本文以酱卤鸭肉为研究对象，用选择性培养基对真空包装酱卤鸭肉在4 ℃条件下贮藏过程中菌相和贮藏过程中的优势腐败菌进行初步鉴定，根据香辛料精油的抑菌特性，选取香辛料精油针对优势腐败菌开展抑菌试验，将香辛料精油应用于酱卤制品保鲜中。酱卤鸭肉在4 ℃贮藏条件下，乳酸菌、假单胞菌、肠杆菌、微球菌和葡萄球菌是样品腐败终点的优势菌。在酱卤鸭肉腐败终点分出4株菌株，进行分子生物初步鉴定，分别为荧光假单胞菌（Pseudomonas pseudoalcaligenes）、产气肠杆菌（Enterobacter aerogenes）、表皮葡萄球菌（Staphylococcus epidermidis）、藤黄微球菌（Kocuria rhizophila）。香辛料精油对样品中四种优势腐败菌均有抑制作用，通过单因素和正交实验确定了最优复配精油比例，10%生姜精油、25%青花椒油树脂、20%八角茴香精油和6.25%肉桂油树脂1:1:1:1混合。

Selective media were used to study the microflora of vacuum-packed bittern ducks during storage at 4 ℃ and preliminarily identify the dominant spoilage bacteria present. Owing to their antibacterial characteristics, several spice essential oils were selected to perform bacteriostatic tests on the dominant spoilage bacteria, in order to apply essential oils to sauced meat products. The dominant spoilage bacteria in vacuum-packed bittern duck at the end of storage at 4 ℃ were lactic acid bacteria, Pseudomonas spp., Enterobacter spp., Micrococcus spp., and Staphylococcus spp. At the end of the storage, four strains were isolated, preliminary identification using molecular biological methods was carried out, and the four dominant spoilage bacteria in vacuum-packed bittern duck were identified as Pseudomonas pseudoalcaligenes, Enterobacter aerogenes, Staphylococcus epidermidis, and Kocuria rhizophila. The spice essential oils exhibited antibacterial activity against these four dominant spoilage bacteria. Through single factor and orthogonal experiments, the optimum proportions of the compound essential oil were determined as a mixture of 10% ginger essential oil, 25% Zanthoxylum bungeanum oleoresin, 20% star anise oil, and 6.25% cinnamon oleoresin with a ratio of 1:1:1:1.

公益性行业（农业）科研专项经费项目（201303083）；湖北省科技支撑计划项目公益性科技研究（2014BBB012）