真空包装麻酱中腐败菌的分离鉴定及对麻酱品质的影响

Isolation and Identification of the Spoilaged Bacteria from the Vacuum Packaging Sesame Noodle Seasoning and Analysis the Spoilage Impact on It

为研究特征腐败菌的腐败原理,延长产品的货架期。从5,26,36,46,5/46℃(5℃培养24 h后放入46℃培养24 h,如此交替进行)等5个贮藏条件下腐败变质的麻酱调味料中分离出8株腐败菌,利用纯培养的方法,根据菌落形态、菌落颜色、革兰氏染色等特征,选择菌落形态差别较明显的8株菌,通过16S r DNA序列分析确定各菌所属种。将培养12 h的幼龄腐败菌回接到无菌麻酱调味料中,37℃贮藏96 h后,研究腐败特征。结果表明:筛选的8株腐败菌均为芽孢杆菌属。腐败品质特征分析表明,8株腐败菌对酱料的水分含量、色度、黏度、总酸和氨基酸态氮有影响,水分活度无明显变化。

In order to study the spoilage principle of specific spoilage bacteria, thereby prolongate the shelf-life of product. The spoilage bacteria in vacuum packaging sesame sauce were isolated, and its main strains were identified. 8strains with differences in sharp, color, gram straining and so on common characteristic were selected from the spoilage samples on the storage conditions of 5, 26, 36, 46,5/46 ℃,（storaging at 46 ℃ for 24 h, after 5 ℃ for 24 h, and then repeat）, and the classified status of bacteria were determined by classification research of 16 S r DNA sequences. They were inoculated into aseptically vacuum-packed samples and cultured at 37 ℃ for 96 h. The experimental results indicated that eight spoilage bacteria strains are Bacillus sp. The moisture content, color, viscosity, total acid and amino nitrogen of samples were changed greatly, no significant changes in water activity.