首页 期刊 论文 学科刊群 资讯 加盟 关于
EN
image
Article(id=1153986712477880412, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1153986709126635984, articleNumber=null, orderNo=null, doi=10.19812/j.cnki.jfsq11-5956/ts.20241014001, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=null, receivedDate=1728835200000, receivedDateStr=2024-10-14, revisedDate=null, revisedDateStr=null, acceptedDate=null, acceptedDateStr=null, onlineDate=1753061472291, onlineDateStr=2025-07-21, pubDate=1737734400000, pubDateStr=2025-01-25, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1753061472291, onlineIssueDateStr=2025-07-21, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1753061472291, creator=13701087609, updateTime=1753061472291, updator=13701087609, issue=Issue{id=1153986709126635984, tenantId=1146029695717560320, journalId=1149652044408987649, year='2025', volume='16', issue='2', pageStart='1', pageEnd='324', issueExtLink='null', onlineDate='null', pubDate='null', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=1, issueType=-1, specialIssue=0, createTime=1753061471492, creator=13701087609, updateTime=1760345674980, updator=13701087609, preIssue=null, nextIssue=null, ext={EN=IssueExt(id=1184538872999457117, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1153986709126635984, language=EN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=), CN=IssueExt(id=1184538872999457118, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1153986709126635984, language=CN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=)}, issueFiles=null}, startPage=83, endPage=90, ext={EN=ArticleExt(id=1153986712989585503, articleId=1153986712477880412, tenantId=1146029695717560320, journalId=1149652044408987649, language=EN, title=Study on process and quality control of adding active bacterial strains to infant formula, columnId=1153986712901505118, journalTitle=Journal of Food Safety & Quality, columnName=Special Topic: Dairy Processing and Quality Control, runingTitle=null, highlight=null, articleAbstract=

Objective To study process and quality control of active bacteria addition in infant formula milk powder. Methods This study used infant formula base powder, premix 1, and premix 2 to mix and produce infant formula milk powder. The powder was transported by gravity from the mixer to the powder warehouse for temporary storage, and stability research was conducted through accelerated testing and the indicators for accelerated testing were based on GB 10765—2021 Food safety national standard-Infant formula. Results The results indicated that bifidobacterium animalis subsp. lactis Bb-12 should be stored and maintained activity at 2‒8 ℃ and warmed up to 16‒25 ℃ in the clean work area before using. There was no significant difference in the number of viable bacteria among samples stored inpowder warehouses for different durations. The moisture contents of milk powder were constant during the six-month accelerated storage period, while vitamin C decreased to a certain extent as the storage period prolonged. Aflatoxin M1, Cronobacter genus, Salmonella, Staphylococcus aureus and Escherichia coli were not detected after the accelerated test of 6 months. Conclusion Stability of Bifidobacterium animalis subsp. lactis Bb-12 is studied during expand production, exposure to clean work areas, and different storage periods after filling in this study providing theoretical support for the production of dairy related products.

, correspAuthors=Xiao-Jun CHU, authorNote=null, correspAuthorsNote=null, copyrightStatement=null, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=null, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, authorCompany=null, fund=null, authors=null, authorsList=Yan-Xi JIANG, Li-Hong YANG, Jian-You ZHANG, Jia-Cai HUA, Xiao-Jun CHU), CN=ArticleExt(id=1153986738264462026, articleId=1153986712477880412, tenantId=1146029695717560320, journalId=1149652044408987649, language=CN, title=婴儿配方乳粉中活性菌种添加工艺与质量控制研究, columnId=1153986713060888672, journalTitle=食品安全质量检测学报, columnName=本期专题：乳制品加工与质量控制, runingTitle=null, highlight=null, articleAbstract=

目的 研究婴儿配方乳粉中活性菌种添加工艺与质量控制。方法 本研究使用婴儿配方乳粉基粉、预混料1、预混料2经混合制成婴儿配方乳粉, 自混合机内经重力输送至粉仓暂存, 开展加速试验稳定性研究, 加速试验检测指标参考GB 10765—2021《食品安全国家标准 婴儿配方食品》。结果 动物双歧杆菌乳亚种Bb-12菌粉可在2~8 ℃环境条件下保存维持活性, 使用前需16~25 ℃清洁作业区回温。不同粉仓存储时间样品活菌数无显著性差异, 经6月加速试验后, 各试验组水分含量无明显变化, 维生素C有一定程度下降。亚硝酸盐、黄曲霉毒素M1、克罗诺杆菌属、沙门氏菌、金黄色葡萄球菌、大肠菌群均未检出。结论 研究了动物双歧杆菌乳亚种Bb-12菌粉在乳粉生产逐级放大过程、清洁作业区暴露及灌装后不同储藏期等条件下的稳定性, 为乳制品行业相关产品生产提供理论支持。

, correspAuthors=储小军, authorNote=null, correspAuthorsNote=
* 储小军(1974—), 男, 硕士, 正高级工程师, 主要研究方向为乳品科学与技术。E-mail:
, copyrightStatement=null, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=TD2CqzWxVA7LEPYYfbk2Yg==, magXml=wf9hbn8O3gSEjFOgaCrUSw==, pdfUrl=null, pdf=3A3JnLYH7qqmIZWvz/ZcpQ==, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=wXvPVHVH/TWByiBAX7stgw==, mapNumber=null, authorCompany=null, fund=null, authors=

姜艳喜(1983—), 女, 硕士, 高级工程师, 主要研究方向为乳品科学与技术。E-mail:

, authorsList=姜艳喜, 杨丽红, 张建友, 华家才, 储小军)}, authors=[Author(id=1184566844552790946, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, orderNo=0, firstName=null, middleName=null, lastName=null, nameCn=null, orcid=null, stid=null, country=null, authorPic=null, dead=0, email=yancyjiang@beingmate.com, emailSecond=null, emailThird=null, correspondingAuthor=0, authorType=1, ext={EN=AuthorExt(id=1184566844640871333, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, authorId=1184566844552790946, language=EN, stringName=Yan-Xi JIANG, firstName=Yan-Xi, middleName=null, lastName=JIANG, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=1, address=1. Beingmate (Hangzhou) Food Research Institute Co., Ltd., Hangzhou 311106, China, bio=null, bioImg=null, bioContent=null, aboutCorrespAuthor=null), CN=AuthorExt(id=1184566844728951718, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, authorId=1184566844552790946, language=CN, stringName=姜艳喜, firstName=null, middleName=null, lastName=null, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=1, address=1.贝因美(杭州)食品研究院有限公司, 杭州 311106, bio={"content":"

姜艳喜(1983—), 女, 硕士, 高级工程师, 主要研究方向为乳品科学与技术。E-mail:

"}, bioImg=null, bioContent=

姜艳喜(1983—), 女, 硕士, 高级工程师, 主要研究方向为乳品科学与技术。E-mail:

