食醋变质微生物及其检测方法研究进展  

Research process of microorganisms causing vinegar deterioration and their detection methods

作　　者：赵奎 李建龙[1] 胡凯弟 李琴 赵宁 刘爱平[1] 刘书亮[1] ZHAO Kui;LI Jianlong;HU Kaidi;LI Qin;ZHAO Ning;LIU Aiping;LIU Shuliang(College of Food Science,Sichuan Agricultural University,Yaan 625014,China)

机构地区：[1]四川农业大学食品学院,四川雅安625014

出　　处：《食品与发酵工业》2024年第20期358-366,共9页Food and Fermentation Industries

基　　金：四川省科技厅成果转移转化项目(2023ZHCG0081)。

摘　　要：微生物污染是导致食醋变质的主要原因,对食醋酿造生产中微生物进行检测进而采取针对性措施能有效解决食醋中微生物污染导致的变质问题。该文对食醋污染微生物的现象和原因、常见的食醋污染微生物种类、检测方法及防控措施进行综述。开放式发酵、管路运输、大罐陈酿是导致食醋污染微生物的主要原因。污染食醋的微生物有芽孢杆菌、乳酸菌和葡糖醋杆菌等,这些微生物会导致食醋出现产气、沉淀、返浑、恶臭、产膜等一系列变质现象。传统检测法在食醋污染微生物检测中广泛应用,分子生物学技术如:PCR技术、高通量测序等在食醋污染微生物检测有着良好的应用前景。同时针对不同污染源引起的食醋变质提出了相应防控措施。Microbial contamination is the main trigger for vinegar deterioration.Developing detection and prevention methods for microbial pollutants can effectively address such issue.Herein,vinegar spoilage cases together with their causes,major responsible microbes,detection methods,as well as measures for control and prevention were reviewed.Study found that links including opening fermentation,pipeline transportation and tank storage were vulnerable to microbial contamination,such as Bacillus,Lactococcus and Gluconacetobacter,which results in swollen,precipitation,turbidity,stink,and biofilm.Traditional detection method was widely employed towards vinegar-contaminated microorganisms.Molecular biology techniques such as PCR technology and High-throughput sequencing represented as promising alternatives.Moreover,measures for addressing different contaminants were proposed.

关 键 词：食醋 腐败变质 微生物 检测 防控 

分 类 号：TS2[轻工技术与工程—食品科学与工程]