在卫生标准操作程序下,马苏里拉奶酪的工业切片中包含了与腐败有关的主要嗜冷细菌。

IF 1.2 3区 农林科学 Q2 AGRICULTURE, DAIRY & ANIMAL SCIENCE
José C Ribeiro-Júnior, Denise Amorim Dos Santos, Cátia Maria de Oliveira Lobo, Marco Aurélio Carneiro Batista, João Pedro Cabral Silva, Amanda Lima Do Nascimento, Jonatas Fernandes Oliveira, Fernando Loiola Nunes, Marco Antonio Bacelar Barreiros, Amauri Alcindo Alfieri, Luciana Bignardi de Soares Brisola da Costa
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引用次数: 0

摘要

卫生标准操作程序(SSOP)在食品生产和加工的关键阶段至关重要。在制造后,切片过程可能成为一个污染点,潜在地影响马苏里拉奶酪的质量和保质期。本研究的目的是确定SSOP对工业切片前后马苏里拉干酪中具有蛋白水解和脂解潜力的精神营养细菌的数量和多样性的影响。分离出嗜冷细菌,对其在中温和嗜冷条件下的腐败潜力进行表型评估,利用遗传相似性树形图分析其多样性,并通过16S rRNA基因的部分测序进行鉴定。切片前平均精神营养计数为3.77(±0.83)log CFU/mL,切片后平均精神营养计数为3.58(±0.51)log CFU/mL,差异无统计学意义(p < 0.05)。关于腐败潜力,233株被评估的菌株中没有一株在精神营养条件下表现出蛋白质水解活性。然而,在切片前和切片后,精神营养性脂溶活性均占主导地位。delbrueckii乳杆菌是干酪生产过程中用于降低凝乳pH值的溶糖菌的一部分,在切片样品前后的中温条件下(35°C)都是主要的蛋白水解菌。虽然细菌计数表明切片机的SSOP是完全有效的,但微生物多样性分析显示,在切片过程中包含了丁二葡萄球菌、人型葡萄球菌、粪肠球菌和肺炎克雷伯菌,尽管含量较低。因此,仅仅依靠精神萎缩的定量可能不足以证明切片机的SSOP的效率。即使在受控的工业条件下,来自处理和环境来源的腐败细菌也可能被引入切片的马苏里拉奶酪。必须审查和实施切片前改善马苏里拉奶酪片微生物质量的方法,以及加强卫生程序,以提高切片马苏里拉奶酪的保质期和商业潜力。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
The main spoilage-related psychrotrophic bacteria included in the industrial slicing of mozzarella cheese under sanitation standard operating procedures.

Sanitation Standard Operating Procedures (SSOP) are critical in key stages of food production and processing. After manufacturing, slicing process can serve as a point of contamination, potentially compromising the quality and shelf life of mozzarella. The objective of this study was to determine the effect of SSOP on the quantification and diversity of psychrotrophic bacteria with proteolytic and lipolytic potential in mozzarella before and after industrial slicing. Psychrotrophic bacteria were isolated, phenotypically assessed for spoilage potential under mesophilic and psychrotrophic conditions, analysed for diversity using dendrograms of genetic similarity and identified by partial sequencing of the 16S rRNA gene. The mean psychrotrophic counts were 3.77 (±0.83) log CFU/mL before slicing and 3.58 (±0.51) log CFU/mL in the sliced product, indicating a non-significant reduction (p < 0.05). Regarding spoilage potential, none of the 233 isolates evaluated exhibited proteolytic activity under psychrotrophic conditions. However, psychrotrophic lipolytic activity was predominant both before and after slicing. The species Lactobacillus delbrueckii, which is part of the saccharolytic inoculum used to reduce the pH of the curd during cheese production, was the main proteolytic bacteria under mesophilic conditions (35°C) in both before and after sliced samples. Although the bacterial counts indicated the full efficiency of the slicer's SSOP, the microbial diversity analysis revealed the inclusion of Staphylococcus succinus, Staphylococcus hominis, Enterococcus faecalis and Klebsiella pneumoniae during the slicing process, albeit at low levels. Therefore, relying solely on psychrotrophic quantification may not be sufficient to attest the efficiency of the slicer's SSOP. Even under controlled industrial conditions, spoilage bacteria from handling and environmental sources may be introduced into sliced mozzarella. Methods for improving the microbiological quality of the mozzarella pieces prior to slicing, as well as the intensification of sanitary procedures, must be reviewed and implemented to improve the shelf life and commercial potential of sliced mozzarella.

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来源期刊
Journal of Dairy Research
Journal of Dairy Research 农林科学-奶制品与动物科学
CiteScore
3.80
自引率
4.80%
发文量
117
审稿时长
12-24 weeks
期刊介绍: The Journal of Dairy Research is an international Journal of high-standing that publishes original scientific research on all aspects of the biology, wellbeing and technology of lactating animals and the foods they produce. The Journal’s ability to cover the entire dairy foods chain is a major strength. Cross-disciplinary research is particularly welcomed, as is comparative lactation research in different dairy and non-dairy species and research dealing with consumer health aspects of dairy products. Journal of Dairy Research: an international Journal of the lactation sciences.
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