酸奶中霉菌和酵母菌污染水平及菌相分布检测研究

Study on the Contamination Level and the Tolerable Limit of Mould and Yeast in Yoghurt

结果表明，６７．３３％的酸奶被霉菌或酵母污染，以酵母尤为严重（阳性率为５６．６７％）。所检阳性样品中每毫升霉菌及酵母最高计数分别为３９５００个和不可计数。玻璃瓶装酸奶中霉菌及酵母污染水平远高于塑料瓶装（Ｐ＜０．００５）。建议我国酸奶中霉菌及酵母限量标准为≤５０个／ｍｌ。

The results show that 67 33% of yoghurt samples collected from factories, supermarkets and retailers are contaminated by mould and yeast. The main problem of yoghurt product is yeast contamination(56 67%). The highest count of mould and yeast in the positive samples are 39500 cft/ml and innumerable, respectively. There is a significant difference in the levels of contamination of mould and yeast between yoghurt filled in the glass bottles and that in the plastic bottles( P<0 005 ). According to the results above, it is suggested that the tolerable limit of mould and yeast in yoghurt should be equal to or less than 50cfu/ml.