盒装豆腐的贮藏特性、腐败菌分离鉴定及腐败特性研究  

Storage Characteristics,Isolation and Identification of Spoilage Bacteria,and Spoilage Characters of Boxed Tofu

作　　者：聂远洋[1,2] 卢森 龚艺松 李胜利 李波 NIE Yuanyang;LU Sen;GONG Yisong;LI Shengli;LI Bo(School of Food Science,Henan Institute of Science and Technology,Xinxiang 453003,China;Henan Fruit and Vegetable Processing and Quality Safety Control Engineering Technology Research Center,Xinxiang 453003,China;Zhengzhou Xinnongyuan Green Food Co.,Ltd.,Zhengzhou 450199,China)

机构地区：[1]河南科技学院食品学院,河南新乡453003 [2]河南省果蔬加工及质量安全控制工程技术研究中心,河南新乡453003 [3]郑州新农源绿色食品有限公司,河南郑州450199

出　　处：《食品工业科技》2023年第21期137-145,共9页Science and Technology of Food Industry

基　　金：校企合作项目—豆制品加工关键技术研究与新产品开发(10503116)。

摘　　要：为探究腐败微生物对盒装豆腐品质的影响及其腐败特性,以感官评分和菌落总数为指标,研究贮藏温度(4、25、37℃)对盒装老豆腐和内酯豆腐保存期的影响,并对盒装豆腐中腐败菌进行分离鉴定,观测其腐败性状和生长特性。结果显示:4℃贮藏时盒装老豆腐和内酯豆腐的保存期均超过30 d,25℃贮藏时盒装老豆腐和内酯豆腐的保存期约为36和48 h,37℃贮藏时二者的保存期分别为12和30 h左右。从新鲜和腐败变质的盒装老豆腐和内酯豆腐中共分离鉴定出52株腐败菌,其中芽孢杆菌属细菌43株,其他属细菌9株,表明芽孢杆菌是导致盒装豆腐腐败变质的主要微生物。贮藏温度对腐败菌的多样性有影响,4和25℃贮藏时腐败菌种类较丰富。回接芽孢杆菌后在25℃贮藏时对盒装豆腐的品质影响较大,其中蜡样芽孢杆菌会导致盒装老豆腐发生褐变,枯草芽孢杆菌和地衣芽孢杆菌会引起盒装老豆腐胀袋,回接枯草芽孢杆菌和蜡样芽孢杆菌的盒装内酯豆腐的腐败性状与空白样品基本一致,豆腐的最终腐败性状是各种细菌综合作用所致。本研究在前人的基础上进一步丰富了豆腐来源芽孢杆菌和其他细菌的种类,对于指导豆制品企业在生产和贮运过程中采取针对性措施控制盒装豆腐中芽孢杆菌的数量,进而延缓其腐败变质和延长保存期具有较好的理论意义。In order to explore the effects of spoilage microorganisms on the quality of boxed tofu and their spoilage char-acteristics,sensory score and aerobic plate count were used as indexes to study the effect of storage temperature(4,25 and 37℃)on the storage life of boxed firm tofu and lactone tofu.The spoilage bacteria in boxed tofu were isolated and identified,and their spoilage and growth characteristics were observed.The results showed that the storage life of boxed firm tofu and lactone tofu stored at 4℃was both more than 30 days.The storage life of boxed firm tofu and lactone tofu stored at 25℃was about 36 and 48 h,respectively.The storage life of boxed firm tofu and lactone tofu stored at 37℃was about 12 and 30 h,respectively.Fifty-two strains of spoilage bacteria were isolated and identified from fresh and spoilage boxed firm tofu and lactone tofu,including 43 strains of Bacillus sp.and 9 strains of other genus bacteria,which indicated that Bacillus sp.were the main microorganisms that caused spoilage of boxed tofu.The diversity of spoilage bacteria was affected by storage temperature,and the species of spoilage bacteria were more abundant when the boxed tofu were stored at 4 and 25℃.The quality of boxed tofu was greatly affected by Bacillus sp.when stored at 25℃,in which Bacillus cereus could cause browning of boxed firm tofu,and Bacillus subtilis and Bacillus licheniformis could cause boxed firm tofu to swell.The spoilage characteristics of boxed lactone tofu back inoculated Bacillus subtilis and Bacillus cereus were basically the same as those of the control sample.The final spoilage characters of tofu were caused by the comprehensive action of various bacteria.This study further enriched the species of Bacillus sp.and other bacteria from tofu on the basis of previous studies,and it had good theoretical significance for guiding soybean products enterprises to take targeted measures to control the number of Bacillus sp.in boxed tofu in the process of production,storage and transportation,so as to

关 键 词：盒装豆腐 保存期 腐败菌 分离鉴定 芽孢杆菌 腐败性状 

分 类 号：TS201.3[轻工技术与工程—食品科学]