[1]张凤英.成品酱油检测大肠菌群的质疑与研究[J].中国调味品,2019,(09):124-127.
 Query and study on detection of coliform bacteria in soy sauce[J].CHINA CONDIMENT,2019,(09):124-127.
点击复制

成品酱油检测大肠菌群的质疑与研究()
分享到:

《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年09期
页码:
124-127
栏目:
出版日期:
2019-09-20

文章信息/Info

Title:
Query and study on detection of coliform bacteria in soy sauce
作者:
张凤英
文献标志码:
A
摘要:
食品、农产品的大肠杆菌检测,是在国家标准GB4789.3-2016-食品安全国家标准 食品微生物学检验 大肠菌群计数的相关规定展开,很多生产工作者和研究人员通过检验成品酱油中的大肠杆菌群群群落数,统计总结数据后可得出如下经验:酱油的出厂过程中有懈怠检验大肠菌群的可能。但成品酱油中的菌群无法检测出,此经验总结受到很多人的质疑。基于此,本文以成品酱油检测数据为依据,简单介绍了相关研究学者检测大肠菌群的研究手段以及结果,通过在发酵豆制品加入不同的食盐含量,定性的确定大肠菌群的生长情况,结果表明非耐盐性大肠菌群不能在高浓度食盐溶液中生长,以此校验检测酱油产品中大肠菌群的正确性,以此来供相关人士进行交流参考。
Abstract:
The detection of Escherichia coli in food and agricultural products is carried out under the relevant regulations of GB4789.3-2016- national standard for food safety food microbiology examination coliform bacteria count. By examining the number of Escherichia coli community in soy sauce, many workers and researchers can conclude the following experience by statistics and summary: it is possible to test coliform group in the process of soy sauce production. But the bacteria in the soy sauce can not be detected, this experience has been questioned by many people. Based on this, based on the test data of soy sauce, this paper briefly introduces the related research scholars to test the large scale. By adding different salt content into fermented soybean products, the growth of coliform was determined qualitatively. The results showed that non-salt-tolerant coliform could not grow in high concentration salt solution. Check the correctness of coliform in soy sauce products, so as to provide reference for relevant people
更新日期/Last Update: 2020-06-23