浓缩苹果汁中脂环酸芽孢杆菌(Alicyclobacillus)的研究进展  

Review on Alicyclobacillus in Apple Juice Concentrate

作　　者：张宇霞 李儒 

机构地区：[1]甘肃出入境检验检疫局综合技术中心,兰州730020

出　　处：《食品工业》2013年第4期170-176,共7页The Food Industry

基　　金：国家质检总局科技计划项目(项目编号:2008IK123)

摘　　要：脂环酸芽孢杆菌(Alicyclobacillus)能引起巴氏灭菌果汁的腐败,传统的巴氏灭菌不能够彻底清除,其代谢产物愈创木酚、2,6-二溴苯酚和2,6-二氯苯酚也影响着果汁的风味,成为浓缩果汁生产中亟待解决的问题。结合了国内外对脂环酸芽孢杆菌的研究进展,对该菌的来源及分类、生物学特性、代谢产物及危害、分离检测和鉴定、耐热机理研究以及控制方法等方面进行了综述。The Alicyclobacillus strains can cause the pasteurized juice spoilage and the traditional pasteurization can not completely it clearly. The metabolites of guaiacol, 2,6-dibromophenol and 2,6-dichlorophenol also affects the flavor of the juice, which had become concentrated fruit juice production problems to be solved. The research progress of Alicyclobacillus was reviewed, including the bacterium source and classification, biological characteristics, metabolites and harm of separation, detection and identification, resistant mechanism study and control methods.

关 键 词：脂环酸芽孢杆菌 浓缩苹果汁 腐败 分离和鉴定 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]