食品与发酵工业 >

2025 , Vol. 51 >Issue 18: 194 - 200

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041287

研究报告

包浆豆腐腐败菌的分离鉴定及其与豆腐腐败性状的相关性分析

  • 马芳 ,
  • 彭鑫 ,
  • 李双双 ,
  • 郭奉秀 ,
  • 陈浩 ,
  • 文明 ,
  • 赵良忠 ,
  • 谢乐 ,
  • 周小虎
展开
  • 1(邵阳学院 食品与化学工程学院,湖南 邵阳,422000)
    2(豆制品加工与安全控制湖南省重点实验室,湖南 邵阳,422000)
    3(邵阳工业职业技术学院 人工智能学院,湖南 邵阳,422000)
第一作者:硕士研究生(文明讲师为通信作者,E-mail:wenm8906@163.com)

收稿日期: 2024-10-14

  修回日期: 2025-01-17

  网络出版日期: 2025-10-16

基金资助

邵阳学院研究生科研创新资助项目(CX2023SY031);湖南省教育厅科学研究一般项目(24C0397);湖南省大学生创新创业训练计划资助项目(S202310547034);湖南省自然科学基金资助项目(2023JJ50260,2023JJ50256,2022JI50223);湖南省科技创新计划资助项目(2019TP1028,2020TP2002)

收起

Isolation and identification of spoilage bacteria in tofu wrapped in slurry and its correlation with tofu spoilage characteristics

  • MA Fang ,
  • PENG Xin ,
  • LI Shuangshuang ,
  • GUO Fengxiu ,
  • CHEN Hao ,
  • WEN Ming ,
  • ZHAO Liangzhong ,
  • XIE Le ,
  • ZHOU Xiaohu
Expand
  • 1(College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China)
    2(Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang 422000, China)
    3(College of Artificial Intelligence, Shaoyang Industrial Vocational and Technical College, Shaoyang 422000, China)

Received date: 2024-10-14

  Revised date: 2025-01-17

  Online published: 2025-10-16

Fold

摘要

为探究包浆豆腐中的腐败菌,研究豆腐腐败性状变化与腐败菌的相关性。该研究以腐败变质的包浆豆腐为研究对象,采用稀释涂布平板法和平板划线法对其腐败菌进行分离纯化,结合菌落形态观察、革兰氏染色、16S rDNA鉴定包浆豆腐中的腐败微生物;然后将腐败菌回接到新鲜包浆豆腐中,观察包浆豆腐腐败性状变化,同时以总酸为测定指标,明确腐败菌与包浆豆腐腐败性状的相关性。经平板稀释涂布法和分子生物学鉴定共分离鉴定出8株腐败菌分别为:变形杆菌(Proteus terrae)S1、嗜水气单胞菌(Aeromonas hydrophila)S2、异常嗜糖气单胞菌(Aeromonas allosaccharophila)S3、屎肠球菌(Enterococcus faecium)S4、产酸克雷伯菌(Klebsiella oxytoca)S5、罗根肠杆菌(Enterobacter quasiroggenkampii)S6、弗格森埃希菌(Escherichia fergusonii)S7、中村芽孢杆菌(Bacillus nakamurai)S8,其中S1、S4、S5、S6、S8是包浆豆腐发臭的相关微生物;S2、S3、S7、S8是包浆豆腐发软的相关微生物,所有回接腐败菌的包浆豆腐均有胀袋现象。S4、S5、S7、S8是包浆豆腐腐败变酸的主要微生物。

关键词： 包浆豆腐; 腐败菌; 分离; 鉴定; 品质

本文引用格式

马芳 , 彭鑫 , 李双双 , 郭奉秀 , 陈浩 , 文明 , 赵良忠 , 谢乐 , 周小虎 . 包浆豆腐腐败菌的分离鉴定及其与豆腐腐败性状的相关性分析[J]. 食品与发酵工业, 2025 , 51(18) : 194 -200 . DOI: 10.13995/j.cnki.11-1802/ts.041287

