Haifuwar kasuwancin abinci na gwangwani yana nufin yanayin rashin lafiya wanda babu wasu ƙwayoyin cuta masu cutarwa da ƙwayoyin cuta waɗanda ba za su iya haifuwa a cikin abincin gwangwani ba bayan abincin gwangwani ya sami matsakaicin magani na haifuwa mai zafi, muhimmin abin da ake buƙata don abinci gwangwani don cimma nasara. tsawon rai mai tsayi bisa tushen tabbatar da amincin abinci da inganci. Haihuwar kasuwancin abinci na gwangwani a cikin gwajin ƙwayoyin cuta na abinci yana da alaƙa da rashin haihuwa, babu ƙwayoyin cuta, kuma babu ƙwayoyin cuta waɗanda za su iya ninka cikin gwangwani a zazzabi na ɗaki.
Don cimma daidaiton ƙa'idodin haihuwa na kasuwanci, tsarin samar da abinci na gwangwani yawanci ya haɗa da matakai kamar pretreatment na albarkatun ƙasa, gwangwani, rufewa, haifuwa mai kyau, da marufi. Masu sana'a tare da ƙarin fasahar samarwa da fasaha mafi girma da buƙatun kula da inganci suna da ƙarin hadaddun tsarin samarwa.
Fasahar gwajin haifuwar gwangwani ta kasuwanci a cikin binciken ƙwayoyin cuta na abinci ya cika da ƙarancin ƙayyadaddun tsarinsa, kuma nazarin takamaiman tsarin sa yana da amfani don ingantaccen amfani da wannan fasahar a cikin ayyukan da ake amfani da shi don tabbatar da amincin abinci na abincin gwangwani. Takamammen tsari na gwajin haifuwar kasuwancin gwangwani a cikin binciken ƙwayoyin cuta na abinci shine kamar haka (wasu ƙarin tsauraran hukumomin binciken ɓangare na uku na iya samun ƙarin abubuwan dubawa):
1. Al'adun Kwayoyin Gwangwani
Al'adun ƙwayoyin cuta na gwangwani ɗaya ne daga cikin mahimman matakai a cikin binciken haifuwa na kasuwanci na abinci gwangwani. Ta hanyar haɓaka abubuwan da ke cikin samfuran gwangwani da ƙwarewa, da kuma dubawa da kuma bincika wuraren da aka yi amfani da su na ƙwayoyin cuta, ana iya kimanta abubuwan da ke cikin ƙananan ƙwayoyin cuta a cikin abincin gwangwani.
Kwayoyin cututtuka na yau da kullum a cikin gwangwani sun haɗa da amma ba'a iyakance ga kwayoyin thermophilic ba, irin su Bacillus stearothermophilus, Bacillus coagulans, Clostridium saccharolyticus, Clostridium niger, da dai sauransu; mesophilic anaerobic kwayoyin cuta, irin su botulinum toxin Clostridium, Clostridium spoilage, Clostridium butyricum, Clostridium pasteurianum, da dai sauransu; Mesophilic aerobic kwayoyin cuta, irin su Bacillus subtilis, Bacillus cereus, da dai sauransu; Kwayoyin da ba sa samar da ƙwayoyin cuta irin su Escherichia coli, Streptococcus, yisti Da mold, mold mai jurewa zafi da sauransu. Kafin aiwatar da al'adun kwayan gwangwani, tabbatar da auna pH na gwangwani don zaɓar matsakaicin da ya dace.
2. Samfuran kayan gwaji
Ana amfani da hanyar samfurin gabaɗaya don yin samfurin kayan gwaji na abinci gwangwani. Lokacin gwada manyan gwangwani na abinci, ana yin samfur gabaɗaya bisa ga dalilai kamar masana'anta, alamar kasuwanci, iri-iri, tushen abincin gwangwani ko lokacin samarwa. Don gwangwani marasa kyau kamar gwangwani masu tsatsa, gwangwani da batattu, haƙora, da kumburi a cikin yaɗuwar 'yan kasuwa da ɗakunan ajiya, ana aiwatar da takamaiman samfuri gwargwadon halin da ake ciki. Yana da ainihin abin da ake buƙata don samfurin kayan aikin gwaji don zaɓar hanyar da ta dace daidai da ainihin halin da ake ciki, don samun kayan gwajin da ke nuna ingancin abincin gwangwani.
