蒸蛋糕中微生物菌群结构鉴定及其抑制方法的探究
Primary Analysis on the Microorganism in the Storage of Steamed Cake and Its Inhibition Method
何艳霞 1王凤 2杨文丹 1陈佳芳 1徐岩 3黄卫宁 1小川晃弘4
作者信息
- 1. 江南大学食品科学与技术国家重点实验室,江苏无锡214122
- 2. 无锡麦吉贝可生物食品有限公司,江苏无锡214131
- 3. 江南大学生物工程学院,工业生物技术教育部重点实验室,江苏无锡214122
- 4. 三菱化学食品株式会社,日本东京100-8251
- 折叠
摘要
[目的]研究蒸蛋糕在贮藏过程中的微生物变化,探索延长其保质期的方法.[方法]采用基因测序的方法对蒸蛋糕贮藏过程中的微生物多样性和主要微生物菌群进行了分析,并研究了脱氢乙酸钠、丙酸钙和山梨酸钾3种防腐剂对蒸蛋糕保质期的影响.[结果]蒸蛋糕在贮藏过程中主要的腐败是表皮霉变,在蒸蛋糕的贮藏过程中主要的细菌为Staphylococcus和Kocuria;主要的霉菌为Penicillium、Cladosporium和Aspergillus;3种防腐剂都可以抑制微生物的繁殖速度,防霉变的能力大小依次为脱氢乙酸钠、丙酸钙、山梨酸钾.[结论]研究可为延长蒸蛋糕的保质期提供理论依据和技术参考.
Abstract
[Objective] The changes of microorganism were investigated for steamed cakes during storage, the method to extend the shelf life was explored.[Method] The diversitiy and major strains of microbial community were analyzed using gene sequencing biological methodolodgy, and the effects of three kinds of antiseptic on shelf life of steamed cake, such as dehydrogenation sodium acetate, calcium propionate and potassium sorbate, were studied.[Result] The spoilage of steamed cake mainly occurred in skin or outer surface of steamed cake product.The main strains of bacteria were found to be Staphylococcus and Kocuria.The main mold strains included Penicillium, Cladosporiumand, and Aspergillus, which were found to be predominate in steamed cake during storage.Three kinds of preservatives used could extend the shelf life of steamed cake, and the effect of dehydrogenation sodium acetic acid was best, then propionic acid calcium, potassium sorbate had the least effect.[Conclusion] This research can provide theoretical basis and technical reference for extending the shelf life of steamed cake.
关键词
蒸蛋糕/防腐保鲜/微生物菌群/分子生物学分析Key words
Steamed cake/Preservation/Microbial colony/Molecular biological analysis引用本文复制引用
基金项目
国家高技术研究发展计划(863计划)项目(2012AA022207C)
江苏省产学研联合创新基金——前瞻性联合研究项目(BY2014023-16)
国家自然科学基金面上项目(31071595)
国家自然科学基金面上项目(31571877)
苏州市科技支撑计划项目(SNG201401)
出版年
2017
国家科技期刊平台
NSTL
维普
万方数据