苹果醋饮料生产过程微生物污染关键点的分析  

Analysis of critical site for microbial contamination in apple vinegar beverage production

作　　者：陈菊 陈林 胡涛 张小凤 宋佳[1] 郑宇[1,2] 石磊 万守朋[2] 王敏 CHEN Ju;CHEN Lin;HU Tao;ZHANG Xiaofeng;SONG Jia;ZHENG Yu;SHI Lei;WAN Shoupeng;WANG Min(State Key Laboratory of Food Nutrition and Safety.Tianjin Engineering Research Center of Microbial Metabolism andFermentation Process Control College of Biotechnology,Tianjin University of Science and Technology,Tianjin 300457,China;Tianjin Limin Seasoning Co.,Ltd.,Tianjin 300308,China)

机构地区：[1]天津科技大学生物工程学院,食品营养与安全国家重点实验室,天津市微生物代谢与发酵过程控制技术工程中心,天津300457 [2]天津市利民调料有限公司,天津300308

出　　处：《食品与发酵工业》2019年第21期195-200,共6页Food and Fermentation Industries

基　　金：中国博士后基金项目(2018M640241);天津市博士后特别资助计划(TJQYBSH2018010);天津市科技计划项目(17PTSYJC0080,17PTGCCX00190);天津市农业科技成果转化与推广项目(201701180);天津市高等学校创新团队(TD13-5013)

摘　　要：该研究对苹果醋饮料生产过程微生物组成及其特性进行分析,确定潜在微生物污染主要来源。采用高通量测序的方法对样品细菌菌群组成进行分析,采用微生物分离纯化的方法对潜在污染微生物特性进行验证。结果表明,苹果原醋絮状沉淀物中含有片球菌属、葡糖醋杆菌属、乳杆菌属、副球菌属、溶杆菌属、水杆菌属6个属的细菌,将其接入苹果醋饮料产品中会导致产品浑浊,并且乳酸浓度增加2.3倍。根据苹果醋饮料生产工艺流程,对11个关键点进行了取样分析,并对耐热微生物进行了纯化鉴定。结果表明,苹果醋饮料生产过程潜在的污染微生物主要包括7个属,共15个种的细菌,苹果醋饮料生产各环节之间连接管道是预防微生物污染的关键位点。研究结果确定了潜在污染微生物的主要来源,有利于企业针对性地加强管理,保障产品质量安全。For identifying the critical sites to prevent microbial contamination,the microorganisms composition of apple vinegar beverage production and their characteristic were analyzed.High-throughput sequencing was used to reveal the bacterial composition of the samples.The main microorganisms were separated,and then the characteristics of potentially contaminating bacteria were analyzed.Six genera,including Pediococcus,Gluconacetobacter,Lactobacillus,Paracoccus,Lysobacter and Aquatobacterium were detected in the raw apple vinegar flocculent that can cause the turbidity of apple vinegar beverage and result in the increase of lactic acid concentration by 2.3-fold.According to the production process,11 critical sites of apple vinegar beverage production were sampled and analyzed.Especially,the heatproof microorganisms were purified and identified.The results showed that the potential contaminating microorganisms for the apple vinegar beverage were mainly consisted of 15 species of bacteria belonging to 7 genera.The connecting pipes between each production section are the critical sites to prevent microbial contamination for apple vinegar beverage.The main sources of potential contamination microorganism were identified according to these results,which will help improving management to ensure the quality and safety of apple vinegar beverage.

关 键 词：苹果醋 果醋饮料 污染微生物 关键点 沉淀 

分 类 号：TS2[轻工技术与工程—食品科学与工程]