, aboutCorrespAuthor=null)}, companyList=[AuthorCompany(id=1184566844376630168, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, xref=null, ext=[AuthorCompanyExt(id=1184566844385018777, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, companyId=1184566844376630168, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=1. Beingmate (Hangzhou) Food Research Institute Co., Ltd., Hangzhou 311106, China), AuthorCompanyExt(id=1184566844389213082, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, companyId=1184566844376630168, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=1.贝因美(杭州)食品研究院有限公司, 杭州 311106)])]), Author(id=1184566844783477672, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, orderNo=1, firstName=null, middleName=null, lastName=null, nameCn=null, orcid=null, stid=null, country=null, authorPic=null, dead=0, email=null, emailSecond=null, emailThird=null, correspondingAuthor=0, authorType=1, ext={EN=AuthorExt(id=1184566844896723882, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, authorId=1184566844783477672, language=EN, stringName=Li-Hong YANG, firstName=Li-Hong, middleName=null, lastName=YANG, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=2, address=2. Yichang Beingmate Food Technology Co., Ltd., Yichang 443000, China, bio=null, bioImg=null, bioContent=null, aboutCorrespAuthor=null), CN=AuthorExt(id=1184566844963832747, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, authorId=1184566844783477672, language=CN, stringName=杨丽红, firstName=null, middleName=null, lastName=null, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=2, address=2.宜昌贝因美食品科技有限公司, 宜昌 443000, bio=null, bioImg=null, bioContent=null, aboutCorrespAuthor=null)}, companyList=[AuthorCompany(id=1184566844439544731, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, xref=null, ext=[AuthorCompanyExt(id=1184566844443739036, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, companyId=1184566844439544731, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=2. Yichang Beingmate Food Technology Co., Ltd., Yichang 443000, China), AuthorCompanyExt(id=1184566844452127645, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, companyId=1184566844439544731, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=2.宜昌贝因美食品科技有限公司, 宜昌 443000)])]), Author(id=1184566845018358701, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, orderNo=2, firstName=null, middleName=null, lastName=null, nameCn=null, orcid=null, stid=null, country=null, authorPic=null, dead=0, email=null, emailSecond=null, emailThird=null, correspondingAuthor=0, authorType=1, ext={EN=AuthorExt(id=1184566845081273263, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, authorId=1184566845018358701, language=EN, stringName=Jian-You ZHANG, firstName=Jian-You, middleName=null, lastName=ZHANG, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=3, address=3. College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China, bio=null, bioImg=null, bioContent=null, aboutCorrespAuthor=null), CN=AuthorExt(id=1184566845135799216, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, authorId=1184566845018358701, language=CN, stringName=张建友, firstName=null, middleName=null, lastName=null, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=3, address=3.浙江工业大学食品科学与工程学院, 杭州 310014 , bio=null, bioImg=null, bioContent=null, aboutCorrespAuthor=null)}, companyList=[AuthorCompany(id=1184566844498264990, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, xref=null, ext=[AuthorCompanyExt(id=1184566844502459295, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, companyId=1184566844498264990, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=3. College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China), AuthorCompanyExt(id=1184566844506653600, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, companyId=1184566844498264990, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=3.浙江工业大学食品科学与工程学院, 杭州 310014 )])]), Author(id=1184566845215490994, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, orderNo=3, firstName=null, middleName=null, lastName=null, nameCn=null, orcid=null, stid=null, country=null, authorPic=null, dead=0, email=null, emailSecond=null, emailThird=null, correspondingAuthor=0, authorType=1, ext={EN=AuthorExt(id=1184566845274211252, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, authorId=1184566845215490994, language=EN, stringName=Jia-Cai HUA, firstName=Jia-Cai, middleName=null, lastName=HUA, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=1, address=1. Beingmate (Hangzhou) Food Research Institute Co., Ltd., Hangzhou 311106, China, bio=null, bioImg=null, bioContent=null, aboutCorrespAuthor=null), CN=AuthorExt(id=1184566845332931509, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, authorId=1184566845215490994, language=CN, stringName=华家才, firstName=null, middleName=null, lastName=null, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=1, address=1.贝因美(杭州)食品研究院有限公司, 杭州 311106, bio=null, bioImg=null, bioContent=null, aboutCorrespAuthor=null)}, companyList=[AuthorCompany(id=1184566844376630168, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, xref=null, ext=[AuthorCompanyExt(id=1184566844385018777, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, companyId=1184566844376630168, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=1. Beingmate (Hangzhou) Food Research Institute Co., Ltd., Hangzhou 311106, China), AuthorCompanyExt(id=1184566844389213082, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, companyId=1184566844376630168, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=1.贝因美(杭州)食品研究院有限公司, 杭州 311106)])]), Author(id=1184566845387457463, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, orderNo=4, firstName=null, middleName=null, lastName=null, nameCn=null, orcid=null, stid=null, country=null, authorPic=null, dead=0, email=chuxj@beingmate.com, emailSecond=null, emailThird=null, correspondingAuthor=1, authorType=1, ext={EN=AuthorExt(id=1184566845450372025, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, authorId=1184566845387457463, language=EN, stringName=Xiao-Jun CHU, firstName=Xiao-Jun, middleName=null, lastName=CHU, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=1, *, address=1. Beingmate (Hangzhou) Food Research Institute Co., Ltd., Hangzhou 311106, China, bio=null, bioImg=null, bioContent=null, aboutCorrespAuthor=null), CN=AuthorExt(id=1184566845509092282, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, authorId=1184566845387457463, language=CN, stringName=储小军, firstName=null, middleName=null, lastName=null, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=1, *, address=1.贝因美(杭州)食品研究院有限公司, 杭州 311106, bio=null, bioImg=null, bioContent=null, aboutCorrespAuthor=null)}, companyList=[AuthorCompany(id=1184566844376630168, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, xref=null, ext=[AuthorCompanyExt(id=1184566844385018777, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, companyId=1184566844376630168, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=1. Beingmate (Hangzhou) Food Research Institute Co., Ltd., Hangzhou 311106, China), AuthorCompanyExt(id=1184566844389213082, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, companyId=1184566844376630168, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=1.贝因美(杭州)食品研究院有限公司, 杭州 311106)])])], keywords=[Keyword(id=1184566845626532795, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, language=EN, orderNo=1, keyword=Bifidobacterium animalis subsp. lactis Bb-12), Keyword(id=1184566845681058748, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, language=EN, orderNo=2, keyword=infant formula), Keyword(id=1184566845743973309, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, language=EN, orderNo=3, keyword=dry mixing process), Keyword(id=1184566845811082174, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, language=EN, orderNo=4, keyword=stability), Keyword(id=1184566845924328383, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, language=CN, orderNo=1, keyword=动物双歧杆菌乳亚种Bb-12), Keyword(id=1184566845991437248, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, language=CN, orderNo=2, keyword=婴儿配方乳粉), Keyword(id=1184566846037574593, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, language=CN, orderNo=3, keyword=干法工艺), Keyword(id=1184566846134043586, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, language=CN, orderNo=4, keyword=稳定性)], refs=[Reference(id=1184566847153259470, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, doi=null, pmid=null, pmcid=null, year=2020, volume=17, issue=11, pageStart=687, pageEnd=701, url=null, language=null, rfNumber=[1], rfOrder=0, authorNames=SWANSON KS, GIBSON GR, HUTKINS R, journalName=Nature Reviews Gastroenterology & Hepatology, refType=null, unstructuredReference=SWANSON KS, GIBSON GR, HUTKINS R, et al. The international scientific association for probiotics and prebiotics (ISAPP) consensus statement on the definition and scope of synbiotics[J]. Nature Reviews Gastroenterology & Hepatology, 2020, 17(11): 687-701., articleTitle=The international scientific association for probiotics and prebiotics (ISAPP) consensus statement on the definition and scope of synbiotics, refAbstract=null), Reference(id=1184566847203591119, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, doi=null, pmid=null, pmcid=null, year=2003, volume=92, issue=null, pageStart=48, pageEnd=55, url=null, language=null, rfNumber=[2], rfOrder=1, authorNames=FANARO S, CHIERICI R, GUERRINI P, journalName=Acta Paediatrica, refType=null, unstructuredReference=FANARO S, CHIERICI R, GUERRINI P, et al. Intestinal microflora in early infancy: Composition and development[J]. Acta Paediatrica, 2003, 92: 48-55., articleTitle=Intestinal microflora in early infancy: Composition and