摘要
研究了在Camembert奶酪成熟过程中无毒害李斯特菌存活和生长的能力。用含有5lgCFU/mL无毒害李斯特菌的巴氏灭菌全脂牛奶精心制备Camembert奶酪。所有Camembert奶酪在以下三种情况下成熟:室温(约20℃)和相对湿度60%(36h);12℃、相对湿度93%(2周);7℃、相对湿度85%(3周)。在成熟过程中,分别在1、5、10、15、20、25、30、35d时,利用选择性培养基对奶酪表面和内部的无毒害李斯特菌进行计数。结果显示,在成熟第1d时,无毒害李斯特菌数量为7.16lgCFU/g,比初始值的4.76lgCFU/g增加了2.40lgCFU/g;而在第20d时,无毒害李斯特菌数量降低至6.54lgCFU/g;在第35d时,李斯特菌数量增加至7.38lgCFU/g。总体而言,无毒害李斯特菌在奶酪表面的生长快于中心位置。
The ability of Listeria innocua to survive and grow during ripening of Camembert cheese was studied. Pasteurized whole milk containing about 51g CFU/mL of L. innocua was used to elaborate in Camembert cheese. All cheeses were ripened in three stages： room temperature （about 20℃） and relative humidity 60% （36 hours）, 12℃（; and relative humidity 93% （2 weeks）,7℃ and relative humidity 85% （3 weeks）. During ripening, surface and interior of cheeses were analyzed for population of L, innocua by surface plating on modified Oxford （MOX） agar. The data were collected on 1,5,10,15,20,25,30,35d during ripening. Results showed that population of L. innocua on the first day was around 7.161g CFU/g which was 2.401g CFU/g more than the initial inoculation of 4.761g CFU/g. For subsequent 20 days,L, innocua population density declined to 6.541g CFU/g. Thereafter, L. innocua population increased to 7.381g CFU/g on 35d of ripening. Generally,the growth of L. innocua was faster in surface than in center location.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第10期166-169,共4页
Science and Technology of Food Industry
基金
上海市浦江人才计划项目(09PJ1403700)
华东理工大学启动项目(YF0142122)
