腐乳生产机械化变革中的杂菌防控技术
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摘要
腐乳的机械化生产,相对传统加工方式,更有利于生产过程中杂菌的增殖,文章对由此影响产品品质的原因进行了分析:如管道和设备表面生物被膜的形成、设备停顿造成的杂菌增殖以及高压空气引入的杂菌,在硬件改善和日常管理层面提出了具体的防控措施,展望了腐乳企业引进栅栏技术等科学的微生物控制理念的前景,对腐乳企业机械化变革过程中杂菌的防控技术提出了一些具体的建议。
Compared with the traditional processing method,the mechanized production of preserved bean curd is more conducive to the proliferation of miscellaneous bacteria in the production process.The paper analyzes the reasons that affect the quality of products,such as the formation of biofilm on the surface of pipeline and equipment,the proliferation of bacteria caused by the standstill of equipment and the introduction of bacteria into high-pressure air,puts forward specific prevention and control measures at the level of hardware improvement and daily management,looks forward to the prospect of the introduction of scientific microbial control concepts such as fence technology by preserved bean curd enterprises,and changes the mechanization of preserved bean curd enterprises.Some specific suggestions are put forward for the prevention and control of miscellaneous bacteria in the process.
Compared with the traditional processing method,the mechanized production of preserved bean curd is more conducive to the proliferation of miscellaneous bacteria in the production process.The paper analyzes the reasons that affect the quality of products,such as the formation of biofilm on the surface of pipeline and equipment,the proliferation of bacteria caused by the standstill of equipment and the introduction of bacteria into high-pressure air,puts forward specific prevention and control measures at the level of hardware improvement and daily management,looks forward to the prospect of the introduction of scientific microbial control concepts such as fence technology by preserved bean curd enterprises,and changes the mechanization of preserved bean curd enterprises.Some specific suggestions are put forward for the prevention and control of miscellaneous bacteria in the process.
引文
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[4]Toyofuku M,Inaba T,Kiyokawa T,et al.Environmental factors that shape biofilm formation[J].Biosci Biotechnol Biochem,2016,80(1):7-12.
[5]Dewanti R,Wong A C L.Influnce of culture conditions on biofilm formation by Escherichia coli O157:H7[J].Food Microbiol,1995,26:147-164.
[6]符克皇,李佐雄,高代平,等.延长传统非发酵豆制品保质期的研究进展[J].保鲜与加工,2011,11(1):40-43.
[7]江汉湖.食品微生物学[M].北京:中国农业出版社,2002:388.
[2]Pratt L A,Kolter R.Genetic analysis of bacterial biofilm formation[J].Microbiol,1999(2):598-603.
[3]刘晓琰,史安国.细菌生物被膜的研究现状[J].中国临床药理学杂志,2002,18(4):302-305.
[4]Toyofuku M,Inaba T,Kiyokawa T,et al.Environmental factors that shape biofilm formation[J].Biosci Biotechnol Biochem,2016,80(1):7-12.
[5]Dewanti R,Wong A C L.Influnce of culture conditions on biofilm formation by Escherichia coli O157:H7[J].Food Microbiol,1995,26:147-164.
[6]符克皇,李佐雄,高代平,等.延长传统非发酵豆制品保质期的研究进展[J].保鲜与加工,2011,11(1):40-43.
[7]江汉湖.食品微生物学[M].北京:中国农业出版社,2002:388.
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