细菌型豆豉蜡样芽孢杆菌的动态变化研究

Dynamic changes of Bacillus cereus in bacteria-fermented Douchi

采用传统分离鉴定法对细菌型豆豉不同发酵时期蜡样芽孢杆菌污染情况进行动态检测。结果表明，自然发酵过程中，蜡样芽孢杆菌最高达到2.3×104 CFU/g；纯种强化发酵过程中蜡样芽孢杆菌最高达1.1×103 CFU/g，自然发酵豆豉的蜡样芽孢杆菌含量高于纯种强化发酵。豆豉成品中总蜡样芽孢杆菌数量均＜105 CFU/g，短期内不存在食品安全问题。经分析，豆豉成品中蜡样芽孢杆菌主要来源于前发酵豆豉。

The contamination of Bacillus cereus in different fermentation periods of bacteria-fermented Douchi was dynamically detected by traditional isolation and identification method. In natural bacteria-fermented Douchi, the highest number of B. cereus was 2.3×104 CFU/g, while that in pure-culture fermentation, the highest number of B. cereus was 1.1×103 CFU/g. The total B. cereus count in natural-fermented Douchi was higher than that in pure-culture fermented Douchi. The total B. cereus count was less than 105 CFU/g in whole fermentation, which indicated no food safety problem existed in a short period. According to the analysis, B. cereus in the Douchi product was mainly from pre-fermentation period.