中国畜牧兽医2012，Vol.39Issue(12)：97-100,4.
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
Research on Staphylococcus aureus and Staphylococcal enterotoxin in the Processing of Fermented Beef
摘要
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. Plantarumand 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.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Key words
fermented beef/ Staphylococcus aureus / staphylococcal enterotoxin/ P. Pentosaceus/ L. Plantarum分类
化学化工引用本文复制引用
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):97-100,4.基金项目
国家自然科学基金资助项目(30972293). （30972293）
