摘要
为了考察分离自浓缩苹果汁生产线的脂环酸芽孢杆菌对苹果汁品质的影响,将已经分纯并作初步鉴定的18株脂环酸芽孢杆菌和DSM3922接入100%苹果汁中,37℃培养,定期取样观察其感官品质的变化,并测定其OD360nm和浊度。试验结果表明:所有试验菌株均能使苹果汁产生浑浊、沉淀和异味,并且使吸光值和浊度增大;随着培养时间的延长,苹果汁变质程度加剧;不同菌株使苹果汁变质的程度不同,其中编号为7-1、2-1、DSM3922、3-5的4株菌比其它菌株更易使苹果汁腐败变质。
In order to investigate the spoilage effect of Alicyclobacillus separated from productive line of concentrated apple juice on the quality of apple juice. In this paper, DSM3922 and the other eighteen AlicyclobaciUus strains through purification and primary identification have been inoculated into 100% apple juice and cultivated at 37 ℃. Samples were taken and OD360nm, turbidity, appearance, and flavors have been detected and recorded. From these data, we can tell that all the tested bacteria could make apple juice turbid, deposited, bad smelled, and spoiled. The longer the juice cultivated, the worse quality it can be. Among these strains, DSMZ3922, 7-2, 2-1 and 3-5 have more spoilage effect on apple juice.
出处
《中国食品学报》
EI
CAS
CSCD
2005年第4期74-78,共5页
Journal of Chinese Institute Of Food Science and Technology
基金
"十五"攻关重大专项课题资助项目(2001-BA501-A07)
