豆腐致腐细菌的分离鉴定及控制研究  

Separation,identification and control of spoilage bacteria in tofu

作　　者：杨明[1] 陈信宇[1] 张辉[1,2] 冯凤琴[1,2] 

机构地区：[1]浙江大学食品科学与营养学系,浙江杭州310058 [2]浙江大学馥莉食品研究院,浙江杭州310058

出　　处：《食品工业科技》2014年第12期218-221,225,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金(31071501);植物食品加工技术科技创新团队(2010R50032)

摘　　要：对散装老豆腐及盒装内酯豆腐中腐败细菌进行了分离鉴定,通过致腐细菌回接实验进一步探究了豆腐腐败现象与致腐细菌的关系,同时,测定了单月桂酸甘油酯(GML)、月桂酸蔗糖酯、δ-葡萄糖酸内酯、Nisin及其复合体系的最低抑制浓度和协同增效作用。结果表明,导致豆腐腐败的细菌主要为短芽孢杆菌属(Brevibacillus)、肠杆菌属(Enterobacter)、乳杆菌属(Lactobacillus)和明串珠菌属(Leuconostoc);发酵乳杆菌、梨形肠杆菌及肠膜明串珠菌分别导致豆腐发粘、涨袋及质构变软;GML对上述4种致腐细菌的抑制效果最佳;GML与Nisin复配增效效果最明显,对类短短芽孢杆菌、发酵乳杆菌及肠膜明串珠菌均有协同增效作用。本文为研发添加于豆腐类产品的新型高效保鲜剂,延长其保质期奠定了基础。In this study,spoilage microorganisms were separated and characterized from firm tofu in bulk and boxed lactone tofu,the relationship between spoilage phenomena and putrefaction-making bacteria was preliminarily studied through pathogens inoculation experiments. Meanwhile,four food additives with bacteriostatic function were chosen to inhibit the spoilage microorganisms,including glycerol monolaurate （GML）,sucrose monolaurate,glucono-δ-1actone and Nisin. The minimum inhibitory concentrations（MIC） of each antibacterial agent and synergistic effects between GML and other antimicrobial agents were measured. Result showed that there were four kinds of spoilage microorganisms which led to corruption of tofu：Brevibacillus,Enterobacter, Lactobacillus and Leuconostoc. The first three strains could cause clamminess,sack expanding and softening of tofu respectively. Antibacterial activities of GML or Nisin against each spoilage microorganism mentioned above were better than others. The synergistic effect of GML and Nisin was the best,especially for Brevibacillus, Lactobacillus and Leuconostoc. This paper would lay a foundation of future study on new and efficient preservative added to tofu to prolong the shelf life.

关 键 词：豆腐 致腐细菌 腐败现象 单月桂酸甘油酯 最低抑菌浓度 

分 类 号：TS201.1[轻工技术与工程—食品科学]