新疆风干牛肉加工过程中微生物变化特点
目的 研究新疆风干牛肉加工过程中微生物的变化特点。方法 选择具代表性的伊犁、塔城、阿勒泰地区30多个产品为研究对象, 对其起始菌相和真空条件下4 ℃放置至发生腐败时的菌相进行测定。结果 起始菌相: 肠杆菌36%、酵母菌33%、假单胞菌16%、球菌10%、乳酸菌5%, 优势菌为肠杆菌。腐败菌相: 乳酸菌40%、球菌33%、假单胞菌27%, 优势菌为乳酸菌。成品菌相和腐败菌相有较大变化。结论 经16S rDNA鉴定, 新疆风干牛肉加工过程中微生物分别为液化沙雷氏菌(Serratia liquefaciens)、鞘氨醇单胞菌(Sphingomonas melonis)、巴氏葡萄球菌(Staphylococcus pasteuri)和涎沫假丝酵母菌(Candida zeylanoides)。
Objective To investigate the characteristics of microbial changes in the processing of dried beef in Xinjiang. Methods More than 30 representative products of Ili, Tacheng prefecture and Altay region were chosen as the research objects. The initial bacteria and the bacteria which were placed at 4 ℃ under vacuum to the spoilage phase were detected. Results The initial bacteria were as follows: Enterobacteriaceae was 36%, Yeastwas 33%, Pseudomonas was 16%, cocci was 10% and lactic acidbacteria was 5%, and the dominant bacteria was Enterobacterium. The spoilage bacteria were as follows: lactic acid bacteria was 40%, cocci was 33% andPseudomonas was 27%, and the dominant bacteria waslactic acidbacteria. There were great differences between finished productbacteria and the spoilagebacteria. Conclusion With 16S rDNA testing, the microorganisms in the processing of dried beef in xinjiang were Serratia liquefaciens, Sphingomonasmelonis, Staphylococcuspasteuri and Candida zeylanoides.
标题：新疆风干牛肉加工过程中微生物变化特点
英文标题：Characteristics of microbial changes in the processing of dried beef in Xinjiang
作者：
雷元华 中国农业科学院北京畜牧兽医研究所
郭江南 中国农业科学院北京畜牧兽医研究所
孙宝忠 中国农业科学院北京畜牧兽医研究所
谢鹏 中国农业科学院北京畜牧兽医研究所
张扬 新疆畜牧科学院畜牧研究所
李洪波 新疆畜牧科学院畜牧研究所
张松山 中国农业科学院北京畜牧兽医研究所
中文关键词:新疆风干牛肉,风味物质,质量研究,保鲜技术,
英文关键词:Xinjiang dried beef,volatile compounds,quality analysis,preservation technology,
发表日期：2017-06-27
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