| 金黄色葡萄球菌及其肠毒素等指标在发酵牛肉加工过程中变化规律的研究 |
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| 引用本文： | 贾红亮,衣文正,罗红霞,张松山,李海鹏,孙宝忠.金黄色葡萄球菌及其肠毒素等指标在发酵牛肉加工过程中变化规律的研究[J].中国畜牧兽医,2012,39(12):97-100. |
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| 作者姓名： | 贾红亮 衣文正 罗红霞 张松山 李海鹏 孙宝忠 |
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| 作者单位： | 1. 中国农业科学院北京畜牧兽医研究所,北京 100193;2. 北京农业职业学院,北京 102442;3. 山东省农业管理干部学院,山东济南 250000 |
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| 基金项目： | 国家自然科学基金资助项目 |
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| 摘 要： | 作者对自然状态发酵牛肉、接种金黄色葡萄球菌的发酵牛肉和接种发酵剂(植物乳杆菌、戊糖片球菌)与金黄色葡萄球菌的发酵牛肉中金黄色葡萄球菌及其肠毒素等指标在加工过程中的变化规律做了研究。研究结果表明,自然发酵牛肉中没有金黄色葡萄球菌及其肠毒素;接种发酵剂和金黄色葡萄球菌的发酵牛肉中金黄色葡萄球菌先是上升然后快速下降,且金黄色葡萄球菌肠毒素为阴性;接种金黄色葡萄球菌的发酵牛肉中金黄色葡萄球菌及其肠毒素都显著高于接种发酵剂的发酵牛肉(P＜0.05)。由试验结果可知,发酵剂植物乳杆菌和戊糖片球菌对金黄色葡萄球菌有很强的抑制作用。
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| 关 键 词： | 发酵牛肉 金黄色葡萄球菌 肠毒素 植物乳杆菌 戊糖片球菌 |
| 收稿时间： | 2012-05-08 |
Research on Staphylococcus aureus and Staphylococcal enterotoxin in the Processing of Fermented Beef |
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| JIA Hong-liang
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YI Wen-zheng
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LUO Hong-xia
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ZHANG Song-shan
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LI Hai-peng
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SUN Bao-zhong.Research on Staphylococcus aureus and Staphylococcal enterotoxin in the Processing of Fermented Beef[J].China Animal Husbandry & Veterinary Medicine,2012,39(12):97-100. |
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| Authors: | JIA Hong-liang YI Wen-zheng LUO Hong-xia ZHANG Song-shan LI Hai-peng SUN Bao-zhong |
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| Institution: | 1. Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China;2. Beijing Vocational College of Agrucultutre,Beijing 102442, China;3. Shandong Agricultural Adminstrators College, Jinan 250000, China |
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| Abstract: | Changes of Staphylococcus aureus, its enterotoxin and other characteristics in fermented beef of natural growth, fermented beef inoculated Staphylococcus aureus, fermented beef inoculated Staphylococcus aureus, and starter culture(L.plantarum and P.pentosaceus) were studied. The results showed that in the natural fermented beef there was no Staphylococcus aureus and staphylococcal enterotoxin; in fermented beef inoculated starter culture and Staphylococcus aureus increased progressively and then decreased rapidly, staphylococcal enterotoxin was negative. Staphylococcus aureus and its enterotoxin in fermented beef inoculated Staphylococcus aureus were significantly higher than the fermented beef inoculated starter culture(P＜0.05). The results showed that starter culture of L.plantarum and P.pentosaceus had high antibacterial effects on Staphylococcus aureus. |
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| Keywords: | fermented beef Staphylococcus aureus staphylococcal enterotoxin P pentosaceus L plantarum |
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