小桥县市售6种品牌酸奶微生物及理化品质的测定

T. O. Oni, Destiny C. Edward, Victor O. Iloh, Chiweike Dokubo
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摘要

酸奶是一种发酵乳制品,富含蛋白质,具有凝胶状的质地。本研究旨在评估消费者对酸奶的偏好,并比较六种品牌酸奶的营养、感官、微生物和理化品质。对颜色、味道、稠度进行感官分析,发现A产品口感正常,B - E产品口感偏甜,F产品口感偏酸,稠度类似蛋奶冻。观察培养的总异养细菌和真菌数量,产品D的细菌数量较高,产品a的真菌数量较高(Cfu/mL)。采用阿莫西林(AMI)、链霉素(S)、氯霉素(CH)、诺氟沙星(N)、环丙沙星(CPX)、红霉素(E)、庆大霉素(CN)、利福平(RD)、氨苄氧苄啶(APX)、左氧氟沙星(Lev) 5种不同菌株进行敏感性培养试验。结果表明,凝固芽孢杆菌对所有抗生素均有耐药性。本研究的结果进一步表明,在本研究进行时,在三角洲州Ogwashi-uku市场销售的商业酸奶的微生物标准较差。建议酸奶在没有冰箱的情况下储存超过一天,以避免污染爆发,可称为食物中毒。此外,制造商在生产酸奶时应采用卫生工艺,以避免污染。最后,酸奶制造商和销售商应避免长时间暴露在酸奶中,还应鼓励质量控制(QC)措施,包括良好生产规范(gmp)。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Determination of Microbial and Physicochemical Qualities of Six Brands of Yoghurt Sold in Ogwashi-Uku Metropolis
Yoghurt is a fermented dairy product, rich in protein content and possesses a gel-like texture. This study was undertaken to assess consumer preferences for yoghurt and to compare the nutritional, sensory, microbial and physiochemical qualities of six brands of yoghurt. The sensory analysis for color, taste and consistency were carried out, and it was observed that product A has a normal taste, while product B - E possesses a sweet taste, while product F has a sour taste, possessing a custard-like consistency. The total cultural heterotrophic bacterial and fungal count was observed, and product D possess a higher bacteria count, while product A possess a higher fungal count (Cfu/mL). A sensitivity culture test was carried out on five different bacteria isolate using the following antibiotics agents: Amoxicillin (AMI), Streptomycin (S), Chloramphenicol (CH), Norfloxacin (N), ciprofloxacin (CPX), Erythromycin (E), Gentamycin (CN), Rifampicin (RD), Ampiclox (APX), and Levofloxacin (Lev). The result showed that Bacillus coagulans was resistance to all the antibiotics. The result of this study further indicated poor microbiological standards of commercial yoghurts sold in Ogwashi-uku market in Delta state at the time of this research. It is recommended that yoghurt stored without a refrigerator over one day should be consumed to avoid an outbreak of contamination which can be called food poisoning. Also, manufacturers should apply hygienic processes when producing yoghurt to avoid contamination. Finally, yoghurt manufacturers and vendors should avoid long exposure of yoghurt, also quality control (QC) measures including good manufacturing practices (GMPS) should be encouraged.
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