共查询到19条相似文献,搜索用时 250 毫秒
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高温大曲中的微生物研究 总被引:7,自引:6,他引:7
通过对茅台高温大曲制曲发酵过程进行跟踪检测,初步分离出地霉属、汉逊酵母属、假丝酵母属、毕赤酵母属、丝孢酵母属、红酵母属6种酵母;枯草杆菌群、地衣芽孢杆菌、凝结芽孢杆菌、蜡状芽孢杆菌、苏云金芽孢杆菌等41种细菌;曲霉属、毛霉属、根霉属、犁头霉属、红曲霉属、青霉属、拟青霉属等51种霉菌,共98种微生物.研究发现,高温大曲发酵过程中的微生物总数以细菌为主,高达2.118x107cfu/g·曲;霉菌次之,为6.446x106cfu/g·曲;酵母最少,仅有6.6×104cfu/g·曲.种类却以霉菌为最多,高达51种;细菌次之,为41种;酵母最少,仅发现6种.随着发酵过程的进行,微生物呈现出不同的消长规律,前期以细菌为主,中后期霉菌大幅度增多,在前期和后期酵母偶有发现. 相似文献
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汾酒大曲发酵过程微生物变化的初步分析 总被引:1,自引:0,他引:1
基于传统微生物培养方法对汾酒大曲微生物在制曲过程的消长做了初步的统计分析,并利用现代分子生态学的实验方法进行了跟踪尝试.试验表明,酵母菌的数量整体呈先上升后下降趋势;霉菌的数量整体呈先上升后下降趋势;细菌在大曲发酵过程中的数量变化呈先上升后下降,再略有上升,然后逐渐下降的趋势. 相似文献
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四川郫县辣椒酱多采用热处理控制微生物生长以延长货架期,但热处理后残留微生物仍会导致辣椒酱腐败。辣椒酱经80℃、30min热处理后室温贮藏120d期间检测其中菌落总数、大肠菌群、霉菌和酵母数,分别采用16S rDNA和ITS序列鉴定分离的细菌和真菌菌株,并运用PCR-DGGE法分析贮藏终点辣椒酱中细菌群落结构。结果表明:热处理后辣椒酱中微生物减少了90%以上,残留微生物主要为芽孢杆菌(Bacillus sp.),在贮藏期内微生物数量则呈先上升后下降的趋势;PCR-DGGE检测发现贮藏终点辣椒酱中主要残留细菌为乳酸菌(Pediococcus sp.和Lactobacillus sp.)和蜡样芽孢杆菌(Bacillus cereus)。因此,热处理可使辣椒酱中部分微生物致死、亚致死或转为“存活但非可培养” (viable but non-culturable,VBNC)状态,但残留的芽孢杆菌(Bacillus sp.)和乳酸菌可能导致辣椒酱的腐败。有效控制芽孢杆菌将是延长辣椒酱货架期的关键因素。 相似文献
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Sterile water suspensions of navy bean flour (NF) were used as a model medium on which the growth of eight microorganisms important for food hygiene and technology was evaluated. Almost all microorganisms grew better on model mediums with 10 and 15% of NF than on the nutrient broth (control). Retail ground beef with and without 5, 10 and 15% addition of NF was wrapped with plastic film and stored at 4°C. Aerobic plate count, psychrophiles, coliforms and yeasts and molds were assessed after 0, 3 and 6 days. Navy bean flour added to ground beef had a significant effect only on aerobic plate count. Growth of psychrophiles, coliforms, yeasts and molds was not affected by addition of NF. Microflora of retail ground beef-NF blends mainly consisted of Lactobacillus spp., while other genera of bacteria were found in smaller numbers. The pH of blends increased in proportion to the level of NF added and was significantly higher in comparison with retail ground beef alone, but decreased during storage due to the large amount of lactic acid bacteria. 相似文献
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Garijo P Santamaría P López R Sanz S Olarte C Gutiérrez AR 《International journal of food microbiology》2008,125(2):141-145
This research studies the presence of microorganisms of enological interest (yeasts, bacteria and molds) and their evolution in the air of a wine cellar. The samples were taken throughout the winemaking campaign (September-December) in a winery of the D.O.Ca. Rioja, Spain. They were collected using an airIDEAL atmosphere sampler from Biomerieux. For the isolation, specific selective media were used for each group of microorganisms. The results obtained indicate that the presence in the winery air of the various different microorganisms studied is directly related to the winemaking processes that are taking place in the winery. Thus, the number of molds present decreases once grapes have ceased to be brought into the winery. The maximum number of yeasts in the air is found when all the vats in the cellar are fermenting, while the lactic bacteria are not detected until the first malolactic fermentation begins. The species of yeasts and molds identified are also related to the winemaking processes. The coincidence of strains of Saccharomyces cerevisiae among those present in the vats during alcoholic fermentation and those isolated from the air, confirms the role of the latter as a transmitter of microorganisms. 相似文献
