防止微生物引起食醋返浑的初步研究  

Study on Prevention of Vinegar Turbidity Caused by Microorganism

作　　者：王玉美[1,2] 卢红梅[1] 

机构地区：[1]贵州大学生物制药与发酵工程重点实验室,贵阳550003 [2]贵州省瓮安县瓮安二中,贵州瓮安550400

出　　处：《中国调味品》2016年第9期15-19,共5页China Condiment

摘　　要：食醋中的微生物是影响食醋返浑的因素之一,研究样品主要污染的微生物是葡糖杆菌属和芽孢杆菌属。经检测该食醋中微生物指标大大超过了国家食醋的卫生指标,达到了55000cfu/mL。在灭菌的醋液中对微生物进行强化实验后得出以下结论:当分别添加两种菌,菌数低于10cfu/mL时,食醋返浑时间为40天左右;当添加芽孢杆菌和葡糖杆菌,菌数在105 cfu/mL时,食醋返浑时间分别在2天和8天左右,沉淀物干重达到0.942,0.753g/dL,芽孢杆菌比葡糖杆菌更容易使食醋发生返浑现象,大量的芽孢杆菌还使醋液发臭。通过分别添加1g/kg苯甲酸钠于含有105 cfu/mL芽孢杆菌和葡糖杆菌的醋液中,可以分别延长返浑时间7天和4天。Microorganism is one of the factors that cause vinegar turbidity. The main polluted microbes in the researched specimens belong to Bacillus cohn and Gluconobacter asia, and the number of cultivable microorganism is about 55000 cfu/mL, which exceeds the national hygienic standard for vinegar. Through adding different number of isolated microbes into sterile vinegar, the conclusions are obtained as follows： when the adding number of Bacillus cohn and Gluconobacterasia is below 10 cfu/mL, both vinegar could keep clarification for about 40 days; when the adding number of Bacillus cohn and Gluconobacter asia is 10^5 cfu/mL, the samples could keep clarification only for 2 days and 8 days and the dry weight of precipitate is 0. 942, 0. 753 g/dL respectively. It is easier for Bacillus cohn than Gluconobacter asia to cause vinegar turbidity, and large number of Bacillus cohn makes the vinegar smelly. When 1 g/kg sodium benzoate is added into vinegar with l0s cfu/mL Bacillus cohn and 10^5 cfu/mL Gluconobacter asia respectively, the clarification period of vinegar could prolong for 7 days and 4 days.

关 键 词：食醋返浑 微生物 防止 

分 类 号：TS264.22[轻工技术与工程—发酵工程]