固态发酵食醋中污染菌的控制研究综述  

Review on the control of contaminated bacteria in vinegar with solid-state fermentation

作　　者：程晔 CHENG Ye(Guiyang Weichunyuan Food Co.,Ltd.,Huishui 550601,China)

机构地区：[1]贵阳味莼园食品股份有限公司

出　　处：《中国酿造》2019年第11期20-23,共4页China Brewing

摘　　要：引起食醋在货架期出现发黏性沉淀物、产气、浑浊的污染菌具有耐高温、耐酸的特性。一旦被污染,很难杀灭和根除,对食醋生产危害极大。近20年来,食醋生产企业对引起食醋变质的有害杂菌的分离鉴定、特性观察和控制方法做了不少的研究。在生产应用中起到了一定的作用,但在应用中也发现存在适用性和准确性的问题。因此,该文收集并分析了相关文献,并概述其研究现状和不足,旨在为固态发酵食醋中污染菌的控制提供参考。The contaminated bacteria which caused vinegar to appear sticky precipitates,gas production and turbid during shelf life have the characteristics of high temperature resistance and acid resistance.Once polluted,it is difficult to kill and eradicate,which is very harmful to vinegar production.In the past 20 years,vinegar production enterprises have done a lot of research on the isolation,identification,characteristic observation and control methods of harmful bacteria causing vinegar spoilage.It played a certain role in the production and application,but it was also found that there were some problems of applicability and accuracy in the application.Therefore,relevant literature were collected and analyzed,and its research status and shortcomings were summarized,which aim at offering reference for the control of contaminated bacteria in vinegar with solid-state fermentation.

关 键 词：食醋变质 污染菌 危害性 分离鉴定 控制方法 

分 类 号：TS264.2[轻工技术与工程—发酵工程]