低盐固态酿造酱油生产过程中黄曲霉毒素B_1和微生物的动态变化  

Dynamic Changes of Aflatoxin B_1 and Microbes during the Fermentation of Low-Salt Solid Soy Sauce

作　　者：徐丹[1] 王洪新[1] 张银志[2] 刘璐[1] 孙秀兰[1] 王淼[1] 赵建新[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]食品科学与技术国家重点实验室,江南大学,江苏无锡214122

出　　处：《食品与生物技术学报》2011年第6期905-910,共6页Journal of Food Science and Biotechnology

基　　金：国家自然基金项目(20806033);国家“十一五”科技支撑计划项目(2009BADB91305)(2007BAK36B06)

摘　　要：以低盐固态酿造酱油为研究对象,跟踪监测了酱油酿造过程中水分含量、水分活度、氨基态氮、总酸、微生物(菌落总数、霉菌、酵母菌、产黄曲霉毒素B1的霉菌)、黄曲霉毒素B1(AFB1)的动态变化,结果发现成品酱油中的AFB150%来源于原料,50%源于制曲过程中污染的产毒菌在发酵前期产毒;蒸煮、制曲、发酵、淋油四阶段均对AFB1有一定的去除作用,但生产结束后,仍有52.04%的AFB1会从酱醅中迁移到成品酱油中,所以需针对污染源采取相应措施控制酿造酱油中AFB1的污染。The aim of this study was to analyze the source of AFB1 and degradation of AFB1by various stages during the production process of fermented soy sauce.The water content,water activity,amino nitrogen,total acid,microbes（the number of total colony,fungi,yeast and toxigenic fungi） and AFB1 were detected at different stages.Results reveal that 50% of AFB1 was caused by raw materials and another 50% was produced by toxigenic fungi at early fermentation stage.Steaming,making koji,fermentation and leaching can reduce some AFB1,however,52.04% of AFB1 can be migrated to soy sauce from pastes after soaking.Therefore,we need to take appropriate measures to control the AFB1 contamination in soy sauce.

关 键 词：酿造酱油 黄曲霉毒素B1(AFB1) 产毒菌 

分 类 号：TS264.21[轻工技术与工程—发酵工程]