乳品真菌污染及快速检测技术研究进展
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摘要
真菌及其所产危害物已成为食品中最为严重的污染之一。文章主要就近年来乳及乳制品中真菌污染概况以及真菌快速检测技术相关研究进行概述,对比传统检测方法和快速检测技术在乳品应用概况,可通过进一步改进快速检测技术体系及开发新型检测体系,更好地监控乳品质量,推动乳品行业持续健康发展。
Fungus and their harmful substances become one of the most serious contamination in food.This article mainly summarizes the researches on the fungus contamination profile and fungus rapid detection techniques in dairy and dairy products in recent years.Comparing the application of traditional detection methods and rapid detection techniques in dairy products,it will improve the rapid detection techniques system and develop new detection system to better monitor the dairy products quality and promote the sustainable and healthy development of the dairy industry.
Fungus and their harmful substances become one of the most serious contamination in food.This article mainly summarizes the researches on the fungus contamination profile and fungus rapid detection techniques in dairy and dairy products in recent years.Comparing the application of traditional detection methods and rapid detection techniques in dairy products,it will improve the rapid detection techniques system and develop new detection system to better monitor the dairy products quality and promote the sustainable and healthy development of the dairy industry.
引文
[1]HO P H,LUO J B,ADAMS M C.Lactobacilli and dairy propionibacterium with potential as biopreservatives against food fungi and yeast contamination[J].Applied Biochemistry and Microbiology,2009,45(4):414-418.
[2]SUN Xiong-dong,SU Ping,SHAN Hong.Mycotoxin contamination of maize in China[J].Comprehensive Reviews in Food Science and Food Safety,2017,16(5):835-849.
[3]AUNSBJERG S D,ANDERSEN K R,KNOCHEL S.Real-time monitoring of fungal inhibition and morphological changes[J].J Microbiol Methods,2015,119:196-202.
[4]GARNIER L,VALENCE F,MOUNIER J.Diversity and control of spoilage fungi in dairy products:an update[J].Microorganisms,2017,5(3):1-33.
[5]JAKOBSEN M,NARVHUS J.Yeasts and their possible beneficial and negative effects on the quality of dairy products[J].International Dairy Journal,1996,6(8/9):755-768.
[6]鄢雷娜,罗跃华,刘绪平,等.乳制品中常见食源性致病菌检测技术的研究进展[J].食品安全质量检测学报,2017,8(1):137-141.
[7]CHAVES J Q,DE PAPA E P,RABINOVITCH L,et al.Molecular characterization and risk assessment of Bacillus cereus sensu lato isolated from ultrahigh-temperature and pasteurized milk marketed in Rio de Janeiro,Brazil[J].Journal of Food Protection,2017,80(7):1 060-1 065.
[8]宋春美,朱政辉,李建武,等.乳粉中阪崎肠杆菌污染检测试剂盒的研制[J].食品科学,2016,37(12):233-238.
[9]LAHOU E,UYTTENDAELE M.Growth potential of Listeria monocytogenes in soft,semi-soft and semi-hard artisanal cheeses after post-processing contamination in deli retail establishments[J].Food Control,2017,76:13-23.
[10]郭瑜,姚笛,侯婷婷,等.乳中志贺氏菌的荧光定量PCR检测方法的建立[J].食品研究与开发,2016,37(10):127-130.
[11]张于,江涛,冉健,等.牛、羊乳及其乳制品中幽门螺杆菌污染及检测技术研究进展[J].食品科学,2015,36(1):268-272.
[12]JANS C,MEILE L,KAINDI D W M,et al.African fermented dairy products-Overview of predominant technologically important microorganisms focusing on African Streptococcus infantarius variants and potential future applications for enhanced food safety and security[J].International Journal of Food Microbiology,2017,250:27-36.
[13]WOCHNER K F,BECKER-ALGERI T A,COLLA E,et al.The action of probiotic microorganisms on chemical contaminants in milk[J].Crit Rev Microbiol,2017,44(1):1-12.
