浓缩苹果汁中酸土脂环酸芽孢杆菌检测及控制措施研究进展  

Advances in the Detection and Control of Alicyclobacillus spp.in Apple Juice

作　　者：张晨星 崔丽佼 于有伟 张少颖 崔美林 王东芹 程晓雯 ZHANG Chen-xing;CUI Li-jiao;YU You-wei;ZHANG Shao-ying;CUI Mei-lin;WANG Dong-qin;CHENG Xiao-wen(College of Food Science,Shanxi Normal University,Linfen 041004,China)

机构地区：[1]山西师范大学食品科学学院,山西临汾041004

出　　处：《中国果菜》2021年第1期33-42,共10页China Fruit & Vegetable

基　　金：山西省留学回国人员科技活动择优资助项目(2018年度);山西师范大学优质课程项目(2017YZKC-24)。

摘　　要：酸土脂环酸芽孢杆菌具有嗜酸耐热的特性,是果汁工业中关键的质量安全因子。本文基于我国浓缩苹果汁产业现状,以及耐热菌对苹果汁行业的危害,系统分析了目前果汁行业酸土脂环酸芽孢杆菌的检测方法及控制措施;并基于现有的方法,探究了整条浓缩苹果汁生产链条上酸土脂环酸芽孢杆菌的具体控制措施,以期为苹果汁加工业的健康快速发展提供参考。Alicyclobacillus spp.is a key quality and safety factor in juice industry because of its acidophilic and heat-resistant properties.This review was based on the current situation of concentrated apple juice industry in China and the harm of Alicyclobacillus spp.to apple juice industry,the detection methods of Alicyclobacillus spp.applied in the juice industry were systematically analyzed,and the control measures of Alicyclobacillus spp.applied in the juice industry were also discussed.And based on the current technology,the specific control measures of Alicyclobacillus spp.in the whole concentrated apple juice production line were explored,which provided a reference for the healthy and rapid development of apple juice industry.

关 键 词：苹果汁 耐热菌 酸土脂环酸芽孢杆菌 控制 识别检测 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]