扒鸡加工中主要致腐菌群落结构解析

Analysis of the Spoilage Microbial Communities of Braised Chicken during Processing

采用微生物菌落计数方法监测扒鸡加工过程中的污染状况。直接提取样品中微生物总DNA并进行PCR-DGGE分析,考察扒鸡加工中主要腐败菌群变化规律,以解析变质扒鸡产品中腐败菌的构成。结果表明,扒鸡加工过程中原料和腌制后鸡坯微生物种类和数量较高,长期监测表明菌落总数保持在105cfu/g左右。随着加工的进行,微生物多样性降低。选取10个优势条带回收、扩增和测序,鉴定出变质扒鸡产品中的腐败菌主要为肠杆菌、柠檬酸杆菌、支芽孢杆菌、梭菌等。变质产品中的腐败菌来源于原料鸡、工人手掌的污染,特别是香辛料成分。加工方式的差异影响产品中的菌群结构,须采用减菌手段和杀菌技术才能保证扒鸡产品的卫生质量。

Traditional bacteria culture and counting method were used to examine the microbial contamination during braised chicken processing,and the total DNA of the microbial communities from braised chicken was extracted for polymerase chain reaction （PCR）-DGGE analysis to explore the change of microbial communities during processing and the main spoilage flora in braised chicken.Bacterial species and quantity of raw chicken and marinated chicken were higher than other procedures,and aerobic bacterial count maintained about 105 cfu/g.The microbial diversity of chicken decreased significantly with processing.Enterobacter,Citrobacter,Virgibacillus and Clostridium were identified as the main spoilage flora of braised chicken by the amplification,sequencing and analysis of DGGE profiles bands.The spoilage flora of braised chicken came from raw chicken,workers＇ hands,and especially spices used.The microbial communities could be affected by different processing mode,so bacterial reduction technology and sterilization technology must be combined to use in order to ensure the hygiene quality of braised chicken products.