发酵豆制品中蜡样芽孢杆菌的调查分析  

Investigation and Analysis of Bacillus Cereus in Fermented Bean Products

作　　者：刘琪 陈静 张佩娜 朱蔚姗 蒋立文[1] LIU Qi;CHEN Jing;ZHANG Peina;ZHU Weishan;JIANG Liwen(Hu'nan Provincial Key Laboratory of Food Science and Biotechnology,College of Food Science and Technology,Hu'nan Agricultural University,Changsha,Hu'nan 410128,China)

机构地区：[1]食品科学与生物技术湖南省重点实验室,湖南农业大学食品科学技术学院,湖南长沙410128

出　　处：《农产品加工（下）》2018年第4期56-59,共4页Farm Products Processing

基　　金：国家自然科学基金项目(31371828);2017年国家级大学生创新创业训练计划项目(G(S)CX1716)

摘　　要：对采自市场的13个发酵豆制品样品根据国标进行蜡样芽孢杆菌调查和鉴定,结果表明不同豆制品中蜡样芽孢杆菌的含量存在差异,但都存在一定风险。有部分样品未检出蜡样芽孢杆菌或数量较少,说明蜡样芽孢杆菌是可以进行控制的。Bacillus cereus was investigated and identified in 13 fermented bean samples collected from the market.The results showed that the content of Bacillus cereus in different bean products was different,but there were some risks.Some samples did not detect Bacillus cereus or a small number,indicating that Bacillus cereus can be controlled.

关 键 词：蜡样芽孢杆菌 发酵豆制品 污染 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]