[14]GOUGOULI M,KOUTSOUMANIS K P.Risk assessment of fungal spoilage:A case study of Aspergillus niger on yogurt[J].Food Microbiol,2017,65:264-273.
[15]李雨哲,王君.东北地区市售干酪中霉菌、酵母情况调查及标准探讨[J].中国乳品工业,2017,45(9):45-49.
[16]SHOKRI H,TORABI S.The effect of milk composition,yeast-mould numbers and seasons on aflatoxin M1amounts in camel milk[J].Journal of Food Safety,2017,37(2):1-6.
[17]HAMEED K.Fungal diversity in different types of cheese and the effect of natamycin on their survival during Feta cheese manufacture and storage[J].Journal of Advanced Veterinary and Animal Research,2016,3(3):214-220.
[18]MBUK E U,KWAGA J K P,BALE J O O,et al.Molecular identification of yeasts associated with raw cow milk from periurban farms in Kaduna State,Nigeria[J].Journal of Yeast and Fungal Research,2016,7(5):39-46.
[19]LIU Wen-jun,ZHENG Yi,KWOK L Y,et al.High-throughput sequencing for the detection of the bacterial and fungal diversity in Mongolian naturally fermented cow's milk in Russia[J].BMC Microbiol,2015,15:1-12.
[20]KALAMAKI M S,ANGELIDIS A S.Isolation and molecular identification of yeasts in Greek kefir[J].International Journal of Dairy Technology,2017,70(2):261-268.
[21]BENKERROUM N,BOUGHDADI A,BENNANI N,et al.Microbiological quality assessment of Moroccan camel's milk and identification of predominating lactic acid bacteria[J].World Journal of Microbiology and Biotechnology,2003,19(6):645-648.
[22]LOPANDIC K,ZELGER S,BANSZKY L K,et al.Identification of yeasts associated with milk products using traditional and molecular techniques[J].Food Microbiol,2006,23(4):341-350.
[23]BUEHLER A J,EVANOWSKI R L,MARTIN N H,et al.Internal transcribed spacer(ITS)sequencing reveals considerable fungal diversity in dairy products[J].J Dairy Sci,2017,100(11):8 814-8 825.
[24]BANJARA N,SUHR M J,HALLEN-ADAMS H E.Diversity of yeast and mold species from a variety of cheese types[J].Current Microbiology,2015,70(6):792-800.
[25]KURE C F,SKAAR I.Mould growth on the Norwegian semihard cheeses Norvegia and Jarlsberg[J].International Journal of Food Microbiology,2000,62(1/2):133-137.
[26]KURE C F,SKAAR I,BRENDEHAUG J.Mould contamination in production of semi-hard cheese[J].Int J Food Microbiol,2004,93(1):41-49.
[27]OMBARAK R,SHELABY H.The inhibitory effect of natamycin and potassium sorbate on mold growth in Egyptian fresh soft cheese(Tallaga Cheese)[J].Alexandria Journal of Veterinary Sciences,2017,53(2):33-37.
[28]MOINEAU-JEAN A,GUVREMONT E,CHAMPAGNE C P,et al.Fate of Escherichia coli and Kluyveromyces marxianus contaminants during storage of Greek-style yogurt produced by centrifugation or ultrafiltration[J].International Dairy Journal,2017,72:36-43.
[29]MOREIRA S R,SCHWAN R F,DE CARVALHO E P,et al.Isolation and identification of yeasts and filamentous fungi from yoghurts in Brazil[J].Brazilian Journal of Microbiology,2001,32(2):117-122.
[30]MAYORAL M B,MARTIN R,SANZ A,et al.Detection of Kluyveromyces marxianus and other spoilage yeasts in yoghurt using a PCR-culture technique[J].Int J Food Microbiol,2005,105(1):27-34.
[31]周哲本,李小春,陈秀英,等.乳制品生产中的真菌污染及其消除的研究Ⅰ:乳制品生产中真菌污染的初步调查[J].中国乳品工业,1991,19(6):247-252.