development, refAbstract=null), Reference(id=1184566847283282896, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, doi=null, pmid=null, pmcid=null, year=2007, volume=71, issue=3, pageStart=495, pageEnd=548, url=null, language=null, rfNumber=[3], rfOrder=2, authorNames=VENTURA M, CANCHAYA C, TAUCH A, journalName=Microbiology and Molecular Biology Reviews, refType=null, unstructuredReference=VENTURA M, CANCHAYA C, TAUCH A, et al. Genomics of actinobacteria: Tracing the evolutionary history of an ancient phylum[J]. Microbiology and Molecular Biology Reviews, 2007, 71(3): 495-548., articleTitle=Genomics of actinobacteria: Tracing the evolutionary history of an ancient phylum, refAbstract=null), Reference(id=1184566847342003153, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, doi=null, pmid=null, pmcid=null, year=2006, volume=118, issue=2, pageStart=511, pageEnd=521, url=null, language=null, rfNumber=[4], rfOrder=3, authorNames=PENDERS J, THIJS C, VINK C, journalName=Pediatrics, refType=null, unstructuredReference=PENDERS J, THIJS C, VINK C, et al. Factors influencing the composition of the intestinal microbiota in early infancy[J]. Pediatrics, 2006, 118(2): 511-521., articleTitle=Factors influencing the composition of the intestinal microbiota in early infancy, refAbstract=null), Reference(id=1184566847413306322, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, doi=null, pmid=null, pmcid=null, year=2003, volume=9, issue=5, pageStart=219, pageEnd=229, url=null, language=null, rfNumber=[5], rfOrder=4, authorNames=FAVIER CF, DE-VOS WM, AKKERMANS ADL, journalName=Anaerobe, refType=null, unstructuredReference=FAVIER CF, DE-VOS WM, AKKERMANS ADL. Development of bacterial and bifidobacterial communities in feces of newborn babies[J]. Anaerobe, 2003, 9(5): 219-229., articleTitle=Development of bacterial and bifidobacterial communities in feces of newborn babies, refAbstract=null), Reference(id=1184566847480415187, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, doi=null, pmid=null, pmcid=null, year=2015, volume=17, issue=3, pageStart=207, pageEnd=212, url=null, language=null, rfNumber=[6], rfOrder=5, authorNames=张玲琳, 苗俊杰, 李鸣, journalName=中国当代儿科杂志, refType=null, unstructuredReference=张玲琳, 苗俊杰, 李鸣, 等. 婴儿早期肠道双歧杆菌构建规律的初探[J]. 中国当代儿科杂志, 2015, 17(3): 207-212., articleTitle=婴儿早期肠道双歧杆菌构建规律的初探, refAbstract=null), Reference(id=1184566847623021524, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, doi=null, pmid=null, pmcid=null, year=2015, volume=17, issue=3, pageStart=207, pageEnd=212, url=null, language=null, rfNumber=[6], rfOrder=6, authorNames=ZHANG LL, MIAO JJ, LI M, journalName=Chinese Journal of Contemporary Pediatrics, refType=null, unstructuredReference=ZHANG LL, MIAO JJ, LI M, et al. Colonization and development of intestinal bifidobacteria in early infancy[J]. Chinese Journal of Contemporary Pediatrics, 2015, 17(3): 207-212., articleTitle=Colonization and development of intestinal bifidobacteria in early infancy, refAbstract=null), Reference(id=1184566847685936085, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, doi=null, pmid=null, pmcid=null, year=2013, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=[7], rfOrder=7, authorNames=方骞, journalName=益生菌早期干预对婴儿生长发育、感染性疾病发生率及肠道菌群修饰作用的研究, refType=null, unstructuredReference=方骞. 益生菌早期干预对婴儿生长发育、感染性疾病发生率及肠道菌群修饰作用的研究[D]. 石家庄: 河北医科大学, 2013., articleTitle=null, refAbstract=null), Reference(id=1184566847753044950, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, doi=null, pmid=null, pmcid=null, year=2013, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=[7], rfOrder=8, authorNames=FANG Q, journalName=The study of the effect of Probiotic Infant Formula in early life on growth, mobidity of infectious disease and intestinal flora modification, refType=null, unstructuredReference=FANG Q. The study of the effect of Probiotic Infant Formula in early life on growth, mobidity of infectious disease and intestinal flora modification[D]. Shijiazhuang: Hebei Medical University, 2013., articleTitle=null, refAbstract=null), Reference(id=1184566847811765207, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, doi=null, pmid=null, pmcid=null, year=2014, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=[8], rfOrder=9, authorNames=王珏, journalName=益生菌婴幼儿配方奶粉添加工艺的优化, refType=null, unstructuredReference=王珏. 益生菌婴幼儿配方奶粉添加工艺的优化[D]. 哈尔滨: 东北农业大学, 2014., articleTitle=null, refAbstract=null), Reference(id=1184566847878874072, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, doi=null, pmid=null, pmcid=null, year=2014, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=[8], rfOrder=10, authorNames=WANG J, journalName=Probiotics infant formula milk powder to add process optimization, refType=null, unstructuredReference=WANG J. Probiotics infant formula milk powder to add process optimization[D]. Harbin: Northeast Agricultural University, 2014., articleTitle=null, refAbstract=null), Reference(id=1184566847941788633, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, doi=null, pmid=null, pmcid=null, year=2004, volume=16, issue=2-3, pageStart=113, pageEnd=124, url=null, language=null, rfNumber=[9], rfOrder=11, authorNames=ANANTA E, BIRKELAND SE, CORCORAN B, journalName=Microbial Ecology in Health and Disease, refType=null, unstructuredReference=ANANTA E, BIRKELAND SE, CORCORAN B, et al. Processing effects on the nutritional advancement of probiotics and prebiotics[J]. Microbial Ecology in Health and Disease, 2004, 16(2-3): 113-124., articleTitle=Processing effects on the nutritional advancement of probiotics and prebiotics, refAbstract=null), Reference(id=1184566847996314586, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, doi=null, pmid=null, pmcid=null, year=2020, volume=46, issue=19, pageStart=143, pageEnd=147, url=null, language=null, rfNumber=[10], rfOrder=12, authorNames=桑跃, 冯海红, 蒙璐, journalName=食品与发酵工业, refType=null, unstructuredReference=桑跃, 冯海红, 蒙璐, 等. 充氮包装和储藏温度对益生菌粉储藏稳定性的影响[J]. 食品与发酵工业, 2020, 46(19): 143-147., articleTitle=充氮包装和储藏温度对益生菌粉储藏稳定性的影响, refAbstract=null), Reference(id=1184566848029869019, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, doi=null, pmid=null, pmcid=null, year=2020, volume=46, issue=19, pageStart=143, pageEnd=147, url=null, language=null, rfNumber=[10], rfOrder=13, authorNames=SANG Y, FENG HH, MENG L, journalName=Food and Fermentation Industries, refType=null, unstructuredReference=SANG Y, FENG HH, MENG L, et al. Effects of nitrogen-filled packaging and storage temperature on storage stability of probiotics powder[J]. Food and Fermentation Industries, 2020, 46(19): 143-147., articleTitle=Effects of nitrogen-filled packaging and storage temperature on storage stability of probiotics powder, refAbstract=null), Reference(id=1184566848076006364, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, doi=null, pmid=null, pmcid=null, year=2023, volume=39, issue=4, pageStart=296, pageEnd=303, url=null, language=null, rfNumber=[11], rfOrder=14, authorNames=严涛, 陈珂可, 杨恒飞, journalName=生物技术通报, refType=null, unstructuredReference=严涛, 陈珂可, 杨恒飞, 等. 益生菌菌粉贮存活性影响因素研究[J]. 生物技术通报, 2023, 39(4): 296-303., articleTitle=益生菌菌粉贮存活性影响因素研究, refAbstract=null), Reference(id=1184566848122143709, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, doi=null, pmid=null, pmcid=null, year=2023, volume=39, issue=4, pageStart=296, pageEnd=303, url=null, language=null, rfNumber=[11], rfOrder=15, authorNames=YAN T, CHEN KK, YANG HF, journalName=Biotechnology Bulletin, refType=null, unstructuredReference=YAN T, CHEN KK, YANG HF, et al. Study on factors affecting the storage survival rates of probiotic bacteria powder[J]. Biotechnology Bulletin, 2023, 39(4): 296-303., articleTitle=Study on factors affecting the storage survival rates of probiotic bacteria powder, refAbstract=null), Reference(id=1184566848168281054, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, doi=null, pmid=null, pmcid=null, year=2021, volume=21, issue=10, pageStart=227, pageEnd=232, url=null, language=null, rfNumber=[12], rfOrder=16, authorNames=商迎辉, 李梦洁, 刘芸如, journalName=中国食品学报, refType=null, unstructuredReference=商迎辉, 李梦洁, 刘芸如, 等. 益生菌类保健食品中双歧杆菌计数不确定度的评定[J]. 中国食品学报, 2021, 21(10): 227-232., articleTitle=益生菌类保健食品中双歧杆菌计数不确定度的评定, refAbstract=null), Reference(id=1184566848214418399, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, doi=null, pmid=null, pmcid=null, year=2021, volume=21, issue=10, pageStart=227, pageEnd=232, url=null, language=null, rfNumber=[12], rfOrder=17, authorNames=SHANG YH, LI MJ, LIU YR, journalName=Journal of Chinese Institute of Food Science and Technology, refType=null, unstructuredReference=SHANG YH, LI MJ, LIU YR, et al. The evaluation of the uncertainty in the counting of Bifidobacterium for probiotic health food samples[J]. Journal of Chinese Institute of Food Science and Technology, 2021, 21(10): 227-232., articleTitle=The evaluation of the uncertainty in the counting of Bifidobacterium for probiotic health food samples, refAbstract=null), Reference(id=1184566848289915872, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, doi=null, pmid=null, pmcid=null, year=2020, volume=48, issue=10, pageStart=13, pageEnd=20, url=null, language=null, rfNumber=[13], rfOrder=18, authorNames=姜艳喜, 楼佳佳, 李归浦, journalName=中国乳品工业, refType=null, unstructuredReference=姜艳喜, 楼佳佳, 李归浦, 等. 婴幼儿配方乳粉营养素稳定性研究[J]. 中国乳品工业, 2020, 48(10): 13-20., articleTitle=婴幼儿配方乳粉营养素稳定性研究, refAbstract=null), Reference(id=1184566848336053217, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, doi=null, pmid=null, pmcid=null, year=2020, volume=48, issue=10, pageStart=13, pageEnd=20, url=null, language=null, rfNumber=[13], rfOrder=19, authorNames=JIANG YX, LOU JJ, LI GP, journalName=China Dairy Industry, refType=null, unstructuredReference=JIANG YX, LOU JJ, LI GP, et al. Study on stability of nutrients in infant and follow-up formula milk powder[J]. China Dairy Industry, 2020, 48(10): 13-20., articleTitle=Study on stability of nutrients in infant and follow-up formula milk powder, refAbstract=null), Reference(id=1184566848411550690, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, doi=null, pmid=null, pmcid=null, year=2012, volume=127, issue=7, pageStart=78, pageEnd=82, url=null, language=null, rfNumber=[14], rfOrder=20, authorNames=孙本风, 顾修蕾, 孙爱杰, journalName=中国乳业, refType=null, unstructuredReference=孙本风, 顾修蕾, 孙爱杰, 等. 