食品与发酵工业 >

2019 , Vol. 45 >Issue 10: 260 - 265

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.019750

综述与专题评论

中国传统食醋微生物污染及控制措施研究进展

  • 王兴洁 ,
  • 刘爱平 ,
  • 敖晓琳 ,
  • 吴远明 ,
  • 陈蓉 ,
  • 刘书亮
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  • 1(四川农业大学 食品学院,四川 雅安,625014)
    2(四川农业大学,食品加工与安全研究所,四川 雅安,625014)
    3(四川保宁醋有限公司,四川 阆中,637400)
硕士研究生(刘书亮教授为通讯作者,E-mail:lsliang 999@163.com)。

收稿日期: 2018-12-25

  网络出版日期: 2019-06-17

基金资助

四川省重大科技成果转化示范项目(18ZHSF0038);四川省重点研发项目(18ZDYF0523)

收起

Microbial contamination and control measures during traditional Chinese vinegar fermentation

  • WANG Xingjie ,
  • LIU Aiping ,
  • AO Xiaolin ,
  • WU Yuanming ,
  • CHEN Rong ,
  • LIU Shuliang
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  • 1(College of Food, Sichuan Agriculture University, Yaan 625014, China)
    2(Research Centre of Food Processing and Safty, Sichuan Agriculture University, Yaan 625014, China)
    3(Sichuan Baoning Vinegar Limited Company, Langzhong 637400, China)

Received date: 2018-12-25

  Online published: 2019-06-17

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摘要

食醋微生物污染是导致食醋腐败变质的最主要原因,有效地检测和控制污染微生物是保证食醋安全以及进一步发展的基础。该文对食醋污染微生物的原因、危害以及种类进行了综述,开放式发酵环境及容器管道的不洁是食醋污染微生物的主要原因,致使胀气、产膜、发黏及浑浊等现象发生,最终造成企业经济损失并对消费者健康造成隐患。总结了目前的检测方法和控制措施,现有的传统微生物培养检测方法弊端很多,非培养技术更能满足快速准确的检测要求。除加热和添加防腐剂等常用控制措施外,紫外线消毒、膜过滤等技术也逐渐应用。针对现有研究的不足,展望了食醋污染微生物未来的研究方向,以期为食醋污染微生物的深入研究及有效控制提供参考和理论依据。

关键词： 食醋加工; 污染微生物; 检测; 控制

本文引用格式

王兴洁 , 刘爱平 , 敖晓琳 , 吴远明 , 陈蓉 , 刘书亮 . 中国传统食醋微生物污染及控制措施研究进展[J]. 食品与发酵工业, 2019 , 45(10) : 260 -265 . DOI: 10.13995/j.cnki.11-1802/ts.019750

Abstract

Microbial contamination of vinegar is a main reason causing vinegar spoilage. Effective detection and control of contaminated microorganisms are the basis for ensuring the safety and further process optimization of vinegar making. This paper reviewed the causes, hazards, and types of microorganisms that contaminate vinegar, and summarized current detection methods and measures to control the microbial contamination. The open fermentation environment and using dirty containers and pipes are the main causes of flatulence, membrane formation, stickiness, and turbidity of vinegar. Traditional microbial culture detection methods have many drawbacks, whereas non-culture technology can meet the requirements of fast and accurate detection. In addition to common control measures such as heating and adding preservatives, technologies such as UV disinfection and membrane filtration have been gradually applied. This review prospected the future research direction of microorganisms that contaminate vinegar and provided reference and theoretical basis for in-depth study and effective control of such microorganisms.

Key words： vinegar processing; microbial contamination; detection; control

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