灭菌豆干货架期内品质变化及微生物群落多样性分析  

Quality change and microbial community diversity analysis of sterilized dried bean curd in shelf life

作　　者：李志波 刘特元 钱植龙 杨忠明 刘忠祥 梁天姣 

机构地区：[1]湖南省华文食品有限公司,湖南岳阳414000

出　　处：《中国酿造》2017年第7期124-128,共5页China Brewing

摘　　要：取车间生产的灭菌前的预包装香辣味豆干为材料,在实验室进行105℃、40 min的热处理,研究其常温保存条件下货架期30 d后的品质变化及微生物状况。结果表明,实验样品在贮藏30 d后生长了大量细菌和真菌,其菌落总数达到了6×10~5 CFU/g,微生物含量严重超标,且产生的代谢物导致样品酸味突出,口感变糙。高通量测序及分析显示,实验样本中芽孢杆菌属(Bacillus)微生物占比细菌含量为80.69%,为绝对优势细菌,酵母菌(Saccharomycetes)为主要优势真菌,占比真菌含量为32.99%。而进一步的研究发现,热噬淀粉芽孢杆菌(Bacillus thermoamylovorans)和德式乳杆菌(Lactobacillus delbrueckii)是本实验中主要的腐败细菌。Using the prepackaged spicy dried bean curd before sterilization from workshop production as material, heat treatment was conducted at 105 % for 40 min, to study its physical properties change and the status of the microbes after 30 d shelf life in normal temperature. The results showed that the experimental sample germinated large number of bacteria and fungi after 30 d storage. The total count of bacteria was 6× 10^5 CFU/g, it severely exceeded the limit, and the metabolites leaded to obvious sour and rough taste. High throughput sequencing and analysis results showed that Bacillus was the dominate bacteria in the experimental samples and the proportion was 80.69%. Saccharomycetes was the dominant fungi and the proportion was 32.99%. Further studies found that Bacillus thermoamylovorans and Lactobacillus delbrueckii was the main spoilage bacteria in the experiment.

关 键 词：豆干 品质 微生物群落 食品安全性 

分 类 号：Q93-331[生物学—微生物学]