婴儿配方奶粉货架期内营养强化剂衰减率的研究[J]. 中国乳业, 2012, 127(7): 78-82., articleTitle=婴儿配方奶粉货架期内营养强化剂衰减率的研究, refAbstract=null), Reference(id=1184566848516408291, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, doi=null, pmid=null, pmcid=null, year=2012, volume=127, issue=7, pageStart=78, pageEnd=82, url=null, language=null, rfNumber=[14], rfOrder=21, authorNames=SUN BF, GU XL, SUN AIJ, journalName=China Dairy, refType=null, unstructuredReference=SUN BF, GU XL, SUN AIJ, et al. Study on attenuation rate of nutritional fortifiers during shelf life of infant formula[J]. China Dairy, 2012, 127(7): 78-82., articleTitle=Study on attenuation rate of nutritional fortifiers during shelf life of infant formula, refAbstract=null), Reference(id=1184566848566739940, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, doi=null, pmid=null, pmcid=null, year=2003, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=[15], rfOrder=22, authorNames=王璋, 许时婴, 江波, journalName=食品化学, refType=null, unstructuredReference=王璋, 许时婴, 江波, 等. 食品化学[M]. 第三版. 北京: 中国轻工业出版社, 2003., articleTitle=null, refAbstract=null), Reference(id=1184566848633848805, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, doi=null, pmid=null, pmcid=null, year=2003, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=[15], rfOrder=23, authorNames=WANG Z, XU SY, JIANG B, journalName=Food chemistry, refType=null, unstructuredReference=WANG Z, XU SY, JIANG B, et al. Food chemistry[M]. 3rd ed. Beijing: China Light Industry Press, 2003., articleTitle=null, refAbstract=null), Reference(id=1184566848696763366, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, doi=null, pmid=null, pmcid=null, year=2013, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=[16], rfOrder=24, authorNames=刘奕博, journalName=婴幼儿配方奶粉中维生素C稳定性研究, refType=null, unstructuredReference=刘奕博. 婴幼儿配方奶粉中维生素C稳定性研究[D]. 长沙: 中南林业科技大学, 2013., articleTitle=null, refAbstract=null), Reference(id=1184566848772260839, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, doi=null, pmid=null, pmcid=null, year=2013, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=[16], rfOrder=25, authorNames=LIU YB, journalName=Study on stability of vitamin C in infant formulas, refType=null, unstructuredReference=LIU YB. Study on stability of vitamin C in infant formulas[D]. Changsha: Central South University of Forestry and Technology, 2013., articleTitle=null, refAbstract=null), Reference(id=1184566848835175400, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, doi=null, pmid=null, pmcid=null, year=2008, volume=null, issue=8, pageStart=117, pageEnd=118, url=null, language=null, rfNumber=[17], rfOrder=26, authorNames=赵艳, journalName=粮油加工, refType=null, unstructuredReference=赵艳. 乳制品中硝酸盐和亚硝酸盐的测定[J]. 粮油加工, 2008(8): 117-118., articleTitle=乳制品中硝酸盐和亚硝酸盐的测定, refAbstract=null), Reference(id=1184566848902284265, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, doi=null, pmid=null, pmcid=null, year=2008, volume=null, issue=8, pageStart=117, pageEnd=118, url=null, language=null, rfNumber=[17], rfOrder=27, authorNames=ZHAO Y, journalName=Cereals and Oils Processing, refType=null, unstructuredReference=ZHAO Y. Determination of nitrate and nitrite in dairy products[J]. Cereals and Oils Processing, 2008(8): 117-118., articleTitle=Determination of nitrate and nitrite in dairy products, refAbstract=null), Reference(id=1184566848956810218, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, doi=null, pmid=null, pmcid=null, year=2017, volume=29, issue=7, pageStart=2228, pageEnd=2236, url=null, language=null, rfNumber=[18], rfOrder=28, authorNames=高亚男, 王家启, 郑楠, journalName=动物营养学报, refType=null, unstructuredReference=高亚男, 王家启, 郑楠. 乳及乳制品中黄曲霉毒素M1研究进展[J]. 动物营养学报, 2017, 29(7): 2228-2236., articleTitle=乳及乳制品中黄曲霉毒素M1研究进展, refAbstract=null), Reference(id=1184566849019724779, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, doi=null, pmid=null, pmcid=null, year=2017, volume=29, issue=7, pageStart=2228, pageEnd=2236, url=null, language=null, rfNumber=[18], rfOrder=29, authorNames=GAO YN, WANG JQ, ZHENG N, journalName=Chinese Journal of Animal Nutrition, refType=null, unstructuredReference=GAO YN, WANG JQ, ZHENG N. Aflatoxin M1 in milk and dairy products: A review[J]. Chinese Journal of Animal Nutrition, 2017, 29(7): 2228-2236., articleTitle=Aflatoxin M1 in milk and dairy products: A review, refAbstract=null), Reference(id=1184566849111999468, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, doi=null, pmid=null, pmcid=null, year=2014, volume=24, issue=15, pageStart=2248, pageEnd=2251, url=null, language=null, rfNumber=[19], rfOrder=30, authorNames=周少君, journalName=中国卫生检验杂志, refType=null, unstructuredReference=周少君. 2010年—2013年广东省婴幼儿食品中阪崎肠杆菌污染情况调查[J]. 中国卫生检验杂志, 2014, 24(15): 2248-2251., articleTitle=2010年—2013年广东省婴幼儿食品中阪崎肠杆菌污染情况调查, refAbstract=null), Reference(id=1184566849195885549, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, doi=null, pmid=null, pmcid=null, year=2014, volume=24, issue=15, pageStart=2248, pageEnd=2251, url=null, language=null, rfNumber=[19], rfOrder=31, authorNames=ZHOU SJ, journalName=Chinese Journal of Hygiene and Inspection, refType=null, unstructuredReference=ZHOU SJ. Survey of Enterobacter sakazakii pollution in infant food in Guangdong proince in 2012-2013[J]. Chinese Journal of Hygiene and Inspection, 2014, 24(15): 2248-2251., articleTitle=Survey of Enterobacter sakazakii pollution in infant food in Guangdong proince in 2012-2013, refAbstract=null), Reference(id=1184566849262994414, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, doi=null, pmid=null, pmcid=null, year=2015, volume=98, issue=11, pageStart=7552, pageEnd=7559, url=null, language=null, rfNumber=[20], rfOrder=32, authorNames=FANG RY, WANG QN, YANG BW, journalName=Journal of Dairy Science, refType=null, unstructuredReference=FANG RY, WANG QN, YANG BW, et al. Prevalence and subtyping of Cronobacter species in goat milk powder factories in Shaanxi Province, China[J]. Journal of Dairy Science, 2015, 98(11): 7552-7559., articleTitle=Prevalence and subtyping of Cronobacter species in goat milk powder factories in Shaanxi Province, China, refAbstract=null), Reference(id=1184566849321714671, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, doi=null, pmid=null, pmcid=null, year=2002, volume=53, issue=3, pageStart=62, pageEnd=65, url=null, language=null, rfNumber=[21], rfOrder=33, authorNames=STEPHAN R, BUHLER K, journalName=Archiv Fur Lebensmittelhygiene, refType=null, unstructuredReference=STEPHAN R, BUHLER K. Prevalence of Campylobacter spp., Salmonella spp., and Listeria monocytogenes in bulk-tank milk samples from north-east Switzerland[J]. Archiv Fur Lebensmittelhygiene, 2002, 53(3): 62-65., articleTitle=Prevalence of Campylobacter spp., Salmonella spp., and Listeria monocytogenes in bulk-tank milk samples from north-east Switzerland, refAbstract=null), Reference(id=1184566849413989360, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, doi=null, pmid=null, pmcid=null, year=2016, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=[22], rfOrder=34, authorNames=王文彬, journalName=乳及乳制品中主要食源性致病菌的免疫快速检测方法研究, refType=null, unstructuredReference=王文彬. 乳及乳制品中主要食源性致病菌的免疫快速检测方法研究[D]. 无锡: 江南大学, 2016., articleTitle=null, refAbstract=null), Reference(id=1184566849472709617, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, doi=null, pmid=null, pmcid=null, year=2016, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=[22], rfOrder=35, authorNames=WANG WB, journalName=Development of rapid immunoassays for main foodborne pathogens in raw milk and dairy products, refType=null, unstructuredReference=WANG WB. Development of rapid immunoassays for main foodborne pathogens in raw milk and dairy products[D]. Wuxi: Jiangnan University, 2016., articleTitle=null, refAbstract=null), Reference(id=1184566849527235570, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, doi=null, pmid=null, pmcid=null, year=2016, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=[23], rfOrder=36, authorNames=刘耕典, journalName=食品中大肠菌群检测方法与指标值对应关系的研究, refType=null, unstructuredReference=刘耕典. 食品中大肠菌群检测方法与指标值对应关系的研究[D]. 