期刊论文

The main microorganisms of smoked bacon during its shelf life

中文

武汉轻工大学学报

2095-7386

2019

38

2

16-20

10.3969/j.issn.2095-7386.2019.02.003

NZZ2017000016:湖北省农业科技成果转化资金项目 xsky2018010:大学生科研创新项目

本校为第一机构

为了解烟熏腊肉货架期主要微生物的种类,以期更好地指导当地腊肉的加工生产,以神农架林区手工加工腊肉为研究对象,测定了细菌、真菌菌落总数,并测定了TVB-N值和POV值。利用PCA平板、MRS平板分离微生物,并通过16SrDNA测序进行鉴定。结果表明,腊肉微生物数目较少,POV值较低。从腊肉中分离得到3株细菌,经过16SrDNA测序和进化树分析,分别鉴定为头状葡萄球菌和瓦氏葡萄球菌。腊肉主要微生物为葡萄球菌。

This study aimed at investigation of main microorganisms of smoked bacon during the shelf life, and providing reference data for the local bacon production. The smoked bacon produced in Shennongjia forestry district was used. The total counts of bacteria and fungi were detected and the freshness parameters (TVB-N and POV) were measured. The viable microorganisms were isolated by using PCA and MRS mediums and identified by 16SrDNA sequencing. The results showed that the test bacon maintained freshness as the total microbial counts and POV remained low levels. Three isolated strains were identif...