1株椰毒假单胞菌酵米面亚种在湿米粉基质中的产毒情况和酸度分析

Analysis of Toxin Production and Acidity of One Strain of Pseudomonas cocovenenans subsp.farinofermentans in Wet Rice Noodles Matrix

湿米粉是大众喜爱的食品,但近年来出现了湿米粉的食物中毒事件,因此研究椰毒假单胞菌酵米面亚种在湿米粉基质中的产毒情况和酸度变化,为湿米粉的加工储藏提供参考。将一株椰毒假单胞菌酵米面亚种的发酵菌液按照不同的初始浓度接种到湿米粉中,模拟生活中湿米粉的储存条件,测定不同温度和时间下湿米粉中的米酵菌酸浓度和酸度,分析椰毒假单胞菌酵米面亚种在湿米粉基质中的产毒情况、湿米粉的酸度变化。结果表明,在4℃条件下,培养72 h湿米粉未检出米酵菌酸,在26、36℃培养条件下的米酵菌酸浓度随着培养时间延长持续升高,且36℃湿米粉中的米酵菌酸含量均高于26℃。培养后的湿米粉,酸度无明显变化。污染了椰毒假单胞菌酵米面亚种的湿米粉基质中,米酵菌酸的产毒量随着污染菌液浓度和培养温度升高而升高,呈正相关,但酸度无明显变化。

Wet rice noodles are popular food,but food poisoning incidents of wet rice noodles occur in recent years.Therefore,the poison production and acidity change of the Pseudomonas cocovenenans subsp.farinofermentans in the wet rice flour matrix were studied to provide references for the processing and storage of wet rice noodles.To analyze the situation of toxin producing and acidity change of Pseudomonas cocovenenans subsp.farinofermentans in wet rice noodles matrix,a strain of Pseudomonas cocovenenans subsp.farinofermentans with different initial concentration was inoculated into wet rice noodles to simulate the storage conditions of wet rice flour in life,cultured at different temperature and time,and determined concentration of bongkrekic acid and the acidity change in wet rice noodles.The results indicated that the bongkrekic acid was not detected from the wet rice noodles when cultured at 4℃for 72 h.Under the cultivation condition of 26℃and 36℃,the concentration of bongkrekic acid increased rapidly during the incubation time,and 36℃seemed be a better culture temperate point than 26℃for bongkrekic acid production.The acidity of the wet rice noodles changed little.In the wet rice flour matrix contaminated with the Pseudomonas cocovenenans subsp.farinofermentans,the toxin production of bongkrekic acid increased with the increase of the concentration of the contaminated bacterial solution and the culture temperature,which was positively correlated,but the acidity did not change significantly.