六株霉菌对维生素功能饮料理化性质的影响

Effects of Six Mold Strains on The Physicochemical Properties of Functional Vitamin Drinks

近年来,随着人们消费水平的不断提高,维生素功能饮料作为一种新型、健康、安全饮料而备受消费者青睐。然而,由于防腐剂的限量以及生产杀菌工艺局限,该类饮料易受微生物污染,尤其是霉菌。为了解常见污染菌,本文通过搜集典型维生素功能饮料A的市场投诉样并从中分离出六株常见霉菌,分别为拟青霉、新萨托菌属、青霉、雪白丝衣霉、棘孢青霉和费希新萨托菌。为了进一步研究此六株霉菌对饮料A的危害,本实验将其分别接种至饮料A中,28℃长期恒温培养后,定期监测饮料A理化指标。结果发现,此六株霉菌对饮料A的维生素B3含量有明显影响,可在短时间(14 d)内将其消耗殆尽且青霉属霉菌对维生素B3的消耗速率最快,对饮料A的p H、糖度、酸度、维生素C、维生素B6无明显影响。

Recently, since the consumption level continuously increases, functional vitamin drinks become increasingly popular as new, healthy, and safe beverages. However, due to the restrained preservative use and limitations of the sterilization process in production, these drinks are vulnerable to microbial contamination, especially from mold. To understand the common contaminating bacteria in vitamin drinks, a sample of the typical functional vitamin beverage A with market complaints was collected in this study, and six common mold strains were isolated and identified as Paecilomyces, Neosartorya hiratsukae, Penicillium, Byssochlamys nivea, Penicillium aculeatum, and Aspergillus fischerianus. In order to further investigate the hazards of six mold strains on beverage A, all strains were inoculated into beverage A, respectively, a long-term incubation was carried out at 28 ℃ for 28 days, and the main physicochemical factors of beverage A were determined regularly. These six mold strains showed significant impact on the vitamin B3 content in beverage A and could deplete this vitamin within a short period of time(14 days). Moreover, the fastest vitamin B3 depletion rate was found in the case of Penicillium, which had no effects on the p H, brix value, total acidity, and content of vitamin C and vitamin B6 in beverage A.