一种快速检测食醋产气变质菌培养方法的研究及应用
作者:
作者单位:

四川农业大学食品学院,四川 雅安 625014

作者简介:

周力 男 硕士研究生 研究方向为食品微生物与发酵 E-mail:zhouli19981122@163.com

通讯作者:

刘书亮 男 教授 研究方向为食品微生物与发酵、食品质量安全检测控制 E-mail:lsliang999@163.com

中图分类号:

R155

基金项目:

四川省科技厅项目(2023ZHCG0081)


A culture-dependent rapid detection method for gas-producing spoilage bacteria in vinegar and its application
Author:
Affiliation:

College of Food Science,Sichuan Agricultural University, Sichuan Ya’an 625014, China

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    摘要:

    目的 建立一种快速检测食醋产气变质菌的培养方法。方法 在6种培养基筛选的基础上,选择适宜的培养基进行改良,对改良培养基的特异性、准确性和灵敏度进行考察后确定检测方法,应用本方法筛选针对食醋产气变质菌的热灭菌条件和常用防腐剂的抑菌浓度,并验证食醋产品的检测效果。结果 采用改良MRS培养基(食醋产气变质菌检测培养基)仅能检出由产气变质菌引起的变质食醋样品,对12株食醋其他种类污染菌和致病菌的检测结果均为阴性;以塑料软瓶恒温培养法为对照,采用本法对未知产气变质情况的75个食醋样品进行检测,两种方法检测结果一致,而本法的检测速率是对照的3~5倍;检出限为1 CFU≤初始菌量(接种量)<10 CFU;样品菌量越大,检测时间越短,检测高污染菌量食醋样品只要1~2 d。方法应用结果表明,75~85 ℃维持5~15 min能有效杀灭食醋产气变质菌,常用防腐剂在最大使用限量内不能有效抑制食醋产气变质菌生长,验证食醋产品的检测效果与真实情况一致。结论 食醋产气变质菌检测方法具有快速、特异、准确、灵敏的特点,为生产企业的食醋产气变质菌检测及综合防控提供了依据。

    Abstract:

    Objective To establish a culture-dependent rapid detection method for gas-producing spoilage bacteria in vinegar.Methods One kind of medium was screened out from six candidate media and modified. Then its specificity, accuracy, and sensitivity were determined, on which a detection method was proposed. This method was subsequently applied to assess heat sterilization conditions and preservative concentrations for vinegar products and to verify the detection effectiveness of vinegar products.Results A modified MRS medium that could specifically detect gas-producing spoilage bacteria in vinegar samples was proposed, with which negative results were obtained targeting at other 12 spoilage bacteria isolated from vinegar. The established method was adopted to examine 75 unknown vinegar samples and plastic bottle incubation method was used as control. Consistent results were obtained using both methods, however the detection rate of established method was 3-5 times faster than control, with a detection limit (initial bacterial count) ranging from 1 CFU to 10 CFU. The larger bacterial load is, the shorter detection time would be. And it will take only 1-2 d for high-contamination vinegar samples. Results also showed that sterilization at 75-85 ℃ for 5-15 min could effectively kill the gas-producing spoilage bacteria that is recalcitrant to common preservatives within their maximum allowable concentrations. The verification was in agreement with the actual situation.Conclusion The constructed method features fast, specific, accurate, and sensitive. This study sheds light on detection and comprehensive control of gas-producing spoilage bacteria for vinegar enterprises.

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周力,刘芳,赵奎,王兴洁,袁英豪,李建龙,胡凯弟,李琴,刘书亮.一种快速检测食醋产气变质菌培养方法的研究及应用[J].中国食品卫生杂志,2024,36(6):680-687.

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  • 收稿日期:2023-07-11
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  • 在线发布日期: 2024-09-18
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