作　　者： ; ; ; ; ; ; ;

机构地区： 长沙理工大学

出　　处： 《食品与发酵工业》 2012年第2期66-68,共3页

摘　　要： 通过稀释平板法对4℃条件贮藏6 d的草鱼肉的腐败菌进行分离,再以微生物鉴定系统对优势腐败菌进行鉴定,并分析了其消长规律。结果表明,草鱼肉冷藏过程中的优势腐败菌主要为乡间布丘氏菌(Buttiauxella gaviniae)、草莓假单胞菌(Pseudomonas fragi)、热杀索丝菌(Brochothrix thermosphacta)、静止嗜冷杆菌(Psychrobacter immobilis)。而且在整个冷藏过程中,除静止嗜冷杆菌数量一直增长外,其余3种腐败菌都需经过一定的适应期后才开始缓慢增长。 The growth of special spoilage bacteria always plays the key roles on spoilage of the fresh-water fish products. In this study, spoilage bacteria in grass carp during 4% temperature preservation for 6 d were separated by dilution-plate method. Dominant spoilage bacteria were identified using BIOLOG micro-station and the law of their growth and delination was drawn. The results showed the four dominant spoilage bacteria in grass carp during low temperature preservation were Buttiauxella gaviniae, Pseudomonas fragi, Brochothrix thermosphacta and Psychrobacter immobilis; during the cold storage, except Psychrobacter immobili whose colony-form unit was increased all along, the other three bacteria all needed an adaptive phase before the slowdown of their increase set in.

关 键 词： 草鱼 冷藏 优势腐败菌 鉴定 消长规律

领　　域： [轻工技术与工程] [轻工技术与工程]