投稿指南出版伦理版权说明 我要投稿
首页 > 过刊浏览>2025年第卷第6期 >42-49. DOI:10.12441/spyswjs.20231130003
PDF HTML阅读 XML下载 导出引用 引用提醒
中蜂蜜的微生物测定及嗜渗酵母影响因素分析
CSTR:
作者:
作者单位:

1.中国农业科学院蜜蜂研究所，北京 100093;2.资源昆虫高效养殖与利用全国重点实验室，北京 100093;3.农业农村部蜂产品质量安全风险评估实验室，北京 100093;4.福建农林大学食品科学学院，福建 福州 350002

作者简介:

通讯作者:

陈兰珍（1974—），女，博士，研究员，博士研究生导师，主要从事蜂产品质量与安全研究。E-mail：chenlanzhen2005@126.com

中图分类号:

基金项目:

国家自然科学基金面上项目（32272402，31772070）；国家蜂产品质量安全风险评估项目（GJFP20220305）；国家蜂产业技术体系项目（CARS-44-KXJ8）；中央级公益性科研院所基本科研业务费专项项目（MFSJKF2023）。


Determination of Microorganisms and Analysis of Factors Influencing Osmophilic Yeasts in Apis cerana Honey
Author:
Affiliation:

1.Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China;2.State Key Laboratory of Resource Insects, Beijing 100093, China;3.Key Laboratory of Bee Products for Quality and Safety Risk Assessment, Ministry of Agriculture and Rural Affairs, Beijing 100093, China;4.College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China

Fund Project:

  • 摘要
    • |
  • 图/表
    • |
  • 访问统计
    • |
  • 参考文献
    • |
  • 相似文献
    • |
  • 引证文献
    • |
  • 资源附件
    • |
  • 文章评论
    摘要:

    【目的】研究中蜂蜜中霉菌、菌落总数和嗜渗酵母数量，探究嗜渗酵母与中蜂蜜品质指标和贮藏条件的相关性。【方法】以105个中蜂蜜样品为研究对象，对样品中霉菌、菌落总数、嗜渗酵母指标和气味、水分、酚酸和糖类物质等品质指标进行测定，探究品质指标与嗜渗酵母的相关性及不同贮藏条件对嗜渗酵母数量的影响。【结果】在105个中蜂蜜样品中，霉菌、菌落总数和嗜渗酵母数量超标的样品数量分别为1个、1个和67个；所有嗜渗酵母数量超标的样品均有异味，且其水分质量分数均高于18.54%。水分和甘油质量分数与嗜渗酵母数量均呈极显著相关（P<0.01），酚酸、果糖和葡萄糖质量分数与嗜渗酵母数量均呈显著相关（P<0.05）。不同贮藏温度对样品中嗜渗酵母的生长影响显著，在较低温度（4~7 ℃和15~20 ℃）贮藏时，嗜渗酵母生长缓慢；在较高温度（29~38 ℃）贮藏时，嗜渗酵母数量会持续上升直至超标。【结论】该研究为中蜂蜜品质评价和质量控制提供了依据。

    Abstract:

    [Objective] This study determined the mold count, total plate count, and osmophilic yeast count in Apis cerana honey and explored the correlations of osmophilic yeasts with quality parameters and storage conditions of the honey.[Method] A total of 105 Apis cerana honey samples were used for the determination of mold count, total plate count, and osmophilic yeast count, as well as odor, moisture, phenolic acids, and carbohydrates. The correlations between quality indexes and osmophilic yeasts and the effects of different storage conditions on osmophilic yeast count were explored.[Result] Among the 105 samples, 1, 1, and 67 samples showed the mold count, total plate count, and osmophilic yeast count exceeding the national standards. All the samples with osmophilic yeast count exceeding the national standard had a peculiar smell, and their moisture mass fractions were all higher than 18.54%. The mass fractions of moisture and glycerol had correlations with osmophilic yeast count (P<0.01), and the mass fractions of phenolic acids, fructose, and glucose were correlated with osmophilic yeast count (P<0.05). Different storage temperatures affected the growth of osmophilic yeasts in the samples. At lower storage temperatures (4~7 ℃ and 15~20 ℃), the growth of osmophilic yeasts was slow, while at higher storage temperatures (29~38 ℃), the osmophilic yeast count showed an upward trend to exceed the national standard.[Conclusion] This study provides an important reference for the quality evaluation and quality control of Apis cerana honey.

    参考文献
    相似文献
    引证文献
引用本文

宋梅,黎洪霞,刘肇龙,乔栋,李娜,陈兰珍.中蜂蜜的微生物测定及嗜渗酵母影响因素分析[J].食品与生物技术学报,2025,(6):42-49.

SONG Mei, LI Hongxia, LIU Zhaolong, QIAO Dong, LI Na, CHEN Lanzhen. Determination of Microorganisms and Analysis of Factors Influencing Osmophilic Yeasts in Apis cerana Honey[J]. Journal of Food Science and Biotechnology,2025,(6):42-49.

复制
分享
相关视频

文章指标
  • 点击次数:
  • 下载次数:
  • HTML阅读次数:
  • 引用次数:
历史
  • 收稿日期:2023-11-30
  • 最后修改日期:2024-02-06
  • 录用日期:
  • 在线发布日期: 2025-10-11
  • 出版日期:
文章二维码

版权所有：《食品与生物技术学报》编辑部

地址：江苏省无锡市蠡湖大道1800号  邮政编码：214122

电话：0510-85913526  电子邮件：xbbjb@jiangnan.edu.cn

技术支持：北京勤云科技发展有限公司

微信公众号二维码

手机版网站二维码