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嬰幼兒乳粉和米粉中阪崎克羅諾桿菌的耐受性研究

發(fā)布時間：2019/11/4 15:49:24     瀏覽次數(shù)：738

楊保偉.嬰幼兒乳粉和米粉中阪崎克羅諾桿菌的耐受性研究[J].中國食品學(xué)報,2019,19(9):45-52
嬰幼兒乳粉和米粉中阪崎克羅諾桿菌的耐受性研究
Studies on Tolerance of Cronobacter sakazakii Isolated from Infant Milk Powder and Rice Cereal
  
DOI：
中文關(guān)鍵詞: 嬰幼兒乳粉  米粉  阪崎克羅諾桿菌  耐熱  耐酸堿

英文關(guān)鍵詞: powdered infant and baby formula（PIBF）  baby rice cereal（BRC）  Cronobacter sakazakii  anti-thermal  anti-acid （alkaline）

 以嬰幼兒乳粉和米粉中分離到的15株不同基因型的阪崎克羅諾桿菌為材料，研究其對不同溫度、酸堿度和微波的耐受性以及對枯草桿菌二聯(lián)活菌顆粒（商品名：媽咪愛）和產(chǎn)乳酸菌素乳酸菌的敏感程度。采用平板計數(shù)法檢測阪崎克羅諾桿菌在不同處理后的存活率，衡量菌株的耐受性；采用皿內(nèi)抑菌法檢測媽咪愛和產(chǎn)乳酸菌素乳酸菌對阪崎桿菌的抑制作用。結(jié)果表明：70 ℃處理20 min后，15株阪崎克羅諾桿菌的存活率均低于0.11%，對阪崎克羅諾桿菌的致死作用明顯高于50 ℃和60 ℃（P＜0.01）。阪崎克羅諾桿菌經(jīng)pH 4.0、pH 6.0和pH 8.0條件處理20 min后，部分菌株被致死，pH 4.0時的存活率明顯低于其它2組（P＜0.01）。微波處理2 min后，大部分供試菌株的死亡率超過99%，菌株間存活率無顯著性差異（P＞0.05）。產(chǎn)乳酸菌素乳酸菌和媽咪愛對供試菌株均有一定的抑制作用，部分菌株對其的敏感程度具有極顯著差異（P＜0.01）。結(jié)論：阪崎克羅諾桿菌的耐受性和敏感程度存在差異，采用適當(dāng)?shù)臈l件處理能有效防止阪崎克羅諾桿菌對嬰幼兒食品的污染。

   The tolerance ability of 15 Cronobacter sakazakii isolates with different genotypes that recovered from powdered infant and baby formula （PIBF） and baby rice cereal （BRC） to different temperature， pH， and microwave， and the susceptibility to Mamiai and lactobacillus-producing lactobacillus was studied to perform some reference for infant and baby food safety. Plate counting method was employed to calculate the survival rate， which was used as the index to evaluate the tolerance ability of the bacteria， after heat， pH and microwave treatment. The rate of the diameter of the inhibition zone and the cup that put the anti-bacteria or the width of the inhibition zone to Cronobacter sakazakii was used to evaluate the susceptibility of Cronobacter sakazakii to Live Combined Bacillus Subtilis and Enterococcus Faecium Granules with Multivitamines （Product name： Mamiai） and lactobacillus. Results： The survival rate of 15 Cronobacter sakazakii isolates indicated the lethal effect of 70 ℃ was significantly higher than those of 50 ℃ and 60 ℃ （P<0.01）. The survival rates were all less than 0.11% after the isolates were treated at 70 ℃ for 20 min. A certain lethal effect was shown after treated on condition of pH 4.0， pH 6.0 and pH 8.0 for 20 min， and the survival rate of pH 4.0 treatment was significantly lower than those of the other two groups （P<0.01）. The mortality rate of majorities of the tested strains was as high as 99% after treated by microwave for 2 min， and no significant difference was found among the survival rate of the strains（P>0.05）. Lactobacillus-producing lactobacillus and Mamiai had a certain degree of inhibition to Cronobacter sakazakii， and the susceptibility of some strains was significant different （P<0.01）. Conclusion： The tolerance and susceptibility of the Cronobacter sakazakii strains were different， appropriate methods could be taken to prevent Cronobacter sakazakii contamination from infant and baby foods.