糕点、面包中污染细菌的分离及菌种的初步鉴定  

Isolation and identification of microorganisms from contaiminated cake and bread

作　　者：徐斐[1] 刘莉萍[1] 何定兵[1] 

机构地区：[1]上海理工大学食品科学与生物技术研究所,上海200093

出　　处：《工业微生物》2007年第2期45-48,共4页Industrial Microbiology

基　　金：上海市重点学科建设项目(05DZ19101;T0503)资助。

摘　　要：以市场中不同厂家保质期内的9种糕点、面包类食品为实验对象,对其污染细菌进行了初步分离鉴定。结果表明:冷加工样品的细菌总数均超标,从污染细菌中分离检出的细菌主要是葡萄球菌属和明串珠菌属的菌株。这意味着冷加工产品受污染主要是由环境不符卫生标准,其次是操作人员的不卫生操作及添加原辅料被污染所引起。The microorganisms were isolated from the contaiminated cakes and bread which were produced in different factories. The identification results showed that the isolated bacterial strains were mainly the strains of Staphylococcus and Leuconostoc genera. It implied that the main reasons of the contaiminated cake and bread were the bad manufacture environment, the unsanitary operation and the unqualified raw meterials.

关 键 词：细菌 分离 鉴定 糕点 面包 

分 类 号：TS207.5[轻工技术与工程—食品科学]