酱油胀壶微生物的分离鉴定和预防措施

Isolation of Microorganism of Pot-bulged Soy Sauce and the Preventive Measures

酱油货架期内出现胀壶情况时有发生,尤其进入春夏季随着气温的升高,更容易发生产气现象。通过传统常规微生物培养方式无法分离出产气微生物,虽然通过PCR-DGGE技术检测和鉴定了胀壶样品中的微生物种类,但也仅是事后分析而已。对于生产企业而言,关键还是利用科研手段确定原因后制定相关预防措施,避免类似情况的再次发生。

During the shelf life of soy sauce,the expansion of pot often occurs,especially in spring and summer,with the increase of temperature,the phenomenon of gas production is more likely to occur.It is impossible to separate gas producing microorganisms by the traditional way of of microbial culture.Although the microbial species in the expanded pot samples were detected and identified by PCR-DGGE technology,it is only a post analysis.For production enterprises,the key is to use scientific research means to determine the causes and formulate relevant preventive measures to avoid the recurrence of similar situations.