摘要
目的探究茶基底菌相构成及其对制成的奶茶基底微生物的影响。方法通过扩增子测序技术对茶基底微生物组成分析,按照GB 4789.2—2022《食品安全国家标准食品微生物学检验菌落总数测定》、GB 4789.15—2016《食品安全国家标准食品微生物学检验霉菌和酵母计数》、GB 4789.3—2016《食品安全国家标准食品微生物学检验大肠菌群计数》第一法-大肠菌群最近似数法(most probable number,MPN)计数法测定茶基底及制成的奶茶基底中霉菌、酵母菌、大肠菌群和菌落总数的含量。结果25个茶基底的霉菌、酵母菌、大肠菌群和菌落总数的范围分别为未检出~1.0×10^(3) CFU/g、未检出~2.0×10^(3) CFU/g、未检出~43 MPN/g及>1.1×10^(3) MPN/g、未检出~9.3×10^(4) CFU/g。6类典型的茶基底样品微生物门水平优势细菌为变形菌门(Proteobacteria),丰度为77.29%,优势真菌为子囊菌门(Ascomycota),丰度为85.38%,属水平优势细菌为鞘氨醇单胞菌属(Sphingomonas),丰度占比60.57%,优势真菌属为青霉属(Penicillium),占比21.5%。选取3个不同微生物梯度水平的红茶基底样品制成奶茶基底,在25℃条件下放置6.0 h,结果显示菌落总数呈增长趋势,而霉菌、酵母菌、大肠菌群的含量均未检出。结论茶基底中的微生物尤其是菌落总数对其制成的奶茶基底菌落总数相关性较高,热奶茶的高温制备过程可有效抑制茶基底中霉菌、酵母菌、大肠菌群的生长。
Objective To investigate the microflora composition of tea base and its influence on milk tea base microorganisms.Methods The microbial composition of the tea base was analyzed by amplicon sequencing technology,according to the national standard methods GB 4789.2—2022 National standard for food safety-Food microbiology test for the determination of the total number of bacterial colony,GB 4789.15—2016 National standard for food safety-Food microbiology test for the enumeration of moulds and yeasts,GB 4789.3—2016 National standard for food safety-Food microbiology test for coliform count first method-Coliform most probable number(MPN)counting method for the determination of molds,yeasts,coliforms and total colony counts in the tea base and the freshly-made milk tea.Results The total number of molds,yeasts,coliforms and colonies in 25 tea bases were non-detect-1.0×10^(3) CFU/g,non-detect-2.0×10^(3) CFU/g,non-detect~43 MPN/g and>1.1×10^(3) MPN/g,and non-detect-9.3×10^(4) CFU/g,respectively.Among the 6 typical tea base samples,the dominant bacteria was Proteobacteria,with an abundance of 77.29%,and the dominant fungi was Ascomycota,with an abundance of 85.38%.Sphingomonas(60.57%)was the dominant bacterium at genus level,and Penicillium(21.5%)was the dominant fungus.Three black tea base samples with different microbial gradients were selected to make milk tea base and placed at 25℃ for 6.0 h.The results showed that the total number of colonies showed an increasing trend,while the content of mold,yeast and coliform were not detected.Conclusion The microorganisms in the tea base,especially the total number of colonies,has a high correlation with the total number of colonies in the milk tea base.The high temperature preparation process of hot milk tea can effectively inhibit the growth of mold,yeast and coliform in the tea base.
作者
苏小琴
宋鹏鹏
孔俊豪
杨秀芳
左小博
胡秀芳
SU Xiao-Qin;SONG Peng-Peng;KONG Jun-Hao;YANG Xiu-Fang;ZUO Xiao-Bo;HU Xiu-Fang(Hangzhou Tea Research Institute,CHINA COOP,Hangzhou 310016,China;Zhejiang Key Laboratory of Transboundary Applied Technology for Tea Resourses,Hangzhou 310016,China;College of Life Science and Medicine,Zhejiang SCI-TECH University,Hangzhou 310018,China)
出处
《食品安全质量检测学报》
CAS
2024年第18期50-58,共9页
Journal of Food Safety and Quality
