| 腐乳中微生物污染状况分析 |
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| 引用本文： | 谢婧,肖凌云,吴菲菲,蒋立文. 腐乳中微生物污染状况分析[J]. 中国调味品, 2011, 36(9) |
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| 作者姓名： | 谢婧 肖凌云 吴菲菲 蒋立文 |
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| 作者单位： | 1. 湖南农业大学食品科技学院,长沙,410128
2. 湖南农业大学食品科技学院,长沙410128;湖南省发酵食品工程技术研究中心,长沙410128 |
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| 摘 要： | 腐乳在我国具有几千年的食用历史,是一种传统的发酵大豆制品,但腐乳中细菌总数较高,可能带来一定的安全隐患并影响腐乳出口.本研究采集了全国各地生产的27份腐乳,分别对其菌落总数和耐热菌菌落数进行了检测,结果表明:不同类型及采用不同标准的腐乳中耐热性微生物数量占细菌总数的98％,最低的仅为0.8％.根据检测结果说明腐乳的安全问题需要引起重视,以促进腐乳行业的健康发展.
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| 关 键 词： | 腐乳 菌落总数 分析 |
Analysis of microbiological compositions of fermented bean curd |
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| XIE Jing,XIAO Ling-yun,WU Fei-fei,JIANG Li-wen. Analysis of microbiological compositions of fermented bean curd[J]. China Condiment, 2011, 36(9) |
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| Authors: | XIE Jing XIAO Ling-yun WU Fei-fei JIANG Li-wen |
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| Affiliation: | XIE Jing1,XIAO Ling-yun1,WU Fei-fei1,JIANG Li-wen1,2(1.College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,China,2.Hunan Provincial Engineering and Technology Research Centre for Fermented Food,China) |
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| Abstract: | Fermented bean curd in China has several thousand years of history,It is a traditional fermented soybean products,higher total number of bacteria that may bring some potential safety problems and affect its exports.In this study,the total number of its colonies,respectively,and the number of heat-resistant bacterial colonies in 27 samples were detected.The results show that: And the use of different standards of different types of fermented bean curd heat-resistant microorganisms in the total number of bact... |
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| Keywords: | fermented bean curd cloning form units(cfu) analysis |
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