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
展开
  • 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
Expand
  • 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

Fold

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

参考文献

[1] SOLIERI L, GIUDICI P. Vinegars of the World[M]. Milan: Springer, 2009: 1-16.
[2] LIU Dengru, ZHU Yang, BEEFTINK R, et al. Chinese vinegar and its solid-state fermentation process[J]. Food Reviews International, 2004, 20(4): 407-424.
[3] KONG Yan, ZHANG Lili, SUN Ying, et al. Determination of the free amino acid, organic acid, and nucleotide in commercial vinegars[J]. Journal of Food Science, 2017, 82(5): 1 116-1 123.
[4] 吉晋波. 镇江香醋醋醅抑菌效应及主要酿造微生物相互作用关系的初步研宄[D]. 无锡:江南大学, 2015.
[5] LU Zhenming, WANG Zongmin, ZHANG Xiaojuan, et al. Microbial ecology of cereal vinegar fermentation: Insights for driving the ecosystem function[J]. Current Opinion in Biotechnology, 2018, 49: 88-93.
[6] 李慧, 韩建欣,李婷,等. 四大名醋挥发性香气成分的测定与比较分析[J]. 中国调味品, 2017, 42(4): 154-158.
[7] BUDAK N H, AYKIN E, SEYDIM A C, et al. Functional properties of vinegar[J]. Journal of Food Science, 2014, 79(5): R757-R764.
[8] WAI H C, MAT L A, et al. Varieties, production, composition and health benefits of vinegars: A review[J]. Food Chemistry, 2016, 221: 1 621-1 630.
[9] 阳飞, 张华山. 食醋及其营养保健功能研究进展[J]. 中国调味品, 2017,42(5): 171-175.
[10] 贾金滏, 杨立风,刘光鹏. 微生物在食品加工中的应用[J]. 食品研究与开发, 2018, 39(11): 214-219.
[11] LI Pan, LI Sha, CHENG Lili, et al. Analyzing the relation between the microbial diversity of DaQu and the turbidity spoilage of traditional Chinese vinegar[J]. Applied Microbiology and Biotechnology, 2014, 98(13): 6 073-6 084.
[12] 郑宇, 牛纪伟,张祥龙,等. 传统食醋中潜在污染微生物的分离鉴定[J]. 现代食品科技, 2016(11): 335-342;347.
[13] 张琪, 王静慧,花锦,等. 产黄青霉、扣囊复膜孢酵母替代部分大曲提高食醋原料利用率[J]. 中国酿造, 2018,37(5): 28-32.
[14] 唐诗淼, 罗庆,陈媛媛,等. 食醋的功能特性及有害物质[J]. 中国调味品, 2018,43(7): 195-200.
[15] 邓朝霞. 永春老醋发酵过程中有机酸和生物胺变化分析及其细菌菌群结构分析[D]. 福州:福建师范大学, 2014.
[16] 马净丽, 钱锋. 解决食醋胀桶问题的探讨[J]. 中国酿造, 2010,29(9): 123-127.
[17] LI Yingying, GAO Wen, ZHOU Guoping. Case analysis of contaminated Shanxi aged vinegar[J]. Food Science, 2016, 37(12): 226-231.
[18] 白成松, 卢红梅,杨新,等. 赤水晒醋一株产气微生物的分离鉴定[J]. 中国酿造, 2017,36(6): 72-75.
[19] ENTANI E, MASAI H, SUZUKI K. Lactobacillus acetotolerans, a new species from fermented vinegar broth[J]. International Journal of Systematic Bacteriology, 1986, 36(4): 544-549.
[20] ZHAI Lei, CHENG Xiaoxiao, SU Jiaojiao, et al. Identification and characterization of strain CICC 10774 causing vinegar spoilage[J]. Microbiology China, 2016, 32(3): 198-202.
[21] 张怀敏, 段国锋,李江涌,等. 导致老陈醋产气微生物的分离和鉴定[J]. 山西农业大学学报(自然科学版), 2016,36(8): 594-598.
[22] 孙文丽, 孙玲,邢政,等. 胀气食醋中污染微生物的分离鉴定及其生理生化特性[J]. 食品工业科技, 2018,39(17): 99-105.
[23] 刘芳. 胀气变质食醋特性及其污染微生物检测与控制研究[D]. 雅安:四川农业大学, 2018.
[24] 魏冉, 张宝善,李亚武,等. 醋酸菌产膜机理及膜对食醋发酵品质的影响[J]. 食品与发酵工业, 2014,40(3): 182-186.
[25] CHAWLA P R, BAJAJ I B, SURVASE S A, et al. Microbial cellulose: Fermentative production and applications[J]. Food Technology & Biotechnology, 2009, 47(2): 107-124.
