摘要
目的:更好地控制湘味卤豆干腐败微生物的生长,保证湘味卤豆干的食品安全.方法:采用平板划线法进行初筛,结合菌落形态观察、革兰氏染色、16S rDNA和ITS序列鉴定湘味卤豆干中的腐败微生物.结果:共分离筛选得到9株菌株,KZ2780-3和KZ2780-4为枯草芽孢杆菌(Bacillus subtilis)、NZ2559-1为蜡样芽孢杆菌(Bacillus cereus)、JZ2559-5 为解淀粉芽孢杆菌(Bacillus amyloliquefaciens)、FZ2559-2 为肺炎克雷伯氏菌(Klebsiella pneumoniae)、SZ2641-5 为屎肠球菌(Enterococcus faecium)、RZ2641-7 为溶血性葡萄球菌(Staphylococcus haemolyticus)、BZ2780-1 为鲍氏不动杆菌(Acinetobacter baui)、CZ2780-5 为橘青霉(Penicillium citri).结论:引起湘味卤豆干腐败的菌株是枯草芽孢杆菌、蜡样芽孢杆菌、解淀粉芽孢杆菌、肺炎克雷伯氏菌、屎肠球菌、溶血性葡萄球菌、鲍氏不动杆菌、橘青霉.湘味卤豆干的控制方法是超高温瞬时杀菌技术、等离子体杀菌技术、天然抑菌物质结合生物防腐剂、真空包装、气调保鲜等.
Abstract
Objective:To better control the growth of spoilage microorganisms,and ensure the food safety of Xiangwei Luodou dry.Methods:The putrefactive microorganisms in Xiangwei dried tofu were identified by plate scribing method,colony morphology observation,Gram staining,16S rDNA and ITS sequence.Results:A total of 9 strains were isolated andscreened.KZ2780-3 and KZ2780-4 are Bacillus subtilis,NZ2559-1 is Bacillus cereus,and JZ2559-5 is Bacillusamylolyticus amyloliquefaciens,FZ2559-2 for Klebsiella pneumoniae,SZ2641-5 for Enterococcus faecium,RZ2641-7 for Staphylococcus haemolyticus,BZ2780-1 for Acinetobacter baui,CZ2780-5 for Penicillium citri.Conclusion:The strains causing dry rot of Xiangwei bean are Bacillus subtilis,Bacillus cereus,Bacillus amyloliquefaciens,Klebsiella pneumoniae,Enterococcus faecium,Staphylococcus hemolyticus,Acinetobacter baui and Penicillium citri.The control methods of Xiangwei stewed bean dry are ultra-high temperature instantaneous sterilization technology,plasma sterilization technology,natural antibacterial substances combined with biological preservatives,vacuum packaging,air conditioning preservation and so on.
基金项目
湖南省自然科学基金区域联合基金(2023JJ50260)
湖南省研究生科研创新项目(CX20221305)
湖南省科技创新项目(2019TP1028)
邵阳学院研究生科研创新项目(CX2022SY016)
维普
万方数据