頁籤選單縮合
題名 | 仙草膠罐頭平酸腐敗之原因探討=Study on the Flat-sour Spoilage of the Canned Hsian-Tsao Gel |
---|---|
作者 | 黃錦城; 鄭大青; 蔡維鐘; 鄭建益; 王增焜; | 書刊名 | 中華農學會報 |
卷期 | 2:5 2001.10[民90.10] |
頁次 | 頁423-435 |
分類號 | 463.9 |
關鍵詞 | 仙草膠罐頭; 平酸腐敗; 耐熱性孢子; 耐鹼性細菌; Hsian-Tsao gel can; Flat-sour spoilage; Heat resistanct spore; Alkaline-tolerant bacteria; |
語文 | 中文(Chinese) |
中文摘要 | 本研究探討仙草膠罐頭引起腐敗的原因。腐敗罐頭的外觀和正常罐頭並沒有差異,只有低真空、內容物之pH值由7.4降至5.4而產生酸味,微生物分離結果為產孢桿菌,並以API 50CHB和API 20E鑑定為Bacillus circulans,而且氣檢漏亦證明罐頭腐敗原因並非漏罐引起。引起腐敗的菌株都是耐鹼性細菌,能在pH9.0的環境中生長,其中B. circulans HO-B最高生長pH值為10.4,其在磷酸鹽緩衝溶液和糖液中的□值分別為1.2和1.1分鐘,z值分別為12.3和8.8℃。影響罐頭腐敗的原因為仙草膠之細怠孢子數過高或仙草膠的顆粒太大,兩者都會造成殺菌不足。 |
英文摘要 | The objective of this study was to investigate reason to cause the spoilage in canned Hsian-Tsao gel. There is generally no difference in appearance between normal and spoiled cans. These spoiled cans had low vacuum, with their pH values decreasing from 7.4 to 5.4, resulting in sour odor. The spoilage microorganisms were isolated and identified by API 50CHB and API 20E to be Bacillus circulans. The helium leak detection of the cans also proved that there was no leakage in the cans. These strains are alkaliphilic, could grow at pH 9.0, and the maximum pH value for growth of B. circulans HO-B is 10.4 The □values of the spores in phosphate buffer and sugar solution are 1.2 and 1.1 min, and the z values are 12.3 and 8.8℃, respectively. The parameters influencing the spoilage of the cans were high spore counts and large particles of Hsian-Tsao gel, both resulting in under sterilization. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。