食品科学 ›› 2010, Vol. 31 ›› Issue (13 ): 237-239.doi: 10.7506/spkx1002-6630-201013054

• 生物工程 • 上一篇    下一篇

导致牛肉干产品霉变菌种的分离及鉴定

姜 荷1,程坷伟2,屠海云1   

  1. 1.杭州市质量技术监督检测院 2.维益食品(苏州)有限公司
  • 收稿日期:2010-04-20 出版日期:2010-07-01 发布日期:2010-12-29
  • 通讯作者: 姜 荷 E-mail:jiangh@hzzjy.net

Isolation and Identification of a Mildew Strain from Beef Jerky

JIANG He1,CHENG Ke-wei2,TU Hai-yun1   

  1. (1. Hangzhou Institute of Test and Calibration for Quality and Technology Supervision, Hangzhou 310019, China ;
    2. Rich Products (Suzhou) Co. Ltd., Suzhou 215021, China)
  • Received:2010-04-20 Online:2010-07-01 Published:2010-12-29
  • Contact: JIANG He1 E-mail:jiangh@hzzjy.net

摘要:

利用菌种分离鉴定技术,对某工厂留样分析的发霉牛肉干产品进行确认。以菌落生长状况作为综合评价依据,鉴定导致该产品霉变的主要霉菌为帚状曲霉(Aspergillus penicillioides)。该菌嗜高渗透压,只在干燥的基物上生长,在很低的水分活度(0.75)下也能生长,但是在水分活度0.7以下则生长缓慢。对企业生产的指导性建议为:加强工人清洁卫生,内包车间的空气洁净度,同时控制牛肉干产品的水分活度在0.7以下,可以有效防止货架期期间霉变的产生。

关键词: 牛肉干, 霉变, 分离, 鉴定, 帚状曲霉

Abstract:

A mildew strain was isolated from mold-contaminated beef jerk. Based on the evaluation of colony growth, the isolated strain was identified to be Aspergillus penicillioides. This strain was osmophilic. It preferred to grow in dry medium and could grow at 0.75 water activity, while slowly grew at lower water activities below 0.7. Therefore, in order to avoid the occurrence of mildew in beef jerky, the strict cleaning grade in environment and water activity below 0.7 should be controlled during production. 

Key words: beef jerky, mildew, isolation, identification, Aspergillus penicillioides

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