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| 微生物的繁殖是造成冷却肉腐败变质的最主要原因。该文采用平板划线分离方法对普通冷却猪肉中的主要微生物菌群进行了分离筛选和初步鉴定。根据菌落形态、个体形态和生理生化实验等，最终鉴定到科和属。结果发现引起冷却猪肉腐败变质的主要菌群有肠杆菌科，乳酸菌，假单胞菌属，热杀索丝菌属。而且菌落总数和优势腐败菌在冷藏第五天后显著增长。优势腐败菌中肠杆菌增长最快,热杀索丝菌相对最慢。优势腐败菌是导致冷却猪肉菌落总数快速上升并发生腐败的作用微生物,由此可知, 贮藏五天内是冷却猪肉适于食用的最佳时期。 |
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2楼2011-05-27 14:20:37
yzl19880814
至尊木虫 (知名作家)
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【答案】应助回帖
hufancheng(金币+20, 博学EPI+1): 2011-05-30 09:49:02
| The propagation of microbial spoilage is caused by the main reason for chilled meat. The article by streak plate isolation method on ordinary cooling of the main microbial flora of pork were isolated and identified. According to colony morphology, the individual morphology and physiological and biochemical experiments, the final identification of the families and genera. The results showed that the cooling caused by the major meat spoilage bacteria are Enterobacteriaceae, lactic acid bacteria, Pseudomonas, heat killed Suosi sp. And advantages and the total number of spoilage bacteria in refrigerated significantly after the fifth day of growth. Advantage of the fastest-growing E. coli bacteria of corruption, the relative heat to kill bacteria Suosi slowest. Advantage of cooling meat spoilage bacteria leading to rapid increase in the total number of occurrence of corruption and the role of micro-organisms, can be seen that the cooling of pork stored for five days the best time to eat. |
3楼2011-05-27 14:31:03
