谷物的发酵,以减少在加纳的断奶食品的细菌污染
P P Mensah1, A M Tomkins, B S Drasar
1Noguchi Memorial Institute, Legon, Ghana.
Lancet (London, England)
|July 21, 1990
概括
发酵玉米面团显著降低了断奶食品中菌菌 (GNB) 的污染. 这种传统方法通过降低加纳村准备中的微生物负载来提高食品安全.
科学领域:
- 食品微生物学 食品微生物学
- 微生物污染的原因
- 食物发酵 食物发酵
背景情况:
- 断奶食品对于婴儿营养至关重要,但可能容易受到微生物污染.
- 格拉姆阴性细菌 (GNB) 对健康构成重大风险,特别是在脆弱人群中.
- 传统的食品制备方法,如发酵,通常用于提高食品安全.
研究的目的:
- 评估发酵玉米面团对氏阴性菌根 (GNB) 的抗菌作用.
- 为了比较未发酵与发酵的玉米面粉奶食品中的GNB污染水平.
- 评估在断奶食品储存期间发酵对GNB的影响.
主要方法:
- 从加纳村庄的母亲那里收集了未发酵和发酵的玉米面粉奶食品的样本.
- 在制备和储存期间 (6小时和12小时) 立即进行微生物分析.
- 使用殖民地形成单位 (CFU/g) 进行了格拉姆阴性细菌 (GNB) 的量化.
主要成果:
- 所有未发酵的玉米面团样本都被GNB污染,而只有16/51个发酵样本.
- 在未发酵面团 (5.9 log10 CFU/g) 中,GNB污染水平明显高于发酵面团 (4.0 log10 CFU/g).
- 与未发酵样本相比,发酵面团样本在储存后始终显示较低的NBG比例和水平.
结论:
- 玉米面团的发酵是一种有效的抗微生物策略,可以对抗阴性细菌.
- 这种传统做法显著减少了断奶食品中的微生物污染.
- 发酵提高了基于玉米的断奶食品的安全性,特别是在储存期间.
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