{"id":10247,"date":"2024-10-08T09:57:08","date_gmt":"2024-10-08T09:57:08","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=10247"},"modified":"2024-10-08T09:57:08","modified_gmt":"2024-10-08T09:57:08","slug":"streptococcus-lactis-2","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/hu\/streptococcus-lactis-2\/","title":{"rendered":"Milyen tart\u00f3s\u00edt\u00f3szereket alkalmaznak a Streptococcus lactis \u00e9lelmiszerekben?"},"content":{"rendered":"

Milyen tart\u00f3s\u00edt\u00f3szereket alkalmaznak a Streptococcus lactis \u00e9lelmiszerekben?<\/h1>\n

Bevezet\u00e9s
\nStreptococcus lactis (CNS: 17.019; INS: 234) Nemzeti szabv\u00e1ny: Streptococcus lactis \u00e9lelmiszer-adal\u00e9kanyagra vonatkoz\u00f3 nemzeti szabv\u00e1ny: GB 1886.231-2016.
\n\u00e9rz\u00e9kszervi mutat\u00f3: vil\u00e1gosbarn\u00e1t\u00f3l a tejfeh\u00e9rig terjed\u0151 sz\u00edn\u0171 por
\nJellemz\u0151k: A Streptococcus lactis nem old\u00f3dik nem pol\u00e1ris old\u00f3szerekben, a v\u00edzben val\u00f3 oldhat\u00f3s\u00e1ga a Ph-\u00e9rt\u00e9kt\u0151l f\u00fcgg, az oldhat\u00f3s\u00e1g 12%, ha a Ph-\u00e9rt\u00e9k 2,5, \u00e9s 4%-re cs\u00f6kken, ha a Ph-\u00e9rt\u00e9k 5,0, \u00e9s semleges \u00e9s l\u00fagos k\u00f6r\u00fclm\u00e9nyek k\u00f6z\u00f6tt nem old\u00f3dik v\u00edzben.
\nA Streptococcus lactis term\u00e9szetes \u00e1llapot\u00e1ban 2 f\u0151 form\u00e1ja l\u00e9tezik, a NisinA \u00e9s a NisinZ, amelyeket a Streptococcus lactis ferment\u00e1ci\u00f3s kult\u00far\u00e1j\u00e1b\u00f3l finom\u00edtanak, \u00e9s az ut\u00f3bbi nagyobb oldhat\u00f3s\u00e1ggal \u00e9s antimikrobi\u00e1lis kapacit\u00e1ssal rendelkezik, mint az el\u0151bbi.
\nAlkalmaz\u00e1s \u00e9lelmiszeripari term\u00e9kekben
\nA h\u00fask\u00e9sz\u00edtm\u00e9nyekben val\u00f3 alkalmaz\u00e1s hat\u00e9konyan g\u00e1tolja az \u00e9lelmiszerroml\u00e1st okoz\u00f3 Gram-pozit\u00edv bakt\u00e9riumokat, mint p\u00e9ld\u00e1ul a Listeria monocytogenes, Staphylococcus aureus, Clostridium botulinum \u00e9s sokf\u00e9le roml\u00f3 mikroorganizmus stb. Tart\u00f3s\u00edt\u00f3 hat\u00e1sa nyilv\u00e1nval\u00f3, \u00e9s jelent\u0151sen, 2-3-szoros\u00e1ra meghosszabb\u00edthatja az eltarthat\u00f3s\u00e1gi id\u0151t. 5-15 g\/100 kg Streptococcus lactis hozz\u00e1ad\u00e1sa, kis mennyis\u00e9g\u0171 m\u00e1s tart\u00f3s\u00edt\u00f3szerrel keverve, k\u00e9pes
\naz alacsony h\u0151m\u00e9rs\u00e9klet\u0171 h\u00fask\u00e9sz\u00edtm\u00e9nyek eltarthat\u00f3s\u00e1gi ideje szobah\u0151m\u00e9rs\u00e9kleten t\u00f6bb mint h\u00e1rom h\u00f3nap.
