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目的对冷却猪肉中腐败微生物进行鉴定,研究其在0～4℃条件下贮藏时的消长规律。方法采用选择性培养基对冷却猪肉中的腐败微生物进行分离培养,利用Biolog微生物自动鉴定系统对菌株进行鉴定。结果共鉴定出11株具有代表性的细菌:肠杆菌4株,假单胞菌1株,热杀索丝菌1株,不动杆菌1株,乳酸菌2株,葡萄球菌2株。冷却猪肉中腐败微生物初始菌相结构为:热杀索丝菌54.9%,肠杆菌科8.7%,假单胞菌属3.6%,乳酸菌属29.5%,葡萄球菌/微球菌0.6%,霉菌/酵母菌2.7%。在0～4℃条件下贮藏时,热杀索丝菌、肠杆菌科和假单胞菌属是冷却猪肉中的优势腐败菌,假单胞菌属和肠杆菌科在菌相结构中的比例增长最高,特别是假单胞菌属的数量增长最快。结论鉴定出了冷却猪肉中的主要腐败微生物,确定了其初始菌相和优势腐败菌。
Objective To identify the spoilage microorganisms in chilled pork and study the growth and decay laws of the microorganisms in storage at 0 ~ 4 ℃. Methods Selective culture medium was used to isolate and culture the spoilage microorganisms in pork. Biolog microbial identification system was used to identify the strains. Results A total of 11 representative strains were identified: Enterobacter 4, Pseudomonas 1, Corynebacterium spp. 1, Acinetobacter spp. 2, Lactobacillus 2 and Staphylococcus aureus 2. The initial bacterial phase structure of the spoilage microorganisms in the chilled pork was as follows: 54.9% of the killed Cercospora thermophila, 8.7% of the Enterobacteriaceae, 3.6% of the Pseudomonas, 29.5% of the lactic acid bacteria, 0.6% of the staphylococcus / Micrococci, 2.7%. When stored at 0 ~ 4 ℃, the ratio of Pseudomonas and Enterobacteriaceae in the bacterial phase structure was the highest in Bacillus subtilis, Enterobacteriaceae and Pseudomonas, The highest growth, especially Pseudomonas is the fastest growing number. Conclusion The main spoilage microorganisms in chilled pork were identified and their initial bacterial phase and predominant spoilage bacteria were identified.