干腌牛肉中金黄色葡萄球菌生长规律及其抑菌因素研究
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摘要
本试验在干腌牛肉传统工艺加工过程中接入金黄色葡萄球菌(Staphylococcus aureus)和添加复合发酵剂植物乳杆菌(L.plantarum)、戊糖片球菌(P.pentosaceus)、木糖葡萄球菌(S.xylosus),目的是为了研究干腌牛肉加工阶段金黄色葡萄球菌的生长状况以及各种栅栏因子对金黄色葡萄球菌生长影响作用,最后对发酵剂抑菌原理进行探讨。结果表明:
1)加工过程中,腌制初期金黄色葡萄球菌增长缓慢;但是进入发酵阶段后,随着温度的升高,其数量迅速增加;而到了加工末期,由于干腌牛肉水分含量下降,金黄色葡萄球菌生长出现下降趋势,最终产品的金黄色葡萄球菌数量可达105cfu/g。
2)在干腌牛肉腌制过程中植物乳杆菌生长缓慢;而发酵阶段由于温度升高,其菌数量迅速增加。发酵剂对于金黄色葡萄球菌的抑制作用在加工初期很明显,但后期作用不显著。
3)加工过程中食盐、亚硝酸盐含量以及pH值对金黄色葡萄球菌生长影响较小,而加工温度、添加的Nisin和发酵剂能够有效地抑制金黄色葡萄球菌生长。因此加工温度、Nisin、发酵剂是控制金黄色葡萄球菌危害的重要栅栏因子。
4)在发酵剂对金黄色葡萄球菌生长影响作用的研究中发现,其代谢产物中起主要抑制作用的是乳酸,酶类,乳酸菌素等物质
In the thesis we inoculated Staphylococcus aureus and mixed starters Lactobacillus plantarum,Pediococcus pentosaceus,Stenotrophomonas maltophilia into dry~cured beef during the traditional processing. We tried to know the growth of Staphylococcus aureus during the processing and the effects of various Hurdles on it,at last we did some researched about starters inhibiting mechanism. The results indicated:
(1) Staphylococcus aureus grew slowly during the cure stage,but when the temperature increased;its growth was fast on ferment stage,in the end of processing its growth started to decline. The finish products’Stophylococcns aureus CFU is 105 per gram.
(2) The growth of Lactobacillus plantarum was slow on cure stage but on ferment stage it grew quickly because of the high temperature. The inhibit effect of starters on Staphylococcus aureus was notable on earlier stage,but upper stage was not.
(3) The effects of salt,nitrite and pH on growth of Staphylococcus aureus were insignificant,but temperature,Nisin and starters had a significant influence on its growth. So they maybe the most important Hurdles to control the harm.
(4) From the researches of the effects of starters on growth of Stophylococcns aureus we found lactic acid,enzymes and Lacidophilin were main inhibitory metabolins.
1)加工过程中,腌制初期金黄色葡萄球菌增长缓慢;但是进入发酵阶段后,随着温度的升高,其数量迅速增加;而到了加工末期,由于干腌牛肉水分含量下降,金黄色葡萄球菌生长出现下降趋势,最终产品的金黄色葡萄球菌数量可达105cfu/g。
2)在干腌牛肉腌制过程中植物乳杆菌生长缓慢;而发酵阶段由于温度升高,其菌数量迅速增加。发酵剂对于金黄色葡萄球菌的抑制作用在加工初期很明显,但后期作用不显著。
3)加工过程中食盐、亚硝酸盐含量以及pH值对金黄色葡萄球菌生长影响较小,而加工温度、添加的Nisin和发酵剂能够有效地抑制金黄色葡萄球菌生长。因此加工温度、Nisin、发酵剂是控制金黄色葡萄球菌危害的重要栅栏因子。
4)在发酵剂对金黄色葡萄球菌生长影响作用的研究中发现,其代谢产物中起主要抑制作用的是乳酸,酶类,乳酸菌素等物质
In the thesis we inoculated Staphylococcus aureus and mixed starters Lactobacillus plantarum,Pediococcus pentosaceus,Stenotrophomonas maltophilia into dry~cured beef during the traditional processing. We tried to know the growth of Staphylococcus aureus during the processing and the effects of various Hurdles on it,at last we did some researched about starters inhibiting mechanism. The results indicated:
(1) Staphylococcus aureus grew slowly during the cure stage,but when the temperature increased;its growth was fast on ferment stage,in the end of processing its growth started to decline. The finish products’Stophylococcns aureus CFU is 105 per gram.