\nAz alkalmaz\u00e1s a tejterm\u00e9kek a PH \u00e9rt\u00e9k 4 vagy \u00edgy joghurt, gy\u00fcm\u00f6lcs tej hozz\u00e1 0,05g \/ kg tejsav streptococcus lactis, 90 \u2103, 20min steriliz\u00e1lt term\u00e9k eltarthat\u00f3s\u00e1gi ideje 6d szobah\u0151m\u00e9rs\u00e9kleten t\u00f6bb mint egy h\u00f3napig; ultra-magas h\u0151m\u00e9rs\u00e9klet\u0171 steriliz\u00e1l\u00e1s, aszeptikus t\u00f6lt\u0151 tej, hozz\u00e1 0.05g \/ kg tejsav streptococcus lactis term\u00e9k roml\u00e1si ar\u00e1nya 0,04% le 0; adjunk hozz\u00e1 0,08-0,1g \/ kg tejsav streptococcus lactis a tart\u00e1lyban, adjunk hozz\u00e1 0,08-0,1g \/ kg tejsav streptococcus lactis a tart\u00e1lyban, adjunk hozz\u00e1 0,08-0,1g \/ kg tejsav streptococcus lactis. A 0,08-0,1g\/kg streptococcus lactis hozz\u00e1ad\u00e1sa a cukrozatlan s\u0171r\u00edtett tejkonzervben g\u00e1tolhatja a h\u0151\u00e1ll\u00f3 sp\u00f3r\u00e1k szaporod\u00e1s\u00e1t \u00e9s 10 perccel cs\u00f6kkentheti a h\u0151kezel\u00e9si id\u0151t; adjon hozz\u00e1 0.08g\/kg streptococcus lactis, a 121 \u2103-os h\u0151kezel\u00e9s 3 percig (F0=3) alacsony zs\u00edrtartalm\u00fa \u00edr\u00f3t, s\u00f3tlan vajat, zs\u00edrmentes \u00edr\u00f3t \u00e9s \u00edzes\u00edtett tejet k\u00e9sz\u00edthet 40 \u2103-on, \u00e9s ak\u00e1r 6 h\u00e9tig is tart\u00f3s\u00edthat\u00f3; adjunk hozz\u00e1 0.05g\/kg - 0,1g\/kg streptococcus lactis hozz\u00e1ad\u00e1sa a sajthoz, a term\u00e9k roml\u00e1si ar\u00e1nya 0,04%-r\u0151l 0-ra cs\u00f6kken; 0,05g\/kg -0,1g\/kg streptococcus lactis hozz\u00e1ad\u00e1sa aszeptikusan csomagolt tejhez. A sajtban 0,05g\/kg-0,1g\/kg Streptococcus lactis hozz\u00e1ad\u00e1sa megoldhatja a h\u0151\u00e1ll\u00f3 Gram-pozit\u00edv sp\u00f3r\u00e1k (pl. Clostridium botulinum \u00e9s m\u00e1s anaerob Clostridiumok, Lactobacillus bulgaricus stb.) \u00e1ltal a sajtfeldolgoz\u00e1s sor\u00e1n okozott roml\u00e1st.
