnia alvei on Turbot (Scophthalmus maximus) Fillets during Refrigerated Storage

LI Tingting1, MA Yan2, LI Xuepeng2, YI Shumin2, LI Jianrong2,*

1. Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, College of Life Science, Dalian Minzu University, Dalian 116600, China; 2. Food Safety Key Laboratory of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China

Online:2018-07-15 Published:2018-07-09

摘要/Abstract

摘要： 本研究将腐败希瓦氏菌SP22及其与蜂房哈夫尼亚菌Ha-01混合菌液分别接种到大菱鲆无菌鱼块中，以微生物及理化参数（菌落总数、挥发性盐基总氮（total volatile basic nitrogen，TVB-N）值、K值、Ca2＋-ATPase活力及肌肉蛋白显微结构）为指标，探讨腐败希瓦氏菌SP22及其与蜂房哈夫尼亚菌Ha-01共培养对冷藏大菱鲆的致腐能力。结果表明：在4 ℃冷藏过程中，随着贮藏时间的延长，各接菌组鱼块的菌落总数、TVB-N值及K值上升速度明显高于空白对照组，且接种混合菌组的上升速度高于接种单菌组；接菌组的Ca2＋-ATPase活力下降速度明显高于空白对照组，其中接种混合菌组下降最快；利用扫描电子显微镜可观察到接菌组肌肉蛋白质变性降解速度明显快于空白对照组。腐败希瓦氏菌SP22能够造成大菱鲆的腐败变质，且其与蜂房哈夫尼亚菌Ha-01共培养时能够产生明显的致腐效果。

关键词: 大菱鲆, 腐败希瓦氏菌, 蜂房哈夫尼亚菌, 致腐能力

Abstract: Sterile turbot fillets were inoculated with Shewanella putrefaciens SP22 in pure culture or in co-culture with Hafnia alvei Ha-01 and then stored at 4 ℃. The microbial and physicochemical indexes (including total viable count (TVC), total volatile basic nitrogen (TVB-N) value, K value, Ca2+-ATPase and ultrastructural change) were measured after different periods of storage. The aim was to evaluate the spoilage potential of the pure and mixed cultures on turbot fillets. The results indicated that the TVC, TVB-N and K values of inoculated fish fillets increased significantly faster than those of the uninoculated control, and the samples inoculated with the co-culture showed the fastest increase. The Ca2+-ATPase activity of the inoculated samples decreased significantly faster than that of the control group and the co-culture group showed the fastest decrease. The rate of degradation of muscle proteins in the inoculated samples was clearly faster than that of the control group as observed under scanning electron microscope. In conclusion, Shewanella putrefaciens SP22 could cause turbot spoilage, and when co-cultured with Hafnia alvei Ha-01, it could lead to turbot fillet spoilage obviously during refrigerated storage.

Key words: Scophthalmus maximus, Shewanella putrefaciens, Hafnia alvei, spoilage potential

中图分类号:

S984.1

李婷婷，马艳，李学鹏，仪淑敏，励建荣. 腐败希瓦氏菌及其与蜂房哈夫尼亚菌共培养对冷藏大菱鲆的致腐能力[J]. 食品科学, 2018, 39(13): 29-34.

LI Tingting, MA Yan, LI Xuepeng, YI Shumin, LI Jianrong. Spoilage Potential of Shewanella putrefaciens and Co-Culture with Hafnia alvei on Turbot (Scophthalmus maximus) Fillets during Refrigerated Storage[J]. FOOD SCIENCE, 2018, 39(13): 29-34.

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腐败希瓦氏菌及其与蜂房哈夫尼亚菌共培养对冷藏大菱鲆的致腐能力

Spoilage Potential of Shewanella putrefaciens and Co-Culture with Hafnia alvei on Turbot (Scophthalmus maximus) Fillets during Refrigerated Storage

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