粮油食品科技
土豆烧牛肉方便菜肴胀袋微生物分离鉴定及产气特性研究(网络首发、推荐阅读)
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Isolation, identification and gas generation of spoilage microorganisms from swollen braised brisket with potato(Online First, Recommended Article)
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    摘要:

    为解决土豆烧牛肉方便菜肴产品的胀袋问题,对胀袋微生物进行分离、纯化、鉴定和产气特性研究。分离、纯化得到7株优势微生物。结合形态学观察、16S rRNA序列分析及基质辅助激光解析/电离飞行时间质谱(MALDI-TOF MS)技术鉴定分离微生物,结果显示2株为枯草芽孢杆菌(Bacillus subtilis),2株为表皮葡萄球菌(Staphylococcus epidermidis),2株为地衣芽孢杆菌(Bacillus licheniformis),1株为凝结芽孢杆菌(Bacillus coagulans)。将分离菌株接种到无菌土豆烧牛肉样品中,发现枯草芽孢杆菌(Bacillus subtilis)和地衣芽孢杆菌(Bacillus licheniformis)有明显产气现象,是引起产品胀袋的主要原因。

    Abstract:

    In order to solve the problem of bag expanding of braised brisket with potato, the microorganism of expanding bag was separated, purified, identified and gas production characteristics were studied. Seven dominant strains were obtained. Morphology observation, 16S rRNA sequence and MALDI-TOF MS were combined to identify the obtained strains. As a consequence, strain 001 and 002 were identified as Bacillus subtilis, strain 003 and 004 were Staphylococcus epidermidis, strain 005 and 006 were Bacillus licheniformis, strain 007 were the member from Bacillus coagulans. When those strains were innoculated into the braised brisket with potato, obvious gas generation was observed for strain 001, 002, 005, and 006 which was the main reason for the bag expansion of braised brisket with potato.

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李 慧,卢 玉,钟 鸣,李小燕,张晨悦,陈文波,王乃娟,陈 辉.土豆烧牛肉方便菜肴胀袋微生物分离鉴定及产气特性研究(网络首发、推荐阅读)[J].粮油食品科技,2020,28(4):36-42.

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  • 在线发布日期: 2020-07-14
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