大黄鱼腐败菌的低温致腐性及相互作用

Spoilage ability and interactions between spoilage bacteria isolated from large yellow croaker in low temperature

以挥发性盐基氮、三甲胺和气味指纹图谱为表征,探讨腐败希瓦氏菌(S.putrefaciens)、静止嗜冷杆菌(P.immobilis)和荧光假单胞菌(P.fluorescens)在低温下对鱼肉的腐败性以及混合菌群在致腐过程中的相互作用.研究结果表明,腐败希瓦氏菌具有较强的产挥发性盐基氮特性,主导腐臭气味;荧光假单胞菌具有类似的腐败趋势,但腐败性较腐败希瓦氏菌弱;静止嗜冷杆菌不具有显著的产挥发性盐基氮等特性,但能产生更为复杂的气味;荧光假单胞菌和静止嗜冷杆菌在腐败初期对腐败希瓦氏菌的腐败趋势有抑制作用.

Total volatile basic nitrogen（TVBN）,trimethylamine（TMA） and GC-O fingerprint were used for characterization the spoilage ability about S.putrefaciens,P.immobilis and P.fluorescens in low temperature and reveal the interaction between mixed bacteria.The research results showed that S.putrefaciens was with strong volatile nitrogen production ability and dominate the putrid odor.P.fluorescens had a similar trend of spoilage with weaker spoilage ability than S.putrefaciens.P.immobiliswas with the weakest volatile nitrogen production ability,but it could produce more complex smell.P.fluorescens and P.immobilis inhibited the spoilage in the early storage time.