【摘要】 腐乳是中国传统豆制发酵食品。腐乳的制作是在非无菌条件下进行,因此不能完全控制发酵过程或生产过程的微生物。本文中,笔者主要对腐乳生产不同步骤中的污染细菌进行分离,再利用第一代高通量测序技术进行菌种鉴定。研究发现腐乳生产过程中检测出了食源性致病菌如:蜡样芽孢杆菌(Bacillus cereus)、鲍曼不动杆菌(Acinetobacter baumanii)、粪肠球菌(Enterococcus faecalis)、恶臭假单胞菌(Pseudomonas putida)、金黄色葡萄球菌(Staphylococcus aureus)和阴沟肠杆菌(Enterobacter cloacae),需要注意腐乳生产安全性。建议在前期生产过程中将污染细菌降低到最低范围,以保证后期发酵时的微生物安全。本研究为腐乳生产中的微生物安全性提供了基础资料。更多还原

【Abstract】 Sufu is a traditional Chinese bean-based fermented food. Sufu is prepared under non-sterile conditions,therefore it is nearly impossible to completely control the microorganisms during the fermentation process. In this study,the contaminated bacteria were isolated from Sufu in various steps of production,and the first generationhigh throughput sequencing technology was used to identify the bacterial species. The results indicate that some food-borne pathogen existed during Sufu production,including Bacillus cereus,Acinetobacter baumanii,Enterococcus faecalis,Pseudomonas putida,Staphylococcus aureus and Enterobacter cloacae. We need to pay attention to the safety of sufu production.It is necessary to reduce the pollution bacteria to the lowest level in the early production process,to ensure the microbial safety in the later fermentation.This work provided basic data for the assessment of microbiological safety during Sufu production.更多还原