[32]ROHM H,ELISKASES-LECHNER F,BRAUER M.Diversity of yeasts in selected dairy products[J].Journal of Applied Bacteriology,1992,72(5):370-376
[33]VALDERRAMA M,SILóNIZ M D,GONZALO P,et al.A differential medium for the isolation of Kluyveromyces marxianus and Kluyveromyces lactis from dairy products[J].Journal of Food Protection,1999,62(2):189-193.
[34]PINDER A C,GODFREY G.Food process monitoring systems[M].Berlin:Springer-Verlag,1993:231-234.
[35]GOHNDRONE J,OLSEN C,BACKMAN A,et al.ChemFlow system:rapid detection and prediction of yeast contamination in fruit yoghurt[J].Voedingsmiddelentechnologie,1995,7(2):95-108.
[36]郑东辉.乳制品中细菌总数、酵母菌和霉菌快速检测方法的研究[D].长春:吉林大学,2013:62-65.
[37]原铨.酸奶制品中的霉菌酵母菌快速自动化检测应用[C]//2012第五届中国北京国际食品安全高峰论坛.北京:北京食品学会,2012:189-191.
[38]VAITILINGOM M,GENDRE F B P.Direct detection of viable bacteria,molds,and yeasts by reverse transcriptase PCR in contaminated milk samples after heat treatment[J].Appl Environ Microbiol,1998,64(3):1 157-1 160.
[39]KIM D H,JEONG D,KANG I B,et al.Development of a rapid and reliable TaqMan probe-based real-time PCR assay for the detection and enumeration of the multifaceted yeast Kluyveromyces marxianus in dairy products[J].LWT-Food Science and Technology,2018,87:163-168.
[40]BLEVE G,RIZZOTTI L,DELLAGLIO F,et al.Development of reverse transcription(RT)-PCR and real-time RT-PCR assays for rapid detection and quantification of viable yeasts and molds contaminating yogurts and pasteurized food products[J].Applied and Environmental Microbiology,2003,69(7):4 116-4 122.
[41]MAYORAL M B,MARTIN R,HERNNDEZ P E,et al.A reverse transcriptase PCR technique for the detection and viability assessment of Kluyveromyces marxianus in yoghurt[J].Journal of Food Protection,2006,69(9):2 210-2 216.
[42]US Food and Drug Administration.Bacteriological analytical manual online:yeasts,molds,and mycotoxins[J/OL][2017-10-31].https://www.fda.gov/food/foodscienceresearch/laboratorymethods/ucm071435.htm.
[43]盖冬雪.乳品中细菌与酵母菌PMA-qPCR活菌检测方法的建立[D].吉林:吉林大学,2016:46-48.
[44]KASAHARA K,ISHIKAWA H,SATO S,et al.Development of multiplex loop-mediated isothermal amplification assays to detect medically important yeasts in dairy products[J].FEMS Microbiol Lett,2014,357(2):208-216.
[45]CALLON C,DELBES C,DUTHOIT F,et al.Application of SSCP-PCR fingerprinting to profile the yeast community in raw milk Salers cheeses[J].Syst Appl Microbiol,2006,29(2):172-180.
[46]VILJOEN B,LOURENSHATTINGH A,IKALAFENG B,et al.Temperature abuse initiating yeast growth in yoghurt[J].Food Research International,2003,36(2):193-197.
[47]OLLéRESA C P,JAGUS R J,GERSCHENSON L N.Natamycin efficiency for controlling yeast growth in models systems and on cheese surfaces[J].Food Control,2014,35(1):101-108.
[48]NGUYEN VAN LONG N,RIGALMA K,COROLLER L,et al.Modelling the effect of water activity reduction by sodium chloride or glycerol on conidial germination and radial growth of filamentous fungi encountered in dairy foods[J].Food Microbiol,2017,68:7-15.
[49]孙婷,张兴昌,司徒文佑,等.乳酸菌对酸奶保鲜作用的研究[J].食品安全质量检测学报,2017,8(2):601-608.
