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腐乳毛坯中粘质沙雷菌的鉴定及特性研究

Identification and characterization of Serratia marcescens in sufu pehtze

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【作者】 王琳陈晶瑜张金兰鲁绯韩北忠

【Author】 WANG Lin1,CHEN Jingyu1,ZHANG Jinlan2,LU Fei2,HAN Beizhong1(1.College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China; 2.Beijing Institute of Food & Brewing,Beijing 100050,China)

【机构】 中国农业大学食品科学与营养工程学院北京市食品酿造研究所

【摘要】 从腐乳毛坯中分离出一株产红色色素的菌株,通过生理生化和分子生物学方法鉴定为粘质沙雷菌;人为用粘质沙雷菌污染腐乳毛坯,推断该菌株是引起腐乳毛坯产生红斑的污染菌。结合腐乳生产工艺进行耐热及耐盐试验,结果显示该菌对于腐乳成品的安全性影响不显著,应注意划块及接种过程的消毒灭菌工作。

【Abstract】 A microbial strain producing deep red pigment was isolated from sufu pehtze and identified as Serratia marcesces by physiological and biochemical experiment and molecular biology analysis.Verification experiments showed that the strain could contaminate sufu and change its texture with the production of red pigment.Experiments of thermo and salt tolerance showed that S.marcesces had no significant impacts on the safety of sufu products,while more attention should be paid on the disinfection and sterilization during pre-fermentation process.

【关键词】 腐乳粘质沙雷菌鉴定
【Key words】 sufuSerratia marcescensidentification
【基金】 “十一五”国家科技支撑计划资助课题(2009BADB9B05)
  • 【分类号】TS214.2
  • 【被引频次】3
  • 【下载频次】179
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