成品酱油检测大肠菌群的质疑与研究  

Question and Research on the Detection of Coliforms in Finished Soy Sauce

作　　者：张凤英[1] 朱克永[1] ZHANG Feng-ying;ZHU Ke-yong(Sichuan Technology & Business College,Dujiangyan 611830,China)

机构地区：[1]四川工商职业技术学院

出　　处：《中国调味品》2019年第9期124-127,共4页China Condiment

基　　金：四川省教育厅课题(17ZB0268)

摘　　要：食品、农产品的大肠杆菌检测,是根据国家标准GB4789.3-2016《食品安全国家标准食品微生物学检验大肠菌群计数》的相关规定展开的,很多生产工作者和研究人员通过检验成品酱油中的大肠杆菌群群落数,统计总结数据后得出如下经验:酱油的出厂过程中有懈怠检验大肠菌群的可能,但成品酱油中的菌群无法检测出,此经验总结受到很多人的质疑。基于此,文章以成品酱油检测数据为依据,简单介绍了相关研究学者检测大肠菌群的研究手段以及结果,通过在发酵豆制品中加入不同的食盐含量,定性确定大肠菌群的生长情况,结果表明非耐盐性大肠菌群不能在高浓度食盐溶液中生长,以此校验检测酱油产品中大肠菌群的正确性,以此来供相关人士进行交流参考。The detection of Escherichia coli in food and agricultural products is carried out in the relevant provisions of the national standard GB 4789.3-2016 for the National Standard for Food Safety,Food Microbiological Test for Coliform Count.Many producers and researchers have gotten the following experience by checking the number of E.coli community in soy sauce.However,the bacterial flora in soy sauce can not be detected.This experience has been questioned by many people.Based on the test data of finished soy sauce,this paper briefly introduces related scholars'research methods and results of detecting coliforms.By adding different salt content to fermented soy products,the growth of coliforms is determined.The results show that non-salt-tolerant coliforms can not grow in high-concentration salt solution,so as to verify the detection of soy sauce products.The correctness of verifying and testing coliforms in soy sauce products can be used as a reference for the people concerned.

关 键 词：酱油产品 大肠菌落 质疑 

分 类 号：TS264.21[轻工技术与工程—发酵工程]