中文摘要：

通过测定南美白对虾的冰点,确定了南美白对虾冰温贮藏温度;分析了冰温贮藏条件下南美白对虾细菌总数的变化情况,并通过生化实验分离鉴定了生鲜状态和达到一级鲜度时南美白对虾的细菌菌相。结果表明,南美白对虾冰点为（-1.4±0.1）℃,冰温贮藏3d后细菌总数达到1.03×105,达到一级鲜度的细菌总数极限值;4 d后细菌总数达到1.75×106,到达货架期终点。生鲜南美白对虾的优势菌为Aeromonas spp.,Chromobacterium spp.和Photobacterium spp.;冰温贮藏条件下达到一级鲜度时,南美白对虾的特定腐败菌（specific spoilage organisms,SSO）为Shewanella spp.,Flavobacte-rium spp.和Acinobacter spp.。

英文摘要：

Based on measuring the freezing point of Penaeus vannamei, the storage temperature ol Penaeus vannamei was determined. The microflora changes of samples stored at ice-temperature were an- alyzed, And the microflora of raw Penaeus vannamei when it was first- level fresh were analyzed. The freezing point of Penaeus vannamei was （- 1.4 ＋ 0. 1 ）℃, the nunmber of bacteria was 105 after the Penaeus vannarnei were stored at the freezing point for 3 days, when they arrived first-level fresh. And 4 days later the bacteria total achieved 106, arriving at the shelf life end point. The preponder germs of fraw Penaeus vannamei were Aeromonas spp. , Chromobacterium spp. and Photobacterium spp. ; after 4 days stored at the freezing point, the specific spoilage organisms （SSO） were Shewanella spp. , Flavobacterium spp. and Acinobacter spp.