胀袋酱油中污染细菌的鉴定分析

Identification and Analysis of Contaminated Bacteria in Bag-bulged Soy Sauce

PCR-DGGE技术能快速检测及鉴定样品中微生物种类,应用到食品生产中污染微生物的检测及溯源具有方便、准确率高的特点。该研究针对酿造酱油产品贮存过程中容易出现胀瓶、胀袋现象,应用PCR-DGGE技术对胀袋酱油进行污染细菌鉴定分析,结果显示主要细菌种类为破布子乳杆菌(Lactobacillus pobuzihii)、乳酸杆菌(Lactobacillus sp.)及一些来源于生产过程中的微生物如食窦魏斯氏菌(Weissella cibaria)、Weissella confusa和白葡萄球菌(Staphylococcus arlettae);当酱油中存在破布子乳杆菌时,会出现胀袋现象,当破布子乳杆菌在酱油中过度生长时,甚至还会引起爆瓶现象的发生,严重影响酱油品质。分析结果为解决生产中质量控制难题提供了数据和理论支撑。

PCR-DGGE technology can quickly detect and identify the microbial species in samples.It is convenient and accurate to detect and trace the contaminated microorganisms in food production.In this study,PCR-DGGE technology is used to identify and analyze the contaminated bacteria in the storage process of brewed soy sauce products.The results show that the main bacteria are Lactobacillus pobuzihii,Lactobacillus sp.and some microorganisms from the production process,such as Weissella cibaria,Weissella confusa and Staphylococcus arlettae.The presence of Lactobacillus pobuzihii in soy sauce will appear the phenomenon of bag bulging.When Lactobacillus pobuzihii grows excessively in soy sauce,it will even cause bottle bursting,which seriously affects the quality of soy sauce.The analysis results have provided data and theoretical support for solving quality control problems in production.