西安: 陕西科技大学, 2016., articleTitle=null, refAbstract=null), Reference(id=1184566849636287475, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, doi=null, pmid=null, pmcid=null, year=2016, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=[23], rfOrder=37, authorNames=LIU GD, journalName=Study on the correspondence between test methods of Coliforms in foods and its current limits, refType=null, unstructuredReference=LIU GD. Study on the correspondence between test methods of Coliforms in foods and its current limits[D]. Xian: Shaanxi University of Science and Technology, 2016., articleTitle=null, refAbstract=null), Reference(id=1184566849745339380, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, doi=null, pmid=null, pmcid=null, year=2004, volume=93, issue=1, pageStart=109, pageEnd=113, url=null, language=null, rfNumber=[24], rfOrder=38, authorNames=MATSUMOTO M, OHISHI H, BENNO Y, journalName=International Journal of Food Microbiology, refType=null, unstructuredReference=MATSUMOTO M, OHISHI H, BENNO Y. H+-ATPase activity in Bifidobacterium with special reference to acid tolerance[J]. International Journal of Food Microbiology, 2004, 93(1): 109-113., articleTitle=H+-ATPase activity in Bifidobacterium with special reference to acid tolerance, refAbstract=null), Reference(id=1184566849816642549, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, doi=null, pmid=null, pmcid=null, year=2006, volume=100, issue=4, pageStart=846, pageEnd=853, url=null, language=null, rfNumber=[25], rfOrder=39, authorNames=VERNAZZA CL, GIBSON GR, RASTALL RA, journalName=Journal of Applied Microbiology, refType=null, unstructuredReference=VERNAZZA CL, GIBSON GR, RASTALL RA. Carbohydrate preference, acid tolerance and bile tolerance in five strains of Bifidobacterium[J]. Journal of Applied Microbiology, 2006, 100(4): 846-853., articleTitle=Carbohydrate preference, acid tolerance and bile tolerance in five strains of Bifidobacterium, refAbstract=null), Reference(id=1184566849900528630, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, doi=null, pmid=null, pmcid=null, year=2013, volume=165, issue=1, pageStart=51, pageEnd=56, url=null, language=null, rfNumber=[26], rfOrder=40, authorNames=DU-TOIT E, VESTERLUND S, GUEIMONDE M, journalName=International Journal of Food Microbiology, refType=null, unstructuredReference=DU-TOIT E, VESTERLUND S, GUEIMONDE M, et al. Assessment of the effect of stress-tolerance acquisition on some basic characteristics of specific probiotics[J]. International Journal of Food Microbiology, 2013, 165(1): 51-56., articleTitle=Assessment of the effect of stress-tolerance acquisition on some basic characteristics of specific probiotics, refAbstract=null), Reference(id=1184566850005386231, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, doi=null, pmid=null, pmcid=null, year=2006, volume=44, issue=11, pageStart=4025, pageEnd=4031, url=null, language=null, rfNumber=[27], rfOrder=41, authorNames=MOHAN R, KOEBNICK C, SCHILDT J, journalName=Journal of Clinical Microbiology, refType=null, unstructuredReference=MOHAN R, KOEBNICK C, SCHILDT J, et al. Effects of Bifidobacterium lactis BB12 supplementation on intestinal microbiota of preterm infants: A double-blind, placebo-controlled, randomized study[J]. Journal of Clinical Microbiology, 2006, 44(11): 4025-4031., articleTitle=Effects of Bifidobacterium lactis BB12 supplementation on intestinal microbiota of preterm infants: A double-blind, placebo-controlled, randomized study, refAbstract=null), Reference(id=1184566850101855224, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, doi=null, pmid=null, pmcid=null, year=2020, volume=51, issue=1, pageStart=110, pageEnd=120, url=null, language=null, rfNumber=[28], rfOrder=42, authorNames=NOCERINO R, DE-FILIPPIS F, CECERE G, journalName=Alimentary Pharmacology & Therapeutics, refType=null, unstructuredReference=NOCERINO R, DE-FILIPPIS F, CECERE G, et al. The therapeutic efficacy of Bifidobacterium animalis subsp. lactis BB-12® in infant colic: A randomised, double blind, placebo-controlled trial[J]. Alimentary Pharmacology & Therapeutics, 2020, 51(1): 110-120., articleTitle=The therapeutic efficacy of Bifidobacterium animalis subsp. lactis BB-12® in infant colic: A randomised, double blind, placebo-controlled trial, refAbstract=null), Reference(id=1184566850181547001, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, doi=null, pmid=null, pmcid=null, year=2012, volume=36, issue=1S, pageStart=106S-117S, pageEnd=null, url=null, language=null, rfNumber=[29], rfOrder=43, authorNames=HOLSCHER HD, CZERKIES LA, CEKOLA P, journalName=Journal of Parenteral and Enteral Nutrition, refType=null, unstructuredReference=HOLSCHER HD, CZERKIES LA, CEKOLA P, et al. Bifidobacterium lactis Bb12 enhances intestinal antibody response in formula-fed infants: A randomized, double-blind, controlled trial[J]. Journal of Parenteral and Enteral Nutrition, 2012, 36(1S): 106S-117S., articleTitle=Bifidobacterium lactis Bb12 enhances intestinal antibody response in formula-fed infants: A randomized, double-blind, controlled trial, refAbstract=null), Reference(id=1184566850244461562, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, doi=null, pmid=null, pmcid=null, year=2008, volume=64, issue=4, pageStart=418, pageEnd=422, url=null, language=null, rfNumber=[30], rfOrder=44, authorNames=MOHAN R, KOEBNICK C, SCHILDT J, journalName=Pediatric Research, refType=null, unstructuredReference=MOHAN R, KOEBNICK C, SCHILDT J, et al. Effects of Bifidobacterium lactis BB12 supplementation on body weight, fecal pH, acetate, lactate, calprotectin, and IgA in preterm infants[J]. Pediatric Research, 2008, 64(4): 418-422., articleTitle=Effects of Bifidobacterium lactis BB12 supplementation on body weight, fecal pH, acetate, lactate, calprotectin, and IgA in preterm infants, refAbstract=null), Reference(id=1184566850303181819, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, doi=null, pmid=null, pmcid=null, year=2021, volume=12, issue=6, pageStart=531, pageEnd=540, url=null, language=null, rfNumber=[31], rfOrder=45, authorNames=CHEN K, ZHANG G, XIE H, journalName=Beneficial Microbes, refType=null, unstructuredReference=CHEN K, ZHANG G, XIE H, et al. Efficacy of Bifidobacterium animalis subsp. lactis, BB-12® on infant colic-a randomised, double-blinded, placebo- controlled study[J]. Beneficial Microbes, 2021, 12(6): 531-540., articleTitle=Efficacy of Bifidobacterium animalis subsp. lactis, BB-12® on infant colic-a randomised, double-blinded, placebo- controlled study, refAbstract=null), Reference(id=1184566850353513468, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, doi=null, pmid=null, pmcid=null, year=2023, volume=45, issue=2, pageStart=120, pageEnd=126, url=null, language=null, rfNumber=[32], rfOrder=46, authorNames=彭晨芮, 李金星, 王一媚, journalName=营养学报, refType=null, unstructuredReference=彭晨芮, 李金星, 王一媚, 等. 动物双歧杆菌乳亚种BB-12与健康[J]. 营养学报, 2023, 45(2): 120-126., articleTitle=动物双歧杆菌乳亚种BB-12与健康, refAbstract=null), Reference(id=1184566850437399549, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, doi=null, pmid=null, pmcid=null, year=2023, volume=45, issue=2, pageStart=120, pageEnd=126, url=null, language=null, rfNumber=[32], rfOrder=47, authorNames=PENG CR, LI JX, WANG YM, journalName=Acta Nutrimenta Sinica, refType=null, unstructuredReference=PENG CR, LI JX, WANG YM, et al. Bifidobacterium animalis subsp. lactis BB-12 and health: A systematic review[J]. Acta Nutrimenta Sinica, 2023, 45(2): 120-126., articleTitle=Bifidobacterium animalis subsp. lactis BB-12 and health: A systematic review, refAbstract=null), Reference(id=1184566850542257150, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, doi=null, pmid=null, pmcid=null, year=2024, volume=15, issue=5, pageStart=77, pageEnd=84, url=null, language=null, rfNumber=[33], rfOrder=48, authorNames=陈丽雯, 黄宝莹, 严家俊, journalName=食品安全质量检测学报, refType=null, unstructuredReference=陈丽雯, 黄宝莹, 严家俊, 等. 婴幼儿配方乳粉及婴幼儿米粉中的蜡样芽胞杆菌流行情况、耐药性及分子特征研究[J]. 食品安全质量检测学报, 2024, 15(5): 77-84., articleTitle=婴幼儿配方乳粉及婴幼儿米粉中的蜡样芽胞杆菌流行情况、耐药性及分子特征研究, refAbstract=null), Reference(id=1184566850684863487, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, doi=null, pmid=null, pmcid=null, year=2024, volume=15, issue=5, pageStart=77, pageEnd=84, url=null, language=null, rfNumber=[33], rfOrder=49, authorNames=CHEN LW, HUANG BY, YAN JJ, journalName=Journal of Food Safety & Quality, refType=null, unstructuredReference=CHEN LW, HUANG BY, YAN JJ, et al. Study on the occurrence, antimicrobial resistance profiles and genomic feature of Bacillus cereus in infant formula milk powder and rice cereal[J]. Journal of Food Safety & Quality, 2024, 15(5): 77-84., articleTitle=Study on the occurrence, antimicrobial resistance profiles and genomic feature of Bacillus cereus in infant formula milk powder and rice cereal, refAbstract=null)], funds=[Fund(id=1184566846993875917, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, awardId=202203A11, language=CN, fundingSource=杭州市重大科技专项(202203A11), fundOrder=null, country=null)], companyList=[AuthorCompany(id=1184566844376630168, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, xref=null, ext=[AuthorCompanyExt(id=1184566844385018777, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, companyId=1184566844376630168, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=1. Beingmate (Hangzhou) Food Research Institute Co., Ltd., Hangzhou 311106, China), AuthorCompanyExt(id=1184566844389213082, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, companyId=1184566844376630168, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=1.贝因美(杭州)食品研究院有限公司, 杭州 311106)]), AuthorCompany(id=1184566844439544731, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, xref=null, ext=[AuthorCompanyExt(id=1184566844443739036, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, companyId=1184566844439544731, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=2. Yichang Beingmate Food Technology Co., Ltd., Yichang 443000, China), AuthorCompanyExt(id=1184566844452127645, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, companyId=1184566844439544731, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=2.宜昌贝因美食品科技有限公司, 宜昌 443000)]), AuthorCompany(id=1184566844498264990, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, xref=null, ext=[AuthorCompanyExt(id=1184566844502459295, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, companyId=1184566844498264990, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=3. College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China), AuthorCompanyExt(id=1184566844506653600, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, companyId=1184566844498264990, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=3.浙江工业大学食品科学与工程学院, 杭州 310014 )])], figs=[ArticleFig(id=1184566846259872707, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, language=EN, label=Fig.1, caption=Changes in viable bacterial count of premix 2 at different storage times, figureFileSmall=cRm91jMWc2Jd+p31pS5gkA==, figureFileBig=piXf5TI1S7nyjB5nfVoi7g==, tableContent=null), ArticleFig(id=1184566846326981572, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, language=CN, label=图1, caption=预混料2不同存放时间活菌数变化