Abstract

To investigate the spoilage bacteria in tofu wrapped in slurry and study the correlation between changes in tofu spoilage characteristics and spoilage bacteria.This study focuses on spoiled and spoiled packaged tofu as the research object.the dominant spoilage microorganisms in tofu were identified through colony morphology observation, gram staining, and 16S rDNA analysis;Then, the spoilage bacteria were reintroduced into fresh fermented tofu, and the quality changes of tofu were observed.At the same time, using total acid as the measurement index to clarify the correlation between spoilage bacteria and spoilage characteristics of tofu with pulp.Eight strains of spoilage bacteria were isolated and identified through plate dilution coating method and molecular biology identification, including Proteus terrae S1, Aeromonas hydrophila S2, Aeromonas allosachaphila S3, Enterococcus faecium S4, Klebsiella oxytoca S5, Enterobacter quasirogenkampii S6, Escherichia Ferguson S7, and Bacillus nakamura S8.Among them, S1, S4, S5, S6, and S8 were related microorganisms that contribute to the stink of tofu.S2, S3, S7, and S8 were microorganisms related to the softening of tofu, and all tofu inoculated with spoilage bacteria showed swelling.S4, S5, S7, and S8 were the main microorganisms responsible for the spoilage and acidification of tofu.

Key words： tofu wrapped in slurry; spoilage bacteria; separation; appraisal; quality

