作　　者： ; ; ; ; ; ;

机构地区： 长沙理工大学

出　　处： 《中国食品学报》 2014年第10期203-209,共7页

摘　　要： 应用聚合酶链式反应（PCR）-变性梯度凝胶电泳（DGGE）技术对冷藏过程中草鱼肌肉细菌群落组成进行研究。研究对象为冷藏0~12 d的草鱼鱼块,每隔2 d取样,提取样本DNA。同时进行16s r DNA的V3可变区PCR扩增,产物纯化后进行DGGE分析。结果表明：除冷藏8 d的样品细菌种类和数量有所下降,冷藏过程其它阶段细菌种类和数量均随冷藏时间的延长呈上升趋势;不同冷藏时期样品的细菌群落表现出了一定的相似性;新鲜及冷藏初期（0~4 d）草鱼肉样品的优势菌主要是Schistostemon retusum和鲁氏不动杆菌,随着冷藏时间的延长,假单胞菌及热杀索丝菌逐渐变成优势菌,尤其是假单胞菌成为冷藏过程中最主要的腐败菌。 Polymerase chain reaction-denaturing gradient gel electrophoresis（PCR-DGGE） was used to study bacterial community composition in grass carp muscle during chilled storage. Grass carp fillets chilled storaged for 12 days were sampled every two days for DNA extraction, and the V3 region of bacterial 16 S r DNA was amplified by PCR and was analyzed by DGGE. The result of DGGE showed that an upward trend of bacteria number and species in grass carp muscle were found with the prolonged storage time. The bacterial communities of different chilled storage periods showed some comparability. Schistostemon retusum and Acinetobacter lwoffii were dominant bacteria in the fresh and early staged samples of 0~4 days, whereas Pseudomonas sp. and Brochothrix thermosphacta gradually became as dominant bacteria at the latter periods of the chilled storage, especially Pseudomonas sp., became as the main spoilage bacteria during chilled storage of grass carp muscle.

关 键 词： 草鱼肌肉 细菌 冷藏

领　　域： [轻工技术与工程] [轻工技术与工程]