| 摘要: |
| 对国内采集的 1 8种腐乳样品中的芽孢杆菌进行了分离和鉴定。总芽孢杆菌和蜡状芽孢杆菌分别以选择性培养基 PCA和 MYP进行分离 ,并根据其生理特性和对 API系统中碳水化合物的利用进行鉴定。结果显示 ,腐乳中的芽孢杆菌主要是枯草芽孢杆菌 ,而且多数产品中的数量已达到 1 0 5cfu.g-1 ;个别产品中蜡状芽孢杆菌的数量超过 1 0 5cfu.g-1 ,对消费者会有一定的危害。某些腐乳产品中枯草芽孢杆菌和蜡状芽孢杆菌的数量较低 ,说明改善卫生条件和改进生产工艺 ,可以生产出优质、安全的腐乳产品 |
| 关键词: 腐乳 芽孢杆菌 分离 鉴定 大豆 发酵食品 食品检验 |
| DOI： |
| 修订日期：2001-04-23 |
| 基金项目: |
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| Isolation and Identification of Spore-forming Bacilli From Sufu - a Fermented Soybean Food |
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| Abstract: |
| A study was done to isolate and identify spore-forming baci ll i from sufu, which (18 samples) were produced and purchased in China. Bacillus spp. and Bacillus cereus were isolated with pasteurized samples in the se lective media of PCA and MYP, respectively. The identification of Bacillus spp. and Bacillus cereus were done with the physiological characteristics and the API system. High levels (>10 5 cfu/g) of Bacillus spp. were found in most of sampl es, a nd Bacillus spp. were identified as most probably Bacillus subtilis . B acillus cereus (>10 5 cfu/g) were detected in some of samples, which coul d be harmful to the consumers. Some of sufu has the lower levels of Bacillus spp. and Bacillus cereus , which indicated the high quality and safety sufu can be produ ced by i mproving sanitation and processing technology. |
| Key words: sufu,Bacillus spp.,isolation,identification |
