真空包装雪菜肉丝的初始菌相分析及优势菌的鉴定

Bacteria Flora Analysis and Preliminary Identification of Dominant Spoilage Bacteria in Vacuum-packed Shredded Pork with Preserved Vegetable

实验发现:真空包装的雪菜肉丝在常温储存下的初始菌相以乳酸菌(30.1%)、假单胞菌(27.7%)、热杀索丝菌(18.4%)、肠杆菌(14.5%)为主,而葡萄球菌(4.2%)和酵母菌(1.23%)数量较少;此外,分别在0,3,7,14,21,28天对常温储藏的雪菜肉丝的主要腐败菌进行培养、计数,结果显示:在储藏初期,乳酸菌、假单胞菌、热杀索丝菌为雪菜肉丝的优势腐败菌,但是在14~21天后,热杀索丝菌、葡萄球菌、酵母菌有下降趋势,而乳酸菌则一直居高不下;肠杆菌数量虽然少,但一直在稳定增长。

Experimental results show that the preliminary dominant spoilage bacteria are composed of Lactobacillus（30.1%）,Pseudomonas（27.7%）,Brochothrix thermosphacta（18.4%）,Enterobacterium（14.5%）at room temperature,the content of Staphylococcus（4.2%）and Saccharomycetes（1.23%）is small.In addition,cultivate and count the dominant spoilage bacteria of shredded pork with preserved vegetable at day 0,3,7,14,21,28 respectively.The result shows that Lactobacillus,Pseudomonas and Brochothrix thermosphactaare the dominant spoilage bacteria in initial storage.However,after 14-21days,the content of Brochothrix thermosphacta,Staphylococcus and Saccharomycetes is decreasing,and the content of Lactobacillus has a rising trend.Though the number of Enterobacteriumis small at the early period,it maintains steady growth in the whole storage.