自然发酵腐与人工接种发酵腐乳的微生物比对研究
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摘要
目的分析自然发酵腐乳与人工接种发酵腐乳两者微生物种类及可能产生的安全隐患,并对腐乳的生产环节中易产生的杂菌提出改进方案。方法利用传统的微生物分离鉴定方法,依据SB/T 10170-2007行业标准及食品安全国家标准食品微生物学检验等方法对影响腐乳中微生物的几个安全性指标和致病菌进行检测。结果通过2种方式培育的毛霉腐乳,其微生物含量和种类对比性很强,自然发酵腐乳的方式其细菌含量高,致病菌中金黄色葡萄球菌和沙门氏菌也均有检出,其他致病菌也存在很大的风险。选用人工接种发酵的腐乳其可培养出的微生物种类少,致病菌也未检出。结论选用人工接种发酵的腐乳较自然发酵的腐乳安全性高,更符合市场需求。
Objective To compare the microbial flora of natural fermented Sufu with that of artificial inoculation fermented sufu, and analyze the types of microorganisms and potential safety hazards, in order to put forward the improvement scheme of how to control the impurities easily produced in the production of sufu. Methods Traditional methods of microbial isolation and identification were used, and several safety indicators and pathogenic bacteria affecting microorganisms in sufu were detected by SB/T10170-2007 industry standard and national food safety standard of food microbiology test method. Results Mucor sufu cultured by 2 kinds of methods had a strong correlation between microbial content and species. The natural fermentation method had a high bacterial content. Staphylococcus aureus and Salmonella were also detected in pathogenic bacteria. Other pathogenic bacteria also had a great risk.Artificial inoculation and fermentation of sufu could produce fewer kinds of microorganisms, and pathogenic bacteria had not been detected. Conclusion The artificial inoculation and fermentation of sufu is safer than the natural fermentation of sufu, which better meets the market demand.
Objective To compare the microbial flora of natural fermented Sufu with that of artificial inoculation fermented sufu, and analyze the types of microorganisms and potential safety hazards, in order to put forward the improvement scheme of how to control the impurities easily produced in the production of sufu. Methods Traditional methods of microbial isolation and identification were used, and several safety indicators and pathogenic bacteria affecting microorganisms in sufu were detected by SB/T10170-2007 industry standard and national food safety standard of food microbiology test method. Results Mucor sufu cultured by 2 kinds of methods had a strong correlation between microbial content and species. The natural fermentation method had a high bacterial content. Staphylococcus aureus and Salmonella were also detected in pathogenic bacteria. Other pathogenic bacteria also had a great risk.Artificial inoculation and fermentation of sufu could produce fewer kinds of microorganisms, and pathogenic bacteria had not been detected. Conclusion The artificial inoculation and fermentation of sufu is safer than the natural fermentation of sufu, which better meets the market demand.
引文
[1]吕田.南货北植之精品[J].中国食品,2013,(18):88-89.Lv T.High-quality goods from south to north[J].China Food,2013,(18):88-89.
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[7]GB 4789.2-2016食品安全国家标准食品微生物学检验菌落总数测定[S].GB 4789.2-2016 National food safety standard-Food microbiological inspection-Determination of total colony number[S].
[8]SB/T 10170-2007中华人民共和国国内贸易行业标准腐乳[S].SB/T 10170-2007 Standard for domestic trade industry of the People's Republic of China-Sufu[S].
[9]GB 2712-2014食品安全国家标准豆制品[S].GB 2712-2014 National food safety standard-Soybean products[S].
[10]GB 4789.3-2016食品安全国家标准食品微生物学检验大肠菌群测定平板计数法[S].GB 4789.3-2016 National food safety standard-Food microbiology inspection-Coliform detection-Plate counting method[S].
[11]GB 29921-2013食品安全国家标准食品中致病菌限量[S].GB 29921-2013 National food safety standard-Limit of pathogenic bacteria in food[S].
[12]GB 4789.10-2016食品安全国家标准食品微生物学检验金黄色葡萄球菌检验平板计数法[S].GB 4789.10-2016 National food safety standard-Food microbiology inspection-Staphylococcus aureus inspection-Plate counting method[S].
