真空包装水晶肴肉加工及贮藏过程中的菌相研究

Bacterial Diversity of Vacuum-packed Zhenjiang Yao Meat during Different Process Stages and Refrigerated Storage

采用16S rDNA PCR-DGGE技术,研究探讨真空包装水晶肴肉加工及贮藏过程中微生物菌相的动态变化。分别采集原料肉、腌制肉、煮制肉样品及成品贮藏0、7、15、22、30d后的样品,提取其总DNA,通过PCR扩增、变性梯度凝胶电泳,将16S rDNA(V3区)的PCR扩增片段割胶测序确定各样品中的微生物群落,结果表明:在腌制与煮制后的压块及包装过程中,水晶肴肉易受到肠杆菌的污染;水晶肴肉贮藏初期的优势腐败菌是乳杆菌属(Lactobacillus)和肉食杆菌属(Carnobacterium),而贮藏末期的优势腐败菌是耶尔森菌属(Yersinia)和沙雷氏菌属(Serratia)。

This study was designed to explore the bacterial diversity and the major bacterial flora of vacuum-packed Zhenjiang Yao Meat during different process stages and refrigerated storage by PCR-denaturing gradient gel eletrophoresis （PCR-DGGE）. The total DNA of samples （raw meat, marinated meat, cooked meat sample and finished goods stored for 0, 7, 15, 22 d and 30 d was extracted and 16S rDNA was amplified by using a universal primer. The microbial community structure was analyzed by DGGE. The DGGE pattern revealed that Zhenjiang Yao Meat was susceptible to enterobacterial contamination during the pressing and packaging process. Lactobacillus and Carnobacterium were the predominant spoilage bacteria in Zhenjiang Yao Meat at the early stage during refrigerated storage; in contrast, Yersinia and Serratia were the predominant spoilage bacteria at the end of the storage period.