白腐乳及其生产过程中蜡样芽孢杆菌的污染及防治  

Occurrence and inhibition of Bacillus cereus in the white sufu processing

作　　者：周婷婷[1] 易敏英[2] 相大鹏[2] 李理[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640 [2]广东出入境检验检疫局,广东广州510623

出　　处：《中国酿造》2014年第5期77-80,共4页China Brewing

基　　金：广州市对外科技合作项目(2013J4500021)

摘　　要：分析了不同品牌共10个白腐乳样品的蜡样芽孢杆菌总数,并进一步研究了某品牌腐乳生产各个环节中蜡样芽孢杆菌的污染状况。结果表明,白腐乳中蜡样芽孢杆菌的检出率为70%,其中30%的样品超出港标的要求。蜡样芽孢杆菌在腐乳生产过程中的主要污染环节是酸浆水、种水和盐水。在此基础上,进一步分析了污染产生的原因,并提出了防治措施。The number of Bacillus cereus in total of 10 white sufu samples with different brands was investigated. Furthermore, the contamination status of B. cereus in different stages was examined. The results showed that 70% of the sufu were contaminated by B. cereus, 30% were not able to meet the export product standard set by Food and Environmental Hygiene Department of Hongkong. The main contamination came from sour tofu whey, starter culture and brine water. On the basis of situation known, the cause of possible contamination of was discussed and several control measures were made to reduce pathogen in the product.

关 键 词：白腐乳 生产过程 蜡样芽孢杆菌 

分 类 号：TS201.3[轻工技术与工程—食品科学]