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为筛选可提升清香型白酒酿造质量的中药材,探究了20种中药材对发酵微生物酿酒酵母(Saccharomyces cerevisiae)Y1、异常威克汉姆酵母(Wickerhamomyces anomalus)Y29和米根霉(Rhizopus oryzae)G1生长的影响。于绿衣观音土曲中添加中药材,模拟清香型白酒工艺进行固态发酵小试实验,分析中药材的添加对糖化醅中微生物数量及清香型白酒原酒中主要风味物质的影响。结果表明,添加杏仁和甘草等中药材可促进菌株Y1和Y29的生长,添加桂皮、杏仁等中药材可促进菌株G1生长。添加丁香、红景天对菌株Y1、Y29和G1的抑制作用明显,其最适添加量为0.5 g/L。川芎、辣蓼和人参分别使糖化醅中细菌、酵母和霉菌增殖的效果最佳,其微生物增长率分别为143.03%、47.69%和73.47%。气相色谱表明,茴香使清香型白酒乙酸乙酯含量增加32.44%,茯苓使清香型白酒杂醇油含量降低9.23%。 相似文献
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Total numbers of aerobic microorganisms, Gram negative bacteria, Clostridium perfringens, coagulase positive staphylococci, and yeasts and molds were monitored during storage of segments of bovine hides. The preservatives tested were acetic acid, formic acid, and potassium sorbate. Potassium sorbate at any concentration tested did not control adequately any group of microorganisms monitored. Acetic and formic acids at all concentrations tested, significantly inhibited growth of all groups of microorganisms. At the highest concentration tested (0.67M) not only did the formic acid inhibit growth of microogramisms, but it had a lethal effect on all groups monitored except yeasts and molds. Formic acid was a better preservative than acetic acid. Neither formic nor acetic acid inhibited growth of yeasts and molds to the same extent as the other groups monitored. 相似文献
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Two hundred samples of minimally processed, frozen, and prepacked potato chips, peas, corn, and a variety of combined vegetables from supermarkets in Gaborone, Botswana, were examined microbiologically. Determination of aerobic mesophilic plate count, aerobic psychrotrophic plate count, lactic acid bacteria, yeasts and molds, coliforms, Listeria spp., and Staphylococcus aureus were done. Chips had the lowest mean log values for all of the microorganisms enumerated except yeasts and molds. The mean log values for single vegetables ranged from 3.6 to 9.1, 3.4 to 8.9, 2.9 to 5.6, and 2.1 to 6.5 log CFU/ g aerobic mesophilic plate count, aerobic psychrotrophic plate count, lactic acid bacteria, and yeasts and molds, respectively. The microbial profiles of peas and corn were almost similar (P < 0.001). The mean values for combined vegetables were clustered within 4.6 and 5.4 and 4.2 and 5.2 log CFU/g aerobic mesophilic plate count and aerobic psychrotrophic plate count, respectively. All of the vegetables had a coliform population distribution ranging from 0 to < 10(4) most probable number per g. The predominant gram-negative bacteria isolated included members of Enterobacteriaceae and Pseudomonaceae (86.2%). Escherichia coli was not detected in all of the samples. The organisms isolated included those responsible for spoilage in frozen vegetables, namely Pseudomonas, Klebsiella, Corynebacterium, lactic acid bacteria, and Flavobacterium. The predominant lactic acid bacteria were Lactobacillus spp. (55.9%). Other spoilage organisms were yeasts, and Cryptococcus spp. (55.4%) was predominant. Pathogens, namely Listeria monocytogenes, were also isolated at a rate of 2 to 10%, of which 4% was from corn, 2% each from peas and country crop, and 10% from stir-fry. Bacillus cereus was also isolated and accounted for 7.7% of the microorganisms from corn. S. aureus was isolated from all of the vegetables. Enterotoxigenic strains were from corn, peas, mixed vegetables, and stir-fry, and all of them produced enterotoxin A. In addition, the isolates from stir-fry vegetables also produced enterotoxins B and C. The study reveals the presence of pathogens and emerging opportunistic pathogens in the ready-to-use or ready-to-eat vegetables. If E. coli is the only indicator for safety and acceptability, consumers may be exposed to foodborne diseases. Inclusion of other groups as indicator organisms is suggested. Retailers are urged to invest in standby generators to maintain the cold chain. 相似文献