真空包装素皮鸭的初始菌相分析与优势菌初步鉴定

Bacterial Flora Analysis and Preliminary Identification of Dominant Spoilage Bacteria in Vacuum-packed Fried and Marinated Bean Curd Stick

以干豆腐皮为原料,对其进行卤制、蒸煮、冷却、油炸、浸煮、沥干等工序后真空包装于4℃条件下7天保藏,对其初始菌相和保藏期间各种微生物的生长变化进行分析。结果表明:素皮鸭样品的初始菌相以乳酸菌(39%)、假单胞菌(29%)和肠杆菌(24%)为主,其次为球菌(5%)和酵母菌(3%)。在保藏期间的3~7天里,乳酸菌、假单胞菌和肠杆菌一直处于增长趋势,乳酸菌增长快而肠杆菌增长慢,但一直保持增长趋势。因此,导致素皮鸭腐败变质的主要优势菌为乳酸菌、假单胞菌和肠杆菌。

The vacuum-packed fried and marinated bean curd is made of bean curd stick,it is marinated,steamed,cooled,fried,boiled,drained,and then vacuum-packed,it is reserved at 4 ℃ for 7 days.The paper analyzes the preliminary dominant spoilage bacteria and bacterial flora.The results show that the preliminary dominant spoilage bacteria are composed of lactic acid bacteria（39%）,Pseudomonas（29%）,Enterobacter（24%）.However,after 3~7 days,the content of lactic acid bacteria,Pseudomonas,Enterobacter are increasing.And the content of lactic acid bacteria has a rising trend.Though the number of Enterobacteris small at the early period,it maintains steady growth in the whole storage.Therefore,the main dominant bacteria causing the spoilage of fried and marinated bean curd stick are lactic acid bacteria,Pseudomonas and Enterobacter.