酱油腐败细菌的分离鉴定及天然抑菌物的抑菌研究  

Isolation and Identification of Spoilage Bacteria in Soy Sauce and Antibacterial Effects of Natural Preservatives

作　　者：李碧怡 陈南娟 李彤 罗晓莹 欧幼玲 郑蔓萍 李琳 LI Biyi;CHEN Nanjuan;LI Tong;LUO Xiaoying;OU Youling;ZHENG Manping;LI Lin(Department of Materials and Food,Zhongshan Institute,University of Electronic Science and Technology of China,Zhongshan 528402,China)

机构地区：[1]电子科技大学中山学院材料与食品学院,广东中山528402

出　　处：《食品科技》2024年第1期275-281,共7页Food Science and Technology

基　　金：中山市社会公益重大项目(2018B1023);广东省科技创新专项(SDZX2023025)

摘　　要：以腐败广式酱油为研究对象,对其腐败细菌进行分离鉴定,并考察2株芽孢杆菌的耐盐特性。比较了不同抑菌物质(丁香油、柠檬醛、Nisin、乳酸、山梨酸钾)对解淀粉芽孢杆菌、贝莱斯芽孢杆菌的最小抑制浓度(Minimum inhibitory concentration,MIC);在此基础上,以低盐广式原油为研究对象,探究不同抑菌剂对酱油原油的抑菌效果。结果表明:腐败广式原油中分离的细菌主要为蜡样芽孢杆菌、解淀粉芽孢杆菌、贝莱斯芽孢杆菌和沙氏芽孢杆菌;解淀粉芽孢杆菌与贝莱斯芽孢杆菌均具有耐盐性,12%的食盐可在细菌生长初期抑制其生长;抑菌剂Nisin Z、乳酸对解淀粉芽孢杆菌和贝莱斯芽孢杆菌的MIC分别为0.2、1 mg/mL;在低盐酱油原油中添加抑菌剂组合(0.02%Nisin Z和0.05%乳酸)可较好控制酱油原油的品质。The spoilage bacteria of the spoilage Cantonese soy sauce were isolated and identified,and the salt-tolerance characteristics of two strains of Bacillus were investigated.The minimum inhibitory concentration(MIC)of different bacteriostatics(clove oil,citral,Nisin,lactic acid,potassium sorbate)on Bacillus amyloliquefaciens and Bacillus velezensis was investigated.On this basis,the bacteriostatic effects of different bacteriostatic agents on low-salt soy sauce were investigated.The results showed that the main bacteria isolated from the putrefactive Cantonese soy sauce were Bacillus cereus,Bacillus amyloliquefaciens,Bacillus velezensis and Bacillus shackletonii;Both Bacillus amyloliquefaciens and Bacillus velezensis have salt tolerance,and 12%salt solution can inhibit the growth of bacteria at the initial stage of growth;The MIC of Nisin Z and lactic acid to Bacillus amyloliquefaciens and Bacillus velezensis were 0.2 mg/mL and 1 mg/mL respectively;The quality of lowsalt soy sauce can be better controlled by adding antibacterial agent combination(0.02%Nisin Z and 0.05%lactic acid)to soy sauce.

关 键 词：天然抑菌物 酱油 低盐酱油 腐败细菌 芽孢杆菌 

分 类 号：TS264.21[轻工技术与工程—发酵工程]