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脂环酸芽孢杆菌主要来源于土壤,具有嗜酸、耐热、产芽孢、强抗逆性等特征,是造成巴氏灭菌果汁腐败变质的主要菌种之一。果汁生产企业所用的原料果表面极易被土壤中脂环酸芽孢杆菌污染,其进入果汁生产环节中很难被彻底去除。近年来,由脂环酸芽孢杆菌引发的果汁腐败事件在许多国家和地区相继发生,引发人们广泛关注。目前国内外尚未制订出脂环酸芽孢杆菌统一的培养方法,同时,果汁生产企业也缺少相关的检测技术和控制措施。笔者综述了脂环酸芽孢杆菌的特性及危害,比较常见培养基的培养效果,对其初步鉴定与分子生物学鉴定进行分析和探讨,并阐述几种常用消毒技术的控制效果。
Alicyclobacillus acid bacteria is mainly from the soil, with acidophilic, heat-resistant, spore-forming, strong resistance and other characteristics, is one of the main strains of pasteurized fruit juice spoilage. The surface of the raw fruit used by the juice manufacturers is easily contaminated by the soil Alicyclobacillus acid bacteria, and it is very difficult to remove the surface of the fruit juice into the juice production process completely. In recent years, the fruit juice corruption caused by Alicyclobacillus spp. Occurred successively in many countries and regions, arousing widespread concern. At present, no uniform culture method of Alicyclobacillus is developed at home and abroad. At the same time, fruit juice manufacturers also lack relevant testing technologies and control measures. The author summarizes the characteristics and the harm of Alicyclobacillus acid bacteria, compares the culture effects of common culture medium, analyzes and discusses its preliminary identification and molecular biology appraisal, and expounds the control effects of several commonly used disinfection techniques.