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

Abstract

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.

Key words: fermented beef; Staphylococcus aureus; staphylococcal enterotoxin; P.pentosaceus; L.plantarum

CLC Number:

TQ92

JIA Hong-liang, YI Wen-zheng, LUO Hong-xia, ZHANG Song-shan, LI Hai-peng, SUN Bao-zhong. Research on Staphylococcus aureus and Staphylococcal enterotoxin in the Processing of Fermented Beef[J]. , 2012, 39(12): 97-100.

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Research on Staphylococcus aureus and Staphylococcal enterotoxin in the Processing of Fermented Beef

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