Establishment and application method of prediction model for evaluating safety of lactobacillus fermented food

Abstract

The invention relates to the technical field of food microorganism safety detection and control, in particular to an establishment and application method of a prediction model for evaluating safety oflactobacillus fermented food. The prediction model can be applied to fermented food taking lactobacillus as a main leavening agent. According to the initial concentration of the added leavening agentlactobacillus, the concentration of the food-borne pathogenic bacteria which are possibly infected initially, the fermentation temperature and the fermentation time, the model can predict the growthof lactobacillus of the leavening agent and the growth and inactivation processes of pathogenic bacteria in the whole fermentation process, so that the safety of food fermentation under certain fermentation conditions is determined, and a powerful technical support is provided for microbial safety control of fermented food in the fermentation process. Meanwhile, the model can also be used for optimizing fermentation parameters, so that the fermented food reaches the optimal safety standard.

Description

technical field [0001] The invention belongs to the technical field of food microbe safety detection and control, and in particular relates to a method for establishing and applying a prediction model for evaluating the safety of lactic acid bacteria fermented food. Background technique [0002] In recent years, with the rapid development of the economy, the changes in my country's food consumption structure have intensified, and the demand for finished food products has risen rapidly. It has already occupied an important position in my country's food market. [0003] Due to the metabolism of beneficial microorganisms, organic acids, ethanol and other substances that inhibit the growth of pathogenic bacteria will be produced in fermented foods. At the same time, the production of organic acids will also reduce the pH, making fermented foods more acidic, and further inhibiting the growth of bacteria . Therefore, in most cases, fermented foods are considered to have higher fo...

AI Technical Summary

Problems solved by technology

[0004] At present, many traditional fermented foods in my country, such as fermented bean curd, tempeh, bacon, etc., are still relatively lacking in the evaluation methods of their microbial safety.

Moreover, due to the complexity, time-consuming, and high cost of the conventional microbial detection process, and the fermentation itself is a complex and dynamic process, it is cumbersome, time-consuming, and time-consuming to conduct a relatively complete microbial safety assessment of fermented foods. power thing

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