Separation, Identification And Control Research On Spoilage Microorganisms And Characteristics Research Related To Control In One Soft Can Of Rice Pudding

Rice porridge is a Chinese traditional food,eat and consumption widely.corruption of Rice pudding food happeneds sometimes.Food corruption is one of the world within the scope of the food quality problems,received the widespread attention of people.Rice porridge will not only lose the edible after food corruption,cause economic losses and food waste,but also endanger human body health,cause disease.Rice pudding soft canned,a new kind of canned food and a new packaging of retort pouch.soft canned lack of sterilization data and experience,It has an important significance to research rice pudding in the soft canned food corruption to ensure the quality of the rice pudding soft canned and prevent microorganism pollution.This experiment regards rice pudding soft canned as experimental object,to separate and purify the rot fungus,and then the API 20 E reagent was carried on the preliminary identification of the bacteria,and to identify the bacteria with API and 16 Sr DNA,then studied the bacteria growth characteristics,so as to puts forward to the compound preservatives inhibit the growth of the bacteria.the main results were as follows:This experiment regards rice pudding soft canned as the research object,separating and purifying the rot fungus on the separation, purification, From the aspects of morphology, physiological and biochemical and molecular biology, using morphological observation,API 20 E reagent,API semi-automatic bacteria identification and 16 Sr DNA sequencing identification methods of microorganisms in rice porridge,making sure what kind of microorganism causes this kind of rice porridge soft canned corruption, the research of the growth characteristics and preservative bacteriostasis effect is to explore how to inhibit the growth of rice pudding in the soft canned corruption,the main results were as follows:1 Species identification:The bacteria is short rod,gram-negative,no spores under microscope and API bacteria identification system and 16 Sr DNA sequencing method tests for the Enterobacter cloacae,explaining Enterobacter cloacae can cause this kind of rice porridge soft canned food corruption.appraisal result for the Enterobacter cloacae.2 Enterobacter cloacae characteristic research:Enterobacter cloacae is studied in the growth of bacteria under different temperature conditions,different p H,different osmotic pressure(expressed in sucrose concentration) and uv light,The results showed that the optimum growth temperature at about 37 ℃;the optimum growth p H around 7.5; increasing osmotic pressure can obviously inhibit the growth of the bacteria; The bacterium is very sensitive to uv light.Measured the growth curve:Under the environment of adequate nutrition,Enterobacter cloacae basicly grows as "S" type curve.3 Sensory evaluation.The p H of Rice pudding food around 4 will feel sour;When a p H around 4.5,with light acidity;the pepple won’t feel sour above the p H = 5.5.In order to increase preservative bacteriostasis effect of rice pudding soft canned,We can properly reduce the p H.4 Preservatives:studied ethylenediamine teraacetic acid disodium salt( EDTA-2Na),Nisin under different p H,The experimental result shows that EDTA-2Na bacteriostatic ability weakened with the increase of p H,Nisin on Enterobacter cloacae shows no anticorrosion ability;The experiment had determined the minimum inhibitory concentration(MIC) of EDTA-2Na under different p H.According to the results of sensory evaluation,selection of EDTA- 2 Na under p H = 5.5 MIC(0.75g/kg) as the addition of rice pudding soft canned food preservatives.