注: 不同上标的小写字母代表有显著性差异, P<0.05。

, figureFileSmall=cRm91jMWc2Jd+p31pS5gkA==, figureFileBig=piXf5TI1S7nyjB5nfVoi7g==, tableContent=null), ArticleFig(id=1184566846448616389, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, language=EN, label=Fig.2, caption=Changes of viable count during accelerated testing, figureFileSmall=qKDc9laeO85X93x4dT2Zuw==, figureFileBig=/JaW4YDx/9A2fy5jUPweOg==, tableContent=null), ArticleFig(id=1184566846503142342, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, language=CN, label=图2, caption=加速试验过程中活菌数变化

注: 同一试验组不同类型柱上标的小写字母完全不同代表有显著性差异, P<0.05, 下同。

, figureFileSmall=qKDc9laeO85X93x4dT2Zuw==, figureFileBig=/JaW4YDx/9A2fy5jUPweOg==, tableContent=null), ArticleFig(id=1184566846553473991, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, language=EN, label=Fig.3, caption=Changes of vitamin C content during accelerated testing, figureFileSmall=xyGY7zAPjjlkGFzZUa3xBg==, figureFileBig=1tqJHghnoqVDY04Unjdeyg==, tableContent=null), ArticleFig(id=1184566846612194248, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, language=CN, label=图3, caption=加速试验中维生素C含量变化, figureFileSmall=xyGY7zAPjjlkGFzZUa3xBg==, figureFileBig=1tqJHghnoqVDY04Unjdeyg==, tableContent=null), ArticleFig(id=1184566846662525897, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, language=EN, label=Table 1, caption=

Testing methods and method precision

, figureFileSmall=null, figureFileBig=null, tableContent=
序号 指标 检测方法 精密度
1 水分 GB 5009.3—2016 《食品安全国家标准 食品中水分的测定》 ≤10%
2 活菌数 GB 4789.35—2016 《食品安全国家标准 食品微生物学检验 乳酸菌检验》 -
3 维生素C GB 5413.18—2010 《食品安全国家标准 婴幼儿食品和乳品中维生素C的测定》 ≤10%
4 菌落总数 GB 4789.2—2016 《食品安全国家标准 食品微生物学检验 菌落总数测定》 -
5 大肠菌群 GB 4789.3—2016 《食品安全国家标准 食品微生物学检验 大肠菌群计数》 -
6 金黄色葡萄球菌 GB 4789.10—2016 《食品安全国家标准 食品微生物学检验 金黄色葡萄球菌检验》 -
7 克罗诺杆菌属(阪崎肠杆菌) GB 4789.40—2016 《食品安全国家标准 食品微生物学检验 克罗诺杆菌属(阪崎肠杆菌)检验》 -
8 沙门氏菌 GB 4789.4—2016 《食品安全国家标准 食品微生物学检验 沙门氏菌检验》 -
9 亚硝酸盐 GB 5009.33—2016 《食品安全国家标准 食品中亚硝酸盐与硝酸盐的测定》 ≤10%
10 黄曲霉毒素M1 GB 5009.24—2016 《食品安全国家标准 食品中黄曲霉毒素M族的测定》 ≤20%
), ArticleFig(id=1184566846721246154, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, language=CN, label=表1, caption=

