发酵乳和乳饮料中乳酸菌活菌数ATP检测方法的开发与应用  

Development and Application of ATP Detection Method for Lactobacillus Viable Count in Fermented Milk and Milk Beverage

作　　者：王慧 魏丽铭 刘超 喻东威[3] 逯刚 WANG Hui;WEI Liming;LIU Chao;YU Dongwei;LU Gang(Mengniu Hi-Tech Dairy Products(Beijing)Co.,Ltd.,Beijing 101100,China;Mengniu Dairy(Tianjin)Co.,Ltd.,Tianjin 301700,China;Inner Mongolia Mengniu Dairy(Group)Co.,Ltd.,Hohhot 011500,China)

机构地区：[1]蒙牛高科乳制品(北京)有限责任公司,北京101100 [2]蒙牛乳制品(天津)有限责任公司,天津301700 [3]内蒙古蒙牛乳业(集团)股份有限公司,呼和浩特011500

出　　处：《食品安全导刊》2024年第1期62-66,共5页China Food Safety Magazine

基　　金：2021—2024年呼和浩特市科技计划项目(重大科技专项),乳制品食品安全风险识别及品质控制技术研究(2021-农-重-1)。

摘　　要：乳酸菌活菌数作为发酵乳和乳酸菌饮料的产品质量属性,同时作为国家风险抽检项目,目前的检测方法存在操作烦琐、检测周期长、结果滞后等缺点,无法满足企业产品卖点宣称及质量控制,故针对发酵乳和乳饮料中乳酸菌活菌数的快速检测方法进行开发、研究,旨在提高检测结果准确性、稳定性及缩短检测周期。每种微生物中的腺嘌呤核苷三磷酸(Adenosine Triphosphate,ATP)含量都是基本恒定的,而ATP的相对发光单位(Relative Luminescence Unit,RLU)与ATP含量呈线性关系,通过建立产品中乳酸菌数量与ATP的RLU(相对发光单位)的相关关系开发乳酸菌快速检测方法。通过试验证实该方法与国家标准检测方法具有一致性,能够快速、准确地检测产品中乳酸菌数活菌数,为生产销售流通中的质量监测提供一种快捷方便的方法。As the product quality attribute of fermented milk and lactic acid bacteria beverage,and as a national risk sampling project,the current detection method has the shortcomings of cumbersome operation,long detection cycle and lagging results,which cannot meet the selling point claim and quality control of enterprises,so the rapid detection method for the number of live lactic acid bacteria in fermented milk and milk beverage is developed and studied,aiming to improve the accuracy,stability and shortening of the detection cycle.The research data showed that the ATP content in each microorganism was basically constant,and the RLU(relative luminescence unit)of ATP was linearly related to the ATP content.Develop a rapid detection method for lactic acid bacteria by establishing a correlation between the number of lactic acid bacteria in the product and the relative luminescence unit(RLU)of ATP.The test proves that the method is consistent with the national standard detection method,which can quickly and accurately detect the number of lactic acid bacteria and the number of viable bacteria in the product,and provide a fast and convenient method for quality monitoring.

关 键 词：乳酸菌总数 腺嘌呤核苷三磷酸(ATP) 发酵乳 发酵乳饮料 快速检测 

分 类 号：TS252.7[轻工技术与工程—农产品加工及贮藏工程]