本文已被：浏览 362次 下载 0次
投稿时间：2016-03-28
投稿时间：2016-03-28
中文摘要: 以贮藏至不同时期的天然肠衣香肠为研究对象，采用高通量测序技术，研究正常香肠、发黏香肠，以及腌渍天然肠衣的菌群组成。研究发现：贮藏至不同时期的香肠及肠衣之间，微生物多样性及丰度均有较大差异，正常香肠和肠衣微生物多样性及丰度均较高，发黏香肠微生物多样性较低，Lactobacillus和Leuconostoc为其优势菌群，在种的水平上分类，则是Lactobacillus_paraplantarum、Leuconostoc_mesenteroides_subsp_mesenteroides_J18为优势菌群。
Abstract:Microbial diversity and abundance among sausages with natural casing stored to different periods were analyzed by Miseq high-throughput sequencing technology.The results showed that the microbial diversity and abundance were relatively high in normal sausages and natural casing.However，the microbial diversity in spoilage sausage was low，the bacteria enriched in spoilage sausage were from genus Lactobacillus and Leuconostoc.Classified at the level of species，Lactobacillus_paraplantarum and Leuconostoc_mesenteroides_subsp_mesenteroides_J18 were the dominant bacteria in spoilage sausage.
文章编号：201611027 中图分类号： 文献标志码：
基金项目:国家自然科学基金（31501442）；天津市重点支撑项目（14ZCZDNC00015）；公益性行业（农业）科研专项经费项目（201303082-3）；天津科技大学青年教师创新基金（2014CXLG03）
| Author Name | Affiliation |
| TENG An-guo，QI Xiao-na，ZHANG Qin*，WANG Wen-hang | College of Food Engineering and Biotechnology，Tianjin University of Science and Technology，Tianjin 300457，China |
引用文本：
津ICP备20000603号-1