真空包装盐水鹅加工过程中微生物污染状况与菌群多样性研究

Ddong Yang, Nanjing Agricultural University,Nanjing ,Key Laboratory of Meat Processing and Quality Control; Wang Huhu, Nanjing Agricultural University,Nanjing ,Key Laboratory of Meat Processing and Quality Control; Yan Zhenguo, Nanjing Agricultural University,Nanjing ,Key Laboratory of Meat Processing and Quality Control

Microorganism contamination investigation and bacterial diversity analysis of vacuum-packed salted goose during processing | 真空包装盐水鹅加工过程中微生物污染状况与菌群多样性研究

2012

Ddong Yang, Nanjing Agricultural University,Nanjing (China),Key Laboratory of Meat Processing and Quality Control | Wang Huhu, Nanjing Agricultural University,Nanjing (China),Key Laboratory of Meat Processing and Quality Control | Yan Zhenguo, Nanjing Agricultural University,Nanjing (China),Key Laboratory of Meat Processing and Quality Control

中国人. 利用传统平板培养结合聚合酶链式反应-变性梯度凝胶电泳（PCR-DGGE）的技术方法,对真空包装盐水鹅加工过程中微生物污染状况和菌群多样性进行了分析。结果表明：环境及产品表面微生物的数量和种类随加工工序和时间的不同而变化;解冻和分割是影响产品卫生质量的关键环节;原辅料携带的污染菌是加工过程中微生物污染的主要来源;环境、设备和产品之间的交叉污染及分割时的二次污染是产品表面微生物污染的主要途径;加工过程中主要微生物种类有：Leu-conostoc lactis、Lactobacillus parabuchneri、Uncultured Psychrobacter sp.、Acinetobacter johnsonii、Shewanella baltica OS678、Pseudo-monas fluorescens、Psychrobacter sp.、Macrococcus caseolyticus、Staphylococcus aureus、Psychrobacter sanguinis、Pseudomonas fragi、Weissella hellenica和Carnobacterium divergens,其均可能成为产品在贮藏期间的优势腐败菌,影响产品货架期。

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英语. Traditional plate culture and polymerase chain reaction-denaturing gradient gel electrophoresis（PCR-DGGE）methods were used to investigate the microorganism contamination and analyze the bacterial diversity in vacuum-packed salted goose during processing.The results showed that the microbial quantity and species in environment and products varied at different procedures during processing,the critical control point was thawing and dividing,and the initial microorganism in the raw materials was the major sources of contamination.The cross-contamination between air,equipment and products,and recontamination were important channels of contamination.The main bacteria in environment and products included Leuconostoc lactis,Lactobacillus parabuchneri,Uncultured Psychrobacter sp.,Acinetobacter johnsonii,Shewanella baltica OS678,Pseudomonas fluorescens,Psychrobacter sp.,Macrococcus caseolyticus,Staphylococcus aureus,Psychrobacter sanguinis,Pseudomonas fragi,Weissella hellenica and Carnobacterium divergens,and these bacteria may become the spoilage bacteria during storage,and shorten the product shelf life.

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