气调包装生鲜冷却牛肉贮藏中微生物多样性分析

【目的】分析普通包装和气调包装(65%O2和35%CO2)生鲜冷却牛肉在贮藏(4°C)过程中的微生物多样性。【方法】通过16S rDNA V3区PCR-DGGE(变性梯度凝胶电泳)方法和16S rDNA克隆分析法研究生鲜冷却牛肉中微生物菌落结构及菌相变化规律。【结果】初始菌相主要有嗜冷杆菌属(Psychrobacter)和假单胞菌属(Pseudomonas)。贮藏过程中,普通包装和气调包装生鲜冷却牛肉中优势菌均为Brochothrix和Pseudomonas。气调包装冷却牛肉中细菌种类较少,两种包装生鲜牛肉在贮藏前期菌相变化明显。【结论】不同包装冷却牛肉中微生物菌落结构有较大差异,气调包装中CO2对Pseudomonas等细菌起到了一定的抑制作用。

Microbial diversity analysis of chilled beef during MAP storage

Objective] Analysis microbial diversity of chilled beef with MAP (modified atmosphere packaging, 65% O2 and 35% CO2) and conventional packaging during storage (4?°C). Methods] PCR-DGGE (polymerase chain reaction-denaturing gradient gel electrophoresis) of V3 area fragment of 16S rDNA and cloning analysis method of 16S rDNA were used to analysis the microbial diversity and dynamic changes of predominant bacteria in chilled beef with MAP and conventional packaging. Results] Psychrobacter and Pseudomonas were the initial dominant bacteria. During storage, Pseudomonas and Brochothrix turned into the dominant bacteria in chilled beef with conventional and MAP packaging. The species of bacteria in beef with conventional packing were more abundant, and bacteria changed significantly at earlier storage. Conclusion] The results showed a big difference in microbial community structure between two kinds of packing beef, and indicated that CO2 played a certain inhibitory action in beef with MAP.