检测方法及方法精密度

, figureFileSmall=null, figureFileBig=null, tableContent=
序号 指标 检测方法 精密度
1 水分 GB 5009.3—2016 《食品安全国家标准 食品中水分的测定》 ≤10%
2 活菌数 GB 4789.35—2016 《食品安全国家标准 食品微生物学检验 乳酸菌检验》 -
3 维生素C GB 5413.18—2010 《食品安全国家标准 婴幼儿食品和乳品中维生素C的测定》 ≤10%
4 菌落总数 GB 4789.2—2016 《食品安全国家标准 食品微生物学检验 菌落总数测定》 -
5 大肠菌群 GB 4789.3—2016 《食品安全国家标准 食品微生物学检验 大肠菌群计数》 -
6 金黄色葡萄球菌 GB 4789.10—2016 《食品安全国家标准 食品微生物学检验 金黄色葡萄球菌检验》 -
7 克罗诺杆菌属(阪崎肠杆菌) GB 4789.40—2016 《食品安全国家标准 食品微生物学检验 克罗诺杆菌属(阪崎肠杆菌)检验》 -
8 沙门氏菌 GB 4789.4—2016 《食品安全国家标准 食品微生物学检验 沙门氏菌检验》 -
9 亚硝酸盐 GB 5009.33—2016 《食品安全国家标准 食品中亚硝酸盐与硝酸盐的测定》 ≤10%
10 黄曲霉毒素M1 GB 5009.24—2016 《食品安全国家标准 食品中黄曲霉毒素M族的测定》 ≤20%
), ArticleFig(id=1184566846800937931, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, language=EN, label=Table 2, caption=

Changes in moisture content during accelerated testing (%)

, figureFileSmall=null, figureFileBig=null, tableContent=
加速时间/月 试验组1 试验组2 试验组3 试验组4
0 2.55±0.06 2.51±0.08 2.66±0.05 2.55±0.08
1 2.49±0.04 2.49±0.04 2.58±0.11 2.57±0.06
2 2.58±0.05 2.57±0.05 2.67±0.11 2.64±0.03
3 2.60±0.05 2.57±0.08 2.67±0.12 2.60±0.06
4 2.61±0.07 2.56±0.08 2.68±0.06 2.62±0.07
5 2.58±0.05 2.58±0.05 2.58±0.05 2.64±0.13
6 2.50±0.13 2.53±0.08 2.53±0.02 2.60±0.05
P 0.308 0.527 0.180 0.687
), ArticleFig(id=1184566846863852492, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986712477880412, language=CN, label=表2, caption=

加速试验过程中水分含量变化(%)

