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当前位置: 首页 > 文章 > 冷藏海鲈鱼优势腐败菌的筛选和鉴定 食品科学 2016,37 (3) 170-174
Position: Home > Articles > Isolation and Identification of Specific Spoilage Organisms in Chilled Sea Bass FOOD SCIENCE 2016,37 (3) 170-174

冷藏海鲈鱼优势腐败菌的筛选和鉴定

作  者：
唐文静;王楚文;柳云龙;宁喜斌
单  位：
上海海洋大学食品学院上海水产品加工及贮藏工程技术研究中心
关键词：
海鲈鱼;冷藏;优势腐败菌;分离;鉴定
摘  要：
分离鉴定4℃冷藏条件下海鲈鱼的优势腐败菌,通过选择性培养基筛选获得单一菌株,对各菌株进行致腐能力的测定,确定冷藏海鲈鱼的优势腐败菌。对冷藏海鲈鱼的优势腐败菌进行菌落形态观察及部分生理生化实验、16S r DNA分子鉴定。结果表明,有4株冷藏海鲈鱼优势腐败菌,其中1株为草莓假单胞菌(Pseu domonas fragi),1株为腐败希瓦氏菌(Shewanella putrefaciens),其余2株为假单胞菌(Pseudomonas sp.)。在4℃冷藏条件下,草莓假单胞菌的致腐能力最强,其次是腐败希瓦氏菌和假单胞菌。
译  名：
Isolation and Identification of Specific Spoilage Organisms in Chilled Sea Bass
作  者：
TANG Wenjing;WANG Chuwen;LIU Yunlong;NING Xibin;Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science and Technology,Shanghai Ocean University;
关键词：
sea bass;;chilled;;specifi c spoilage organism;;isolation;;identifi cation
摘  要：
The specifi c spoilage organisms(SSOs) were isolated and identifi ed from chilled sea bass under 4 ℃ refrigerated condition. These SSOs were individually isolated using selective medium and their spoilage ability was analyzed. These isolates were identifi ed based on morphological, physiological and biochemical characteristics and 16 S r DNA sequence analyses. The results showed there were 4 SSOs present in chilled sea bass, including one Pseudomonas fragi, one Shewanella putrefaciens, and two Pseudomonas sp.. In refrigerated condition at 4 ℃, the spoilage ability of Pseudomonas fragi was the highest, followed by Shewanella putrefaciens and Pseudomonas sp..

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