[26] 赵爽, 朱亚琴,刘书亮,等. 袋装变质食醋产膜菌的分离鉴定及其控制[J]. 食品工业科技, 2014,35(23): 118-122.
[27] 张永凤. 食醋淋浇发酵生产中菌膜产生机理和防治的研究[D]. 贵阳:贵州大学, 2008.
[28] 杨荣杰. 食醋中产膜菌株的分离鉴定及其特性研究[D]. 呼和浩特:内蒙古农业大学, 2012.
[29] CAO Jinyi, ZHAO Hongnian, ZHAO Lingyan, et al. Isolation and identification of harmful microorganism from vinegar[J]. China Brewing, 2017, 36(2): 115-118.
[30] 王建云, 秦伟军,李圣云,等. 食醋发粘劣变控制技术研究[J]. 中国调味品, 2016,41(6): 117-120.
[31] 杨新, 陈莉,卢红梅,等. 赤水晒醋中增黏微生物的分离鉴定及特性研究[J]. 中国酿造, 2018,37(5): 54-59.
[32] 王玉美, 卢红梅. 防止微生物引起食醋返浑的初步研究[J]. 中国调味品, 2016,41(9): 15-19.
[33] 崔云, 卢红梅,张永凤,等. 食醋返浑的原因分析及其防治方法[J]. 江西食品工业, 2008(2): 32-35.
[34] 郑晶鑫. 探究pH值对食醋中微生物检验的影响[J]. 食品安全导刊, 2017(36): 80.
[35] LIU J, DENG Y, LI L, et al. Discovery and control of culturable and viable but non-culturable cells of a distinctive Lactobacillus harbinensis strain from spoiled beer[J]. Scientific Reports, 2018, 8(1): 11 446-11 456.
[36] DENG Yang, LIU Junyan, LI Huiping, et al. An improved plate culture procedure for the rapid detection of beer-spoilage lactic acid bacteria[J]. Journal of the Institute of Brewing, 2014, 120(2): 127-132.
[37] 林秀敏, 陈楷,蒋佳希,等. 食醋浑浊现象的微生物因素分析与探讨[J]. 食品安全质量检测学报, 2017,8(4): 1 293-1 297.
[38] PACE N R, STAHL D A, LANE D J, et al. The analysis of natural microbial populations by ribosomal RNA sequences[J]. Adv microbial ecol, 1986, 9(4): 1-55.
[39] HAMEED S, XIE L, YING Y. Conventional and emerging detection techniques for pathogenic bacteria in food science: A review[J]. Trends in Food Science & Technology, 2018,81: 61-73.
[40] WANG Xuehan, YAO Jincheng, REN Heshan, et al. Detection of beer spoilage bacteria by polymerase chain reaction technology[J]. Acta Scientiarum Naturalium Universitatis Nankaiensis, 2011, 44(4): 108-111.
[41] NIE Zhiqiang, ZHENG Yu, XIE Sankuan, et al. Unraveling the correlation between microbiota succession and metabolite changes in traditional Shanxi aged vinegar[J]. Scientific Reports, 2017, 7(1): 9 240.
[42] 栾春光, 郝建秦,李伦,等. 高通量测序技术在食醋涨壶微生物鉴定中的应用[J]. 中国食品学报, 2018, 18(9): 273-279.
[43] 谢春花, 柳双,马宁宁,等. 食品免疫快速检测新方法及增敏技术研究[J]. 食品研究与开发, 2018,39(12): 214-219.
[44] LAW J W F, AB-MUTALIB N S, CHAN K G, et al. Rapid methods for the detection of foodborne bacterial pathogens: Principles, applications, advantages and limitations[J]. Frontiers in Microbiology, 2015, 5:770.
[45] 李伟丽, 赵超,车建途,等. 腐败醋中微生物的分离鉴定及乳酸链球菌素对其抑制作用[J]. 食品科学, 2015,36(1): 174-178.
[46] 杨荣杰, 殷文政,李婷,等. 四种食品防腐剂对食醋中芽孢杆菌的抑菌效果研究[J]. 食品工业, 2012(6): 85-87.
[47] WANG Zongmin, LU Zhenming, SHI Jinsong, et al. Exploring flavour-producing core microbiota in multispecies solid-state fermentation of traditional Chinese vinegar[J]. Scientific Reports, 2016, 6: 26 818.
[48] 高璟, 刘引娣. 无机陶瓷膜过滤食醋及其污染膜清洗研究[J]. 中北大学学报(自然科学版), 2014(4): 444-448.
[49] 曾志明, 潘波,朱毓华,等. 紫外杀菌技术在瓶装水生产中的可行性分析[J]. 饮料工业, 2017,20(6): 39-42.
Options
文章导航

/

〈 〉

版权所有 © 《食品与发酵工业》编辑部
技术支持：北京玛格泰克科技发展有限公司
网站统计