[50]李晓婷,陈忠军.抑制真菌乳杆菌发酵培养基的优化[J].中国乳品工业,2017,45(8):22-25.
[51]李晶,王鑫,高鹏飞,等.益生菌在酸奶生产过程中对酵母和霉菌污染的控制[J].中国乳品工业,2013,41(9):21-24.
[52]NGUYEN B H.Development of a rapid detection and quantification method for yeasts and molds in dairy products[D].Nebraska:University of Nebraska,2017:72-74.
[53]BOOR K J,WIEDMANN M,MURPHY S,et al.A 100-year review:microbiology and safety of milk handling[J].J Dairy Sci,2017,100(12):9 933-9 951.
[2]SUN Xiong-dong,SU Ping,SHAN Hong.Mycotoxin contamination of maize in China[J].Comprehensive Reviews in Food Science and Food Safety,2017,16(5):835-849.
[3]AUNSBJERG S D,ANDERSEN K R,KNOCHEL S.Real-time monitoring of fungal inhibition and morphological changes[J].J Microbiol Methods,2015,119:196-202.
[4]GARNIER L,VALENCE F,MOUNIER J.Diversity and control of spoilage fungi in dairy products:an update[J].Microorganisms,2017,5(3):1-33.
[5]JAKOBSEN M,NARVHUS J.Yeasts and their possible beneficial and negative effects on the quality of dairy products[J].International Dairy Journal,1996,6(8/9):755-768.
[6]鄢雷娜,罗跃华,刘绪平,等.乳制品中常见食源性致病菌检测技术的研究进展[J].食品安全质量检测学报,2017,8(1):137-141.
[7]CHAVES J Q,DE PAPA E P,RABINOVITCH L,et al.Molecular characterization and risk assessment of Bacillus cereus sensu lato isolated from ultrahigh-temperature and pasteurized milk marketed in Rio de Janeiro,Brazil[J].Journal of Food Protection,2017,80(7):1 060-1 065.
[8]宋春美,朱政辉,李建武,等.乳粉中阪崎肠杆菌污染检测试剂盒的研制[J].食品科学,2016,37(12):233-238.
[9]LAHOU E,UYTTENDAELE M.Growth potential of Listeria monocytogenes in soft,semi-soft and semi-hard artisanal cheeses after post-processing contamination in deli retail establishments[J].Food Control,2017,76:13-23.
[10]郭瑜,姚笛,侯婷婷,等.乳中志贺氏菌的荧光定量PCR检测方法的建立[J].食品研究与开发,2016,37(10):127-130.
[11]张于,江涛,冉健,等.牛、羊乳及其乳制品中幽门螺杆菌污染及检测技术研究进展[J].食品科学,2015,36(1):268-272.
[12]JANS C,MEILE L,KAINDI D W M,et al.African fermented dairy products-Overview of predominant technologically important microorganisms focusing on African Streptococcus infantarius variants and potential future applications for enhanced food safety and security[J].International Journal of Food Microbiology,2017,250:27-36.
[13]WOCHNER K F,BECKER-ALGERI T A,COLLA E,et al.The action of probiotic microorganisms on chemical contaminants in milk[J].Crit Rev Microbiol,2017,44(1):1-12.
[14]GOUGOULI M,KOUTSOUMANIS K P.Risk assessment of fungal spoilage:A case study of Aspergillus niger on yogurt[J].Food Microbiol,2017,65:264-273.
[15]李雨哲,王君.东北地区市售干酪中霉菌、酵母情况调查及标准探讨[J].中国乳品工业,2017,45(9):45-49.
[16]SHOKRI H,TORABI S.The effect of milk composition,yeast-mould numbers and seasons on aflatoxin M1amounts in camel milk[J].Journal of Food Safety,2017,37(2):1-6.
[17]HAMEED K.Fungal diversity in different types of cheese and the effect of natamycin on their survival during Feta cheese manufacture and storage[J].Journal of Advanced Veterinary and Animal Research,2016,3(3):214-220.
