食醋浑浊现象的微生物因素分析与探讨.PDFVIP

8 4 Vol. 8 No. 4 2017 4 Journal of Food Safety and Quality Apr. , 2017 林秀敏, 陈 楷, 蒋佳希, 张彬彬, 尹玮璐, 肖 剑* (, 510410) 摘 要: 目的 , 方法 , , 结果 , , A , ; B ; , 结论 , 关键词: ; ; Analysis and discussion on microbial factors of turbidity of vinegar * LIN Xiu-Min, CHEN Kai, JIANG Jia-Xi, ZHANG Bin-Bin, YIN Wei-Lu, XIAO Jian (Guangzhou Institute of Food Inspection, Guangzhou 510410) ABSTRACT: Objective To analyze the samples with obvious turbid phenomenon, and to understand whether the turbidity caused by microbial factors. Methods Both turbid vinegars and vinegar culture sample were analyzed by sensory evaluation, microbial culture method, microscopic examination and heat sterilization. The isolated microorganisms were identified by automatic microbial biochemical analyzer. Results Samples were not detected by plate count method and membrane filtration method while vinegar culture sample was detected. Dyeing results showed that unknown gram-negative bacteria and yeast were detected in sample A with no obvious proliferation by microscope, but microorganisms were not detected in sample B. Yeast and unknown gram-negative bacteria were isolated and identified in vinegar culture sample. According to crystal microscopic examination and heating sterilization, turbidity ingredient contained dextrin and protein in vinegar. Conclusion The turbidity of vinegar samples is not caused