乳酸保鲜是即食湿面工业化加工过程中常用的抑菌工艺,降酸处理会导致即食湿面的微生物滋生,为明确低酸性乳酸保鲜即食湿面的优势致腐微生物及其生长特性,该研究以低酸性和酸性乳酸保鲜即食湿面为研究对象,分析其微生物多样性,同时结合传统分离培养方法,通过形态学和分子生物学鉴定获得了乳酸保鲜即食湿面中的降酸致腐优势菌种,同时研究了其生长特性。微生物多样性分析显示,低酸性乳酸保鲜即食湿面中的优势致腐微生物为芽孢杆菌属(Bacillus sp.)。通过传统分离鉴定,从低酸性乳酸保鲜即食湿面中分离获得4株解淀粉芽孢杆菌(Bacillus amyloliquefaciens)和1株耐寒短杆菌(Peribacillus frigoritolerans)。解淀粉芽孢杆菌为低酸性乳酸保鲜即食湿面致腐微生物中的优势菌,为非溶血性的兼性好氧菌,最大耐受pH值为4.70,最大耐盐质量分数12%,100 ℃热处理5 min仍有84.99%~92.71%的芽孢存活。该研究为乳酸保鲜即食湿面产业化降酸工艺改进及防腐保鲜技术开发提供了理论依据。
Lactic acid preservation is a commonly used antibacterial process in the industrial processing of instant wet noodles. Acid-reducing leads to the growth of microorganisms. In order to identify the dominant spoilage microorganisms and their growth characteristics in slightly acidified preserved instant wet noodles using lactic acid, slightly acidified and acidified preserved instant wet noodles were used as the research objects to analyze the microbial diversity in this study. At the same time, combining with the traditional separation and culture methods, the dominant spoilage bacteria in lactic acid preserved instant wet noodles were obtained through morphological and molecular biological identification. The growth characteristics of dominant spoilage bacteria were also studied. The microbial diversity analysis showed that the dominant spoilage microorganisms in slightly acidified preserved instant wet noodles were Bacillus sp. Four strains of Bacillus amyloliquefaciens and one strain of Peribacillus frigoritolerans were isolated from the spoilage slightly acidified preserved instant wet noodles. B. amyloliquefaciens were the dominant spoilage bacteria in the cultivable microorganisms of slightly acidified preserved instant wet noodles. They were non-hemolytic facultative aerobic bacterium with a maximum tolerance of pH 4.70 and a maximum salt tolerance of 12%. Spores could survive after heat treatment at 100 ℃ for 5 min, with a survival rate of 84.99%-92.71%. This study provided a theoretical basis for the improvement of industrial acid reduction technology and the development of preservation technology for fresh instant wet noodles.
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