| 自然发酵黄豆酱的微生物安全性的分析 |
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| 引用本文： | 杨秋枚,马莺,何胜华,李海梅,孔保华.自然发酵黄豆酱的微生物安全性的分析[J].中国酿造,2006(8):67-69. |
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| 作者姓名： | 杨秋枚 马莺 何胜华 李海梅 孔保华 |
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| 作者单位： | 1. 东北农业大学,食品学院,黑龙江,哈尔滨,150030
2. 哈尔滨工业大学,食品科学与工程学院,黑龙江,哈尔滨,150086 |
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| 摘 要： | 对从11份农家和7份市场上销售的自然发酵黄豆酱样品进行了微生物的安全性检验和部分理化指标的测定，检验的项目包括细菌落总数、芽孢杆菌总数、大肠杆菌、沙门氏菌、志贺氏菌、腊样芽孢杆菌、金黄色葡萄球菌和肉毒梭菌。实验结果表明，所分析样品中菌落总数超过10^4个/g的样品有89％，腊样芽孢杆菌的检出率为30％，但含量不高，豆酱中的细菌总数除了与生产环境有关外，与产品的水分活度的相关性很大。
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| 关 键 词： | 黄豆酱 安全性 致病菌 |
| 文章编号： | 0254-5071(2006)08-0067-03 |
| 修稿时间： | 2006年3月8日 |
Analysis of microbiological safety of naturally fermented soybean paste |
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| YANG Qiu-mu,MA Ying,HE Sheng-hua,LI Hai-mei,KONG Bao-hua.Analysis of microbiological safety of naturally fermented soybean paste[J].China Brewing,2006(8):67-69. |
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| Authors: | YANG Qiu-mu MA Ying HE Sheng-hua LI Hai-mei KONG Bao-hua |
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| Abstract: | Eighteen naturally fermented soybean paste samples collected from househoulds and supermarkets were investigated in this paper.Some physiochemical and microbiological compositions were determined,including total counts of bacteria and the counts of endospores,Escherichia coli,Salmonella,Shigella,Bacillus cereus,Staphylococcus aureus and Clostridium botulinum.The results showed that the total bacterial counts of 89% samples were over 104 cfu/g,the detectable rate of Bacillus cereus was 30% but in low content.The total bacterial counts depended on processing environment as well as water activity of the products. |
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| Keywords: | soybean paste safety pathogen |
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