摘要
为评估不同种类饮品的微生物二次污染风险,通过往样品中反接枯草芽孢杆菌、大肠埃希氏菌、黑曲霉、假丝酵母菌的菌悬液,然后定期检查样品的菌数量和外观变化,分析样品受各种微生物污染的风险程度。结果:不同种类饮品因为营养成分、pH条件、抑菌剂添加的差异,受细菌、霉菌、酵母污染的风险情况也各不相同。酵母菌几乎能在各种不同类型的饮品中存活并增殖,导致产品沉淀和胀瓶。霉菌可以在酸性和中性乳饮料中繁殖,导致产品明显霉变。细菌主要在中性饮品中繁殖,导致产品变质。
To assess the microbial secondary pollution risk for different kinds of soft drinks,the bacterial suspension of Bacillus subtilis,Escherichia coli,Aspergillus niger and Candida was reverse connected to the sample.Then,regularly check the number of bacteria and appearance changes of samples to analyze the risk level of samples contaminated by various microorganisms.Results:Because of the differences in nutritional components,pH conditions and the addition of bacteriostatic agents,drinks have different risks of contamination by bacteria,mold and yeast.Yeast can survive and proliferate in almost all kinds of drinks,resulting in product precipitation and bottle expansion.Mold can reproduce in acidic and neutral milk drinks,resulting in obvious mildew of the product.Bacteria mainly breed in neutral drinks,resulting in deterioration of products.
作者
曾志明
潘波
朱毓华
ZENG Zhi-ming;PAN Bo;ZHU Yu-hua(Hangzhou Wahaha Group Co.,Ltd,Hangzhou 310018,China)
出处
《饮料工业》
2022年第6期53-56,共4页
Beverage Industry
关键词
微生物污染
数量变化
风险程度
产品变质
microbial pollution
quantity change
risk level
product deterioration