\nAlkalmaz\u00e1s konzervekben
\nA konzervek gyakran szennyezettek n\u00e9h\u00e1ny rendk\u00edv\u00fcl h\u0151\u00e1ll\u00f3 bakt\u00e9riumsp\u00f3r\u00e1val, mint p\u00e9ld\u00e1ul a termofil zs\u00edrbacillus \u00e9s a Clostridium thermolyticum sp\u00f3r\u00e1k, amint a k\u00f6r\u00fclm\u00e9nyek megfelel\u0151ek, n\u00f6vekedni fognak, g\u00e1ztermel\u00e9st, savtermel\u00e9st \u00e9s korrupci\u00f3t okozva.0,1 g \/ kg Streptococcus tejsav hozz\u00e1adva a konzervekhez, a konzerveket 2 \u00e9vig tart\u00f3s\u00edthatja a forr\u00f3 k\u00f6r\u00fclm\u00e9nyek k\u00f6z\u00f6tt. \u00c9s cs\u00f6kkentheti a h\u0151kezel\u00e9s intenzit\u00e1s\u00e1t 1\/2, energi\u00e1t takar\u00edthat meg, a konzervek meg\u0151rzik a j\u00f3 t\u00e1p\u00e9rt\u00e9ket, megjelen\u00e9st, \u00edzt, sz\u00ednt, fenntartj\u00e1k a term\u00e9k min\u0151s\u00e9g\u00e9t, meghosszabb\u00edtj\u00e1k az \u00e9lelmiszerek eltarthat\u00f3s\u00e1gi idej\u00e9t, a hat\u00e1s jobb, mint a k\u00e1lium-szorb\u00e1t.
\nA f\u0151tt v\u00edzi term\u00e9kek a halak, a friss garn\u00e9lar\u00e1k \u00e9s m\u00e1s tengeri term\u00e9kek alkalmaz\u00e1s\u00e1ban, amelyek finom \u00e9s magas t\u00e1p\u00e9rt\u00e9kkel rendelkeznek, \u00e9s az emberek \u00e1ltal szeretett, \u00e9s t\u00f6bb hideg \u00e9lelmiszer, mivel k\u00f6nnyen romlik \u00e9s romlik, k\u00f6nnyen szenvednek a Listeria monocytogenes \u00e9s az E - Clostridium botulinum szennyez\u0151d\u00e9s, a k\u00e9szterm\u00e9kek ellen\u0151rz\u00e9se a bakt\u00e9riumok sz\u00e1m\u00e1ban nagyon fontos. A Streptococcus lactis 0,1-0,15g\/kg hozz\u00e1ad\u00e1sa g\u00e1tolhatja a roml\u00e1st okoz\u00f3 bakt\u00e9riumok n\u00f6veked\u00e9s\u00e9t \u00e9s szaporod\u00e1s\u00e1t, meghosszabb\u00edtva a term\u00e9k frissess\u00e9g\u00e9t \u00e9s eltarthat\u00f3s\u00e1gi idej\u00e9t. Nyers garn\u00e9lar\u00e1kh\u00fas, mint a f\u0151 anyag, feldolgozott garn\u00e9lar\u00e1k dar\u00e1lt, \u00e1ltal\u00e1ban csak 2d eltarthat\u00f3s\u00e1gi id\u0151, tejsavas streptococcusok hozz\u00e1ad\u00e1sa 60 ~ 70 nap eltarthat\u00f3s\u00e1gi id\u0151t tehet.
\nAlkalmaz\u00e1s gy\u00fcm\u00f6lcsl\u00e9 italok okoznak gy\u00fcm\u00f6lcsl\u00e9 \u00e9s gy\u00fcm\u00f6lcsl\u00e9 italok r\u00e1ncosod\u00e1s a savas talaj bacillus, a bakt\u00e9rium egyfajta sav\u00e1ll\u00f3 \u00e9s h\u0151\u00e1ll\u00f3 sp\u00f3ratermel\u0151 r\u00fad alak\u00fa bakt\u00e9riumok. Alkalmas a n\u00f6veked\u00e9sre \u00e9s szaporod\u00e1sra 25 \u2103-60 \u2103, pH2,5-6,0 k\u00f6rnyezetben. Az italgy\u00e1rt\u00e1s \u00e9s a v\u00edzhaszn\u00e1lat folyamat\u00e1ban l\u00e9tezik a Bacillus acidus, amely k\u00f6nnyen bejuthat a gy\u00fcm\u00f6lcsl\u00e9 \u00e9s gy\u00fcm\u00f6lcsl\u00e9 italok term\u00e9keibe, hogy a gy\u00fcm\u00f6lcsl\u00e9 term\u00e9kek megrong\u00e1l\u00f3d\u00e1s\u00e1t okozza.
