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培养条件和果汁种类对脂环酸芽孢杆菌生长的影响

Effect of culture conditions and fruit juice on the growth characteristics of Alicyclobacillus
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摘要 脂环酸芽孢杆菌是造成巴氏灭菌果汁腐败的重要细菌之一。鉴于目前脂环酸芽孢杆菌的培养方法尚未统一且污染特征不明确,本研究考察了p H、7种培养基和9种果汁对其生长的影响,同时采用固相微萃取(SPME)和气相色谱(GC)-质谱(MS)技术检测了该菌的主要代谢产物愈创木酚和2,6-二溴苯酚在果汁中的释放情况。结果表明,脂环酸芽孢杆菌在p H4.0时生长情况最好,p H2.5时生长较差,p H6.0~7.0时最差。AAM培养基和BAT培养基较其他5种培养基(YSG培养基、K氏培养基、SK培养基、PDB培养基和营养肉汤培养基)更适合用来培养脂环酸芽孢杆菌。脂环酸芽孢杆菌接种到9种果汁中后生长差异明显,在葡萄汁和橙汁中生长情况最好,细菌数量分别为1.5×104CFU/m L和8.5×103CFU/m L;在菠萝汁和西柚汁中生长缓慢,细菌数量分别为4.4×102CFU/m L和1.9×102CFU/m L。此外,9种果汁接种脂环酸芽孢杆菌后均未检测出2,6-二溴苯酚;但是,除葡萄汁外的8种果汁均检测出愈创木酚,浓度在8.6~23.9μg/L之间。 It is known that Alicyclobacillus are one of the most important bacteria causing pasteurized fruit juice spoilage. However, there have no unified culture methods for Alicyclobacillus, and their pollution characteristics have not clear. In this paper, the effect of pH, seven kinds of common culture medium and nine kinds of fruit juice on the growth of Alicyclobacillus were investigated.Meanwhile, the metabolites of Alicyclobacillus inoculated in nine kinds of fruit juice were detected using solid phase microextraction(SPME)and gas chromatography-mass spectrometry(GC-MS) .As the result showed,Alicyclobacillus grew best under condition pH4.0,poorer in pH2.5 and didn' t grow in pH6.0-7.0.Compared with other five kinds of medium (YSG, K, SK, PDB and Nutrient Broth), AAM and BAT were more suitable for cultivation of Alicyclobacillus. Alicyclobacillus were inoculated in nine kinds of fruit juice and the growth of bacteria difference was significantly.The bacteria grew best in grape juice and followed in orange juice with 1.5 × 10^4 CFU/mL and 8.5 ×10^3 CFU/mL of bacteria counts respectively. Alicyclobacillus grew very slowly in pineapple juice and grapefruit juice with 4.4 × 10^2 CFU/mL and 1.9 × 10^2 CFU/mL of bacteria counts respectively. In addition, no 2,6- dibromophenol was detected in all fruit juices which were inoculated Alicyclobacillus.8.6-23.9μg/L of guaiacol was detected in these eight kinds of fruit juice, except for grape juice.
出处 《食品工业科技》 CAS CSCD 北大核心 2018年第2期152-155,167,共5页 Science and Technology of Food Industry
基金 国家公益性行业科研专项-质检(201310146)
关键词 脂环酸芽孢杆菌 培养基 果汁 生长特性 代谢产物 Alicyclobacillus medium juice growth characteristics metabolite
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