【摘要】 为探讨罐头食品发生酸败变质的原因,对从膨胀酸败的软包装蘑菇罐头中分离出的嗜热性厌氧芽孢菌进行了形态学、生理生化鉴定,以及耐热、耐酸、毒理等特性的实验。该菌为热解糖梭菌,最适生长温度为55℃,专性厌氧,按商业无菌检验常无法检出。在55℃厌氧条件下能分解多种糖产酸产气,故在含糖的罐头中可引起膨胀变质,无毒性但具有较强的酸败性。实验结果提示,罐头在加工过程中应严格进行杀菌,杀菌后,立即通风冷却,切忌堆放,尽快使温度降至43℃以下,保证达到商业无菌。销往非热带地区的罐头也应进行55℃保温实验。更多还原

【Abstract】 To research the cause of spoilage of tinned food,studies of the mor phology, biology, biochemical heat-resistance, acid-resistance and toxicology of the thermobacillus isolated from a batch of spoiled tinned mushroom were condu c ted. The segregated thermobacillus was Clostridium thermosaccharolyticum. T he s uitable condition for its growth was 55 ℃, and anaerobic. If accept commerial sterilizati on inspection method, the bacteria could not be detected. Under 55 ℃ and anaero b ic conditions, the bacteria could decompose many kinds of sugar, producing acids and gases. They were not toxic, but highly acidulous. The results of the studie s indicate that the sterilization of tinned foods should be strictly executed, and cold down immediately to below 43 ℃, so as to ensure commercial steriliza t ion. The products should be stored at a temperature below 35 ℃. And tested at 5 5 ℃ before delivering even to non-tropical areas.更多还原