摘要
运用PCR-DGGE技术分析了巴氏杀菌乳从原料乳到杀菌、灌装这两个加工关键控制点的微生物动态变化和差异性,容易发生污染的环节是挤乳环节、杀菌后的加工管道和包装环节。原料乳中易携带的细菌是乳酸链球菌(Lactococcus lactis subsp.)和乳酸杆菌(Lactobacillus sp.);挤乳环节中易受无乳链球菌(Streptococcus agalactiae)污染;杀菌后的加工管道易受热杀环丝菌(Brochothrix thermosphacta)、钻黄肠球菌(Enterococcus casseliflavus)、瑞士乳杆菌(Lactobacillus helveticus)和2株非培养的假单胞菌属(Uncultured Pseudomonas sp.)污染;肉杆菌属(Carnobacterium sp.)和产乳酸菌素的肉杆菌(Carnobacterium maltaromaticum)则在挤乳环节、杀菌后的加工管道或包装环节都可能被污染。
Abstract;PCR-DGGE technology was applied to analyze the differences and dynamic changes of microbial community of pasteurized milk from key control points of raw milk to pasteurization and filling process. The results showed that the points proned to be contaminated were milk making, processing pipeline after pasteurization and packaging. Lactococcus lactis subsp, and Lactobacillus sp. were easy carried by raw milk. Streptococcus agalactiae was polluted at milk making. Brochothrix thermosphacta, Enterococcus casseliflavus, Lactobacillus helveticus and 2 strains of uncultured Pseudomonas sp. might be polluted at processing pipeline after pasteurization. Carnobacterium sp. and Carnobacterium maltaromaticum may be polluted at milk making, processing pipeline after pasteurization and packaging.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第16期49-52,57,共5页
Science and Technology of Food Industry
基金
贵州省科技农业攻关项目[黔科合NY字(2009)3076]
贵阳市乳业重大专项[(2009)筑科农合同字2-017-5]
