红油豆瓣酱中产气芽孢杆菌的分离、鉴定与抑制研究

Isolation, identification and inhibition of aerogenic Bacillus sp. from broad bean paste with chili oil

在储藏过程中,红油豆瓣酱中的微生物会利用剩余营养物质二次发酵产生气体导致胀罐,影响产品品质。该实验对产气胀罐的红油豆瓣酱中微生物进行分离、鉴定,共分离得到两株产气菌分别为解淀粉芽孢杆菌(Bacillus amyloliquefaciens)、地衣芽孢杆菌(Bacillus licheniformis);而后利用复配防腐剂对产气菌株PX012进行抑制,并通过正交试验确定最佳的防腐剂复配配方为Nisin 0.2‰,尼泊金复合酯0.2‰,双乙酸钠0.6‰,富马酸3.0‰,可有效抑制产气微生物的生长,保证产品质量。

The microorganism in broad bean paste with chili oil can conduct secondary fermentation by using residual nutrients, and cause serious bulging bag during storage, thus affect the product quality. The microorganism from the broad bean paste with chili oil in aerogenic packages was isolated, purified, and identified. Results showed that two strains of Bacillus amyloliquefaciens, Bacillus licheniformis were isolated. Furthermore, strain PX012 was inhibited by compound preservative. Through orthogonal experiments, the optimal preservative formula was as follows： nisin 0.2‰, nipagin complex 0.2‰, sodium diacetate 0.6‰, fumaric acid 3.0‰. It could effectively inhibit the growth of aerogens, which assures the quality of the product.