国产和进口蜂蜜中嗜渗酵母的鉴定及污染水平调查
作者:
作者单位:

1.河北科技师范学院食品科技学院,河北 秦皇岛 066004;2.秦皇岛海关技术中心, 河北 秦皇岛 066004

作者简介:

袁家鑫 女 硕士生 研究方向为食品质量与安全 E-mail:yuanyy990416@163.com

通讯作者:

钱云开 男 高级工程师 研究方向为食品安全和微生物检测 E-mail:qyk-1@163.com

中图分类号:

R155

基金项目:

海关总署科研项目(2022HK023)


Identification and contamination level of osmophilic yeast in domestic and imported honey
Author:
Affiliation:

1.College of Food Science and Technology, Hebei Normal University of Science and Technology, Hebei Qinhuangdao 066004, China;2.Qinhuangdao Customs Technical Center, Hebei Qinhuangdao 066004, China

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    摘要:

    目的 对国内外蜂蜜中分离的嗜渗酵母进行鉴定,了解其污染水平。方法 选取916批国产和进口蜂蜜,根据GB 14963—2011《食品安全国家标准 蜂蜜》和GB 4789.2—2022《食品安全国家标准 食品微生物学检验 菌落总数测定》对蜂蜜样品中嗜渗酵母计数,并计算出嗜渗酵母检出率。对分离菌株通过26S rDNA PCR鉴定属种。通过吸光度法和重铬酸钾比色法对部分分离酵母菌株耐高糖和产酒精能力进行检测。结果 在916批次蜂蜜中,共检出嗜渗酵母36批,检出率为3.93%,超标率为3.49%;其中国产蜜786批,共检出嗜渗酵母33批,检出率为4.20%,嗜渗酵母计数为2.5×102~7×104 CFU/g;进口蜜130批,共检出嗜渗酵母3批,检出率为2.31%,嗜渗酵母计数1×101~7×101 CFU/g。分离得到5株嗜渗酵母,1株为假霉蚜虫酵母,3株为蜂蜜接合酵母,1株为木兰假丝酵母,所试验菌株对高浓度糖耐受性良好并且全都有一定的产酒精能力。结论 蜂蜜存在着被嗜渗酵母污染的可能,需要加强控制和管理;蜂蜜可以作为筛选耐渗透压菌种的来源,选育蜂蜜嗜渗酵母有助于蜂蜜食品发酵工业的发展和优秀产品的研发。

    Abstract:

    Objective Osmophilic yeast in honey at home and abroad was identified , and the contamination levels of honey was understood.Methods A total of 916 batches of domestic and imported honey were selected, and osmophilic yeast was counted according to GB 14963—2011 “National Standard Food Safety -Honey” and GB 4789.2—2022 “National Standard Food Safety -Determination of the total number of colonies for microbial Inspection”, and the detection rate of osmophilic yeast was calculated. The species of isolated strains were identyfied by 26S rDNA PCR. The ability of some yeast strains to tolerate high sugar and produce alcohol were tested by absorbance and potassium bichromate colorimetry.Results In 916 batches of honey, 36 batches of osmophilic yeast were detected, the detection rate was 3.93%, and the over-standard rate was 3.49%. Among 786 batches of domestic honey, 33 batches of osmophilic yeast were detected, the detection rate was 4.20%, with osmophilic yeast from 2.5×102 to 7×104 CFU/g. Three osmophilic yeasts were detected in 130 batches of imported honey, the detection rate was 2.31%, with osmophilic yeasts from 1×101 to 7×101 CFU/g. Five osmophilic yeast strains were isolated, one was Moesziomyces aphidis/Pseudozyma sp., and three were Zygosaccharomyces mellis. One was Candida magnoliae, and all of the tested strains were well tolerant to high glucose concentrations and had some capacity to produce alcohol.Conclusion Honey may be contaminated by osmophilic yeast, so it is necessary to strengthen its control and management. Honey can be used as a source for screening osmolal-resistant strains, and the selection of osmophilic yeast is helpful to the development of honey food fermentation industry and the research and development of excellent products.

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袁家鑫,王胤臻,阎贺静,肖艳霞,张玉梅,王海洋,柳吉芹,高飞,崔宗岩,钱云开.国产和进口蜂蜜中嗜渗酵母的鉴定及污染水平调查[J].中国食品卫生杂志,2024,36(7):827-833.

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  • 收稿日期:2024-01-17
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  • 在线发布日期: 2024-10-23
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