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中国精品科技期刊2020
张慧,刘思露,陈珊珊,等. 肉源性芽孢杆菌致腐性能异质性研究[J]. 食品工业科技,2024,45(19):142−148. doi: 10.13386/j.issn1002-0306.2023100288.
引用本文: 张慧,刘思露,陈珊珊,等. 肉源性芽孢杆菌致腐性能异质性研究[J]. 食品工业科技,2024,45(19):142−148. doi: 10.13386/j.issn1002-0306.2023100288.
ZHANG Hui, LIU Silu, CHEN Shanshan, et al. Heterogeneity of Spoilage Potential of Meat-borne Bacillus[J]. Science and Technology of Food Industry, 2024, 45(19): 142−148. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023100288.
Citation: ZHANG Hui, LIU Silu, CHEN Shanshan, et al. Heterogeneity of Spoilage Potential of Meat-borne Bacillus[J]. Science and Technology of Food Industry, 2024, 45(19): 142−148. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023100288.

肉源性芽孢杆菌致腐性能异质性研究

Heterogeneity of Spoilage Potential of Meat-borne Bacillus

  • 摘要: 为评估芽孢杆菌的致腐潜能异质性,本研究以从腐败低温香肠中分离出来的6 株芽孢杆菌为研究对象,探究其在20 ℃(常温)和37 ℃(最适生长温度)条件下的致腐性能。试验分别测定了6株芽孢杆菌的生长曲线、产酸能力、产气能力、蛋白酶活力、脂肪酶活力和淀粉酶活力。结果表明,蜡样芽孢杆菌(C)的产酸能力较强,在37 ℃条件下培养48 h,pH较空白组下降0.71;解淀粉芽孢杆菌(G)的产蛋白酶和淀粉酶的能力更强,其蛋白酶活力高达7.17 U/mL,37 ℃条件下培养至5 d的淀粉分解圈面积为16.53 cm2;蜡样芽孢杆菌(C)的综合腐败能力最弱,具体表现为其蛋白酶活力为2.63 U/mL,37 ℃条件下培养5 d的淀粉分解圈面积为7.55 cm2。同时发现生长温度对菌株致腐性能有较大影响。研究结果说明芽孢杆菌菌株的致腐性能存在显著的异质性,在探究其腐败特性时,应充分考虑菌株的异质性。

     

    Abstract: In order to assessing the heterogeneity of Bacillus sp. isolates spoilage potential, six Bacillus sp. isolates isolated from spoiled low-temperature sausages were used to investigate the heterogeneity of their spoilage properties at 20 ℃ (room temperature) and 37 ℃ (optimum growth temperature). The growth curve, acid production capacity, gas production capacity, protease activity, lipase activity, and amylase activity of six strains of Bacillus sp. were measured in the experiment. The results revealed that Bacillus cereus (C) had the greatest capacity for producing acid and that after 48 hours at 37 ℃, the pH in the culture medium dropped by 0.71 relative to the blank control group. Following a 5-day culture at 37 ℃, Bacillus amyloliquefaciens (G) displayed the greatest protease and amylase activities, with a maximum protease activity of 7.17 U/mL and a decomposition circle area of starch agar of 16.53 cm2. Bacillus cereus (C) exhibited the least comprehensive spoiling ability, as evidenced by its protease activity of 2.63 U/mL and the decomposition circle area of starch agar of 7.55 cm2 after 5 days of culture at 37 ℃. Furthermore, it was discovered that the growth temperature significantly impacted the spoilage potential of the strains. In summary, there was great heterogeneity in the spoilage characteristics of Bacillus sp.. When examining its spoilage traits, it is important to consider this heterogeneity.

     

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