摘要
以豆腐中分离纯化得到的特定腐败菌坚强芽孢杆菌为研究对象,考察不同环境因子(加热强度、pH、钙离子浓度、水分活度)对其消长特性的影响。研究结果表明,环境因子对豆腐特定腐败菌坚强芽孢杆菌的消长特性具有不同程度的影响。其中,热处理强度和pH对其消长规律影响显著,水分活度对其消长规律有一定的影响,钙离子浓度的影响不显著。研究结果将为豆腐制品生产和贮运过程中特定腐败菌的控制技术提供参考数据。
The paper investigate the effects of different environmental factors such as heat treatment intensity, pH, calcium ion concentra- tion, water content on the growth characteristics of specific spoilage bacteria Bacillus firm us, which were used to separate and purify in tofu. The results of research indicated that environmental factors had certain influence on the growth characteristics of specific spoilage bacteria Bacillus firmus of tofu, and the influence of heat treatment intensity and pH were significant, while the influence of moisture content was little. Besides, the influence of calcium ion concentration on the growth characteristics of specific spoilage bacteria Bacillus firmus was not significant. The research results providde the refer- ence data for the control of specific spoilage bacteria during produc- tion and storage of the tofu products.
出处
《食品与机械》
CSCD
北大核心
2014年第5期100-102,共3页
Food and Machinery
基金
四川省教育厅重点研究项目(编号:11ZA175)
关键词
豆腐
特定腐败菌
坚强芽孢杆菌
消长特性
环境因子
Tofu
specifics spoilage bacteria
Bacillusfirrnus
growth characteristics
environmental factor
