白腐乳中耐热性微生物分离及安全性评价的研究

白腐乳中耐热性微生物分离及安全性评价的研究(6600字)
摘要：本文对来自市场的12种腐乳产品进行了细菌总数、耐热细菌数量进行了检测，同时采用MYP培养基对可疑微生物进行检测。结果表明，样品微生物总数最高达到7.9×105cfu•g-1，耐热芽孢杆菌检测率最高为67.31%，可疑菌在12个样品中的2个样品中有检出，检出率为16.7%。通过对耐热微生物组成的分析，以来改善卫生条件和改进生产工艺，使生产出更优质、安全的腐乳产品。同时也对传统食品发酵工艺的改进具有指导意义。
关键词：腐乳，耐热细菌，MYP选择培养基，安全性；

Isolation heat resistance microbial from pure preseved beancurd and evalution of its safty
Abstract: Based on the 12 kinds of Sufu from the market, the product quantity of bacteria, heat-resistant bacteria, at the same time, the detection of suspicious microbes MYP medium by testing. Results were showed as following: the total sample microorganisms7.9×105cfu•g-1, heat-resistant bacillus detection rate of 67.31%, Suspicious bacteria in 12 samples of the 2 samples are detected, relevance ratio16.7%. Through the analysis of heat-resistant microbial components, improve health conditions and improved since the production process, make produce more high quality, safe fermented bean curd products. Also on traditional food fermentation has guiding significance for improvement.

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