真空包装酱牛肉中腐败细菌的分离、初步鉴定与菌相变化分析

Isolation, Identification and Microflora Compositions of Spoilage Bacteria in Vacuum-packaged Beef

将真空包装后的酱牛肉在低温和常温条件下贮藏,对其中的腐败细菌进行分离和初步鉴定,并对主要腐败细菌菌相的变化规律进行分析。结果表明:从细菌总数平板上挑取的28个特殊菌落中,包括不动杆菌属7株,葡萄球菌属6株,肠杆菌科5株,热死环丝菌和微球菌属各3株,乳酸菌2株,假单胞菌属和芽孢杆菌属各1株。贮藏温度对真空包装酱牛肉主要腐败菌相构成变化的影响不大,乳酸菌和假单胞菌属为主要腐败菌。

Spoilage bacteria of vacuum-packaged beef were isolated and identified. Microflora compositions of spoilage bacteria were analyzed during storage at low or room temperature conditions. Results indicated that isolated 28 special colonies from plates had 7 strains of Acinetobacter, 6 strains of Staphylococcus, 5 strains of Enterobacteriaceae, 3 strains of Brochothrix thermosphacta, 3 strains of Micrococcus, 2 strains of Lactobacillia, 1 strain of Pseudomonas and 1 strain of Bacillus. Storage temperature did not exhibited obvious effect on change of microflora compositions. Lactobacillia and Pseudomonas were major spoilage bacteria during storage.