低温贮藏过程中鱿鱼细菌组成的变化及优势腐败菌鉴定

将鱿鱼在0、5、10、15 ℃有氧贮藏过程中的细菌菌相进行定性和定量分析。研究表明，鱿鱼贮藏初期其细菌组成较复杂，其中91.48%是革兰氏阴性菌，革兰氏阳性菌仅占4.26%，优势菌为气单胞菌(Aeromonas spp.)、浅黄金色单胞菌(Chryseomonas luteola)和假单胞菌(Stenotrophomonas spp.)，比例分别为27.66%、23.40%和17.02%。此外,还检测出一定量的洛菲氏不动杆菌(Pantoea agglomerans)、成团泛菌(Acinetobacter lwoffii)。0、5、10、15 ℃贮藏过程中,细菌菌相逐渐变得单一，假单胞菌上升趋势明显，达到高品质期终点分别为360、239、96、47 h，货架期终点分别为525、286、147、86 h。0、5、10、15℃贮藏较好品质期时，TVBN均值为(17.15±0.29) mg/100g，菌落总数为(5.89±0.40) LgCFU/g，假单胞菌比例分别为84.09%、72.09%、65.52%和76.36%，平均比例为75.92%；货架期终点时TVBN均值为(30.05±0.92) mg/100 g，菌落总数为(8.33±0.30) LgCFU/g，假单胞菌比例达到93.24%、90.53%、88.57%和81.95%，平均比例为87.63%。由此得出鱿鱼0~15 ℃贮藏过程中的优势腐败菌是假单胞菌。
Bacterial flora in squid stored at 0, 5, 10, and 15 ℃ were analyzed qualitatively and quantitatively. The results showed that the bacterial flora of squid was complex on initial storage, with 91.48% gram-negative bacteria and 4.26% gram-positive bacteria. The predominant bacterial flora was composed of Aeromonas spp. (27.66%), Chryseomonas luteola (23.40%), and Pseudomonas spp. (17.02%). In addition, a certain proportion of Acinetobacter lwoffii and Pantoea agglomerans was also detected. During aerobic storage at 0, 5, 10, and 15 ℃, the bacterial flora gradually became more uniform and a trend of increasing Pseudomonas spp. was apparent. The high quality lives (HQL) of the squid samples were 360, 239, 96, and 47 h, respectively, while the shelf lives (SL) were 525, 286, 147, and 86 h, respectively. In addition, at the end of HQL at 0, 5, 10, and 15 ℃, total volatile base nitrogen (TVBN) was 17.15 ± 0.29 mg/100 g, and total viable count (TVC) was 5.89 ± 0.40 LgCFU/g. The percentages of Pseudomonas spp. were 84.09%, 72.09%, 65.52%, and 76.36%, respectively, with an average percentage of 75.92%. At the end of SL at 0, 5, 10, and 15 ℃, TVBN was 30.05 ± 0.92 mg/100 g and TVC was 8.33 ± 0.30 LgCFU/g. The percentages of Pseudomonas spp. were 93.24%, 90.53%, 88.57%, and 81.95%, respectively, and the average percentage was 87.63%. Therefore, Pseudomonas spp. was the predominant spoilage bacteria of squid stored between 0 and 15 ℃.