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中国农学通报

中国农学通报 ›› 2009, Vol. 25 ›› Issue (18): 99-101.

• 食品 营养 检测 安全 • 上一篇    下一篇

冷却肉中常见腐败细菌的分离与鉴定

朱维军1,焦 镭1,石明生1,崔俊林2,李 东1   

  • 收稿日期:2009-04-22 修回日期:2009-06-15 出版日期:2009-09-20 发布日期:2009-09-20
  • 基金资助:

    中草药保鲜剂在冷却肉中的应用

Isolation and Identification of common corrupt bacterium from chilled meat

朱维军1，焦 镭1，石明生1，崔俊林2，李 东1   

  • Received:2009-04-22 Revised:2009-06-15 Online:2009-09-20 Published:2009-09-20

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摘要：

摘要：细菌的繁殖是造成冷却肉腐败变质的最主要原因，为了对冷却肉进行安全性评价和细菌预测预报技术研究，本文对普通冷却猪肉中的主要微生物茵群进行了分离筛选和初步鉴定。结果发现引起冷却肉腐败变质的主要菌群有肠杆菌科、乳酸菌(主要是乳酸球菌)、假单孢菌属、热杀索丝菌属和李斯特氏菌属。

关键词: 湘两优糯粱一号, 湘两优糯粱一号, 品种特性, 再生技术

Abstract:

Abstract The important reason of putrescence from chilled meat was the reproductive bacterium. In order to study on secure opinion and predictive technique of bacterium from the coolled meat, this paper shows the isolation and identification of primary colony of bacterium from chilled meat. The result showed that the primary colony of bacterium to be bring from chilled meat was the E.coli, the lactic acid bacteria (acidilactici), the pseudomonassp, the brochothrix thermosphacta