(2) The growth of Lactobacillus plantarum was slow on cure stage but on ferment stage it grew quickly because of the high temperature. The inhibit effect of starters on Staphylococcus aureus was notable on earlier stage,but upper stage was not.
(3) The effects of salt,nitrite and pH on growth of Staphylococcus aureus were insignificant,but temperature,Nisin and starters had a significant influence on its growth. So they maybe the most important Hurdles to control the harm.
(4) From the researches of the effects of starters on growth of Stophylococcns aureus we found lactic acid,enzymes and Lacidophilin were main inhibitory metabolins.
引文
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3 李惠安.加入WTO 后我国肉类产业发展对策初探[J].中国禽业导刊,2002,10 (19):2
4 王 君,王俊.肉品安全性现状与管理[J].江苏农业科学,2005,(6): 9~11
5 徐百万.关于我国动物性食品安全问题的几点认识[J].肉类工业,2001,(增刊):1~5.
6 彭晓兰.金黄色葡萄球菌食物中毒 66 例报告.[J].海南医学,1998,3:187
7 孟宪梅,柳增善.常见食物中毒菌毒素的研究进展[J].河北师范大学学报(自然科学版),2006,30(1):11~13
8 王忠良.金黄色葡萄球菌引起的食物中毒及其预防[J].消费者之友,1999年第7期
9 KAPPL ER J W,HERMAN A,CL EMENTS J,et al. Mutations defining functional regions of the superantigen staphylo coccal enterotoxin B [J].J Exp Med ,1992 ,175(2) :387 ~396
10 相应娣,许西爱,肖红卫.食品中检出金黄色葡萄球菌的分析报告[J].职业与健康,2005,2
11 Niven G,Deibel R,Wilson G.The use of pure culture starters In the manufacture of summer sausages[J].Meat Sci,1995,5
12 Gasson.M.J. Proteolytic activity of staphylococcus xylosus strains on pork myofibrillar and sarcoplasmic proteins and use of selected strains in the production of “Naples tye” Salami[J],Meat Sci 2002,92: 482~490
13 Bacus J,Brown W.Use of microbial cultures: meat products[J]. Food Technol. 1991,35(1):74~83
14 Hammes W,Bantleon A,Min.S.Lactic acid bacteria in meat fermention[J].FEMS Microboil Rev,1990,87:165~174
15 罗欣,朱燕.发酵剂微生物及其代谢与发酵香肠的工艺控制[J].食品与发酵工业,2001,28,3:67~71.
16 Hammes W P,Knauf H.Starters in the processing of meat products[J].Meat Science,1994,36:155~168.
17 Egon B H.Commercial bacterial starter cultures for fermented foods of the future[J].Food Microbial,2002,78:119~131.
18 王小红,谢笔钓,史贤明.食品中金黄色葡萄球菌肠毒素检测方法的研究进展[J].山西食品科技,2003(3) :39~42 1
19 余晓峰,吴忠仁,徐慧群.出口淡水小龙虾仁中金黄色葡萄球菌污染的危害及对策探析[J].检验检疫科学,2004(1):26~27
20 刘志娟,曾庆祝.几种病原微生物导致的食品安全隐患与预防措施[J].甘肃农, 2005 年第1 期(总第222期)91~92
21 Aaron Brody. Packaging Performers. Food processing industry,2000(1):9~12
22 赵友兴,郁志芳,李宁.栅栏技术在鲜切果蔬质量控制中的应用[J].食品科技,2000(5)20~22
23 莱斯特,王为. 栅栏技术在食品开发中的应用[J].肉类研究,1996(1):31~33
24 Aqualab.Water Activity .Hurdle Technology.Shelf-life,2000
25 Garcia. et al. Changes in nitrogen fractions and free amino acid during ripening of Spanish dried beef: Cecina. Journal of muscle food.1998,9:257~266
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