[13]GB 4789.4-2016食品安全国家标准食品微生物学检验沙门氏菌检验[S].GB 4789.4-2016 National food safety standard-Food microbiology inspection-Salmonella inspection[S].
[14]GB 4789.14-2014食品安全国家标准食品微生物学检验蜡样芽胞杆菌检验[S].GB 4789.14-2014 National food safety standard-Food microbiology examination of Bacillus cereus[S].
[15]朱立雄,蔡欣.腐乳毛霉培养条件及工艺探讨[J].中国酿造,2014,(10):123-126.Zhu LX,Cai X.Discussion of culture conditions and technology of mucor sufu[J].China Brew,2014,(10):123-126.
[16]彭湘屏,卢红梅.腐乳研究新进展[J].江苏调味副食品,2009,26(4):10-14.Peng XP,Lu HM.New progress of research on sufu[J].China Cond,2009,26(4):10-14.
[17]Han BZ,Rombouts FM,Nout MJR.A Chinese fermented soybean food[J].Int J Food Microbiol,2001,65(1-2):1-10.
[2]蒋芳芳,刘嘉,蒋立文.腐乳品质改善的研究进展[J].中国酿造,2011,30(11):1-4.Jiang FF,Liu J,Jiang LW.The research progress of sufu quality improvement[J].China Brew,2011,30(11):1-4.
[3]Samson RA,Hoekstra ES,Frisvad JC.Introduction to food and airborne fungi(7th edition)[M].Netherlands:Centraal Bureau Voor Schimmelcultures-Utrecht,2004.
[4]Niu TJ,Ma Y.Explotation and utilization of microbial resources in Chinese traditional fermented soybean products[J].China Brew,2005,(2):1-5.
[5]刘庆玮.豆腐乳研究的历史和现状[J].中国调味品,1988,(2):9.Liu QW.History and current situation of tofu research[J].Chin Cond,1988,(2):9.
[6]马国安.腐乳生产过程中微生物的污染与防治[J].中国调味品,2000,(2):9-11.Ma GA.Microbial pollution and prevention in sufu production[J].Chin Cond,2000,(2):9-11.
[7]GB 4789.2-2016食品安全国家标准食品微生物学检验菌落总数测定[S].GB 4789.2-2016 National food safety standard-Food microbiological inspection-Determination of total colony number[S].
[8]SB/T 10170-2007中华人民共和国国内贸易行业标准腐乳[S].SB/T 10170-2007 Standard for domestic trade industry of the People's Republic of China-Sufu[S].
[9]GB 2712-2014食品安全国家标准豆制品[S].GB 2712-2014 National food safety standard-Soybean products[S].
[10]GB 4789.3-2016食品安全国家标准食品微生物学检验大肠菌群测定平板计数法[S].GB 4789.3-2016 National food safety standard-Food microbiology inspection-Coliform detection-Plate counting method[S].
[11]GB 29921-2013食品安全国家标准食品中致病菌限量[S].GB 29921-2013 National food safety standard-Limit of pathogenic bacteria in food[S].
[12]GB 4789.10-2016食品安全国家标准食品微生物学检验金黄色葡萄球菌检验平板计数法[S].GB 4789.10-2016 National food safety standard-Food microbiology inspection-Staphylococcus aureus inspection-Plate counting method[S].
[13]GB 4789.4-2016食品安全国家标准食品微生物学检验沙门氏菌检验[S].GB 4789.4-2016 National food safety standard-Food microbiology inspection-Salmonella inspection[S].
[14]GB 4789.14-2014食品安全国家标准食品微生物学检验蜡样芽胞杆菌检验[S].GB 4789.14-2014 National food safety standard-Food microbiology examination of Bacillus cereus[S].
[15]朱立雄,蔡欣.腐乳毛霉培养条件及工艺探讨[J].中国酿造,2014,(10):123-126.Zhu LX,Cai X.Discussion of culture conditions and technology of mucor sufu[J].China Brew,2014,(10):123-126.
[16]彭湘屏,卢红梅.腐乳研究新进展[J].江苏调味副食品,2009,26(4):10-14.Peng XP,Lu HM.New progress of research on sufu[J].China Cond,2009,26(4):10-14.
[17]Han BZ,Rombouts FM,Nout MJR.A Chinese fermented soybean food[J].Int J Food Microbiol,2001,65(1-2):1-10.