粮油食品科技
米面制品中微生物的活但不可培养状态检测研究进展
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Progress in the detection of viable but non-culturable microbes in rice and noodles
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    摘要:

    米面制品是我国主要的食品,含有丰富的营养物质与充足的水分,适合微生物生长繁殖。腐败微生物会引起食品货架期缩短或在保质期内腐败变质,而致病微生物的存在则可引起食物中毒事件。近年来对食品微生物的快速检测技术主要包括传统法与核酸扩增法,其中聚合酶螺旋反应(PSR)技术具有较高的灵敏度、特异性与重现性,具有较大应用前景。此外,活但不可培养状态(VBNC)因具有不可培养特性,会造成微生物检测“金标准”培养法获得“假阴性”结果,是食品微生物安全中的重要威胁。通过研究分析污染米面制品的主要微生物和相应快速检测方法,以及活但不可培养状态的生物学特性和检测方法,为进一步实现对米面制品中微生物安全控制提供重要依据。

    Abstract:

    Rice and flour products are a type of major food in China, which is abundant in nutrients and humidity and thus is suitable for microbial growth. Spoilage microbes could shorten the shell life of food, and pathogenic microbes could cause food poisoning cases. In recent years, rapid detection on food borne microbes includes traditional and nucleic acids amplification methods, of which PSR is advantageous on sensitivity, specificity and reproducibility, showing a promising application prospect. In addition, viable but non-culturable (VBNC) microbial cells is incapable of being detected by “Golden standard” culturing methodology, and thus becomes an important threat for food safety. This review has summarized the major microbes in rice and flour products, currently available detection methodologies, as well as the biological characteristics and detection method of VBNC, which will provide significant information on further safety control of microbes in rice and flour products.

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徐振波,林 欣,徐行勇,李 琳,陈 玲,李晓玺,苏健裕.米面制品中微生物的活但不可培养状态检测研究进展[J].粮油食品科技,2020,28(2):30-35.

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  • 在线发布日期: 2020-03-30
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