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Test method for main necrosis microorganism of tomato paste

An inspection method, tomato paste technology, applied in the field of food inspection, can solve the problems of no public reports on the standard system of tomato paste inspection methods

Inactive Publication Date: 2008-09-24
新疆出入境检验检疫局检验检疫技术中心
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] There are no public reports at home and abroad on the specific detection method standard system of microbial indicators in tomato paste

Method used

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  • Test method for main necrosis microorganism of tomato paste
  • Test method for main necrosis microorganism of tomato paste
  • Test method for main necrosis microorganism of tomato paste

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Example 1: Isolation and Identification of Bacillus and Staphylococcus in Tomato Sauce

[0039] Pre-enrichment of six tomato pastes at 35°C to 37°C was carried out, and the pre-enrichment solution was cultured for 24 hours, and then transferred to the agar medium for enrichment of thermophilic acid-resistant bacillus and platinic acid bacteria. The isolated strains were identified by VITEK-32 biochemically, and the results were Bacillus subtilis, Bacillus licheniformis and Bacillus pumilus.

[0040]Pre-enrichment was carried out from bagged tomato paste and canned tomato paste at 35°C to 37°C, and the pre-enrichment liquid was cultured for 24 hours and then transferred to trypticase broth medium and improved BCP medium. The isolated strains were identified by VITEK-32 biochemically, and the results were Staphylococcus saprophyticus and Staphylococcus worriii.

[0041] Y6, Y10, Y19, Y35, Y36, Y41, Y53, Y56, Y65 and other more than 20 batches of tomato paste imported and...

Embodiment 2

[0046] According to the test procedure described in embodiment one, see appendix Figure 5 , 6 , wherein, by weight and volume percentage (g / 100mL), take 8% of tomato paste by aseptic operation, add 200mL of physiological saline, mix uniformly to make a suspension, and culture the 10% suspension at 35°C with a volume ratio Inoculate in the corresponding culture solution, and carry out the enrichment culture at 35°C for 24-48h through the corresponding medium. The same pre-enrichment and isolation medium were used for cultivation and transformation, and cultured at 35°C-37°C for 24-48h respectively. Bacillus and Staphylococcus can be isolated, and the isolated microorganisms are identified by VITEK-32. The results showed that: Bacillus subtilis (Bacillus subtilis), dwarf Bacillus (Bacillus. pumilus), licheniformis (Bacillus licheniformis) and so on; Staptococcus warneri) etc., these strains are identical with the similar strains of existing public reports.

Embodiment 3

[0048] According to the test procedure described in embodiment one, see appendix Figure 5 , 6 , wherein, by weight and volume percentage (g / 100mL), get tomato sauce 12% with aseptic operation, add 250mL physiological saline, mix uniformly to make a suspension, and mix 10% suspension culture solution 37 ℃ with the volume ratio Inoculate in the corresponding culture medium, carry out the enrichment culture at 37°C for 24-48h through the corresponding medium. The same pre-enrichment and isolation medium were used for cultivation and transformation, and cultured at 35°C-37°C for 24-48h respectively. Both spores and staphylococci can be isolated, and the isolated microorganisms are identified by VITEK-32. The spores and staphylococci are the same as the similar strains reported publicly.

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Abstract

The invention discloses a detection method of main spoilage microorganism in tomato paste and aims at no report about the detection method of main spoilage microorganism in tomato paste at home and abroad. The method is carried out as follows: by adopting the pre-breeding cultivation, the 8 to 12 percent by weight in volume of tomato paste is taken, and physiological saline of 200 to 250 mililiter is added into the tomato paste and well-mixed to form suspension; 8 to 12 percent of the culture suspension solution is respectively inoculated into the breeding culture solution of flatsour bacterium or the agar culture solution of thermophilic acid-fast bacillus and tryptic soytone broth or BCP modified culture solution, cultivated in 35 to 37 DEG C for about 24 to 48 hours, then the culture solution of being same to that of pre-breeding is isolated and cultivated; by a series of biochemical test, spore bacteria and Staphylococci is identified to mainly exist in the tomato paste and as the main spoilage microorganism. The invention takes very important role in promoting the rapid development of tomato paste industry and keeping the dominant position of the tomato paste trade in international market.

Description

field of invention [0001] The invention relates to the technical field of food inspection. Specifically, the present invention relates to the field of a detection method for main spoilage microorganisms in tomato paste. Background technique [0002] At present, the main items of microbial detection in imported and exported tomato paste are molds, and the inspection method is based on the standard GB / T4789.15-2003, and the detection of other microbial items is rarely involved. With the increasing development of international trade, the requirements for commodity detection technology are getting higher and higher. Many countries and regions require the detection of main spoilage microorganisms in tomato paste, but the relevant research work is still blank in China. [0003] Ketchup is an acidic canned food (below pH 4.5), and the microorganisms that survive in it are mostly acid-resistant and heat-resistant bacilli, cocci, etc., and their existence often leads to spoilage of ...

Claims

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Application Information

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IPC IPC(8): C12Q1/04
Inventor 黄玲田延河蒋刚强郑树桐季新成窦辉刘小兰曾献春吴海文
Owner 新疆出入境检验检疫局检验检疫技术中心
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