16S rDNA鉴定泡椒凤爪中的腐败菌

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摘 要：泡椒凤爪是我国西南泡椒肉系列工业化产品中的代表性产品。本文采用传统分离培养结合16S rDNA分子生物学方法，鉴定引起泡椒凤爪胀袋变质的微生物。结果显示，引起腐败的主要是葡萄球菌、芽孢杆菌、假单胞菌。本文根据特定腐败菌的生物学特性，提出了相关建议，以期延长泡椒凤爪的货架期。

关键词：泡椒凤爪；16S rDNA；腐败菌；鉴定

Special Spoilage Organism of Chicken Feet with Pickle Pepper by 16S rDNA

SUN Yuxia1， HUANG Guobao2

（1.Chengdu Agricultural College， Chengdu 611100， China;

2.Guangxi Key Lab of Agricultural Resources Chemistry and Biotechnology， Yulin 537000， China）

Abstract： Chicken Feet with Pickled Pepper is a representative product of the series of industrialized products of pickled pepper meat in Southwest China. In this paper， the traditional isolation and culture combined with 16S rDNA molecular biology method was used to identify the microorganisms that cause the bag swelling and deterioration of pickled pepper chicken feet. The results showed that Staphylococcus， Bacillus and Pseudomonas were the main causes of corruption. According to the biological characteristics of specific spoilage bacteria， this paper puts forward relevant suggestions to prolong the shelf life of pickled pepper chicken feet.

Keywords： Chicken Feet with Pickle Pepper; 16S rDNA; spoilage organism; identication

鸡爪富含胶原蛋白，营养价值较高，20世纪70年代以前主要作为禽肉制品烹饪的下脚料，1978年后，我国开始进口西方国家肥厚、型大、价廉的鸡爪，西南地区劳动人民以其食物的新鲜麻辣特色为出发点，创造性地将鸡爪与泡椒结合到一起，制作出具有鲜辣脆嫩风味的泡椒凤爪。（剩余3441字）