摘要
金黄色葡萄球菌是乳制品中检出率较高的食源性致病菌。该论文采用模拟实验的方式,探讨了在金黄色葡萄球菌污染的情况下,酸奶制作过程中乳酸菌和金黄色葡萄球菌消长的动态规律,并初步估计了被污染酸奶中金黄色葡萄球菌耐热肠毒素的危害水平。研究结果显示,当发酵温度偏低、奶粉添加量偏高和金葡菌污染程度较高时,金黄色葡萄球菌生长速率和最大菌数明显提高。参考有关文献进行估算,对于一个体重为61kg的成人来说,如果酸奶食用量少于1300mL,一般不会有酸奶金黄色葡萄球菌耐热肠毒素中毒的危险;但对于儿童来说则有一定风险。本研究对于酸奶制作工艺控制及酸奶的安全消费具有参考意义。
Staphylococcus aureus is a food-bome pathogen which has a high detection rate in dairy products, in this paper, dynamic behavior of lactic acid bacteria and S. aureus during yogurt fermentation was investigated by means of simulation experiments, and staphylococcal enterotoxin A （SEA） level in contaminated yoghurt was estimated, as well. Results showed that, growth rate and the maximum amount of S. aureus increased significantly under the conditions of lower fermentation temperature, higher milk powder addition, or higher contamination level of S. aureus. Calculated according to literatures, consumption less than 1300ml of this contaminated yogurt had little risk for an adult has weight of 61kg, but the product might be dangerous for an infant. This study provided a reference for process control of yogurt fermentation as well as safely consumption of yogurt.
出处
《中国酿造》
CAS
北大核心
2011年第9期122-124,共3页
China Brewing
关键词
酸奶
金黄色葡萄球菌
耐热肠毒素
yogurt
Staphylococcus aureus
staphylococcal enterotoxin A
