摘要
为了探索真空包装肘花胀袋的原因,应用16S rDNA序列分析和聚合酶链式反应-变性梯度凝胶电泳(PCR-DGGE)技术对从正常和胀袋的肘花产品中分离纯化到的14和18株菌进行种类比较分析。结果表明,胀袋组中含有对照组没有的细菌种类,这些菌株主要是芽孢杆菌(包括枯草芽孢杆菌(Bacillus subtilis)和地衣芽孢杆菌(Bacilluslicheniformis))以及嗜麦芽窄食单胞菌(Stenotrophomonas maltophilia)和该属的另一株菌Stenotrophomonas pavanii);这些菌株主要是包括产气荚膜梭菌(Clostridium perfringens)在内的梭状芽孢杆菌(Clostridium sp.)和假单胞菌(Pseudomonassp.),推断芽孢杆菌属和梭状芽孢杆菌属细菌的存在可能是引起产品胀袋从而使产品变质的主要原因。
Swollen bag can affect the quality of vacuum packaged meat products.The causes of swollen bag in pork jelly were studied.Totally 14 and 18 stains isolated from the control group and package swollen pork jelly group were identified by 16S rDNA analysis,and PCR-DGGE was also used to analyze the bacterial community in the two groups.According to the results,some bacteria were detected in the package swollen pork jelly group,but were not found in the control group.The results showed that these bacteria included Bacillus sp.（including Bacillus subtilis and Bacillus licheniformis） and Stenotrophomonas sp.（including Stenotrophomonas maltophilia and Stenotrophomonas pavanii） as identified by 16S rDNA analysis,and included Clostridium sp.（including Clostridium perfringens） and Pseudomonas sp.as identified by PCR-DGGE.It is speculated that the presence of Bacillus sp.and Clostridium sp.may be the major reason for swollen bag that causes product deterioration.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第14期356-360,共5页
Food Science
基金
国际原子能机构(IAEA)支持项目(16356/R0)
四川省科技厅科技支撑项目(2010NZ0051
2011NZ0055)
关键词
肘花
胀袋
16SrDNA
聚合酶链式反应-变性梯度凝胶电泳
枯草芽孢杆菌
产气荚膜梭菌
pork jelly
swollen bag
16S rDNA
polymerase chain reaction-denaturing gradient gel electrophoresis（PCR-DGGE）
Bacillus subtilis
Clostridium perfringens
