食品与发酵工业 >

2025 , Vol. 51 >Issue 12: 53 - 61

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040420

研究报告

变质蚝油中微生物的分离鉴定及其对蚝油品质的影响

  • 赵阳 ,
  • 张思蓉 ,
  • 邓建朝 ,
  • 李春生 ,
  • 相欢 ,
  • 戚勃 ,
  • 胡晓 ,
  • 赵永强 ,
  • 陈胜军
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  • 1(上海海洋大学 食品学院,上海,201306)
    2(中国水产科学研究院南海水产研究所农业农村部水产品加工重点实验室,国家水产品加工技术研发中心,广东 广州,510300)
    3(广东海洋大学 食品科技学院,广东 湛江,524000)
第一作者:硕士研究生(邓建朝副研究员为通信作者,E-mail:djc9801@foxmail.com)

收稿日期: 2024-07-05

  修回日期: 2024-08-21

  网络出版日期: 2025-07-11

基金资助

国家自然科学基金面上项目(32272348);中国水产科学研究院基本科研业务费资助项目(2023TD74,2023TD78);海南省自然科学基金面上项目(324MS129)

收起

Isolation and identification of microorganisms in spoiled oyster sauce and their effect on quality of oyster sauce

  • ZHAO Yang ,
  • ZHANG Sirong ,
  • DENG Jianchao ,
  • LI Chunsheng ,
  • XIANG Huan ,
  • QI Bo ,
  • HU Xiao ,
  • ZHAO Yongqiang ,
  • CHEN Shengjun
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  • 1(College of Food Science, Shanghai Ocean University, Shanghai 201306, China)
    2(Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs;South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China)
    3(College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524000, China)

Received date: 2024-07-05

  Revised date: 2024-08-21

  Online published: 2025-07-11

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摘要

蚝油开盖后在使用和放置过程中容易受到空气中微生物的污染出现发霉变味的情况,造成蚝油品质的劣变。为探究变质蚝油中的微生物种类及对蚝油品质的影响,该研究对成品变质蚝油进行腐败菌的分离、纯化以及鉴定,同时测定5款蚝油变质前后总蛋白酶活力、α-淀粉酶活力、水分、蛋白质、挥发性盐基氮、氨基酸态氮、总酸和糖含量类等指标的变化。结果表明,引起蚝油变质的微生物属谢瓦曲霉。蚝油变质后,淀粉酶活力和总蛋白酶活力明显增高,最大增幅分别为165%和121%;水分含量、总酸、氨基酸态氮和挥发性盐基氮含量整体呈现上升的趋势,其最大增幅分别是6.79%、39.27%、71.43%和300%;蔗糖、还原糖和蛋白质含量呈下降趋势,最大降幅分别为55.95%、71.69%和29.64%。被谢瓦曲霉污染后的蚝油,整体形态会发生一定变化,营养成分含量也会有所降低。

关键词： 蚝油; 分离鉴定; 谢瓦曲霉; 蚝油品质; 酶活力

本文引用格式

赵阳 , 张思蓉 , 邓建朝 , 李春生 , 相欢 , 戚勃 , 胡晓 , 赵永强 , 陈胜军 . 变质蚝油中微生物的分离鉴定及其对蚝油品质的影响[J]. 食品与发酵工业, 2025 , 51(12) : 53 -61 . DOI: 10.13995/j.cnki.11-1802/ts.040420

Abstract

Oyster sauce is easily contaminated by microorganisms in the air during the process of using and storing the oyster sauce after opening the lid, resulting in the deterioration of the quality of oyster sauce.To investigate the microorganisms in the deteriorated oyster sauce and their influence on the quality of oyster sauce, this study was conducted to isolate, purify, and identify the spoilage bacteria in the finished deteriorated oyster sauce and to determine the changes of total protease, α-amylase, moisture, protein, volatile salt nitrogen, amino acid nitrogen, total acid, and sugar before and after the deterioration of five oyster sauces.Results showed that the microorganism that caused the deterioration of oyster sauce was Aspergillus chevalieri.After the deterioration of oyster sauce, the activities of amylase and total protease increased significantly, with maximum increases of 165% and 121%, respectively, the moisture content, total acid, amino acid nitrogen, and volatile salt nitrogen content showed an overall trend of increase, with the maximum increases of 6.79%, 39.27%, 71.43%, and 300%, respectively.The content of sucrose, reducing sugars, and proteins showed a decreasing trend, with the maximum decreases of 55.95%, 71.69%, and 29.64%, respectively.The overall morphology of oyster sauce contaminated by Aspergillus chevalieri will be changed to some extent, and the content of nutrients will also be reduced.

Key words： oyster sauce; separation and identification; Aspergillus chevalieri; quality of oyster sauce; enzymatic activity

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