[18]MBUK E U,KWAGA J K P,BALE J O O,et al.Molecular identification of yeasts associated with raw cow milk from periurban farms in Kaduna State,Nigeria[J].Journal of Yeast and Fungal Research,2016,7(5):39-46.
[19]LIU Wen-jun,ZHENG Yi,KWOK L Y,et al.High-throughput sequencing for the detection of the bacterial and fungal diversity in Mongolian naturally fermented cow's milk in Russia[J].BMC Microbiol,2015,15:1-12.
[20]KALAMAKI M S,ANGELIDIS A S.Isolation and molecular identification of yeasts in Greek kefir[J].International Journal of Dairy Technology,2017,70(2):261-268.
[21]BENKERROUM N,BOUGHDADI A,BENNANI N,et al.Microbiological quality assessment of Moroccan camel's milk and identification of predominating lactic acid bacteria[J].World Journal of Microbiology and Biotechnology,2003,19(6):645-648.
[22]LOPANDIC K,ZELGER S,BANSZKY L K,et al.Identification of yeasts associated with milk products using traditional and molecular techniques[J].Food Microbiol,2006,23(4):341-350.
[23]BUEHLER A J,EVANOWSKI R L,MARTIN N H,et al.Internal transcribed spacer(ITS)sequencing reveals considerable fungal diversity in dairy products[J].J Dairy Sci,2017,100(11):8 814-8 825.
[24]BANJARA N,SUHR M J,HALLEN-ADAMS H E.Diversity of yeast and mold species from a variety of cheese types[J].Current Microbiology,2015,70(6):792-800.
[25]KURE C F,SKAAR I.Mould growth on the Norwegian semihard cheeses Norvegia and Jarlsberg[J].International Journal of Food Microbiology,2000,62(1/2):133-137.
[26]KURE C F,SKAAR I,BRENDEHAUG J.Mould contamination in production of semi-hard cheese[J].Int J Food Microbiol,2004,93(1):41-49.
[27]OMBARAK R,SHELABY H.The inhibitory effect of natamycin and potassium sorbate on mold growth in Egyptian fresh soft cheese(Tallaga Cheese)[J].Alexandria Journal of Veterinary Sciences,2017,53(2):33-37.
[28]MOINEAU-JEAN A,GUVREMONT E,CHAMPAGNE C P,et al.Fate of Escherichia coli and Kluyveromyces marxianus contaminants during storage of Greek-style yogurt produced by centrifugation or ultrafiltration[J].International Dairy Journal,2017,72:36-43.
[29]MOREIRA S R,SCHWAN R F,DE CARVALHO E P,et al.Isolation and identification of yeasts and filamentous fungi from yoghurts in Brazil[J].Brazilian Journal of Microbiology,2001,32(2):117-122.
[30]MAYORAL M B,MARTIN R,SANZ A,et al.Detection of Kluyveromyces marxianus and other spoilage yeasts in yoghurt using a PCR-culture technique[J].Int J Food Microbiol,2005,105(1):27-34.
[31]周哲本,李小春,陈秀英,等.乳制品生产中的真菌污染及其消除的研究Ⅰ:乳制品生产中真菌污染的初步调查[J].中国乳品工业,1991,19(6):247-252.
[32]ROHM H,ELISKASES-LECHNER F,BRAUER M.Diversity of yeasts in selected dairy products[J].Journal of Applied Bacteriology,1992,72(5):370-376
[33]VALDERRAMA M,SILóNIZ M D,GONZALO P,et al.A differential medium for the isolation of Kluyveromyces marxianus and Kluyveromyces lactis from dairy products[J].Journal of Food Protection,1999,62(2):189-193.
[34]PINDER A C,GODFREY G.Food process monitoring systems[M].Berlin:Springer-Verlag,1993:231-234.
[35]GOHNDRONE J,OLSEN C,BACKMAN A,et al.ChemFlow system:rapid detection and prediction of yeast contamination in fruit yoghurt[J].Voedingsmiddelentechnologie,1995,7(2):95-108.
