酱油中微生物及防腐体系的效能研究

A study of the microbes and effiency of the preservative system of a sauce

从微生物的分离鉴定、挑战实验和抗二次污染方面对广东省某调味品厂生产的酱油防腐体系的效能进行了研究。采用平板培养法进行微生物分离和计数,未分离出真菌,分离的细菌数达到49cfu/mL。对其中的4株细菌进行了生理生化特性研究和16SrRNA基因序列分析,其中1株细菌鉴定为地衣芽孢杆菌(Bacillus licheniformis),1株为枯草芽孢杆菌(Bacillus subtilis),另2株为巨大芽孢杆菌(Bacillus megaterium)。在对酱油防腐体系进行的挑战试验和抗二次污染试验中,发现酱油中的微生物数量逐渐减少。综合结果分析表明,添加了防腐剂的酱油具有较强的抑菌效果,其防腐体系能够满足食品卫生要求。

In this paper, the antiseptic system of the sauce produced by a Guangdong flavoring company was studied with the methods of isolation and identification of microbe in the sauce, challenge test to the antiseptic system and resistance to secondary contamination of the antiseptic system. Firstly, microbes in the sauces were isolated and identified. Experiment results indicated that none fungi was isolated from the sauce and 49 cfu/mL bacteria existed in the sauce. Physiological and biochemical characters and 16S rRNA sequence analysis of four strains bacteria isolated from the sauce were studied. The results suggested that one strain was Bacillus licheniformis, one strain was Bacillus subtilis and two strains were Bacillus megaterium. Secondly, experiment results of challenge test and resistance to secondary contamination of the antiseptic system showed that the quantities of microbe didn＇t increased. In conclude, the antiseptic system of the sauce possess strong antibacterial and antifungal efficiency, which was up to the food hygiene standard.