\n0,05-0,1 g\/kg Streptococcus lactis hozz\u00e1ad\u00e1sa \u00e9s a paszt\u0151r\u00f6z\u00e9s megakad\u00e1lyozhatja a t\u00fal\u00e9l\u0151 Bacillus acidus sp\u00f3r\u00e1k n\u00f6veked\u00e9s\u00e9t \u00e9s szaporod\u00e1s\u00e1t, megakad\u00e1lyozva a term\u00e9kek roml\u00e1s\u00e1t \u00e9s megfelelve a min\u0151s\u00e9gbiztos\u00edt\u00e1si k\u00f6vetelm\u00e9nyeknek.
\nAlkalmaz\u00e1s foly\u00e9kony toj\u00e1sban \u00e9s toj\u00e1sterm\u00e9kekben 0,05g\/kg-0,1g\/kg A toj\u00e1sterm\u00e9kekhez hozz\u00e1adott Streptococcus lactis hat\u00e9konyan g\u00e1tolja a term\u00e9kroml\u00e1st okoz\u00f3 h\u0151\u00e1ll\u00f3 sp\u00f3r\u00e1kat, \u00e9s meghosszabb\u00edtja a toj\u00e1sterm\u00e9kek eltarthat\u00f3s\u00e1gi idej\u00e9t, amelyek eredeti eltarthat\u00f3s\u00e1gi ideje 7 napr\u00f3l t\u00f6bb mint 1 h\u00f3napra n\u0151.
\nA sal\u00e1ta\u00f6ntethez hozz\u00e1adott 0,05g\/kg-0,2g\/kg Streptococcus lactis alkalmaz\u00e1sa hat\u00e9konyan g\u00e1tolja a tejsavbakt\u00e9riumok \u00e9s a sp\u00f3r\u00e1k n\u00f6veked\u00e9s\u00e9t, \u00edgy az alacsony zs\u00edrtartalm\u00fa \u00e9s alacsony s\u00f3tartalm\u00fa term\u00e9kek cs\u00f6kkentik a roml\u00e1st \u00e9s t\u00f6bb mint h\u00e1romszoros\u00e1ra hosszabb\u00edtj\u00e1k az eltarthat\u00f3s\u00e1gi id\u0151t.<\/p>","protected":false},"excerpt":{"rendered":"

Milyen tart\u00f3s\u00edt\u00f3szereket alkalmaznak a Streptococcus lactis \u00e9lelmiszerekben? Bevezet\u00e9s Streptococcus lactis (CNS: 17.019; INS: 234) Nemzeti szabv\u00e1ny: GB 1886.231-2016 Nemzeti szabv\u00e1ny az \u00e9lelmiszer-biztons\u00e1gi \u00e9lelmiszer-adal\u00e9kanyagra Streptococcus lactis Organoleptikus index: vil\u00e1gosbarn\u00e1t\u00f3l a tejfeh\u00e9r porig terjed\u0151 sz\u00edn\u0171 Jellemz\u0151k: A Streptococcus lactis nem old\u00f3dik nem pol\u00e1ris old\u00f3szerekben, a v\u00edzben val\u00f3 oldhat\u00f3s\u00e1g a Ph-\u00e9rt\u00e9kt\u0151l f\u00fcgg, [...]<\/p>","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"yoast_head":"\nWhat are the preservative applications of Streptococcus lactis in food? - China Chemical Manufacturer<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/longchangextracts.com\/hu\/streptococcus-lactis-2\/\" \/>\n<meta property=\"og:locale\" content=\"hu_HU\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What are the preservative applications of Streptococcus lactis in food? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"What are the preservative applications of Streptococcus lactis in food? 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