酿造酱制品微生物挑战性试验研究

借用化妆品微生物挑战的方法对酿造酱制品微生物安全性进行研究。通过建立一套风险挑战方法对酿造酱制品进行研究。首先熟知酿造酱产品的属性,进而分析出产品的目标菌,再根据产品情况分析出最大污染程度,然后根据最大污染程度进行接种和相关指标的测定,最后对微生物生长条件和相关指标进行数据处理和结果分析。本文的目标菌为酵母菌和金黄色葡萄球菌,按照最大污染程度:酵母104 CFU/g、金黄色葡萄球菌106 CFU/g来进行接种,并对豆瓣酱的pH、Aw进行测定,再与未接种的产品进行阴性对照,得出接种酵母菌和金黄色葡萄球菌的产品在最大污染程度条件下,3 d之后,酵母菌和金黄色葡萄球菌均会自然死亡,产品达到未接种前的状态,产品的pH在整个过程中维持在0.85左右,Aw在整个过程中维持在0.831左右,均维持在正常的水平范围之内。综合实验结果得出,酿造酱产品对酵母菌、金黄色葡萄球菌具有抑制作用。

Establishment and Implementation of Microbial Challenge Test Model for Brewed Sauce Products

Microbiological safety of brewing sauce products was studied in this article by borrowing cosmetics microbiological challenge idea. This risk challenge method was build hereby for this study. First, attributes of brewing sauce products should be known well, then its target bacteria could be analyzed out, and max contamination level according to product condition was available, then inoculation was applied based on max contamination level and data of relevant index were measured out. Finally, microbe growing conditions and relevant index data were analyzed. Saccharomycetes and Staphylococcus aureus were 2 kinds of target bacteria in this study. Inoculation were applied as per respective max contamination level 104 CFU/g for Saccharomycetes and 106 CFU/g for Staphylococcus aureus, pH and Aw values of bean paste were measured as well. Then its negative control were compared with actual products without inoculation, the conclusion was made out that after 3 d under max contamination condition of being inoculated with Saccharomycetes and Staphylococcus aureus, Saccharomycetes and Staphylococcus aureus would die out and product would recover to original condition before inoculation, while product pH and Aw values maintaining around 0.85 and 0.831 respectively, both in normal range. Therefore, it was concluded that brewing sauce products possessed resistant function against Saccharomycetes and Staphylococcus aureus.