蒸蛋糕中微生物菌群结构鉴定及其抑制方法的探究

目的]研究蒸蛋糕在贮藏过程中的微生物变化,探索延长其保质期的方法。方法]采用基因测序的方法对蒸蛋糕贮藏过程中的微生物多样性和主要微生物菌群进行了分析,并研究了脱氢乙酸钠、丙酸钙和山梨酸钾3种防腐剂对蒸蛋糕保质期的影响。结果]蒸蛋糕在贮藏过程中主要的腐败是表皮霉变,在蒸蛋糕的贮藏过程中主要的细菌为Staphylococcus和Kocuria;主要的霉菌为Penicillium、Cladosporium和Aspergillus;3种防腐剂都可以抑制微生物的繁殖速度,防霉变的能力大小依次为脱氢乙酸钠、丙酸钙、山梨酸钾。结论]研究可为延长蒸蛋糕的保质期提供理论依据和技术参考。

Primary Analysis on the Microorganism in the Storage of Steamed Cake and Its Inhibition Method

Objective] The changes of microorganism were investigated for steamed cakes during storage, the method to extend the shelf life was explored.Method] The diversitiy and major strains of microbial community were analyzed using gene sequencing biological methodolodgy, and the effects of three kinds of antiseptic on shelf life of steamed cake, such as dehydrogenation sodium acetate, calcium propionate and potassium sorbate, were studied.Result] The spoilage of steamed cake mainly occurred in skin or outer surface of steamed cake product.The main strains of bacteria were found to be Staphylococcus and Kocuria.The main mold strains included Penicillium, Cladosporiumand, and Aspergillus, which were found to be predominate in steamed cake during storage.Three kinds of preservatives used could extend the shelf life of steamed cake, and the effect of dehydrogenation sodium acetic acid was best, then propionic acid calcium, potassium sorbate had the least effect.Conclusion] This research can provide theoretical basis and technical reference for extending the shelf life of steamed cake.