轻工学报2024，Vol.39Issue(2)：28-35,8.DOI:10.12187/2024.02.004
即食豆干加工过程中的细菌污染溯源
Traceability of bacterial contamination during the processing of ready-to-eat dried soybean curd
摘要
Abstract
The traditional microbiological culture method combined with high-throughput sequencing was used to analyze changes in the microbiological quantity and community composition with each step in the processing of ready-to-eat dried soybean curd,to determine the main contamination sources and microbial compositions during the process,and the spoilage bacteria were identified by 16S rDNA.The results showed that the total number of colo-nies of Hubei soybean(D1)raw materials for ready-to-eat dried soybean curd processing was as high as(3.2±0.1)×106 CFU/g,and the total number of colonies of rot,wire drawing spoilage samples(D18,D19)was as high as(4.4±0.4)×106 CFU/g and(2.6±0.2)×106 CFU/g,respectively,and the dominant bacteria were Bacillus.During the processing,Bacillus with high relative abundance was also detected in D20(semi-finished products after two times of baking and cooling),D9(semi-finished products before one marinating),D21(semi-finished products after one marinating)and D23(mixed paste after three marinating),and their relative abun-dances were 95.67%,70.64%,55.24%and 91.26%,respectively.The bacterial genus composition of D18 and D19 was similar to that of the pre-baking processing unit(D1,D3,D4)and the halogen processing unit(D5,D24,D23),that is,the spoilage bacteria were mainly derived from D1,D3,D4,D5,D24 and D23.The bacteria that caused the spoilage of ready-to-eat dried bean curd D18,D19 were B.methylotrophicus and B.tequilensis,respectively.关键词
即食豆干/细菌污染/腐败菌/高通量测序/细菌多样性Key words
ready-to-eat dried soybean curd/bacterial contamination/spoilage bacteria/high-throughput sequen-cing/bacterial diversity分类
轻工纺织引用本文复制引用
杜秋,唐辉,孙军华,谭益升,吴梓仟,蒋立文,刘洋..即食豆干加工过程中的细菌污染溯源[J].轻工学报,2024,39(2):28-35,8.基金项目
国家重点研发计划项目(2019YFC1606200) （2019YFC1606200）