3. Samfurin ajiya
Kafin riƙe samfurin, ana buƙatar ayyuka kamar awo, dumama, da buɗaɗɗen gwangwani. Auna nauyin gwangwani daban daban, dangane da nau'in gwangwani, yana buƙatar zama daidai zuwa 1g ko 2g. Haɗe tare da pH da zafin jiki, ana ajiye gwangwani a cikin zafin jiki na tsawon kwanaki 10; gwangwanin da ke da kiba ko ya zube a lokacin aikin ya kamata a fitar da su nan da nan don dubawa. Bayan tsarin adana zafi ya ƙare, sanya gwangwani a dakin da zafin jiki don buɗewar aseptic. Bayan buɗe gwangwani, yi amfani da kayan aikin da suka dace don ɗaukar 10-20 MG na abun ciki a gaba a cikin yanayi mara kyau, canza shi cikin akwati da aka haɗe, kuma adana shi a cikin firiji.
4.Low acid abinci al'ada
Noman abinci mai ƙarancin acid yana buƙatar hanyoyi na musamman: noman brompotassium broth broth a 36 ° C, noman brompotassium broth broth a 55 ° C, da noman dafaffen nama a 36 ° C. Sakamakon yana shafa da tabo, kuma an shirya ƙarin madaidaicin tantancewa bayan binciken ƙananan ƙwayoyin cuta, don tabbatar da daidaiton haƙiƙanin gwajin gano nau'in ƙwayoyin cuta a cikin abinci mai ƙarancin acid. Lokacin yin al'ada a cikin matsakaici, mai da hankali kan lura da samar da acid da samar da iskar gas na ƙananan ƙwayoyin cuta a kan matsakaici, da kuma bayyanar da launi na yankunan, don tabbatar da takamaiman nau'in ƙwayoyin cuta a cikin abinci.
5. Na'urar duban yara
Jarabawar smear na ƙwanƙwasa ita ce hanyar da aka fi amfani da ita ta farko don gwajin haifuwar kasuwancin gwangwani, wanda ke buƙatar gogaggun ingantattun ingantattun ingantattun masu duba. A cikin yanayi maras kyau, ta yin amfani da aikin aseptic, shafa ruwan kwayan cuta na ƙwayoyin cuta da ke cikin samfuran gwangwani waɗanda aka ƙirƙira a yanayin zafi akai-akai a cikin matsakaici, sannan ku lura da bayyanar ƙwayoyin cuta a ƙarƙashin ma'aunin zafi mai ƙarfi, don haka. ƙayyade nau'ikan ƙwayoyin cuta a cikin ruwan kwayan cuta. Nunawa, da shirya mataki na gaba na ingantaccen al'adu da ganewa don ƙara tabbatar da nau'in ƙwayoyin cuta da ke cikin gwangwani. Wannan matakin yana buƙatar ƙwararrun ƙwararrun ƙwararrun masu dubawa, kuma ya zama hanyar haɗin gwiwa da za ta iya gwada ilimin ƙwararru da ƙwarewar masu duba.
6. Gwajin noma don abinci na acidic tare da pH da ke ƙasa 4.6
Don abincin acidic tare da ƙimar pH ƙasa da 4.6, ba a buƙatar gwajin ƙwayoyin guba na abinci gabaɗaya. A cikin ƙayyadaddun tsari na noma, ban da yin amfani da kayan broth na acidic a matsayin matsakaici, kuma wajibi ne a yi amfani da broth na malt a matsayin matsakaici don noma. Ta hanyar smearing da binciken ƙananan ƙananan ƙwayoyin cuta na al'ada na ƙwayoyin cuta, ana iya ƙayyade nau'in kwayoyin cuta a cikin gwangwani acid, ta yadda za a kara yin ƙarin haƙiƙa da ƙima na gaskiya game da amincin abinci na gwangwani acid.
Lokacin aikawa: Agusta-10-2022