[36]郑东辉.乳制品中细菌总数、酵母菌和霉菌快速检测方法的研究[D].长春:吉林大学,2013:62-65.
[37]原铨.酸奶制品中的霉菌酵母菌快速自动化检测应用[C]//2012第五届中国北京国际食品安全高峰论坛.北京:北京食品学会,2012:189-191.
[38]VAITILINGOM M,GENDRE F B P.Direct detection of viable bacteria,molds,and yeasts by reverse transcriptase PCR in contaminated milk samples after heat treatment[J].Appl Environ Microbiol,1998,64(3):1 157-1 160.
[39]KIM D H,JEONG D,KANG I B,et al.Development of a rapid and reliable TaqMan probe-based real-time PCR assay for the detection and enumeration of the multifaceted yeast Kluyveromyces marxianus in dairy products[J].LWT-Food Science and Technology,2018,87:163-168.
[40]BLEVE G,RIZZOTTI L,DELLAGLIO F,et al.Development of reverse transcription(RT)-PCR and real-time RT-PCR assays for rapid detection and quantification of viable yeasts and molds contaminating yogurts and pasteurized food products[J].Applied and Environmental Microbiology,2003,69(7):4 116-4 122.
[41]MAYORAL M B,MARTIN R,HERNNDEZ P E,et al.A reverse transcriptase PCR technique for the detection and viability assessment of Kluyveromyces marxianus in yoghurt[J].Journal of Food Protection,2006,69(9):2 210-2 216.
[42]US Food and Drug Administration.Bacteriological analytical manual online:yeasts,molds,and mycotoxins[J/OL][2017-10-31].https://www.fda.gov/food/foodscienceresearch/laboratorymethods/ucm071435.htm.
[43]盖冬雪.乳品中细菌与酵母菌PMA-qPCR活菌检测方法的建立[D].吉林:吉林大学,2016:46-48.
[44]KASAHARA K,ISHIKAWA H,SATO S,et al.Development of multiplex loop-mediated isothermal amplification assays to detect medically important yeasts in dairy products[J].FEMS Microbiol Lett,2014,357(2):208-216.
[45]CALLON C,DELBES C,DUTHOIT F,et al.Application of SSCP-PCR fingerprinting to profile the yeast community in raw milk Salers cheeses[J].Syst Appl Microbiol,2006,29(2):172-180.
[46]VILJOEN B,LOURENSHATTINGH A,IKALAFENG B,et al.Temperature abuse initiating yeast growth in yoghurt[J].Food Research International,2003,36(2):193-197.
[47]OLLéRESA C P,JAGUS R J,GERSCHENSON L N.Natamycin efficiency for controlling yeast growth in models systems and on cheese surfaces[J].Food Control,2014,35(1):101-108.
[48]NGUYEN VAN LONG N,RIGALMA K,COROLLER L,et al.Modelling the effect of water activity reduction by sodium chloride or glycerol on conidial germination and radial growth of filamentous fungi encountered in dairy foods[J].Food Microbiol,2017,68:7-15.
[49]孙婷,张兴昌,司徒文佑,等.乳酸菌对酸奶保鲜作用的研究[J].食品安全质量检测学报,2017,8(2):601-608.
[50]李晓婷,陈忠军.抑制真菌乳杆菌发酵培养基的优化[J].中国乳品工业,2017,45(8):22-25.
[51]李晶,王鑫,高鹏飞,等.益生菌在酸奶生产过程中对酵母和霉菌污染的控制[J].中国乳品工业,2013,41(9):21-24.
[52]NGUYEN B H.Development of a rapid detection and quantification method for yeasts and molds in dairy products[D].Nebraska:University of Nebraska,2017:72-74.
[53]BOOR K J,WIEDMANN M,MURPHY S,et al.A 100-year review:microbiology and safety of milk handling[J].J Dairy Sci,2017,100(12):9 933-9 951.