酿造酱制品微生物挑战性试验研究
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摘要
借用化妆品微生物挑战的方法对酿造酱制品微生物安全性进行研究。通过建立一套风险挑战方法对酿造酱制品进行研究。首先熟知酿造酱产品的属性,进而分析出产品的目标菌,再根据产品情况分析出最大污染程度,然后根据最大污染程度进行接种和相关指标的测定,最后对微生物生长条件和相关指标进行数据处理和结果分析。本文的目标菌为酵母菌和金黄色葡萄球菌,按照最大污染程度:酵母10~4CFU/g、金黄色葡萄球菌10~6CFU/g来进行接种,并对豆瓣酱的pH、Aw进行测定,再与未接种的产品进行阴性对照,得出接种酵母菌和金黄色葡萄球菌的产品在最大污染程度条件下,3 d之后,酵母菌和金黄色葡萄球菌均会自然死亡,产品达到未接种前的状态,产品的pH在整个过程中维持在0.85左右,Aw在整个过程中维持在0.831左右,均维持在正常的水平范围之内。综合实验结果得出,酿造酱产品对酵母菌、金黄色葡萄球菌具有抑制作用。
Microbiological safety of brewing sauce products was studied in this article by borrowing cosmetics microbiological challenge idea.This risk challenge method was build hereby for this study.First,attributes of brewing sauce products should be known well,then its target bacteria could be analyzed out,and max contamination level according to product condition was available,then inoculation was applied based on max contamination level and data of relevant index were measured out.Finally,microbe growing conditions and relevant index data were analyzed. Saccharomycetes and Staphylococcus aureus were 2 kinds of target bacteria in this study.Inoculation were applied as per respective max contamination level 10~4CFU/g for Saccharomycetes and 10~6CFU/g for Staphylococcus aureus,pH and Aw values of bean paste were measured as well.Then its negative control were compared with actual products without inoculation,the conclusion was made out that after 3 d under max contamination condition of being inoculated with Saccharomycetes and Staphylococcus aureus,Saccharomycetes and Staphylococcus aureus would die out and product would recover to original condition before inoculation,while product pH and Aw values maintaining around 0.85 and 0.831 respectively,both in normal range.Therefore,it was concluded that brewing sauce products possessed resistant function against Saccharomycetes and Staphylococcus aureus.
Microbiological safety of brewing sauce products was studied in this article by borrowing cosmetics microbiological challenge idea.This risk challenge method was build hereby for this study.First,attributes of brewing sauce products should be known well,then its target bacteria could be analyzed out,and max contamination level according to product condition was available,then inoculation was applied based on max contamination level and data of relevant index were measured out.Finally,microbe growing conditions and relevant index data were analyzed. Saccharomycetes and Staphylococcus aureus were 2 kinds of target bacteria in this study.Inoculation were applied as per respective max contamination level 10~4CFU/g for Saccharomycetes and 10~6CFU/g for Staphylococcus aureus,pH and Aw values of bean paste were measured as well.Then its negative control were compared with actual products without inoculation,the conclusion was made out that after 3 d under max contamination condition of being inoculated with Saccharomycetes and Staphylococcus aureus,Saccharomycetes and Staphylococcus aureus would die out and product would recover to original condition before inoculation,while product pH and Aw values maintaining around 0.85 and 0.831 respectively,both in normal range.Therefore,it was concluded that brewing sauce products possessed resistant function against Saccharomycetes and Staphylococcus aureus.
引文
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[9]张伟清,张玉婷,曹进,等.酱油及酱制品中三氯蔗糖的测定[J].食品科学,2013,34(20):237-240.
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[11]陆凌霞,古梅英,张静,等.用微生物挑战性试验对化妆品中常用防腐剂防腐效果的观察[J].广东卫生防疫,2000(4):16-19.
[12]D Glenn Black,Jeffrey T Barach,Barach Enterprises LLC,et al.Canned foods:Principles of thermal process control,acidification and container closure evaluation[M].Science and Education Foundation,2015:5-6.
[13]林祖申.袋装酱类保鲜防胀包的探讨[J].中国酿造,2006(12):39-41.
[14]FDA.Evaluation and definition of potentially hazardous foods-chapter 3.factors that influence microbial growth.http://www.fda.gov/Food/Food Science Research/Safe Practices for Food Processes/ucm094145.htm[EB/OL].
[15]韩景田,叶路,屈野,等.食盐对十三种细菌标准菌株最低抑菌浓度测定[J].中国卫生检验杂志,1999,9(6):5.
[16]GB 4789.15-2016食品微生物学检验霉菌和酵母计数[S].
[17]GB 4789.10-2016食品微生物学检验金黄色葡萄球菌[S].
[2]包启安.豆酱的功能性[J].中国酿造,2002(3):1-6.
[3]阎杰,宋光泉,梁键文.从酿造酱渣中提取粗脂肪的研究[J].仲恺农业技术学院学报,2007(1):58-61.
[4]刘朝阳.酿造酱渣在水产饲料行业中的应用研究综述[J].科学养鱼,2012(2):71-72.
[5]孙常雁,李德海,孙莉洁.传统酿造酱及酱油中酶系的作用[J].中国食品添加剂,2009(3):164-169.
[6]朱天傲.酱制品中生物胺及产胺芽孢杆菌的研究[D].无锡:江南大学,2017.
[7]时威,张岩,刘颖.黄豆酱杀菌工艺条件的研究[J].食品工程,2011(1):21-23,56.
[8]陈波,程玉来.欧姆加热对大豆酱杀菌效果及其营养成分的影响[J].中国酿造,2008(3):37-39.
[9]张伟清,张玉婷,曹进,等.酱油及酱制品中三氯蔗糖的测定[J].食品科学,2013,34(20):237-240.
[10]杨宇民.容量分析法测定酱制品中乙醇含量[J].中国调味品,1995(10):29-30,13.
[11]陆凌霞,古梅英,张静,等.用微生物挑战性试验对化妆品中常用防腐剂防腐效果的观察[J].广东卫生防疫,2000(4):16-19.
[12]D Glenn Black,Jeffrey T Barach,Barach Enterprises LLC,et al.Canned foods:Principles of thermal process control,acidification and container closure evaluation[M].Science and Education Foundation,2015:5-6.
[13]林祖申.袋装酱类保鲜防胀包的探讨[J].中国酿造,2006(12):39-41.
[14]FDA.Evaluation and definition of potentially hazardous foods-chapter 3.factors that influence microbial growth.http://www.fda.gov/Food/Food Science Research/Safe Practices for Food Processes/ucm094145.htm[EB/OL].
[15]韩景田,叶路,屈野,等.食盐对十三种细菌标准菌株最低抑菌浓度测定[J].中国卫生检验杂志,1999,9(6):5.
[16]GB 4789.15-2016食品微生物学检验霉菌和酵母计数[S].
[17]GB 4789.10-2016食品微生物学检验金黄色葡萄球菌[S].