番茄酱中几种微生物指标检测方法的探讨  

Studies on Examination Methods of Several Microbiological Indexes of Tomato Paste

作　　者：傅力[1] 刘彤 徐立生[1] 曹祖军[1] 薛海燕[1] 

机构地区：[1]新疆农业大学食品科学系,乌鲁木齐830052 [2]乌鲁木齐新市区卫生局,乌鲁木齐830011

出　　处：《新疆农业大学学报》2002年第4期51-53,共3页Journal of Xinjiang Agricultural University

摘　　要：依照现有国标及相关资料提供的方法对新疆番茄酱的菌落总数、大肠菌群、产气荚膜梭菌、平酸菌、乳酸菌、酵母菌和霉菌进行了检测 ,结果均未检出。当在样品中加入阳性菌株 ,采用同样检测方法 ,可得到阳性结果。Aerobic bacterial count, Coliform bacteria, mold and yeast couldn' tdetected, Clostridium perfringeus and lactic acid bacteria couldn' texamed in tomato paste. The examination methods of these microbiological indexes came from GB Methods of food hygienic analysis (Microbiological section) and other paper. They can be examed or detected by adding positive strains to sample by same methods.

关 键 词：番茄酱 微生物指标 检测方法 菌落总数 大肠菌群 产气荚膜梭菌 平酸菌 乳酸菌 酵母菌 霉菌 

分 类 号：TS255.53[轻工技术与工程—农产品加工及贮藏工程]