鲜肉粽货架期致腐微生物研究

Research of Spoilage Organisms in Shelf-life of Fresh Meat-stuffing Zongzi

对影响鲜肉粽货架期的主要微生物进行菌相分析研究,结果表明在低于25℃的储藏条件下,影响鲜肉粽货架期的优势腐败菌是葡萄球菌和芽孢杆菌。鲜肉粽在货架存放0～2d,微生物未检出;存放3d时,细菌总数呈上升趋势,主要优势菌是葡萄球菌;存放5d时,芽孢杆菌占优势地位,霉菌增长缓慢;在37℃存放条件下,优势腐败菌为霉菌。通过对优势腐败微生物的分离,综合菌落形态观察结果,生理生化试验和16S rDNA测序,经鉴定优势腐败细菌为表皮葡萄球菌(S.epidermidis)、枯草芽孢杆菌(Bacillus subtilis)和短小芽孢杆菌(Bacillus pumilus)。结合霉菌菌落观察结果和培养特性,初步确定霉菌为曲霉和青霉。

The spoilage organisms in shelf-life of fresh zongzi with meat-stuffing were separated and identified. The results showed that when zongzi is stored at less than 25 ℃, the dominant spoilage bacteria are Staphylococcus aureus and Bacillus, and molds grow slowly in the first 5 days; when it is stored at 37 ℃, the dominant spoilage organisms are molds. With morphology observation, physiological and biochemical tests, 16S rDNA sequencing, the dominant spoilage bacteria were identified as S. epidermidis, Bacillus subtilis and Bacillus pumilus. The molds were identified as Aspergillus and Penicillium fungi.