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題名 | 甜餡食品中生菌數、大腸桿菌群、大腸桿菌、仙人掌桿菌及其物性之研究=Survey of the Aerobic Viable Cell Count, Coliform, Escherichia Coli, Bacillus Cereus, and Physical Properties of the Sweet Dumpling Food in Taiwan |
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作者姓名(中文) | 杜先覺; 施養志; 林旭陽; | 書刊名 | 藥物食品分析 |
卷期 | 4:3 1996.09[民85.09] |
頁次 | 頁247-256 |
分類號 | 412.37 |
關鍵詞 | 生菌數; 大腸桿菌群; 大腸桿菌; 仙人掌桿菌; 枯草桿菌; 水活性; 酸鹼值; 總糖度; 甜餡食品; Aerobic viable cell count; Coliform; Escherichia coli; Bacillus cereus; B. subtilis; B. pumilus; B. stearothermophilus; B. laterosporus; B. sphaericus; Water activity; pH value; Brix; Sweet dumpling food; |
語文 | 中文(Chinese) |
英文摘要 | A total of 154 samples of sweet dumpling food(SDF), including 102 samples of the flour-packed SDF and 52 samples of the rice-packed SDF, were bought from the conventional markets, supermarkets, confectioneries, and temples throughout Taiwan. The microbiological quality was assessed by the assay of aerobic viable cell count, coliform, Escherichia coli, Bacillus cereus, and related pathogens. The physical properties including pH value, water activity(Aw), and Brix of SDF were also tested. A comparison of the flour-packed SDF with the rice-packed SDF showed significant differences in the detection of aerobic viable cell count and coliform. Incidence of E. coli was 9.80% in the flour-packed SDF and 11.53% in the rice-packed SDF. B. cereus was identified exclusively in the flour-packed SDF. Two strains of newly ascribed food poisons pathogens, B. subtilis and B. pumilus, were isolated. Among them, B. subtilis was detected in three samples of the rice-packed SDF and in one of the flour-packed SDF, while B. pumilus was found exclusively in the flour-packed SDF. One of the thermal resistant strains B. stearothermophilus and another strain of B. laterosporus were isolated from the rice-packed SDF, whereas B. sphaericus were identified in the flour-packed SDF. Most of the SDF were examined with physical properties of pH ranged from 4.9 to 7.2, Aw 0.60 - 0.89, and Brix 35 - 40。 The variation in methods for preparation of filled sweet dumpling, precooked( i.e. the flour-packed SDF) and post-cooked(i.e. the rice-packed SDF) food, influenced the incidence of aerobic viable cell count and coliform. However, the incidence of coliform, E. coli, and Bacillus cereus were not affected by wraping or by the physical properties of the SDF products. |
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