市售冷却牛肉中主要细菌的常规分离与鉴定

Screening and Identification of the Primary Bacterium from the Chilled Beef on Sale

摘要:

利用常用纯培养的方法, 根据细菌的菌落形态、菌落颜色、革兰氏染色等常见特征, 从市售冷却牛肉中, 选取菌落形态差别比较明显的菌株共32株, 其中保鲜膜包装冷却牛肉样品共12株, 未包装冷却牛肉样品共20株; 同时选取两样品中的优势菌株各4株进行进一步的研究(8株细菌编号为：S01~S08, 其中S01~S04为未包装冷却牛肉样品; S05~S08为保鲜膜包装冷却牛肉样品), 通过ARDRA(Amplified ribosomal DNA restriction analysis) 以及16S rDNA 序列等进行分类研究, 确定该细菌的分类地位, 并结合形态、常规生理生化特性进行鉴定, 确定各细菌所属种。实验表明：S01为假单胞菌属中的恶臭假单胞菌(Pseudomonas putida), S02为希瓦氏菌属下的(Shewanella cincia sp.), 而S03和S05为希瓦氏菌属下的腐败希瓦氏菌(Shewanella putrefaciens), S04为窄食单胞菌属中的嗜麦芽窄食单胞菌(Stenotrophomonas maltophilia), S06为嗜冷杆菌(Psychrobacter sp.), S07为葡萄球菌属中的松鼠葡萄球菌(Staphylococcu sciuri), S08为微杆菌属中的产左聚糖微杆菌(Microbacterium laevaniformans)。证明两样品的共有优势菌为希瓦氏菌属。通过对样品可培养微生物情况进行初步的调查分析, 为冷却肉加工工艺提供一定的理论基础。

Abstract:

It is used the method of pure culture, Selected 32 strains, which were obvious difference in the shape, color and so on common characteristic, From the chilled beef with no packing and cling film on sale in this research; and it was included 12 strains from the chilled beef sample packed with cling film; 20 strains from the chilled beef sample with no packing. Simultaneously selected 4 strains which were predominant in each bacterium from the two samples to conduct the further research, 8 strains serial numbers are: S01~S08, S01~S04 from the chilled beef sample with no packing; S05~S08 from the chilled beef sample packed with cling film. Through ARDRA (Amplified ribosomal DNA restriction analysis) as well as 16S rDNA to clarify the bacterium's classified status. The physiological and chemical tests were done to determine the various bacteria respective genus. The experiment indicated: S01 is Pseudomonas putida; S02 is Shewanella cincia stain; S03 and S05 are the same Shewanella putrefaciens; S04 is Stenotrophomonas maltophilia; S06 is Psychrobacter; S07 is Staphylococcus sciuri; S08 is Microbacterium- laevaniformans. It was proved that two samples altogether have the same predominant bacterium. It can provide certain theory basis for the chilled meat processing craft as the preliminary investigation in the cultured microorganism situation in two samples.