摘要
芽孢杆菌是一类能形成芽孢的杆菌或球菌,一般来说能够耐受巴氏杀菌温度的芽孢杆菌为耐热芽孢杆菌。芽孢杆菌根据菌种不同,其耐热性也不同,有的甚至能耐受100℃及以上的高温。食品中耐热芽孢杆菌的存在会给食品质量带来一定影响,有些耐热芽孢杆菌能够产毒素而且具有致病性。耐热芽孢杆菌的普遍存在给食品工业带来巨大的挑战。Bacillus sporothermodurans(BSTD)就是一种典型的耐热芽孢杆菌。本文概述了BSTD的发现、命名和一些基本的生理生化特性,介绍了该菌种的来源、分子学鉴定、在食品中存在的健康及质量风险,从溯源角度进行系统分析,从热杀菌处理结合其他辅助杀菌工艺分析该菌种的控制方法和技术研究进展,并对今后的研究和控制方向进行展望。
Bacillus was belonging to the family of bacteria which can form spores. Generally, heat resistant Bacillus could tolerate the temperature like experimental pasteurized. According to different strains ofBacillus that had different heat resistance, some strains could even tolerate more than 100℃. The existence of the heat-resistant bacillus in food can bring some influence to food quality, some heat resistant bacillus could produce toxin and pathogenic, it also caused the risk of food safety. Heat resistantBacillus was widespread in food industry that brought the huge challenge to food industry.Bacillus sporothermodurans (BSTD) was a kind of typical heat resistantBacillus. This article summarized the discovery, naming, and some of the basic physiological and biochemical characteristics ofBSTD which belong to the heat-resistantBacillus group, in this paper the origin of the strains, molecular identification and security information were introduced, the control method, risk for food safety and health were analyzed. At the same time, the traceability system and technology research progress of the species were also discussed for the future development direction.
出处
《食品安全质量检测学报》
CAS
2015年第7期2795-2801,共7页
Journal of Food Safety and Quality
关键词
耐热芽孢杆菌
鉴定
控制
食品质量
Bacillus sporothermodurans
identification
control
food quality
