György Éva, Laslo Éva
Department of Food Science, Faculty of Economics, Socio-Human Sciences and Engineering, Sapientia Hungarian University of Transylvania, 530104 Miercurea Ciuc, Romania.
Foods. 2024 Oct 15;13(20):3271. doi: 10.3390/foods13203271.
Bread is a staple, energy-rich food for people of all ages, so quality is important to consumers. In our region, most of the commercially available bread, whether packaged or unpackaged, is produced by local bakeries, so monitoring microbial levels and the types of microbes present on bread can help to draw attention to protect the final product. It can also help to ensure the food safety, quality, and shelf life of bread. The freshly baked product is microbiologically sterile. Post-process contamination affects the microbial load of bread. In this study, the microbial load of 30 different commercial bread crumbs and crusts was determined. The different types of bread with different compositions were analyzed for total viable bacteria, , , aerobic and anaerobic spore-forming bacteria, and culturable microscopic fungi. The K-means clustering algorithm was used to cluster the different types of bread based on the number of aerobic mesophilic bacteria. Significant differences ( < 0.05) were found in the total viable bacterial count for bread crusts and crumbs. The bacterial count of bread varied between 10.00 ± 0.00-395.00 ± 52.4 CFU/g for bread crusts and 10.00 ± 0.0-310.67 ± 94 CFU/g for bread crumbs. The results of 16S rDNA sequence analysis showed that the most frequently occurring bacterial species belonged to the genus , but species of the genus were also present. spp. predominated on multigrain bread, spp. on rustic potato bread, and on sliced brown potato bread. The results contribute to a better understanding of the microbial dynamics in locally produced breads from the Eastern Carpathians of Transylvania, with the aim of improving food safety, quality control, and consumer protection.
面包是各年龄段人群的主食，富含能量，因此质量对消费者很重要。在我们地区，大多数市售面包，无论包装与否，都是由当地面包店生产的，所以监测面包上的微生物水平和微生物种类有助于引起人们对保护最终产品的关注。这也有助于确保面包的食品安全、质量和保质期。刚烘焙出的产品在微生物学上是无菌的。加工后的污染会影响面包的微生物负荷。在本研究中，测定了30种不同市售面包屑和面包皮的微生物负荷。对不同成分的不同类型面包分析了总活菌数、需氧和厌氧芽孢杆菌以及可培养的显微真菌。使用K均值聚类算法根据嗜温需氧菌数量对不同类型的面包进行聚类。发现面包皮和面包屑的总活菌数存在显著差异（P<0.05）。面包皮的细菌计数在10.00±0.00 - 395.00±52.4 CFU/g之间，面包屑的细菌计数在10.00±0.0 - 310.67±94 CFU/g之间。16S rDNA序列分析结果表明，最常见的细菌种类属于芽孢杆菌属，但也存在葡萄球菌属的种类。嗜热栖热菌在全麦面包上占主导，嗜麦芽窄食单胞菌在乡村土豆面包上占主导，而在切片棕色土豆面包上占主导。这些结果有助于更好地了解特兰西瓦尼亚东喀尔巴阡山脉当地生产面包中的微生物动态，目的是改善食品安全、质量控制和消费者保护。
