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Éva György¹, Éva Laslo¹

¹Department of Food Science, Faculty of Economics, Socio-Human Sciences and Engineering, Sapientia Hungarian University of Transylvania, 530104 Miercurea Ciuc, Romania.

Foods (Basel, Switzerland)

|October 26, 2024

概括

对30种商业面包进行的微生物分析显示,皮层和碎片之间存在显著的细菌负载差异. 主要的细菌属是Bacillus,具体物种因面包类型而异,影响食品安全和质量.

科学领域:

食品微生物学食品微生物学
食品安全食品安全
微生物生态学微生物生态学

背景情况:

面包质量对消费者至关重要,当地面包店主导商业生产.
监测面包中的微生物水平对于确保食品安全,质量和保质期至关重要.
烤后的污染对面包产品的微生物负载有很大影响.

研究的目的:

在30个商业面包样本 (碎片和皮层) 中确定微生物负载并识别微生物类型.
为了分析面包总活性的细菌,大肠杆菌,黄金葡萄球菌,子形成细菌和真菌.
了解当地生产的面包中的微生物动态,以改善食品安全和质量控制.

主要方法:

微生物对总活性的细菌,大肠杆菌,金黄色葡萄球菌,有氧和无氧子形成者以及真菌的计数.
K-意味着根据有氧半性细菌的数量对面包类型进行分组.
16S rDNA序列分析用于细菌识别.

主要成果:

在面包皮和面包之间观察到总活性细菌数量的显著差异 (p < 0.05).
细菌计数范围为10.00 ± 0.00 到 395.00 ± 52.4 CFU/g的皮层和10.00 ± 0.0 到 310.67 ± 94 CFU/g的碎片.
细菌是最常见的细菌属;Cryseobacterium,Marinilactobacillus和Staphylococcus warneri在特定的面包类型中占主导地位.

结论:

当地生产的面包的微生物特征有很大差异,受面包成分和加工的影响.
鉴定特定的细菌属,如细菌,菌,Marinilactobacillus和葡萄球菌是关键.
调查结果支持加强食品安全协议和商业面包生产的质量控制措施.

关键词:

它们是各种各样的微生物.面包就是面包,面包就是面包.微生物质量微生物质量公共安全公众安全.

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