啤酒中大肠菌群检测法的探讨  

Investigation on the Determination of Coliform Group in Beer

作　　者：马丽辉[1] 陈卫民 

机构地区：[1]广东省酒类检测中心,广东广州510410 [2]南海市嘉润食品饮料有限公司,广东南海528220

出　　处：《酿酒科技》2004年第4期89-90,共2页Liquor-Making Science & Technology

摘　　要：大肠菌群是指能发酵乳糖、产酸产气、需氧和兼性厌氧的革兰氏阴性无芽孢杆菌。啤酒生产过程中可能会污染大肠菌群。因此,国家规定发酵酒必须检测大肠菌群。为杜绝啤酒产品在生产流通过程中污染大肠菌群,可采用菌落计数法直观、简易地检测啤酒中的大肠菌群,效果良好。(孙悟)Coliform group referred to aerobic or facultative anaerobic gram-negative budless bacillus which could ferment lactose and produce acids and CO2. However, contamination of coliform group might occur during beer brewing. Accordingly, the government had formulated the provision that coliform group of fermented wine must be determined in the production to avoid the contamination of coliform group. And group-counting method, simple to operate, was applied to determine coliform group and better effects were achieved.(Tran. by YUE Yang)

关 键 词：啤酒 大肠菌群 检测 菌落计数法 

分 类 号：TS262.5[轻工技术与工程—发酵工程] TS261.7[轻工技术与工程—食品科学与工程]