肉制品月饼的细菌及霉菌的检测研究  

Study on Bacteria and Mould Detection in Moon Cakes with Meat Products

作　　者：顾媛[1,2] 贺稚非[1,2] 李洪军[1,2] 陈盼[1,2] 卢明玥[1,2] 王海萍[1,2] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]重庆市特色食品工程技术研究中心,重庆400715

出　　处：《食品科学》2008年第11期555-558,共4页Food Science

基　　金："十一五"国家科技支撑计划项目(2007BAD51B06);重庆市重点自然科学基金项目(CSTC2007BA1016)

摘　　要：为了调查肉制品月饼的卫生情况,本实验选用肉松月饼与火腿月饼为研究对象,进行霉菌及细菌的生长规律研究。根据国家标准方法GB4789.15—2003、GB4789.2—2003对月饼中的微生物及水分进行测定。其中,霉菌的计数和鉴定培养是用孟加拉红琼脂培养基和马铃薯琼脂培养基(PDA)进行的,并且分离纯化霉菌菌落,观察菌落形态,用显微镜观察细胞形态进行鉴定。实验结果表明,肉制品月饼中的细菌总数及大肠菌群均未超标。霉菌种类主要有灰绿曲霉、杂色曲霉和黄曲霉三种。In order to survey the moon cakes with meat products in the microbial contamination, two kinds of moon cakes with meat products were chosen to detect bacteria and moulds by using the national standard methods of GB4789.15 -- 2003 and GB4789.2--2003, and the moisture contents in the two kinds of moon cakes with meat products were also detected. Bangladesh red agar and potatoes agar （PDA） were used for counting and identification of mold, respectively. After separation and purification, moulds colony was observe and their cell morphologies were observed under microscope to identify their species. Results showed that the two kinds of moon cakes in the values of total bacteria and coliform bacteria are in line with national standards. There are main three species of moulds in the two kinds of moon cakes with meat products. They are Aspergillus glaucus, Aspergillus versicolor and Aspergillus flavus.

关 键 词：月饼 细菌 霉菌 检测 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]