食品与发酵工业2017，Vol.43Issue(9)：124-129,6.DOI:10.13995/j.cnki.11-1802/ts.014634
绿茶饮料污染菌人参土芽孢杆菌的鉴定和分析
Identification and analysis of Bacillus ginsengihumi in a green-tea beverage deterioration
摘要
Abstract
The reason of one batch of green-tea beverage faded with precipitation was studied.Firstly,the contaminated microorganisms of the samples were counted and isolated on PCA,OSA and MRS agars.The isolates were identified to be close to both Alicyclobacillus spp.and Bacillus ginsengihumi by 16S rRNA sequence analysis.It could grow from 15 to 45 ℃,while 37-40 ℃ was the best.And it could grow from pH 4.68 to 7.30,while pH 4.68 was the best.Those characters were greatly different from that of Alicyclobacillus-the thermo-acidophilic bacteria but very similar to that of mesophilic bacteria B.ginsengihumi.The bacteria were identified as B.ginsengihumi.The materials sugars and tea were suspected to be the pollution resources.B.ginsengihumi might contaminate filling system from extraction system through shared CIP systems while it was resistant to the cleaning of hot acid,water and lye.Bacillus ginsengihumi was firstly found to deteriorate a low acid drink-green tea beverage,with high resistance to CIP.关键词
绿茶饮料/变质/人参土芽孢杆菌/脂环酸芽孢杆菌Key words
green-tea beverage/deterioration/Bacillus ginsengihumi/Alicyclobacillus引用本文复制引用
吴阿宝,黄庭轩,杨祖顺,高雯,周帼萍..绿茶饮料污染菌人参土芽孢杆菌的鉴定和分析[J].食品与发酵工业,2017,43(9):124-129,6.基金项目
武汉轻工大学大学生科研项目 （）
