作　　者： ; ; ; ; ; ; ; ; ; ; ;

机构地区： 宁波大学生命科学与生物工程学院

出　　处： 《食品科学》 2011年第5期217-220,共4页

摘　　要： 为提高泥螺和蟹糊的贮藏时间,确保生食的食用安全性,本实验利用常规方法从瓶装泥螺中分离和鉴定出3株细菌,分别是弯曲芽孢杆菌(Bacillus flexus)、绿色气球菌(Aerococcus viridans)和乳酪短杆菌(Brevibacteriumcasei);从瓶装蟹糊中分离和鉴定出的4株细菌分别为:鸡葡萄球菌(Staphylococcus gallinarum)、卡他莫拉菌(Moraxella catarrhalis)、藤黄微球菌(Micrococcus luteus)和纤细发光杆菌(Photobacterium angustum)。16S rRNA鉴定鉴定结果表明只有纤细发光杆菌的鉴定结果与MIS鉴定的结果不一致。除卡他莫拉菌、绿色气球菌和乳酪短杆菌外,其余菌都随着温度升高,长势增强。7株细菌中除卡他莫拉菌在低温冷藏(4℃)条件下长势明显增加外,其余菌都在低温冷藏(4℃)条件下长势明显减弱。7株菌都具有胶原蛋白酶和酪蛋白酶活性,藤黄微球菌和纤细发光杆菌不能分解利用淀粉,所有的分离菌株都没有酯酶活性。这些菌的生长温度范围为4～35℃(最适温度35℃),盐度范围为3%～7%(最适盐度3%),pH值范围5.0～9.0(最适pH7.0)。 In order to increase the storage time and ensure edible safety of crab paste and salted mudsnail,bacterial analysis of crab paste and salted mudsnail was conducted.Three bacterial strains were isolated from salted mudsnail and identified as Bacillus flexus,Aerococcus viridans and Brevibacterium casei.Similarly,4 bacterial strains were isolated from crab paste and identified as Staphylococcus gallinarum,Moraxella catarrhalis,Micrococcus luteus and Photobacterium angustum.In addition,highly consistent results were observed between 16S rRNA analysis and MIS identification among these strains expect for Photobacterium angustum.Most bacterial strains exhibited faster growth with the increase of temperature.Six bacterial strains had significantly tardy growth under the condition of low-temperature refrigeration（4 ℃）,indicating that low-temperature storage could inhibit bacterial growth and is suitable for the extension of shelf-life time.Seven bacterial strains had protease activity,Micrococcus luteus and Photobacterium angustum could not decompose starch,and all bacterial strains could not decompose ester.These bacterial strains could grow in the temperature range of 4-35 ℃ with the optimal temperature of 35 ℃,in the pH range of 5.0-9.0 with the optimal pH of 7.0,in the NaCl concentration range of 3%-7% with the optimal concentration of 3%.

关 键 词： 泥螺 蟹糊 细菌自动鉴定 扩增

领　　域： [农业科学] [农业科学]