冷鲜猪肉中热杀索丝菌分解蛋白质的机制研究

项目名称： 冷鲜猪肉中热杀索丝菌分解蛋白质的机制研究

项目编号： No.31201320

项目类型： 青年科学基金项目

立项/批准年度： 2013

项目学科： 食品科学、农学基础与作物学

项目作者： 王宏勋

作者单位： 武汉轻工大学

项目金额： 24万元

中文摘要： 冷鲜猪肉作为我国消费者的基本需求产品，其品质维持与安全问题近年来得到了研究者的重视。现有研究表明冷鲜猪肉中主要微生物包括热杀索丝菌、假单胞菌、肠杆菌科、微球菌等，但直接证明某个种属微生物为导致冷鲜猪肉腐败的微生物的依据不足。申请人对托盘装冷鲜猪里脊肉腐败过程中菌相变化研究发现，热杀索丝菌为冷鲜猪肉腐败过程中的优势菌。在此基础上，项目从解决热杀索丝菌是否为冷鲜猪肉特定腐败菌的科学问题出发，以托盘装冷鲜猪肉中分离出的热杀索丝菌株为研究对象，研究热杀索丝菌株蛋白质酶分泌的生物学属性，明晰热杀索丝菌蛋白酶酶解猪肉蛋白质的基本过程与关键中间产物，进而研究热杀索丝菌在冷鲜猪肉基质上增殖、蛋白酶分泌与中间产物的变化情况，揭示热杀索丝菌在冷鲜猪肉基质上对蛋白质的分解机制，探索热杀索丝菌导致猪肉中蛋白质腐败的过程，为明确热杀索丝菌是否为导致冷鲜猪肉腐败的主要微生物提供科学基础和理论依据。

中文关键词： 热杀索丝菌；蛋白酶；冷鲜猪肉；蛋白质降解；

英文摘要： As an essential product for consumers in our country , cold fresh pork has been paid more attention to quality maintaining and security by researchers in recent years. Existing studies indicate that Brochothrix thermosphact , Pseudomonas, Enterobacteriaceae, Micrococcus are the mainly bacterium leading to spoilage of cold fresh pork.But directly evidence that a species of microorganisms leading to spoilage of cold fresh pork is not sufficiently. Project team research the microbial strains on the cold fresh pork packaged by plastic pallets during storage.The study finds that Brochothrix thermosphact is the dominaint bacteria. On this basis, the project begins with the scientific problem whether Brochothrix thermosphact is the main spoilage organisms in cold fresh pork. Biological properties of proteases secreted from Brochothrix thermosphact isolated from cold fresh pork will be researched , and the changes of the proliferation , protease secretion and intermediates of Brochothrix thermosphact in the cold fresh pork will be studied to reveal the decomposition mechanism of pork protein by Brochothrix thermosphact , explore the process of Brochothrix thermosphact leading to spoilage of pork,to provided the theoretical foundation and scientific evidence for confirming whether Brochothrix thermosphact is the main sp

英文关键词： Brochothrix thermosphacta；Protease；Chilled pork；Protein degradation；