【摘要】 目的:探讨致黑脱硫肠状菌的生物学特性及其所致低酸罐头硫化腐败的原因。方法:从硫化腐败的芦笋罐头中分离出一株产生硫化氢的嗜热厌氧芽孢杆菌,对其进行了形态学、生理生化鉴定,以及耐热、耐酸碱、毒理等特性的实验。结果:引起芦笋罐头发生硫化腐败的菌株为致黑脱硫肠状菌。结论:致黑脱硫肠状菌引起的罐头污染有如下特征:该菌嗜热,严格厌氧,最适生长温度为55℃,pH生长范围为6.2~7.8。能分解胱氨酸产生硫化氢,或利用乳酸盐、丙酮酸盐、乙醇、葡萄糖作为硫酸盐或亚硫酸盐还原的氢受体,生成硫化氢,硫化氢再与铁离子反应生成硫化亚铁,使铁质容器罐头食品变黑,发生硫化腐败。该菌无毒性。防止此类食品污染的方法为:加工过程中应严格进行杀菌;快速使温度降至43℃以下。更多还原

【Abstract】 Objective:To reveal the cause of low acid tin food sulfur decayed.Methods:Desulfotomaculum nigrifican was separated from the decaded tin asparagus,the morphilogical and biochemical characterrizes of this bacterium were examed.Results:The decayed of the tin asparagus was caused by Desulfotomaculum nigrificans.Conclusion:Desulfotomaculum nigrificans has follow characteristics:thermophilic,strctive anaerobic,and suitable temperature was 55 ℃,pH range was 6.2～7.8.It can decompound cystine to produce sulfureted hydrogen or utilized lactate,pyruvate,ethanol,glucose as sulfcate or sub-sulfcate deoxidize receptor to produce sulfureted hydrogen,all the above lead the tin became black.This kind of bateria has no toxicity.The methods to prevent the corruption of these kind were:strictly disinfection and recede the temperature timely belower than 43 ℃ during the production course.更多还原