低温保存肉制品中液化沙雷氏菌的分离鉴定与耐药性分析

Isolation, identification and drug resistance analysis of Serratia liquefaciens in low-temperature preserved meat products

中文关键词:  液化沙雷氏菌  分离鉴定  食品安全风险

英文关键词:Serratia liquefaciens  separation and identification  food safety risk

中文摘要:

      目的 分离、鉴定引起低温保存肉制品腐败的液化沙雷氏菌, 并对其耐药性进行分析。方法 参考国标GB 4789.4-2016 《食品安全国家标准 食品微生物学检验沙门氏菌检验》进行检测, 采用梅里埃全自动微生物生化鉴定仪VITEKⅡ进行生化鉴定分析; 纸片法药敏试验进行耐药性分析。结果 生化实验结果显示分离菌株使得三糖铁琼脂底层产酸、斜面产酸, 不产硫化氢, 产气迟缓, 在半固体琼脂中沿穿刺线扩散生长。梅里埃全自动微生物生化鉴定仪VITEKⅡ鉴定结果为液化沙雷氏菌。药敏试验结果表明该菌对链霉素、利高霉素、红霉素、盐酸林可霉素、恩诺沙星等常见的抗生素具有一定的耐药性。结论 本实验成功的分离并鉴定了低温保存肉制品中液化沙雷氏菌, 为液化沙雷氏菌检测标准的制定提供参考依据。

英文摘要:

      Objective To isolate and identify the Serratia liquefaciens causing spoilage in meat products preserved at low temperature, and to analyze its drug resistance. Methods Referring GB 4789.4-2016 National food safety standards-Food microbiology test for Salmonella for test, Biochemical identification analysis was using Mérieux automatic microbial biochemical analyzer VITEKII. Drug resistance analysis was carried out in the paper strip method. Results The results of biochemical experiments showed that the isolated strain made the bottom of the trisaccharide iron agar produce acid, the acid produced on the slope, the hydrogen sulfide was not produced, the gas production was slow, and the growth was spread along the puncture line in the semi-solid agar. The identification result of Mérieux automatic microbial biochemical identification instrument VITEKII was Serratia liquefaciens. The results of drug sensitivity test showed that the bacteria had certain resistance to streptomycin, riomycin, erythromycin, lincomycin hydrochloride, enoxacin and other common antibiotics. Conclusion This experiment successfully isolates and identifies the Serratia liquefaciens in cryopreserved meat products, and provided references for the development of detection criteria for Serratia liquefaciens.