Isolation,identification and spoilage ability analysis on the particular spoilage bacteria of penaeus vannamei in the ice temperature storage

XIE Li- dan; LI Lei- lei; WANG Su- ying; DONG Shi-rui

doi:10.13386/j.issn1002-0306.2016.05.025

Article Contents

Article Navigation > Science and Technology of Food Industry > 2016 > (05): 171-176

XIE Li- dan, LI Lei- lei, WANG Su- ying, DONG Shi-rui. Isolation,identification and spoilage ability analysis on the particular spoilage bacteria of penaeus vannamei in the ice temperature storage[J]. Science and Technology of Food Industry, 2016, (05): 171-176. doi: 10.13386/j.issn1002-0306.2016.05.025

Citation:

XIE Li- dan, LI Lei- lei, WANG Su- ying, DONG Shi-rui. Isolation,identification and spoilage ability analysis on the particular spoilage bacteria of penaeus vannamei in the ice temperature storage[J]. Science and Technology of Food Industry, 2016, (05): 171-176. doi: 10.13386/j.issn1002-0306.2016.05.025

Citation:

XIE Li- dan, LI Lei- lei, WANG Su- ying, DONG Shi-rui. Isolation,identification and spoilage ability analysis on the particular spoilage bacteria of penaeus vannamei in the ice temperature storage[J]. Science and Technology of Food Industry, 2016, (05): 171-176. doi: 10.13386/j.issn1002-0306.2016.05.025

PDF( 1709 KB)

Isolation,identification and spoilage ability analysis on the particular spoilage bacteria of penaeus vannamei in the ice temperature storage

doi: 10.13386/j.issn1002-0306.2016.05.025

Tianjin Key Laboratory of Food Biotechnology,College of Biotechnology and Food Science,Tianjin University of Commerce

Received Date: 2015-07-09

Abstract

Abstract

In order to isolate and identify penaeus vannamei,s spoilage bacteria and measure their spoilage ability in ice temperature storage conditions,the freezing point of penaeus vannamei was determined based on freezing experiment and the spoilage bacteria were separated from penaeus vannamei which was stored under the temperature between 0 ℃ and the freezing point,the isolated microbes were identified by morphological observation and molecular biology methods.The separated spoilage bacteria were inoculated into sterilized shrimp juice,hydrogen sulfide,degradated proteins and volatile base nitrogen( TVB- N) were selected to evaluate the spoilage ability.The results showed that 12 strains of spoilage bacteria were isolated from penaeus vannamei,they were Shewanella hafniensis,Acinetobacter johnsonii,Planoccoccus citreus,Bacillus cereus,Acinetobacter beijerinckii,Enterobacter hormaechei,Arthrobacter bergeri,Bacillus licheniformis,of which X1 and X10 may be a potential new species or genus. In ice temperature storage conditions,dominant spoilage bacteria leading to the corruption of penaeus vannamei were Shewanella hafniensis,X1,Acinetobacter johnsonii and Acinetobacter beijerinckii.
- penaeus vannamei,
- ice temperature storage,
- dominant spoilage bacteria,
- isolation and identification,
- spoilage ability

FullText(HTML)

References(19)

References

[1]	Nirmaln P,Beniakul S.Effect of ferulic acid on inhibition of polyphenoloxidase and quality changes of Pacific white shrimp(Litopenaeus vannamei)during iced storage[J].Food Chemistry,2009,116(1):323-331.
[2]	黎冬明,叶云花,刘成梅,等.冰温技术在食品工业中的应用[J].食品科技,2006(1):32-34.
[3]	凌萍华,谢晶,赵海鹏,等.冰温贮藏对南美白对虾保鲜效果的影响[J].江苏农业学报,2010,26(4):828-832
[4]	张娟,娄永江.冰温技术及其在食品保鲜中的应用[J].食品研究与开发,2006,27(8):150-152.
[5]	赵海鹏,谢晶,严文蓉.南美白对虾冷藏过程中的细菌分离初步鉴定及菌相分析[J].江苏农业学报,2011,27(1):164-168.
[6]	苏永玲,谢晶.南美白对虾冷冻保鲜研究进展[J].安徽农业科学,2011,39(4):2286-2288.
[7]	GB/T 4789.2-2008.食品微生物学检验—菌落总数测定[S].北京:中国标准出版社,2008.
[8]	夏涵,府伟灵,陈鸣,等.快速提取细菌DNA方法的研究[J].现代预防医学,2005,32(5):571-573.
[9]	朱飞舟,陈利玉,陈汉春,等.16S rRNA基因序列分析法鉴定病原细菌[J].中南大学学报:医学版,2013,38(10):1036.
[10]	钱雪琴,张军,沈芳,等.Chelex-100法和碱性裂解法提取细菌DNA的比较[J].中国卫生检验杂志,2008,18(8):1565.
[11]	Chun J,Lee J H,Jung Y,et al.Ez Taxon:a web-based tool for the identification of prokaryotes based on 16S ribosomal RNA gene sequences[J].International Journal of Systematic and Evolutionary Microbiology,2007,57(10):2259-2261.
[12]	叶日英,孙力军,王雅玲,等.凡纳滨对虾内源优势腐败菌的分离与鉴定[J].水产学报,2013,37(9):1426.
[13]	李娟,张耀庭,曾伟,等.应用考马斯亮蓝法测定总蛋白含量[J].中国生物制品学杂志,2000,13(2):118-120.
[14]	李学英,许钟,杨宪时,等.大黄鱼腐败菌腐败能力分析与特定腐败菌鉴别[J].上海海洋大学学报,2010,19(4):547-552.
[15]	许振伟.冷藏鱼类腐败菌腐败能力分析[D].上海:上海海洋大学,2011.
[16]	陈培基,李刘冬,黄珂.自动定氮仪测定水产品中的挥发性盐基氮[J].南方水产,2005,1(6):50-54.
[17]	Santlagoa P,Aubour G,Carmen G,et al.Quality assessment of sardines during storage by measurement of fluorescent compounds[J].Journal of Food Science,1997,62(2):295-299.
[18]	张娟,娄永江.冰温技术及其在食品保鲜中的应用[J].食品研究与开发,2006,27(8):150-152.
[19]	杨霞,陈陆,王川庆,等.16S rRNA基因序列分析技术在细菌分类中应用的研究进展[J].西北农林科技大学学报,2008,36(2):56-58.