在整个凝加工过程中,形成子的细菌的命运
Graziele C Stradiotto1, Caroline Heckler1, Alexandra A I A Chincha1
1Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, SP, Brazil.
International journal of food microbiology
|July 24, 2025
概括
这项研究监测了在凝生产过程中形成子的微生物,发现有氧美索菲尔和Bacillus cereus的显著减少. 这些见解对于确保食品和制药产品安全至关重要.
科学领域:
- 微生物学 微生物学
- 食品科学 食品科学 食品科学
- 生物技术是生物技术.
背景情况:
- 凝是一种来自原的天然蛋白质,在食品和制药中广泛使用.
- 保持凝的微生物质量对于产品的安全性和有效性至关重要.
- 形成子的微生物对凝的微生物安全性构成挑战.
研究的目的:
- 在凝加工过程中分析子形成微生物的度.
- 在不同加工阶段和季节中识别特定的微生物群体及其减少水平.
- 评估加工对微生物负载的影响,以进行质量控制.
主要方法:
- 从一个巴西的凝工厂收集了600个样本,跨越了三个季节 (春季,夏季,秋季).
- 量化了四个群体的子形成的微生物:有氧性介质,假定的Bacillus cereus,有氧性热性,和无氧性介质.
- 使用16S rRNA基因测序识别的分离物和用ANOVA和PLS-DA分析的数据.
主要成果:
- 在加工阶段和季节之间观察到子度的显著差异.
- 达到最高的日志减值:有氧美索菲尔 (γ = -1.9),B. cereus (γ = -1.9),有氧热性美索菲尔 (γ = -1.6) 和无氧美索菲尔 (γ = -1.1).
- 确定了包括Bacillus,Geobacillus,Clostridium,Lysinibacillus和Brevibacillus在内的关键属.
结论:
- 凝加工阶段有效减少子形成的微生物,但存在季节性变化.
- 识别潜在的有害物种,如B. cereus和产生毒素的Clostridium,突出了安全问题.
- 研究结果为优化凝生产提供了关键数据,以提高微生物安全性和防止腐败.
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