食品与发酵工业2025，Vol.51Issue(12)：53-61,9.DOI:10.13995/j.cnki.11-1802/ts.040420
变质蚝油中微生物的分离鉴定及其对蚝油品质的影响
Isolation and identification of microorganisms in spoiled oyster sauce and their effect on quality of oyster sauce
摘要
Abstract
Oyster sauce is easily contaminated by microorganisms in the air during the process of using and storing the oyster sauce after opening the lid,resulting in the deterioration of the quality of oyster sauce.To investigate the microorganisms in the deteriorated oys-ter sauce and their influence on the quality of oyster sauce,this study was conducted to isolate,purify,and identify the spoilage bacteria in the finished deteriorated oyster sauce and to determine the changes of total protease,α-amylase,moisture,protein,volatile salt nitro-gen,amino acid nitrogen,total acid,and sugar before and after the deterioration of five oyster sauces.Results showed that the microorgan-ism that caused the deterioration of oyster sauce was Aspergillus chevalieri.After the deterioration of oyster sauce,the activities of amylase and total protease increased significantly,with maximum increases of 165%and 121%,respectively,the moisture content,total acid,a-mino acid nitrogen,and volatile salt nitrogen content showed an overall trend of increase,with the maximum increases of 6.79%,39.27%,71.43%,and 300%,respectively.The content of sucrose,reducing sugars,and proteins showed a decreasing trend,with the maximum decreases of 55.95%,71.69%,and 29.64%,respectively.The overall morphology of oyster sauce contaminated by Aspergillus chevalieri will be changed to some extent,and the content of nutrients will also be reduced.关键词
蚝油/分离鉴定/谢瓦曲霉/蚝油品质/酶活力Key words
oyster sauce/separation and identification/Aspergillus chevalieri/quality of oyster sauce/enzymatic activity引用本文复制引用
赵阳,张思蓉,邓建朝,李春生,相欢,戚勃,胡晓,赵永强,陈胜军..变质蚝油中微生物的分离鉴定及其对蚝油品质的影响[J].食品与发酵工业,2025,51(12):53-61,9.基金项目
国家自然科学基金面上项目(32272348) （32272348）
中国水产科学研究院基本科研业务费资助项目(2023TD74,2023TD78) （2023TD74,2023TD78）
海南省自然科学基金面上项目(324MS129) （324MS129）
