自然发酵腐与人工接种发酵腐乳的微生物比对研究

Microbial comparison between natural fermented sufu and artificial inoculation fermented sufu

目的分析自然发酵腐乳与人工接种发酵腐乳两者微生物种类及可能产生的安全隐患,并对腐乳的生产环节中易产生的杂菌提出改进方案。方法利用传统的微生物分离鉴定方法,依据SB/T 10170-2007行业标准及食品安全国家标准食品微生物学检验等方法对影响腐乳中微生物的几个安全性指标和致病菌进行检测。结果通过2种方式培育的毛霉腐乳,其微生物含量和种类对比性很强,自然发酵腐乳的方式其细菌含量高,致病菌中金黄色葡萄球菌和沙门氏菌也均有检出,其他致病菌也存在很大的风险。选用人工接种发酵的腐乳其可培养出的微生物种类少,致病菌也未检出。结论选用人工接种发酵的腐乳较自然发酵的腐乳安全性高,更符合市场需求。

Objective To compare the microbial flora of natural fermented Sufu with that of artificial inoculation fermented sufu, and analyze the types of microorganisms and potential safety hazards, in order to put forward the improvement scheme of how to control the impurities easily produced in the production of sufu. Methods Traditional methods of microbial isolation and identification were used, and several safety indicators and pathogenic bacteria affecting microorganisms in sufu were detected by SB/T10170-2007 industry standard and national food safety standard of food microbiology test method. Results Mucor sufu cultured by 2 kinds of methods had a strong correlation between microbial content and species. The natural fermentation method had a high bacterial content. Staphylococcus aureus and Salmonella were also detected in pathogenic bacteria. Other pathogenic bacteria also had a great risk. Artificial inoculation and fermentation of sufu could produce fewer kinds of microorganisms, and pathogenic bacteria had not been detected. Conclusion The artificial inoculation and fermentation of sufu is safer than the natural fermentation of sufu, which better meets the market demand.