文章摘要
赵宏强;蓝蔚青;孙晓红;刘书成;谢 晶.冷藏鲈鱼片优势腐败菌的分离鉴定及致腐能力分析[J].中国食品学报,2019,19(8):208-215
冷藏鲈鱼片优势腐败菌的分离鉴定及致腐能力分析
  
DOI:
中文关键词: 鲈鱼  冷藏  优势腐败菌  致腐能力
英文关键词: Lateolabrax japonicus  chilled storage  dominant spoilage bacteria  spoilage capability
基金项目:农业部海水鱼产业体系(CARS-47);广东省水产品加工与安全重点实验室开放课题(GDPKLAPPS1802);上海市科委平台能力建设项目(16DZ2280300);上海市科委公共服务平台建设项目(17DZ2293400)
作者单位
赵宏强;蓝蔚青;孙晓红;刘书成;谢 晶 上海海洋大学食品学院上海水产品加工及贮藏工程技术研究中心上海冷链装备性能与节能评价专业技术服务平台食品科学与工程国家级实验教学示范中心(上海海洋大学)上海201306广东海洋大学食品科技学院广东湛江524088 
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中文摘要:
      为研究冷藏鲈鱼贮藏末期的优势腐败菌及其致腐能力,采用选择性培养基获得鲈鱼贮藏末期的特定菌落,结合感官分析确定所筛菌株中的优势腐败菌。通过多次划线分离获得纯菌株,结合菌落形态观察、传统生理生化试验与16S rDNA技术,确定所筛菌株属种,并将所鉴定的优势腐败菌接种至无菌鲈鱼样品上,在4℃条件下贮藏,测定不同贮藏时间段的挥发性盐基氮(TVB-N)与菌落总数,以TVB-N产量因子(YTVB-N)衡量各腐败菌的致腐能力。结果得出,筛选获得的5株菌株中,有假单胞菌属P1(WCS374)1株,草莓假单胞菌P2(P121)与P3(B-727)2株、希瓦式菌属S1与S2(OS185)2株。其致腐能力排序为S1>S2>P2>P3>P1,其中腐败希瓦式菌属细菌S1的致腐能力最强。由产量因子分析表明,草莓假单胞菌P2的致腐能力强于一般假单胞菌属细菌P1与P3。经综合比较,鲈鱼鱼肉中希瓦式菌属细菌的致腐能力强于假单胞菌属细菌。
英文摘要:
      In order to study the dominant spoilage bacteria and their spoilage ability of Lateolabrax japonicus fillets during chilled storage at the end of storage, the specific colonies of Lateolabrax japonicus were obtained by selective mediums. The dominant spoilage bacteria were determined according to results of the selective mediums combined with sensory evaluation. The pure strains were isolated by plate streaking and the species were screened by the observation of colony morphology. The genus and species of bacteria was analyzed by physiological and biochemical experiments, 16S rDNA technique. The identified dominant spoilage bacteria were inoculated on Lateolabrax japonicus with sterile treated and stored at 4 ℃ under cold storage. Total volatile base nitrogen (TVB-N) and total viable counts on different storage periods were measured respectively, TVB-N yield factor (YTVB-N) was used to evaluate the spoilage ability of bacteria. The results show that five strains of Pseudomonas sp were screened including P1(Pseudomonas sp. WCS374) and P2 (Pseudomonas fragi P121), P3 (Pseudomonas fragi B-727), S1 (Putrefaciens Shewanella) and S2 (Shewanella baltica OS185). According to the results of spoilage capability, their order as follows: S1>S2>P2>P3>P1. The spoilage ability of P2 (Pseudomonas fragi) is higher than that of P1 (Pseudomonas sp. WCS374) and P3 (Pseudomonas fragi B-727), Shewanella. sp was higher than that of Pseudomonas sp.
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