传统豆制品腐败菌污染及抑制研究进展

传统豆制品营养丰富,含水量大,但容易腐败变质,尤其是鲜食豆制品保质期短、运输储存均需低温冷藏。这严重影响了传统豆制品的产品品质与消费者的食用安全,限制了生产加工企业的产量及其产业化发展规模。确定传统豆制品腐败菌的来源和种类,分析不同腐败菌与豆制品品质变化的相关性,并采用安全有效的方法对其进行抑制,有效延长保质期,日益成为研究热点。从制作传统豆制品的原料大豆自身的种植土壤、种皮微生物与内源微生物,原料预处理、加热残留、加工辅料带入的安全隐患、设备清洗不彻底等生产加工过程的影响,以及贮藏环境影响等方面阐述了引起传统豆制品腐败变质的原因与途径。在原料存储和生产加工中,要进行高标准和严格的食品安全管理；总结了引起传统豆制品腐败的细菌和真菌等主要微生物的来源、腐败现象、污染的豆制品。传统豆制品在贮藏过程中,针对腐败菌群体系呈现出不同优势菌群的动态菌相变化,应用传统方法结合现代技术进行腐败菌的系统分离和鉴定,根据特定腐败菌进行抑制是有效延长保质期的关键；针对传统豆制品腐败菌采用物理杀菌、化学抑菌和生物防腐等抑菌方法及其抑菌机理的阐述。特别是针对不同的传统豆制品品质及腐败菌的特点,采用新型物理杀菌技术结合安全高效、抑菌效果好的生物方法,尤其是对微生物源抑菌剂的应用,为有效延长传统豆制品保质期提供独特的优势,以期为传统豆制品保鲜的新方向提供参考。

Research Progress of Spoilage Bacteria Pollution and Inhibition of Traditional Soy Products

Traditional soy products are rich in nutrition and contain high water content, but easy to rot. In particular, fresh soy products have short shelf life and must be refrigerated at low temperature for transportation and storage. These seriously affect the product quality of traditional soy products and the edible safety of consumers, which obviously limit the output of production and processing enterprises and the scale of industrial development. It has increasingly become a research hotspot to determine the source and species of spoilage bacteria in traditional soy products, analyze the correlation between different spoilage bacteria and the quality change of soy products, adopt safe and effective methods to inhibit them and effectively extend shelf life. In this paper, the causes and ways of spoilage of traditional soybean products were summarized from the aspects of planting soil, seed coat microorganisms and endogenous microorganisms, pretreatment of raw materials, heating residues, potential safety hazards brought by processing accessories, incomplete cleaning of equipment, and storage environment. During the storage and production of raw materials, high standards and strict hygiene management should be carried out. The sources, spoilage phenomena and polluted soy products of main microorganisms such as bacteria and fungi causing the spoilage of traditional soy products were summarized. During the storage of traditional soy products, based on the dynamic changes of different dominant bacterial communities in the spoilage bacteria system, it was the key to effectively extend the shelf life via systematically separating and identifying spoilage bacteria by traditional methods combined with modern technology and inhibiting them according to specific spoilage bacteria. And the bacteriostatic methods and mechanism of physical sterilization, chemical bacteriostasis and biological preservation used for the spoilage bacteria of traditional soy products were elaborated. According to the characteristics of different traditional soy products and spoilage bacteria, new physical sterilization technology combined with safe, efficient and effective biological methods, especially the application of microbial bacteriostatic agents, provided unique advantages for effectively prolonging the shelf life of traditional soy products, and made a prospect in order to provide reference for the new direction of traditional soy products preservation.