熟制凡纳滨对虾优势腐败细茵的分离鉴定及抑茵剂的筛选

Isolation and identification of dominant spoilage bacteria from cooked products of Penaeus vannmei and screening of the bacterial inhibitor

筛选出适用于熟制凡纳滨对虾的生物抑菌剂,以期延长熟制凡纳滨对虾的货架期。对熟制凡纳滨对虾中优势腐败细菌进行分离鉴定,采用牛津杯法研究不同浓度壳聚糖、乳酸链球菌素(Nisin)和溶菌酶对分离到的优势腐败细菌的抑菌效果。结果表明,从熟制凡纳滨对虾中分离到的2株优势腐败细菌,一株属于芽孢杆菌属,一株是白色海球菌;壳聚糖对2株优势腐败细菌均有抑菌作用,抑菌效果随着壳聚糖浓度的增大而增强,2株优势腐败细菌对浓度为15.0mg/100mL的壳聚糖高度敏感。Nisin和溶菌酶对2株优势腐败细菌无抑菌作用。

The aim of this study was to screen the bacterial inhibitor which can be applied to the cooked products of Penaeus vannmei and prolong the shelf life of the prawns. The dominant spoilage bacteria of the cooked products of Penaeus vannmei were isolated and identified. The inhibitory effects of the chitosan, the nisin and the lysozyme on the isolated dominant spoilage bacteria were studied by oxeford cup dispersion method. The results indicated that Bacillus and Marinococcus were the dominant spoilage bacteria for the cooked products of Penaeus vannmei. The two kinds of strains were highly sensititive to the chitosan at concentration was 15.0g/10OmL. The antibacterial effect became higher with the growing concentration of chitosan. The two kinds of strains were insensitive to the Nisin and lysozyme.