水晶肘花长白斑现象的微生物分析

Analysis of microorganism of pork jelly with white spots

摘要: 为了探索肘花长白斑的原因,分别从正常和长白斑的肘花产品中分离纯化得到14株菌,传统培养和16SrDNA的综合分析结果表明,对照组中的细菌主要为泛团菌属(Pantoea sp.)和包括Enterobacter cloacae、Enterobacter ludwigü在内的肠杆菌属(Enterobacter sp.);而白斑组中除了肠杆菌属外,还分离出包括蜡样芽孢杆菌(Bacillus cereus)在内的芽孢杆菌属细菌(Bacillus sp.),由此推断芽孢杆菌的存在可能是引起产品变质的主要原因。

Abstract: The reason of pork jelly with white spots was studied. 14 stains from control and pork jelly with white spots were isolated and purified respectively by traditional culture and 16S rDNA analysis method. Basing on the results of 16S rDNA and phylogenetic analysis, the dominant bacteria in control were Pantoea sp. and Enterobacter sp. including Enterobacter cloacae and Enterobacter ludwigii. However, in addition to Enterobacter sp., 7 strains of Bacillus sp. including Bacillus cereus were isolated in pork jelly with white spots. So, it was speculated that the presence of Bacillus sp. may be the main cause of product deterioration.