乳清发酵粉对鲜湿河粉贮存过程中微生物的影响研究  

Effects of Whey Baking Powder on Microorganisms During Storage of Fresh and Wet River Flour

作　　者：周玥 董建华 王海银 郑柏根 郭慧青 潘建泽 李超文 ZHOU Yue;DONG Jianhua;WANG Haiyin;ZHENG Bogen;GUO Huiqing;PAN Jianze;LI Chaowen(Shanghai Yinong Biotechnology Co.,Ltd.,Shanghai 201400,China;Guangzhou Haiyou Biotechnology Co.,Ltd.,Guangzhou 510000,China)

机构地区：[1]上海奕农生物科技有限公司,上海201400 [2]广州海有生物科技有限公司,广东广州510000

出　　处：《现代食品》2023年第2期200-203,共4页Modern Food

摘　　要：本课题通过采用添加不同比例乳清发酵粉的方式,考察乳清发酵粉对鲜湿河粉贮存过程中微生物,特别是对唐菖蒲伯克霍尔德氏菌(椰毒假单胞菌酵米面亚种)的影响。研究结果显示,在培养基体系中,0.1%乳清发酵粉可有效完全抑制4-lgCFU/mL唐菖蒲伯克霍尔德氏菌的生长,呈现量效关系。仅添加0.1%乳清发酵粉即可有效遏制湿河粉体系中唐菖蒲伯克霍尔德氏菌的生长繁殖。以脱氢乙酸钠为对照,进一步探究乳清发酵粉对鲜湿河粉保鲜效果。结果表明,在相同添加量情况下,乳清发酵粉的保鲜综合效果更优,且当乳清发酵粉的添加量为0.1%和0.15%时,可分别将鲜湿河粉的贮存期延长至36 h和48 h。本课题为具有清洁标签的乳清发酵粉在鲜湿河粉保鲜中的应用提供了思路和参考依据。The effect of whey fermentation powder on microorganisms during the storage of fresh wet river flour,especially on the growth of Burkholderia gladioli,was investigated in this research.The results showed that whey fermentation powder had an excellent effect on inhibiting the growth of Burkholderia gladioli after inoculating 4-lgCFU/mL strain diluent,and showed a dose effect relationship.Furthermore,TCC strain staining experiment showed that only 0.1% of whey fermentation powder could effectively inhibit the growth of Burkholderia gladioli.The fresh-keeping effect of whey fermentation powder on fresh wet river flour was studied further by compared with sodium dehydroacetate.The results showed that the fresh-keeping effect of whey fermentation powder was significantly better than that of sodium dehydroacetate at the same dosage.When the dosage of whey fermentation powder was 0.1% and 0.15%,the shelf-life of fresh river flour could be extended to 36 h and 48 h respectively.The research provided ideas for the application of whey fermentation powder in fresh wet river flour preservation.

关 键 词：乳清发酵粉 鲜湿河粉 唐菖蒲伯克霍尔德菌 椰毒假单胞菌 保鲜 清洁标签 

分 类 号：TS201.3[轻工技术与工程—食品科学]