橙汁中脂环酸芽孢杆菌的分离鉴定及质量控制研究
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摘要
本试验从橙汁生产各工序段采样以及市售橙汁样品中分离纯化出脂环酸芽孢杆菌疑似菌株,并将标准菌和各分离菌株的形态特征、生长特征和生理生化试验进行了比较研究,鉴定出各菌株是否为脂环酸芽孢杆菌属细菌；研究了标准菌和各分离菌的生长曲线以及各菌株对橙汁品质的危害情况；联合使用Nisin、肉桂精油和苯甲酸钠等对橙汁中脂环酸芽孢杆菌进行了抑菌性研究,并研究了洗果水中的ClO2最优添加量。优化出柑橘果汁加工过程中质量控制的关键技术和方法,对柑橘果汁的生产具有一定的指导作用,推动我国柑橘产业的健康发展。
通过研究获得如下结果：
1、脂环酸芽孢杆菌的分离检测：从橙汁生产工序段采集的橙汁样品中分离得到3株脂环酸芽孢杆菌可疑菌株,从市售橙汁样品中分离得到4株脂环酸芽孢杆菌可疑菌株。选择C-O、C-O-O、P-4和C-2-2这4株分离菌株作为脂环酸芽孢杆菌鉴定、危害分析和控制研究的重点对象。
2、分离菌的生物学特性研究：综合分析各菌株的菌落形态和细胞形态及其染色特征、培养特征以及生理生化特征,可以推断分离菌C-O和C-2-2与标准菌至少属于同一种,且分离菌C-O与标准菌的亲缘关系更近；而分离菌C-O-O和P-4与标准菌至少属于同一属。
3、各菌株对橙汁品质的影响：结合各菌株的生长曲线及其对橙汁品质的影响可以发现,生长较快的标准菌、分离菌C-O和分离菌C-2-2使橙汁品质受到损害的速度较快,分离菌C-O-O使橙汁品质受到损害的速度较标准菌慢,但橙汁品质受损程度与标准菌相当。较特殊的是分离菌P-4,它使橙汁品质受到损害的速度最慢,但是随着橙汁贮藏时间的延长,受P-4污染的橙汁的品质损害程度最大。
4、柑橘果汁产业中脂环酸芽孢杆菌的控制：柑橘果汁产业中脂环酸芽孢杆菌的控制关键技术是结合洗果水添加杀菌剂,对成品添加防腐剂,设备的清洁以及包装容器的杀菌等关键技术的系统研究。通过研究,选择抑菌剂组合：Nisin 0.15g/L+肉桂精油0.07g/L+苯甲酸钠0.08g/L或Nisin 0.11 g/L+肉桂精油0.07g/L+苯甲酸钠0g/L即可对橙汁中脂环酸芽孢杆菌的污染危害起到较好的控制结果,保证橙汁品质,延长产品货架期。当洗果水中二氧化氯浓度达到0.1g/L时即取得很好的杀菌效果。
In this paper the main contents:
Four strains of Alicyclobacillus spp. Which polluted orange juice were isolated from Commercial orange juice and major sections of the production and identified their cell morphology, colony morphology, cultural characteristics and physiological characteristics.The hazards of each strain to the quality of orange juice were also confirmed. Sodium benzoate, Nisin and cinnamon essential oils were used to Inhibition the Alicyclobacillus in orange juice.
Through experimental study several results were obtained:
1、Three Alicyclobacillus spp. were successfully isolated from the major sections and of the native orange juice production. Four strains of Alicyclobacillus spp. Which polluted orange juice were isolated from Commercial orange juice and choosed strain C-0,C-0-0,P-4 and C-2-2 for the next research.
2、Four isolated strains were systematically identified.They had great similarity with the standard strain and showed that the three strains belonged to the genus of Alicyclobacillus. Strain C-0 and strain C-2-2 are closer to the standard strain.
3、The hazards of standard strain and isolated strains on the quality of Orange juice were analyzed. Great depositions and odoriferous metabolites were formed in the Orange juice. The soluble solid concentration and the total sugar concentration declined. the total acid concentration increased.
