番茄酱中好氧细菌分离方法的研究

Studies on Separation Methods of Aerobic Bacteria in Tomato Paste

新疆番茄制品出口量占全国的90%,近年来外商对其安全卫生提出了许多技术要求,国内番茄制品生产企业也陷入番茄制品胖听、平听的技术障碍,至今国内尚无相应的微生物检测技术和标准。采用锰营养、甘露醇卵黄多粘菌素、嗜热耐酸杆菌、脂耐热嗜酸杆菌、溴甲酚紫葡萄糖肉汤、平酸菌增菌和液体硫乙醇酸盐7种液体培养基对供试番茄酱在37和55℃下培养。通过不同培养时间培养液的O.D值、pH值、菌体形态和菌落特征的研究,确定出锰营养和平酸菌增菌培养基为该类菌的最适液体培养基,嗜热耐酸杆菌和平酸菌增菌琼脂培养基为最佳固体培养基。分离出的菌株经VITEK-32生化鉴定,主要细菌分别为枯草芽孢杆菌(Bacillus subtilis)、地衣芽孢杆菌(Bacillus licheniformis)和矮小芽孢杆菌(Bacillus pumilus),均为产酸不产气可导致平酸腐败的好氧芽孢菌。

The export quantity of tomato product in Xinjiang has made up over 90% of the total quantity of the country. In recent years, rnore and more requests of technique on health and salty of tomato product were made by foreign merchants, and the tomato product factories at home also drew into the technological barriers such as swollen cans , but there were no correspondent microbiological inspection technique and standard till now. Manganese nutrient agar, MYP, bacillus themaoaeidurans medium, aeidophilie bacillus stearothennophilus agar bmmeresol purple - glucose broth, flat - sour organimas enrichment medium, thioglyeollate medium were selected to culture bacteria in tomato paste which were provided as experiment meterial. StudY on O. D values, pH values, morphological and the characterization of viable counts on solid culture medium was conducted. The results of experiments showed the best mediums of segregating these kinds of bacteria are the manganese nutrient agar and fiat - sour organisms enrichment medium as the liquid medium, the bacillus thermoaeldurans agar and the flat- sour organisms eurtehment medium as the solid medium, identified by VITEK- 32, the main separated bacteria are Bacillus subtilis, Bacillus licheniformis and Bacillus.Pumilus, they all produeted add but no gas and can lead to flat- sour putrid.