即食豆干加工过程中的细菌污染溯源

杜秋; 唐辉; 孙军华; 谭益升; 吴梓仟; 蒋立文; 刘洋

doi:10.12187/2024.02.004

CN 41-1437/TS ISSN 2096-1553

即食豆干加工过程中的细菌污染溯源

杜秋 , 唐辉 , 孙军华 , 谭益升 , 吴梓仟 , 蒋立文 , 刘洋

杜秋, 唐辉, 孙军华, 等. 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. doi: 10.12187/2024.02.004

引用本文: 杜秋, 唐辉, 孙军华, 等. 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. doi: 10.12187/2024.02.004

DU Qiu, TANG Hui, SUN Junhua, et al. Traceability of bacterial contamination during the processing of ready-to-eat dried soybean curd[J]. Journal of Light Industry, 2024, 39(2): 28-35. doi: 10.12187/2024.02.004

Citation: DU Qiu, TANG Hui, SUN Junhua, et al. Traceability of bacterial contamination during the processing of ready-to-eat dried soybean curd[J]. Journal of Light Industry, 2024, 39(2): 28-35. doi: 10.12187/2024.02.004

即食豆干加工过程中的细菌污染溯源

1. 湖南农业大学食品科学技术学院, 湖南长沙 410128;
2. 广东省粤北食药资源利用与保护重点实验室, 广东韶关 512005;
3. 盐津铺子食品股份有限公司, 湖南浏阳 410300

作者简介: 杜秋(1997-),女,云南省昆明市人,湖南农业大学硕士研究生,主要研究方向为食品生物技术。E-mail:1299100818@qq.com;

基金项目: 国家重点研发计划项目(2019YFC1606200)
中图分类号: TS207.4

Traceability of bacterial contamination during the processing of ready-to-eat dried soybean curd

1. College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China;
2. Guangdong Provincial Key Laboratory of Utilization & Conservation of Food & Medicinal Resources in Northern Region, Shaoguan 512005, China;
3. Yanjin Puzi Food Co., Ltd., Liuyang 410300, China
Received Date: 2023-11-06
Accepted Date: 2024-01-29

CLC number: TS207.4

摘要: 采用传统微生物培养法结合高通量测序技术分析即食豆干生产过程中微生物数量及细菌群落组成变化,确定主要污染环节及微生物组成情况,并通过16S rDNA鉴定腐败菌。结果表明:即食豆干加工过程中的主要污染环节是原料湖北黄豆,菌落总数高达(3.2±0.1)×10⁶ CFU/g;溶烂、拉丝腐败样品(D18、D19)的菌落总数分别高达(4.4±0.4)×10⁶ CFU/g和(2.6±0.2)×10⁶ CFU/g,且优势菌均为芽孢杆菌属;加工过程中,D20(2次烘烤摊凉后的半成品)、D9(1次卤制前的半成品)、D21(1次卤制后的半成品)和D23(3次卤制的混合膏体)均检测到相对丰度较高的芽孢杆菌属,其相对丰度分别为95.67 %、70.64 %、55.24 %和91.26 %;D18、D19与烘烤前加工单元(D1、D3、D4)和卤制加工单元(D5、D24、D23)的细菌属组成相似,即腐败菌主要来源于D1、D3、D4、D5、D24和D23;导致即食豆干腐败样品D18、D19的细菌分别为甲基营养型芽孢杆菌(Bacillus methylotrophicus)和特基拉芽孢杆菌(B.tequilensis)。
- 即食豆干 /
- 细菌污染 /
- 腐败菌 /
- 高通量测序 /
- 细菌多样性
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 colonies 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 abundances 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.
- ready-to-eat dried soybean curd /
- bacterial contamination /
- spoilage bacteria /
- high-throughput sequencing /
- bacterial diversity
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杜秋, 唐辉, 孙军华, 等. 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. doi: 10.12187/2024.02.004

引用本文: 杜秋, 唐辉, 孙军华, 等. 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. doi: 10.12187/2024.02.004

即食豆干加工过程中的细菌污染溯源

作者简介:杜秋(1997-),女,云南省昆明市人,湖南农业大学硕士研究生,主要研究方向为食品生物技术。E-mail:1299100818@qq.com

1. 湖南农业大学食品科学技术学院, 湖南长沙 410128;
2. 广东省粤北食药资源利用与保护重点实验室, 广东韶关 512005;
3. 盐津铺子食品股份有限公司, 湖南浏阳 410300

收稿日期: 2023-11-06
录用日期: 2024-01-29

基金项目: 国家重点研发计划项目(2019YFC1606200)

关键词:

摘要: 采用传统微生物培养法结合高通量测序技术分析即食豆干生产过程中微生物数量及细菌群落组成变化,确定主要污染环节及微生物组成情况,并通过16S rDNA鉴定腐败菌。结果表明:即食豆干加工过程中的主要污染环节是原料湖北黄豆,菌落总数高达(3.2±0.1)×10⁶ CFU/g;溶烂、拉丝腐败样品(D18、D19)的菌落总数分别高达(4.4±0.4)×10⁶ CFU/g和(2.6±0.2)×10⁶ CFU/g,且优势菌均为芽孢杆菌属;加工过程中,D20(2次烘烤摊凉后的半成品)、D9(1次卤制前的半成品)、D21(1次卤制后的半成品)和D23(3次卤制的混合膏体)均检测到相对丰度较高的芽孢杆菌属,其相对丰度分别为95.67 %、70.64 %、55.24 %和91.26 %;D18、D19与烘烤前加工单元(D1、D3、D4)和卤制加工单元(D5、D24、D23)的细菌属组成相似,即腐败菌主要来源于D1、D3、D4、D5、D24和D23;导致即食豆干腐败样品D18、D19的细菌分别为甲基营养型芽孢杆菌(Bacillus methylotrophicus)和特基拉芽孢杆菌(B.tequilensis)。

English Abstract

Traceability of bacterial contamination during the processing of ready-to-eat dried soybean curd

1. College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China;
2. Guangdong Provincial Key Laboratory of Utilization & Conservation of Food & Medicinal Resources in Northern Region, Shaoguan 512005, China;
3. Yanjin Puzi Food Co., Ltd., Liuyang 410300, China

Received Date: 2023-11-06
Accepted Date: 2024-01-29

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 colonies 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 abundances 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.