冷吃兔特定腐败菌的分离与鉴定

Isolation and Identification of Specific Spoilage Organisms in Cold Spicy Rabbit Meat

对冷吃兔的腐败细菌进行分离、生理生化鉴定及分子生物学鉴定。通过稀释平板划线法分离腐败微生物,获得纯菌落。将分离的纯菌株接种到无菌冷吃兔中富集培养,测定菌落总数和挥发性盐基氮含量,确定特定腐败菌;通过生理生化实验结果,以《伯杰氏细菌鉴定手册》和《常见细菌系统鉴定手册》为参考进行菌种初步鉴定;通过DNA提取、聚合酶链式反应扩增和凝胶电泳将菌株准确鉴定到种。结果表明:引起冷吃兔腐败变质的特定腐败菌为沃氏葡萄球菌和枯草芽孢杆菌。

Bacteria from spoiled cold spicy rabbit meat were isolated and identified by physiological, biochemical and molecular biological methods. The pure strains, obtained by the streak plate method, were re-inoculated onto sterile spicy rabbit meat and enriched. The aerobic bacterial count and total volatile basic nitrogen (TVB-N) content were measured to identify the specific spoilage organisms (SSO). These strains were tentatively identified according to the Bergey’s Manual of Determinative Bacteriology and the Manual for Systematic Identification of Common Bacteria and further identified to the species level by sequential DNA extraction, polymerase chain reaction amplification and gel electrophoresis. The SSO in cold spicy rabbit meat were Staphylococcus warneri and Bacillus subtilis.