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Method for detecting antiseptic power of seasoning

A condiment and ability technology, which is applied in the field of detection of antiseptic ability of condiments, can solve the problems of strain selection, detection time, and result judgment standards that cannot be used universally, so as to ensure the microbial safety of products, save R&D costs, and improve R&D efficiency. Effect

Inactive Publication Date: 2014-12-03
FOSHAN HAITIAN FLAVOURING & FOOD CO LTD +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the different properties of different products, the selection of test strains, detection time, and result judgment standards are not universal.

Method used

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  • Method for detecting antiseptic power of seasoning
  • Method for detecting antiseptic power of seasoning
  • Method for detecting antiseptic power of seasoning

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] This embodiment is to detect the antiseptic ability of the newly developed oyster sauce sample, and determine whether the antiseptic system of the new formula is safe. This embodiment includes the following steps:

[0055] 1) Prepare strains

[0056] This embodiment selects standard bacterial strains; the water activity of the tested product—the newly developed oyster sauce sample is determined to be 0.88, and the bacterial strains selected for testing are Staphylococcus aureus, Candida albicans and Aspergillus niger accordingly.

[0057] 2) Prepare the inoculum suspension

[0058] Inoculate the fresh culture of Staphylococcus aureus into the nutrient agar medium, cultivate it at 36°C for 18 hours, add an appropriate amount of sterile saline to elute the culture on the surface of the agar, and then suck out the bacterial suspension until it is free. In the bacteria test tube, the number of bacteria in 1mL made by turbidimetric method is about 10 8 CFU bacterial suspe...

Embodiment 2

[0070] In this example, due to market demand, the preservative of soybean paste needs to be replaced from A to B. When the product preservative is changed from A to B, whether the product preservative system can still meet the original standard and the amount of preservative B added How long can the anti-corrosion system be guaranteed.

[0071] 1) Prepare strains

[0072] Select standard bacterial classification in the present embodiment; The water activity of measured test product is 0.85, selects the bacterial classification used for testing accordingly and is Candida albicans and Aspergillus niger.

[0073] 2) Prepare the inoculum suspension

[0074] A fresh culture of Candida albicans was inoculated into the wort medium and incubated at a temperature of 25°C for 48 hours. Wash the bacteria with sterile normal saline, and use turbidimetric method or hemocytometer method to prepare 10 per 1 mL 6 ~10 7 CFU of bacterial suspension.

[0075] Inoculate the fresh culture of ...

Embodiment 3

[0086] The main spoilage problem of soy sauce is the production of white film. The strongest film-forming yeast strain has been isolated from the film-producing soy sauce samples, and the antiseptic ability of A, B, and C three soy sauce products on film-forming yeast has been evaluated.

[0087] 1) Prepare strains

[0088] The strain is the film-forming yeast isolated in the laboratory.

[0089] 2) Prepare the inoculum suspension

[0090] Inoculate the fresh culture of film-forming yeast into the wort medium, cultivate it at 28°C for 50 hours, wash the bacteria with sterile physiological saline, and use hemocytometer method to prepare 10 per mL of 6 ~10 7 CFU of bacterial suspension.

[0091] 3) Inoculation of the test article

[0092] Under aseptic conditions, absorb the film-forming yeast suspension and inoculate them into the three soy sauce products A, B, and C respectively, the inoculation amount is 1%, and mix well after inoculation, so that the test bacteria in the...

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Abstract

The invention discloses a method for detecting antiseptic power of a seasoning, which comprises the following steps: 1) preparing a ready-made testing strain into a bacterium suspension; 2) inoculating the bacterium suspension into a test sample; 3) at the beginning of the inoculation and every other preset time intervals afterwards, taking isometric samples from the inoculated test sample, and detecting the bacterial counts in the samples; and 4) comparing the bacterial counts detected every other preset time intervals with the initial bacterial count, determining that the antiseptic power of the test sample is acceptable if the difference is less than or equal to 0, and judging that the smaller the difference is, the stronger the antiseptic power of the test sample is. The method presents the judgment standard of the antiseptic power according to the characteristics of the seasoning, and has important meanings for new product development, preservative selection, quick evaluation on antiseptic power of the product, and protection of microbial safety of the product.

Description

technical field [0001] The invention relates to the technical field of condiment detection, in particular to a method for detecting the antiseptic ability of condiments. Background technique [0002] Condiments such as soy sauce, oyster sauce, and bean paste are very popular among consumers, but the amount consumed at one time is small, and it usually takes a while to use up after opening. After the product is opened, it is contaminated by microorganisms in the environment. Coupled with its rich nutritional content, it will be more prone to spoilage and deterioration, which will damage the flavor, quality and appearance of the product, which will not only cause huge economic losses, but also produce toxic secondary metabolites that have an impact on human health. Therefore, many condiments not only require microbial safety during the shelf life, but also need to have a certain antibacterial ability after opening, so as to inhibit the growth of microorganisms, prolong the use...

Claims

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Application Information

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IPC IPC(8): C12Q1/18
Inventor 王瑞邓嫣容何涛黄小青刘璇
Owner FOSHAN HAITIAN FLAVOURING & FOOD CO LTD
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