参考文献

[1] 杨玉美,汤鹏宇,黄道梅,等.生、熟浆工艺包浆豆腐挥发性风味物质差异分析[J].现代食品科技,2024,40(5):231-239.
YANG Y M, TANG P Y, HUANG D M, et al.Analysis of differences in volatile flavor substances in soybean curd coated by raw and cooked pulping techniques [J].Modern Food Science and Technology,2024,40(5):231-239.
[2] 曲敏,陈红丽,王宇,等.传统豆制品腐败菌污染及抑制研究进展[J].食品科学技术学报,2022,40(3):167-178.
QU M, CHEN H L, WANG Y, et al.Research progress of spoilage bacteria pollution and inhibition of traditional soy products[J].Journal of Food Science and Technology,2022,40(3):167-178.
[3] 韩翠萍,葛子榜,刘庆冠,等.豆腐中主要腐败菌的分离鉴定及与品质的相关性分析[J].中国食品学报,2019,19(7):283-291.
HAN C P, GE Z B, LIU Q G, et al.Isolation and identification of main spoilage bacteria in tofu and its correlation with quality[J].Journal of Chinese Institute of Food Science and Technology, 2019, 19(7):283-291.
[4] 袁春红, 张庆, 向文良, 等.豆腐干优势腐败菌的分离鉴定及腐败特性分析[J].食品科技,2014,39(1):312-316.
YUAN C H, ZHANG Q, XIANG W L, et al.Isolation, identification of dominant spoilage bacteria and measurement of spoilage characteristics in dried beancurd[J].Food Science and Technology, 2014,39(1):312-316.
[5] 彭鑫,李冰鑫,马芳,等.湘味卤豆干中腐败微生物的分离鉴定及控制[J].食品与机械,2024,40(4):172-178.
PENG X, LI B X, MA F, et al.Isolation, identification and control of spoilage microorganisms in Xiangwei stewed bean[J].Food & Machinery,2024,40(4):172-178.
[6] 杨明, 陈信宇, 张辉,等.豆腐致腐细菌的分离鉴定及控制研究[J].食品工业科技,2014,35(12):218-221;225.
YANG M, CHEN X Y, ZHANG H, et al.Separation, identification and control of spoilage bacteria in tofu[J].Science and Technology of Food Industry,2014,35(12):218-221;225.
[7] WANG C Z, DU Q L, YAO T W, et al.Spoilage bacteria identification and food safety risk assessment of whole soybean curd[J].Indian Journal of Microbiology, 2019, 59(2):250-253.
[8] 海丹,黄现青,乔明武,等.临期盒装豆腐腐败菌鉴定及抑菌效果评价[J].河南农业大学学报,2024,58(2):298-306.
HAI D, HUANG X Q, QIAO M W, et al.Identification of spoilage bacteria in deadline boxed tofu and evaluation of their inhibitory effects [J].Journal of Henan Agricultural University,2024,58(2):298-306.
[9] 聂远洋,卢森,龚艺松,等.盒装豆腐的贮藏特性、腐败菌分离鉴定及腐败特性研究[J].食品工业科技,2023,44(21):137-145.
NIE Y Y, LU S, GONG Y S,et al.Storage characteristics, isolation and identification of spoilage bacteria, and spoilage characters of boxed tofu[J].Science and Technology of Food Industry, 2023, 44(21):137-145.
[10] LUO R B, LIU B H, XIE Y L, et al.SOAPdenovo2:An empirically improved memory-efficient short-read de novo assembler [J].GigaScience, 2012, 1(1):2047-217X-1-18.
[11] 喻文俊.变形杆菌属食物中毒的特点与防控措施[J].中国医药指南,2017,15(9):291-292.
YU W J.Characteristics and prevention measures of Proteus food poisoning[J].Guide of China Medicine,2017,15(9):291-292.
[12] 马亮,董靖,张国栋,等.克氏原螯虾源普通变形杆菌分离、鉴定及联合药敏试验[J].淡水渔业,2022,52(5):53-59.
MA L, DONG J, ZHANG G D, et al.Identification and synergistic susceptibility of Proteus vulgaris isolated from Procambarus clarkii[J].Freshwater Fisheries,2022,52(5):53-59.
[13] KAUR S, KAUR H, KAUR B, et al.Isolating pathogenic multidrug-resistant Aeromonas hydrophila from diseased fish and assessing the effectiveness of a novel lytic Aeromonas veronii bacteriophage (AVP3) for biocontrol[J].Microbial Pathogenesis, 2024, 196:106914.
[14] 谢理, 高崧, 高清清,等.江苏人工养殖团头鲂嗜水气单胞菌感染的调查分析[J].动物医学进展,2021,42(11):125-128.
XIE L, GAO S, GAO Q Q, et al.Investigation and analysis of Aeromonas hydrophila infection in Megalobrama amblycephala cultured in Jiangsu Province[J].Progress in Veterinary Medicine,2021,42(11):125-128.
[15] 罗会平,毛琦,依旺叫,等.一起嗜水气单胞菌引起的食源性疾病暴发事件调查[J].现代疾病预防控制,2023,34(11):880-884.
LUO H P, MAO Q, YI W J, et al.Investigation on an outbreak of foodborne disease caused by Aeromonas hydrophila[J].Modern Disease Control and Prevention,2023,34(11):880-884.
[16] 张立强, 李媛, 魏朝辉, 等. 克氏原螯虾源异常嗜糖气单胞菌的分离鉴定[J]. 水产科技情报, 2018, 45(3):155-157; 161.
