鉴定和控制从膨胀的袋装大豆中分离出来的产生气体的细菌
Xiangdi Zhang1, Yuxiu Zhang2, Lingling Wang1
1State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology. No. 29, 13th. Avenue, Tianjin Economic and Technological, Tianjin 300457, China.
International journal of food microbiology
|September 21, 2023
概括
产生气体的细菌,被称为Bacillus amyloliquefaciens,Bacillus sp. 和Bacillus subtilis,导致大豆囊胀. 微过,热杀菌和酸盐的组合有效抑制了这些细菌.
科学领域:
- 食品微生物学 食品微生物学
- 细菌的鉴定 细菌的鉴定
- 食品安全 食品安全
背景情况:
- 豆袋胀是调味品行业的一个重要问题,影响产品质量和食品安全.
- 产生气体的细菌是这种腐败的主要原因.
- 迫切需要有效的控制方法来防止经济损失并确保消费者健康.
研究的目的:
- 为了隔离和识别导致大豆囊胀的产生气体的细菌.
- 描述已识别的细菌菌株的生长条件和盐耐受性.
- 评估联合物理和化学方法的有效性,以抑制细菌生长和预防胀.
主要方法:
- 使用16S rDNA基因序列分析分离和识别产生气体的细菌.
- 确定每个细菌分离物的最佳生长参数 (时间,温度,pH).
- 综合治疗的盐耐受性和抗菌疗效的评估 (0.22μm微,121°C绝育,添加酸盐).
主要成果:
- 他们发现了三种产生气体的细菌:Bacillus amyloliquefaciens (G1),Bacillus sp. (G2) 和细菌细菌 (P3).
- 各种菌株的最佳生长条件各不相同,其中Bacillus sp. 呈现出更高的盐分耐受性.
- 0.22μm微的组合,在121°C进行2分钟的热杀菌,以及1g/kg酸盐有效地抑制了所有三种细菌菌株.
结论:
- 氨基酸菌,细菌种类和细菌细菌是大豆囊胀的关键因素.
- 已确定的物理和化学控制方法提供了一种有效的策略来抑制这些细菌.
- 实施这些方法可以显著提高豆产品的质量和调味品行业的食品安全.
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