冷鲜猪肉内外细菌菌群分离鉴定及变化规律研究

摘要

采用选择性培养基,分别对冷鲜猪肉内外的菌相组成进行分析鉴定,并研究其在储藏过程中的变化规律。实验鉴定出热杀索丝菌、假单胞菌、乳酸菌、肠杆菌科各2株以及葡萄球菌属1株;热杀索丝菌为托盘包装冷鲜猪肉的主要优势菌;整个培养过程中肠杆菌科和假单胞菌生长趋势明显;肉块内部的微生物生长速度高于肉块表面。%Both internal and external bacteria floras in fresh chilled pork were analyzed and identified using selective medium,and their changes during the whole storage period of 8 days were also studied.Brochothrix thermosphact,Pseudomonas,Lactic acid bacteria,two strains of Enterobacteriaceae and a Staphylococcus were identified.B.thermosphact was the dominating spoilage bacteria of pallet packaged chilled pork.During the whole storage,Pseudomonas and Enterobacteriaceae had obvious growth and the microbes inside pork revealed faster growth than that of outside part.