全部 标题 作者
关键词 摘要

OALib Journal期刊
ISSN: 2333-9721
费用:99美元

查看量下载量

相关文章

更多...

真空包装盐水鹅加工过程中微生物污染状况与菌群多样性研究

DOI: 10.7685/j.issn.1000-2030.2012.03.021, PP. 121-126

Keywords: 盐水鹅,加工过程,污染分析,菌群多样性,聚合酶链式反应-变性梯度凝胶电泳

Full-Text   Cite this paper   Add to My Lib

Abstract:

利用传统平板培养结合聚合酶链式反应-变性梯度凝胶电泳(PCR-DGGE)的技术方法,对真空包装盐水鹅加工过程中微生物污染状况和菌群多样性进行了分析。结果表明环境及产品表面微生物的数量和种类随加工工序和时间的不同而变化;解冻和分割是影响产品卫生质量的关键环节;原辅料携带的污染菌是加工过程中微生物污染的主要来源;环境、设备和产品之间的交叉污染及分割时的二次污染是产品表面微生物污染的主要途径;加工过程中主要微生物种类有Leuconostoclactis、Lactobacillusparabuchneri、UnculturedPsychrobactersp.、Acinetobacterjohnsonii、ShewanellabalticaOS678、Pseudomonasfluorescens、Psychrobactersp.、Macrococcuscaseolyticus、Staphylococcusaureus、Psychrobactersanguinis、Pseudomonasfragi、Weissellahellenica和Carnobacteriumdivergens,其均可能成为产品在贮藏期间的优势腐败菌,影响产品货架期。

References

[1]  Borch E,Kant-Muemansb M L,Blixt Y.Bacterial spoilage of meat and cured meat products[J].International Journal of Food Microbiology,1996,33:103-120
[2]  Ercolini D,Casaburi A,Nasi A,et al.Different molecular types of Pseudomonas fragi have the same overall behavior as meat spoilers[J].International Journal of Food Microbiology,2010,142:120-131
[3]  郑安俭,诸永志,吴海虹,等.扬州盐水鹅加工中微生物关键控制点的研究[J].江苏农业科学,2006(6):386-388
[4]  曹宏,包建忠,翟建青,等.辐照保鲜扬州盐水鹅产业化发展思路[J].核农学报,2002,16(4):247-248
[5]  胡萍.真空包装烟熏火腿切片特定腐败菌及靶向抑制研究.南京:南京农业大学,2008:106
[6]  Miambi E,Guyot J P,Ampe F.Identifieation,isolation and quantification of representative bacteria from fermented cassava dough using an integrated approach of culture-dependent and culture-independent methods[J].International Journal of Food Microbiology,2003,82:111-120
[7]  Nübel U,Engelen B,Felske A,et al.Sequence heterogeneities of genes encoding 16S rRNAs in Paenibacillus polymyxa detected by temperature gradient gel electrophoresis[J].Journal of Bacteriology,1996,178:5636-5643
[8]  Altschul S F,Madden T L,Schaffer A A,et al.Gapped BLAST and PSI-BLAST:a new generation of protein database search programs[J].Nucleic Acids Research,1997,25:3389-3402
[9]  梁荣蓉,张一敏,李飞燕,等.鸡肉调理制品生产过程中污染微生物的调查研究[J].食品科学,2010,31(5):274-278
[10]  姚笛,夏秀芳,王颖,等.低温肉制品中微生物的危害及控制[J].肉类研究,2009(10):44-47
[11]  安耀强.延长低温肉制品保质期的技术及方法[J].肉类工业,2008(4):10-12
[12]  Thomas C J,Mcmeek A.Contamination of broiler carcass skin during commercial processing procedures:an electron microscopic study[J].Applied and Environmental Microbiology,1980,40:133-144
[13]  Olssona C,Ahrne S,Pettersson B,et al.The bacterial flora of fresh and chill-stored pork:analysis by cloning and sequencing of 16S rRNA genes[J].International Journal of Food Microbiology,2003,83:245-252
[14]  Nychas G J E,Marshall D,Sofos J N.Food Microbiology:Fundamentals and Frontiers[M].Washington:ASM Press,2007:105-140
[15]  Vihavainen E,Lundstrom H S,Susiluoto T,et al.Role of broiler carcasses and processing plant air in contamination of modified-atmosphere-packaged broiler products with psychotropic lactic acid bacteria[J].Applied and Environmental Microbiology,2007,73(4):1136-1145
[16]  Borch E,Nesbakken T,Christensen H.Hazard identification in swine slaughter with respect to food borne bacteria[J].International Journal of Food Microbiology,1996,30:9-25
[17]  Chevallier I,Ammor S,Laguet A,et al.Microbial ecology of a small-scale facility producing traditional dry sausage[J].Food Control,2006,17:446-453
[18]  Nel S,Lues J F R,Buys E M,et al.The personal and general hygiene practices in the deboning room of a high throughput red meat abattoir[J].Food Control,2004,15:571-578
[19]  Gill C O,McGinnis J C,Bryant J.Microbial contamination of meat during the skinning of beef carcass hindquarters at three slaughtering plants[J].International Journal of Food Microbiology,1998,42:175-184
[20]  Kim M J,Seo H N,Hwang T S,et al.Characterization of exopolysaccharide(EPS)produced by Weissella hellenica SKkimchi3 isolated from kimchi[J].The Journal of Microbiology,2008,46:535-541
[21]  Ercolini D,Russo F,Torrieri E,et al.Changes in the spoilage-related micro biota of beef during refrigerated storage under different packaging conditions[J].Applied and Environmental Microbiology,2006,72:4663-4671
[22]  Ercolini D,Russo F,Blaiotta G,et al.Simultaneous detection of Pseudomonas fragi,P.lundensis and P.putida from meat by a multiplex PCR assay targeting the carA gene[J].Applied and Environmental Microbiology,2007,73:2354-2359
[23]  Marchand S,Heylen K,Messens W,et al.Seasonal influence on heat-resistant proteolytic capacity of Pseudomonas lundensis and Pseudomonas fragi,predominant meat spoilers isolated from Belgian raw milk samples[J].Environmental Microbiology,2009,11:467-482

Full-Text

Contact Us

service@oalib.com

QQ:3279437679

WhatsApp +8615387084133