泡椒制品发酵安全性评价研究

Safety Evaluation of Fermentation in Bubble Pepper Products

采用4-L6双发酵乳杆菌(Lactobacillus biferm entans)、4-L10食果糖乳杆菌(Lactobacillus fructivorans)、5-L1食品乳杆菌(Lactobacillus alim entarius)、2-L7发酵乳杆菌(Lactobacillus ferm entum)4种乳酸菌,按比例混合直投式大坛发酵的方法,研究泡椒发酵过程中有毒有害物质及发酵成品可能存在的安全隐患。通过对辣椒发酵期间各感官、理化、微生物指标的检测表明:发酵过程中,吲哚、硫化氢均未检出,检出亚硝酸盐含量为0.005mg/kg低于国家标准(50mg/kg);微生物菌相中乳酸菌增长良好,霉菌、大肠菌群等杂菌均被有效地控制在标准范围内。泡椒成熟装瓶后检测表明:无"生花"、"发黑"、"皮软"、"涨盖"等现象;泡椒食盐含量3.8%低于行业标准6%,砷、汞、硫化氢等有毒有害物质均未检出;成品微生物检测结果为细菌总数、霉菌数和大肠菌群数均低于国家标准,沙门氏菌、金黄色葡萄球菌均未检出,黄曲霉毒素检出量为4.092μg/kg低于国家标准(10μg/kg)。

In order to evaluate the potential hazards on toxic and harmful substances during the bubble pepper fermentation,four kinds of lactic acid bacteria including 4-6 L.bifermentans,4-10 L.fructivorans,5-1 L.alimentarius and 2-7 L.fermentum mixed with certain proportion were used to ferment the pepper in the present work.By monitoring the indicators of sensory,physicochemistry and microbiology during pepper fermentation,no indoles and hydrogen sulfide had been detected,and nitrite content was 0.005 mg/kg,lower than the national standard（50 mg/kg）.The growth of lactic acid bacteria in microbial phase was considerably well,and mixed bacteria,e.g.mildew and coliforms,might be effectively controlled within standard requirement.No case involving in ＂mould growing＂,＂blackening＂,＂softening＂ or ＂expansion＂ in bubble pepper was detected,and the salt content was 3.8%,which is lower than the industry standard（6%）.Also no harmful substances including arsenic,mercury,and sulfureted hydrogen etc.were detected.Bacteria met the national standard,and no coliforms,salmonella and staphylococcus aureus were investigatedn.Aflatoxin content was 4.092 μg/kg,which is lower than the national standard（10 μg/kg）.