4、Chose two combinations which have good effect on killing Alicyclobacillus spp. As follows:A:Nisin 0.15 g/L+Cinnamaldehyde 0.07 g/L+sodium-benzoate 0.08 g/L;B:Nisin 0.11 g/L+Cinnamaldehyde 0.07 g/L+sodium-benzoate 0. When the concentration of chlorine dioxide in water to wash fruit to 0.1 g/L, the sterilization is achieved very good results.
通过研究获得如下结果：
1、脂环酸芽孢杆菌的分离检测：从橙汁生产工序段采集的橙汁样品中分离得到3株脂环酸芽孢杆菌可疑菌株,从市售橙汁样品中分离得到4株脂环酸芽孢杆菌可疑菌株。选择C-O、C-O-O、P-4和C-2-2这4株分离菌株作为脂环酸芽孢杆菌鉴定、危害分析和控制研究的重点对象。
2、分离菌的生物学特性研究：综合分析各菌株的菌落形态和细胞形态及其染色特征、培养特征以及生理生化特征,可以推断分离菌C-O和C-2-2与标准菌至少属于同一种,且分离菌C-O与标准菌的亲缘关系更近；而分离菌C-O-O和P-4与标准菌至少属于同一属。
3、各菌株对橙汁品质的影响：结合各菌株的生长曲线及其对橙汁品质的影响可以发现,生长较快的标准菌、分离菌C-O和分离菌C-2-2使橙汁品质受到损害的速度较快,分离菌C-O-O使橙汁品质受到损害的速度较标准菌慢,但橙汁品质受损程度与标准菌相当。较特殊的是分离菌P-4,它使橙汁品质受到损害的速度最慢,但是随着橙汁贮藏时间的延长,受P-4污染的橙汁的品质损害程度最大。
4、柑橘果汁产业中脂环酸芽孢杆菌的控制：柑橘果汁产业中脂环酸芽孢杆菌的控制关键技术是结合洗果水添加杀菌剂,对成品添加防腐剂,设备的清洁以及包装容器的杀菌等关键技术的系统研究。通过研究,选择抑菌剂组合：Nisin 0.15g/L+肉桂精油0.07g/L+苯甲酸钠0.08g/L或Nisin 0.11 g/L+肉桂精油0.07g/L+苯甲酸钠0g/L即可对橙汁中脂环酸芽孢杆菌的污染危害起到较好的控制结果,保证橙汁品质,延长产品货架期。当洗果水中二氧化氯浓度达到0.1g/L时即取得很好的杀菌效果。
In this paper the main contents:
Four strains of Alicyclobacillus spp. Which polluted orange juice were isolated from Commercial orange juice and major sections of the production and identified their cell morphology, colony morphology, cultural characteristics and physiological characteristics.The hazards of each strain to the quality of orange juice were also confirmed. Sodium benzoate, Nisin and cinnamon essential oils were used to Inhibition the Alicyclobacillus in orange juice.
Through experimental study several results were obtained:
1、Three Alicyclobacillus spp. were successfully isolated from the major sections and of the native orange juice production. Four strains of Alicyclobacillus spp. Which polluted orange juice were isolated from Commercial orange juice and choosed strain C-0,C-0-0,P-4 and C-2-2 for the next research.
2、Four isolated strains were systematically identified.They had great similarity with the standard strain and showed that the three strains belonged to the genus of Alicyclobacillus. Strain C-0 and strain C-2-2 are closer to the standard strain.
3、The hazards of standard strain and isolated strains on the quality of Orange juice were analyzed. Great depositions and odoriferous metabolites were formed in the Orange juice. The soluble solid concentration and the total sugar concentration declined. the total acid concentration increased.
4、Chose two combinations which have good effect on killing Alicyclobacillus spp. As follows:A:Nisin 0.15 g/L+Cinnamaldehyde 0.07 g/L+sodium-benzoate 0.08 g/L;B:Nisin 0.11 g/L+Cinnamaldehyde 0.07 g/L+sodium-benzoate 0. When the concentration of chlorine dioxide in water to wash fruit to 0.1 g/L, the sterilization is achieved very good results.
引文
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