胀袋红烧肉和酱料包中产气微生物的分离与鉴定

Isolation and Identification of Gas-producing Microorganisms from Bagging Red Braised Pork and Sauce Packs

摘要:

为解决红烧肉和酱料包的胀袋和腐败问题，该研究对胀袋红烧肉、牛排酱与番茄酱的微生物进行分离鉴定，并通过16S rDNA鉴定和产气验证试验确定导致产品胀袋的主要产气微生物。结果显示，从3种胀袋产品中共分离出9株优势菌，编号为1~9。其中菌株1号和5号为革兰氏阳性球菌，经鉴定1号菌株为枝状葡萄球菌（Staphylococcus edaphicus）、5号菌株为戊糖片球菌（Pediococcus pentosaceus）；4号和8号菌为革兰氏阴性杆菌，经鉴定4号菌株为巴氏柠檬酸杆菌（Citrobacter braakii）、8号菌株为弗氏柠檬酸杆菌（Citrobacter freundii）；2号、3号、6号、7号和9号为革兰氏阳性杆菌，经鉴定2号菌株为魏斯氏菌（Weissella cibaria）、3号菌株为贝莱斯芽孢杆菌（Bacillus velezensis）、6号菌株为蜡样芽孢杆菌（Bacillus cereus）、7号菌株为太平洋芽孢杆菌（Bacillus pacificus）、9号菌株为解淀粉芽孢杆菌（Bacillus amyloliquefaciens）。经产气验证试验，可以确定Bacillus velezensis、Citrobacter braakii、Bacillus cereus、Bacillus pacificus和Citrobacter freundii为产气微生物，是引起红烧肉和酱料包胀袋的主要污染微生物。综合分析，芽孢杆菌是导致包装食品胀袋的主要产气微生物之一，有效控制芽孢及芽孢杆菌的污染是解决食品胀袋问题的关键。

Abstract:

In order to solve the problem of swelling and corruption of red braised pork and sauce packs, the microorganisms in swelling red braised pork, steak sauce and tomato sauce were isolated and identified, and through the gas production verification test and 16S rDNA identification, the main gas producing microorganisms that caused the product swelling were determined. The results showed that 9 strains of dominant bacteria, numbered 1-9, were isolated from 3 kinds of expanded bag products. Bacteria 1 and 5 were Gram-positive cocci, strain 1 was identified as Staphylococcus edaphicus, and strain 5 was Pediococcus pentosaceus; Strain 4 and strain 8 were Gram-negative bacteria, strain 4 was Citrobacter braakii, and strain 8 was Citrobacter freundii. Strains 2, strain 3, strain 6, strain 7 and strain 9 were Gram-positive bacteria, strain 2 was identified as Weissella cibaria, strain 3 was Bacillus velezensis, strain 6 was identified as Bacillus cereus, strain 7 was identified as Bacillus pacificus, and strain 9 was identified as Bacillus amyloliquefaciens. According to the verification test of gas production, Bacillus velezensis, Citrobacter braakii, Bacillus cereus, Bacillus pacificus and Citrobacter freundii were identified as gas-producing microorganisms, which were the main contaminating microorganisms that caused braised pork and sauce bags to swell. Comprehensive analysis showed that Bacillus was one of the main gas-producing microorganisms that caused swelling of packaged food. Effective control of the contamination of spores and bacillus is the key to solving the problem of food swelling.