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自发蔬菜发酵的微生物学调查:一个食品安全的视角

Mathis Vermeersch¹, Cintia Mayr², An Maes³

¹FMFP, Research Unit Food Microbiology and Food Preservation, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000, Gent, Belgium.

International journal of food microbiology

|December 2, 2025

概括

这项研究分析了75种发酵蔬菜,没有发现沙门氏菌,李斯特菌或大肠杆菌. 然而,高水平的生物氨基和一些肠杆菌表明在自发蔬菜发酵中存在潜在的风险.

科学领域:

食品微生物学食品微生物学
发酵科学发酵科学
食品安全食品安全

背景情况:

自发发酵的蔬菜很受欢迎,但其微生物安全性尚未完全理解.
可培养的微生物群,食源性病原体和生物源性胺是发酵食品质量的关键指标.
乳酸细菌 (LAB) 在这些产品的发酵过程和安全性中起着至关重要的作用.

研究的目的:

评估商用,未经巴氏消毒,自发发酵的蔬菜的微生物安全性和质量.
为了确定主导的乳酸细菌 (LAB) 和分析生物原氨基水平.
在白菜发酵过程中评估Listeria monocytogenes的生长潜力.

主要方法:

对75个发酵蔬菜样本进行培养微生物群的调查,包括病原体和指标细菌.
分析pH值,生物原氨基,并确定主导的LAB.
进行挑战测试,以评估发酵期间L. monocytogenes的生长.

主要成果:

没有检测到沙门氏菌,L. monocytogenes或E. coli;然而,一些样本中存在肠杆菌.
实验室实验室的数量差异很大 (<1.08.8日志CFU/g),其中主要的物种包括Pediococcus parvulus和Lactiplantibacillus plantarum.
发现了高水平的生物胺,挑战测试显示了快速酸化 (pH <4.4) 和14天的保留期有效地限制了病原体的生长.

结论:

自发的蔬菜发酵可能会由于高的生物原胺和潜在的不充分的病原体死亡而带来风险.
良好的发酵实践和感官评估对于确保微生物安全,质量和一致性至关重要.
有效控制pH值和发酵时间对于限制发酵蔬菜中的病原体生存至关重要.

关键词:

生物原氨基酸是生物原氨基酸.挑战测试挑战测试这里是金奇金奇.乳酸细菌是一种乳酸细菌.李斯特里亚单细胞原生菌 (Listeria monocytogenes) 是一种马尔迪-托夫 (MALDI-TOF) 是一个国家元首.酸菜就是一种酸菜.

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