果蔬酵素发酵过程中的染菌风险分析及预防策略研究  

Risk analysis and prevention strategy of bacterial infection during fermentation of fruit and vegetable enzymes

作　　者：邱承海 周爽利 杨紫红 QIU Chenghai;ZHOU Shuangli;YANG Zihong(Perfect(Guangdong)Co.,Ltd.,Zhongshan 528451,China)

机构地区：[1]完美(广东)日用品有限公司,广东中山528451

出　　处：《发酵科技通讯》2024年第1期46-51,共6页Bulletin of Fermentation Science and Technology

基　　金：中山市科技创新领军人才资助项目(LJ2021007)。

摘　　要：针对果蔬酵素在发酵过程中发生的染菌现象,采用风险分析的方法制定了预防策略。通过对染菌种类分析得知:常见的染菌类型为霉菌和酵母菌;通过系统图对发酵前、菌种扩培过程和酵素发酵过程的3个阶段从人员、机器、物料、方法和环境5个方面进行了系统分析,共找出了7个关键染菌风险点。针对这些风险点,详细分析了其产生原因,并提出了相应的预防策略。对策实施后,经过3年多的果蔬酵素发酵生产观察,未发生产品染菌现象,预防对策取得了良好的效果,同时取得了显著的经济效益和社会效益。Given the bacterial infection phenomenon that occurs during the fermentation process of fruit and vegetable enzymes,the prevention strategy was developed by means of risk analysis.Common bacteria types of infection are mold and yeast through the analysis of bacterial species,and the systematic analysis of system diagram from pre-fermentation,inoculum development,and enzyme fermentation process in five aspects:personnel,machine,material,method,and environment,7 crucial risk points of bacterial contamination were discovered.According to these risks,the causes are analyzed in detail,and corresponding prevention strategies are proposed.After implementing the countermeasures,no product contamination occurred,and the preventive measures achieved good results and remarkable economic and social benefits after more than three years of observation of fruit and vegetable enzymes fermentation production.

关 键 词：果蔬酵素 发酵 染菌 小清场 大清场 

分 类 号：TQ92[轻工技术与工程—发酵工程]