ZHANG L Q, LI Y, WEI Z H, et al. The identificatication of Aeromonas allosaccharophila isolated from Procambarus clarkii[J]. Fisheries Science & Technology Information, 2018, 45(3):155-157; 161.
[17] GALUZA O A, EL’-REGISTAN G I, KANAPATSKIY T A, et al.Long-term survival of Enterococcus faecium under varied stabilization and cell immobilization conditions[J].Microbiology,2024,93(5):615-628.
[18] 李博. GDL豆腐中的主要腐败菌的研究及HACCP的建立[D].中国农业大学,2002.
LI B.Study on the main spoilage bacterium and HACCP of GDL tofu[D].China Agricultural University,2002.
[19] 孟静,王锐.牛奶中一株产酸克雷伯菌的检出[J].食品工程,2010(3):53;56.
MENG J,WANG R.The detection of Klebsiella oxytoca in the milk products[J].Food Engineering,2010(3):53;56.
[20] CHEN C, YANG B Y, GAO A X, et al.Transformation of arsenic species by diverse endophytic bacteria of rice roots[J].Environmental Pollution, 2022, 309:119825.
[21] TORKAN A, ASKARI BADOUEI M.Investigating the virulence-associated genes and antimicrobial resistance of Escherichia fergusonii Isolated from diseased ostrich chicks[J].Comparative Immunology, Microbiology and Infectious Diseases,2024,112,102226.
[22] MEI C Y, ZHANG X X, JIANG Y, et al.Characterisation of an IncX4 plasmid harbouring mcr-1 from Escherichia fergusonii from chicken meat in China[J].Journal of Global Antimicrobial Resistance, 2024, 37:8-10.
[23] SHAIKH I A, TURAKANI B, MALPANI J, et al.Extracellular protease production, optimization, and partial purification from Bacillus nakamurai PL4 and its applications[J].Journal of King Saud University-Science, 2023, 35(1):102429.
[24] 康雪梅,罗雯,郭建,等.固态食醋自然发酵醋醅中生淀粉酶产生菌的筛选及初步应用[J].中国调味品,2023,48(10):78-84.
KANG X M, LUO W, GUO J, et al.Screening and preliminary application of raw amylase-producing bacteria in fermented grains by natural fermentation of solid-state vinegar[J].China Condiment,2023,48(10):78-84.
[25] 关统伟,赵辉平,张凤芳,等.传统豆腐干中主要腐败菌的分离及其系统发育[J].食品与发酵科技,2013,49(4):18-20;36.
GUAN T W, ZHAO H P, ZHANG F F, et al.Isolation and phylogenetic diversity of spoilage microbe from dried bean curd[J].Food and Fermentation Technology,2013,49(4):18-20;36.
[26] 汪立平,张庆华,赵勇,等.变质豆浆中腐败微生物的分离与初步鉴定[J].微生物学通报,2007,34(4):621-624.
WANG L P, ZHANG Q H, ZHAO Y, et al.Separation and preliminary identification of spoilage organisms in transmutative soy milk[J].Microbiology, 2007, 34(4):621-624.
[27] GANG S.Experimental study of microwave sterilizing pathogenic microbes in tofu[J].Advance Journal of Food Science and Technology, 2016, 11(7):534-536.
[28] 刘丽莎,彭义交,鲍鲁生,等.大豆浸泡过程中腐败微生物对豆浆品质的影响[J].食品科学,2015,36(14):161-164.
LIU L S, PENG Y J, BAO L S, et al.Growth of spoilage microorganisms during soaking of soybean and their effects on soymilk quality[J].Food Science, 2015, 36(14):161-164.
[29] 吴丽樱,成玉梁,郭亚辉,等.豆腐在不同储藏温度下腐败菌菌相比较[J].食品研究与开发,2017,38(18):180-184.
WU L Y, CHENG Y L, GUO Y H, et al.The comparison of spoilage microflora of tofu at different storage temperatures[J].Food Research and Development, 2017, 38(18):180-184.
[30] 李除夕,董明盛,陈晓红,等.豆腐中库特氏菌生长动力学模型和货架期预测[J].农业工程学报,2009,25(S1):82-86.
LI C X, DONG M S, CHEN X H, et al.Construction of microbial growth kinetics prediction model of Kurthia in tofu and shelf life prediction[J].Transactions of the Chinese Society of Agricultural Engineering, 2009, 25(S1):82-86.
[31] LEE D Y, KWON K H, CHAI C, et al.Microbial contamination of tofu in Korea and growth characteristics of Bacillus cereus isolates in Tofu[J].LWT, 2017, 78:63-69.
[32] 李博,籍保平.葡萄糖酸内酯豆腐生产过程中微生物的变化及豆腐中主要腐败菌的鉴定[J].食品科学,2006,27(5):77-82.
LI B, JI B P.Isolation and identification of major purified bacteria in glucono-δ-lactone tofu processing[J].Food Science, 2006, 27(5):77-82.
[33] ROSSI F, FELIS G E, MARTINELLI A, et al. Microbiological characteristics of fresh tofu produced in small industrial scale and identification of specific spoiling microorganisms (SSO)[J].LWT, 2016, 70:280-285.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司