湘味卤豆干中腐败微生物的分离鉴定及控制  

Isolation,identification and control of spoilage microorganisms in Xiangwei stewed bean

作　　者：彭鑫 李冰鑫 马芳 赵良忠 文明 周小虎 PENG Xin;LI Bingxin;MA Fang;ZHAN Liangzhong;WEN Ming;ZHOU Xiaohu(College of Food Science and Chemical,Shaoyang University,Shaoyang,Hunan 422000,China;Key Laboratory of Bean Products Processing and Safety Control,Shaoyang,Hunan 42200,China)

机构地区：[1]邵阳学院食品与化学工程学院,湖南邵阳422000 [2]豆制品加工与安全控制湖南省重点实验室,湖南邵阳422000

出　　处：《食品与机械》2024年第4期172-178,共7页Food and Machinery

基　　金：湖南省自然科学基金区域联合基金项目(编号:2023JJ50260);湖南省研究生科研创新项目(编号:CX20221305);湖南省科技创新计划资助项目(编号:2019TP1028);邵阳学院研究生科研创新项目(编号:CX2022SY016)。

摘　　要：目的:更好地控制湘味卤豆干腐败微生物的生长,保证湘味卤豆干的食品安全。方法:采用平板划线法进行初筛,结合菌落形态观察、革兰氏染色、16S rDNA和ITS序列鉴定湘味卤豆干中的腐败微生物。结果:共分离筛选得到9株菌株,KZ2780-3和KZ2780-4为枯草芽孢杆菌(Bacillus subtilis)、NZ2559-1为蜡样芽孢杆菌(Bacillus cereus)、JZ2559-5为解淀粉芽孢杆菌(Bacillus amyloliquefaciens)、FZ2559-2为肺炎克雷伯氏菌(Klebsiella pneumoniae)、SZ2641-5为屎肠球菌(Enterococcus faecium)、RZ2641-7为溶血性葡萄球菌(Staphylococcus haemolyticus)、BZ2780-1为鲍氏不动杆菌(Acinetobacter baui)、CZ2780-5为橘青霉(Penicillium citri)。结论:引起湘味卤豆干腐败的菌株是枯草芽孢杆菌、蜡样芽孢杆菌、解淀粉芽孢杆菌、肺炎克雷伯氏菌、屎肠球菌、溶血性葡萄球菌、鲍氏不动杆菌、橘青霉。湘味卤豆干的控制方法是超高温瞬时杀菌技术、等离子体杀菌技术、天然抑菌物质结合生物防腐剂、真空包装、气调保鲜等。Objective:To better control the growth of spoilage microorganisms,and ensure the food safety of Xiangwei Luodou dry.Methods:The putrefactive microorganisms in Xiangwei dried tofu were identified by plate scribing method,colony morphology observation,Gram staining,16S rDNA and ITS sequence.Results:A total of 9 strains were isolated andscreened.KZ2780-3 and KZ2780-4 are Bacillus subtilis,NZ2559-1 is Bacillus cereus,and JZ2559-5 is Bacillusamylolyticus amyloliquefaciens,FZ2559-2 for Klebsiella pneumoniae,SZ2641-5 for Enterococcus faecium,RZ2641-7 for Staphylococcus haemolyticus,BZ2780-1 for Acinetobacter baui,CZ2780-5 for Penicillium citri.Conclusion:The strains causing dry rot of Xiangwei bean are Bacillus subtilis,Bacillus cereus,Bacillus amyloliquefaciens,Klebsiella pneumoniae,Enterococcus faecium,Staphylococcus hemolyticus,Acinetobacter baui and Penicillium citri.The control methods of Xiangwei stewed bean dry are ultra-high temperature instantaneous sterilization technology,plasma sterilization technology,natural antibacterial substances combined with biological preservatives,vacuum packaging,air conditioning preservation and so on.

关 键 词：豆干 微生物 分离鉴定 芽孢杆菌 控制方法 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]