气体产生细菌导致包装胀在湖北大豆糊:隔离,识别和控制
Xiaoling Zeng1,2, Chunping Yu3, Xianqiang Chen1,2
1College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China.
Journal of food science
|January 11, 2026
概括
胀的湖北大豆糊是由Clostridium tyrobutyricum引起的. 尼,e-聚氨酸化物和二酸的组合有效地防止其生长,保持食品质量.
科学领域:
- 食品微生物学 食品微生物学
- 发酵科学 发酵科学
- 食品保存 食品的保存方法
背景情况:
- 膨胀的装湖北大豆面粉导致了重大的经济损失.
- 产生气体的细菌是导致这种传统发酵食品腐烂的原因.
研究的目的:
- 为了识别导致湖北大豆腐的产生气体的细菌.
- 开发一种有效的控制策略来对抗这种细菌.
主要方法:
- 使用16S rDNA测序对致病细菌进行隔离和鉴定.
- 隔离物的生理特征 (pH,温度,盐分耐受性).
- 在体外评估抗微生物药物 (尼,e-聚氨酸化物,二酸) 和它们的优化组合.
主要成果:
- Clostridium tyrobutyricum 菌株 LG12 被确定为主要的产生气体的细菌.
- 隔离物在pH5-7下表现出最佳的生长,高耐热度 (在100°C下存活20分钟) 和盐耐受性 (高达10%的NaCl).
- 尼 (50毫克/升),e-聚氨酸化物 (500毫克/升) 和二酸 (1250毫克/升) 的优化组合抑制了超过99%的细菌生长.
结论:
- 该研究确定了发酵中的Clostridium tyrobutyricum是湖北大豆腐败的原因.
- 一种优化的抗微生物组合有效地防止了细菌生长和食品系统中的包装胀.
- 这一战略提供了一种切实可行的解决方案,以防止湖北大豆制品行业的损坏和经济损失.
相关概念视频
01:30Bacterial Phylum Actinobacteria
Coryneform bacteria are gram-positive, aerobic, nonmotile rods that exhibit irregular, club-shaped, or V-shaped arrangements. Their V-shape results from snapping division, where the inner cell wall layer forms the cross-wall, while the outer layer remains intact until it ruptures on one side, causing the daughter cells to bend away.The primary genera are Corynebacterium and Arthrobacter. Corynebacterium includes diverse species, ranging from saprophytes to pathogens like Corynebacterium...
01:27Microbes in the Production of Fermented Foods
Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
01:25Production of Organic Acids
Lactic acid, an important organic acid extensively applied in food, pharmaceutical, and biodegradable polymer industries, is primarily produced via microbial fermentation. This method is favored over chemical synthesis due to its environmental sustainability and capacity for enantiomerically pure product formation. Among various microbial processes, the fermentation of starch-based substrates stands out due to the abundance and renewability of raw materials like corn and potatoes.Hydrolysis of...
01:27Production of Antibiotics
Penicillin, one of the earliest and most widely used antibiotics, is produced industrially by the filamentous fungus Penicillium chrysogenum. Large stirred-tank bioreactors ranging from tens to hundreds of thousands of liters maintain tightly controlled temperature, pH, and dissolved oxygen conditions to support fungal metabolism and maximize antibiotic yield. Penicillin is a secondary metabolite, synthesized primarily during the stationary growth phase, which requires a carefully managed...
01:18Production of Biopesticides
Biopesticides offer a sustainable alternative to chemical pesticides, utilizing microbial agents to control agricultural pests. Bacillus thuringiensis (Bt) is a widely employed bacterium known for its potent insecticidal activity. Bt biopesticides are favored for their specificity to insect pests, minimal environmental impact, and natural degradability.Mechanism of Bt Toxin Action Bt produces insecticidal crystal (Cry) proteins during its sporulation phase. These proteins form parasporal...
01:18Bacterial Gastroenteritis
Bacterial gastroenteritis, characterized by diarrhea, abdominal cramps, and vomiting, is often caused by ingestion of contaminated food or water and is frequently associated with pathogenic Escherichia coli strains. These microbes exploit two principal mechanisms to inflict disease.Shiga toxin–producing E. coli, also referred to as STEC—notably O157:H7—release Shiga toxins that target ribosomes, blocking protein synthesis. The B subunit of the toxin binds the host glycolipid receptor...