, figureFileSmall=null, figureFileBig=null, tableContent=
加速时间/月 试验组1 试验组2 试验组3 试验组4
0 2.55±0.06 2.51±0.08 2.66±0.05 2.55±0.08
1 2.49±0.04 2.49±0.04 2.58±0.11 2.57±0.06
2 2.58±0.05 2.57±0.05 2.67±0.11 2.64±0.03
3 2.60±0.05 2.57±0.08 2.67±0.12 2.60±0.06
4 2.61±0.07 2.56±0.08 2.68±0.06 2.62±0.07
5 2.58±0.05 2.58±0.05 2.58±0.05 2.64±0.13
6 2.50±0.13 2.53±0.08 2.53±0.02 2.60±0.05
P 0.308 0.527 0.180 0.687
)], attaches=null, journal=Journal(id=1146438185598431260, delFlag=0, nameCn=食品安全质量检测学报, nameEn=Journal of Food Safety & Quality, nameHistory1=null, nameHistory2=null, issn=2095-0381, eissn=null, cn=11-5956/TS, coden=null, periodic=3, language=CN, oaType=0, ccby=CC BY-NC-ND, superviseOffice=null, ownerOffice=null, pubOffice=null, editorOffice=null, officeType=null, aims=null, clcCode=null, officeProv=null, officeCity=null, officeAddr=null, officeZip=null, officeEmail=null, officePhone=null, editDirector=null, officeDirector=null, officeDirectorPhone=null, officeStaffNum=null, officeEmpNum=null, coverPicUrl=4kwA5ri4VfzavOn19fwc2g==, journalPrice=null, startedYear=null, abbrevIsoEn=J Food Saf Qual, journalRemark=null, publicationField=null, createdTime=1751261763241, updatedTime=1754445151803, createdBy=18614031015, updatedBy=13701087609, firstLetterCn=J, firstLetterEn=J, subjectCode=Engineering, subjectName=工程, subjectCodeEn=Engineering, subjectNameEn=null, picCn=4kwA5ri4VfzavOn19fwc2g==, picEn=eHhRQNEus+t1f6yOGnBJ3w==, jcr=null, cjcr=null, exts=[JournalExt(id=1159790285120618579, language=CN, name=食品安全质量检测学报, nameHistory1=null, nameHistory2=null, managedBy=, sponsoredBy=, publishedBy=, editorOffice=, officeProv=null, officeCity=null, officeAddr=, officeZip=, editDirector=null, officeDirector=null, officePhone=null, coverPicUrl=null, journalRemark=, submitArticleUrl=null, websiteUrl=, createdTime=1754445151834, updatedTime=1754445151834, createdBy=13701087609, updatedBy=13701087609, submissionGuidelinesUrl=http://chinafoodj.ijournals.cn/ch/first_menu.aspx?parent_id=20160111022419868, submissionAuthorUrl=http://chinafoodj.ijournals.cn/ch/author/login.aspx, submissionEditorUrl=http://chinafoodj.ijournals.cn/ch/login.aspx, submissionReviewUrl=http://chinafoodj.ijournals.cn/ch/auditor/login.aspx, submissionCeEditorUrl=, submissionAeEditorUrl=, option={"copyright":""}), JournalExt(id=1159790285187727444, language=EN, name=Journal of Food Safety & Quality, nameHistory1=null, nameHistory2=null, managedBy=, sponsoredBy=, publishedBy=, editorOffice=, officeProv=null, officeCity=null, officeAddr=, officeZip=, editDirector=null, officeDirector=null, officePhone=null, coverPicUrl=null, journalRemark=, submitArticleUrl=null, websiteUrl=, createdTime=1754445151850, updatedTime=1754445151850, createdBy=13701087609, updatedBy=13701087609, submissionGuidelinesUrl=http://chinafoodj.ijournals.cn/ch/first_menu.aspx?parent_id=20160111022419868, submissionAuthorUrl=http://chinafoodj.ijournals.cn/ch/author/login.aspx, submissionEditorUrl=http://chinafoodj.ijournals.cn/ch/login.aspx, submissionReviewUrl=http://chinafoodj.ijournals.cn/ch/auditor/login.aspx, submissionCeEditorUrl=, submissionAeEditorUrl=, option={"copyright":""})], databaseList=null, tenantJournalId=1149652044408987649, websiteList=[Website(id=1151872930754474249, webName=null, webTitle=null, webDomain=null, webCopyrigh=null, webIpcNo=null, seoTitle=null, seoKeywords=null, seoDescription=null, tenantJournalId=null, journalId=1149652044408987649, journalNameCn=null, journalNameEn=null, grayFlag=null, tenantId=1146029695717560320, platformId=null, journalGroupId=null, journalGroupNameCn=null, journalGroupNameEn=null, type=1, domain=https://castjournals.cast.org.cn/joweb/spaq/CN, language=CN, createTime=1752557507456, createBy=18614031015, updateTime=1752558523388, updateBy=18614031015, name=食品安全质量检测学报, tplId=1146099689490845704, title=食品安全质量检测学报, delFlag=0, indexPage=/home, props=[WebsiteProps(id=1151887749801407249, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1151872930754474249, code=articleTextType, value=kx, createTime=1752561040592, updateTime=1752561040592, creator=18614031015, updator=18614031015), WebsiteProps(id=1151887749776241422, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1151872930754474249, code=banner, value=null, createTime=1752561040586, updateTime=1752561040586, creator=18614031015, updator=18614031015), WebsiteProps(id=1151887749767852813, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1151872930754474249, code=logo, value=https://castjournals.cast.org.cn/joweb/kjdb/CN/file/pic?fileId=RhDdm4lBDQfNHl8cX0659g==, createTime=1752561040584, updateTime=1752561040584, creator=18614031015, updator=18614031015), WebsiteProps(id=1151887749793018640, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1151872930754474249, code=picServerUrl, value=https://castjournals.cast.org.cn/joweb/kjdb/CN/file/pic, createTime=1752561040590, updateTime=1752561040590, creator=18614031015, updator=18614031015), WebsiteProps(id=1151887749784630031, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1151872930754474249, code=staticResourcePath, value=https://castjournals.cast.org.cn/joweb/cast_kjdb_cn_619/, createTime=1752561040588, updateTime=1752561040588, creator=18614031015, updator=18614031015)]), Website(id=1151872930855137548, webName=null, webTitle=null, webDomain=null, webCopyrigh=null, webIpcNo=null, seoTitle=null, seoKeywords=null, seoDescription=null, tenantJournalId=null, journalId=1149652044408987649, journalNameCn=null, journalNameEn=null, grayFlag=null, tenantId=1146029695717560320, platformId=null, journalGroupId=null, journalGroupNameCn=null, journalGroupNameEn=null, type=1, domain=https://castjournals.cast.org.cn/joweb/spaq/EN, language=EN, createTime=1752557507480, createBy=18614031015, updateTime=1752558528290, updateBy=18614031015, name=食品安全质量检测学报, tplId=1146101810881728533, title=食品安全质量检测学报, delFlag=0, indexPage=/home, props=[WebsiteProps(id=1155904094024884374, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1151872930855137548, code=articleTextType, value=kx, createTime=1753518611675, updateTime=1753518611675, creator=18614031015, updator=18614031015), WebsiteProps(id=1155904094008107155, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1151872930855137548, code=banner, value=null, createTime=1753518611671, updateTime=1753518611671, creator=18614031015, updator=18614031015), WebsiteProps(id=1155904094003912850, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1151872930855137548, code=logo, value=https://castjournals.cast.org.cn/joweb/kjdb/EN/file/pic?fileId=RhDdm4lBDQfNHl8cX0659g==, createTime=1753518611670, updateTime=1753518611670, creator=18614031015, updator=18614031015), WebsiteProps(id=1155904094020690069, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1151872930855137548, code=picServerUrl, value=https://castjournals.cast.org.cn/joweb/kjdb/EN/file/pic, createTime=1753518611674, updateTime=1753518611674, creator=18614031015, updator=18614031015), WebsiteProps(id=1155904094016495764, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1151872930855137548, code=staticResourcePath, value=https://castjournals.cast.org.cn/joweb/cast_kjdb_en_623/, createTime=1753518611673, updateTime=1753518611673, creator=18614031015, updator=18614031015)])], journalTitle=食品安全质量检测学报, weixinUrl=null, journalUrl=null, iacademicId=null, status=0, seqNo=null, journalTitleEn=Journal of Food Safety & Quality, journalPhotoCn=4kwA5ri4VfzavOn19fwc2g==, journalPhotoEn=eHhRQNEus+t1f6yOGnBJ3w==, journalFirstLetter=J, journalRecommend=null, journalNew=null, journalCollection=null, jcrJf=null, cjcrJf=null, jcrJfStr=null, cjcrJfStr=null, submissionFirstDecision=null, sciSubjectClassification=null, casSubjectClassification=null, citeScore=null, totalCitationFrequency=null, icpCode=null, psCode=null, advertisingLicenseCode=null, copyrightInformation=null, country=null, option=null, provinceCode=null, provinceName=null, collectFlag=false), detailUrlCn=https://castjournals.cast.org.cn/joweb/spaq/CN/10.19812/j.cnki.jfsq11-5956/ts.20241014001, detailUrlEn=https://castjournals.cast.org.cn/joweb/spaq/EN/10.19812/j.cnki.jfsq11-5956/ts.20241014001, pdfUrlCn=https://castjournals.cast.org.cn/joweb/spaq/CN/PDF/10.19812/j.cnki.jfsq11-5956/ts.20241014001, pdfUrlEn=https://castjournals.cast.org.cn/joweb/spaq/EN/PDF/10.19812/j.cnki.jfsq11-5956/ts.20241014001, aliStartDate=null, aliEndDate=null, collectionFlag=false, citedCount=null, citedUrl=null, reference=null)
收藏切换
婴儿配方乳粉中活性菌种添加工艺与质量控制研究
收藏切换
PDF下载
姜艳喜 1 , 杨丽红 2 , 张建友 3 , 华家才 1 , 储小军 1, *
食品安全质量检测学报 | 本期专题：乳制品加工与质量控制 2025,16(2): 83-90
收起
收藏切换
食品安全质量检测学报 | 本期专题：乳制品加工与质量控制 2025, 16(2): 83-90
婴儿配方乳粉中活性菌种添加工艺与质量控制研究
全屏
姜艳喜1 , 杨丽红2, 张建友3, 华家才1, 储小军1, *
作者信息
  • 1.贝因美(杭州)食品研究院有限公司, 杭州 311106
  • 2.宜昌贝因美食品科技有限公司, 宜昌 443000
  • 3.浙江工业大学食品科学与工程学院, 杭州 310014

    • 姜艳喜(1983—), 女, 硕士, 高级工程师, 主要研究方向为乳品科学与技术。E-mail:

通讯作者:

* 储小军(1974—), 男, 硕士, 正高级工程师, 主要研究方向为乳品科学与技术。E-mail:
Study on process and quality control of adding active bacterial strains to infant formula
Yan-Xi JIANG1 , Li-Hong YANG2, Jian-You ZHANG3, Jia-Cai HUA1, Xiao-Jun CHU1, *
Affiliations
  • 1. Beingmate (Hangzhou) Food Research Institute Co., Ltd., Hangzhou 311106, China
  • 2. Yichang Beingmate Food Technology Co., Ltd., Yichang 443000, China
  • 3. College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
出版时间: 2025-01-25 doi: 10.19812/j.cnki.jfsq11-5956/ts.20241014001
文章导航
收藏切换
摘要
收起

目的 研究婴儿配方乳粉中活性菌种添加工艺与质量控制。方法 本研究使用婴儿配方乳粉基粉、预混料1、预混料2经混合制成婴儿配方乳粉, 自混合机内经重力输送至粉仓暂存, 开展加速试验稳定性研究, 加速试验检测指标参考GB 10765—2021《食品安全国家标准 婴儿配方食品》。结果 动物双歧杆菌乳亚种Bb-12菌粉可在2~8 ℃环境条件下保存维持活性, 使用前需16~25 ℃清洁作业区回温。不同粉仓存储时间样品活菌数无显著性差异, 经6月加速试验后, 各试验组水分含量无明显变化, 维生素C有一定程度下降。亚硝酸盐、黄曲霉毒素M1、克罗诺杆菌属、沙门氏菌、金黄色葡萄球菌、大肠菌群均未检出。结论 研究了动物双歧杆菌乳亚种Bb-12菌粉在乳粉生产逐级放大过程、清洁作业区暴露及灌装后不同储藏期等条件下的稳定性, 为乳制品行业相关产品生产提供理论支持。

动物双歧杆菌乳亚种Bb-12  /  婴儿配方乳粉  /  干法工艺  /  稳定性

Objective To study process and quality control of active bacteria addition in infant formula milk powder. Methods This study used infant formula base powder, premix 1, and premix 2 to mix and produce infant formula milk powder. The powder was transported by gravity from the mixer to the powder warehouse for temporary storage, and stability research was conducted through accelerated testing and the indicators for accelerated testing were based on GB 10765—2021 Food safety national standard-Infant formula. Results The results indicated that bifidobacterium animalis subsp. lactis Bb-12 should be stored and maintained activity at 2‒8 ℃ and warmed up to 16‒25 ℃ in the clean work area before using. There was no significant difference in the number of viable bacteria among samples stored inpowder warehouses for different durations. The moisture contents of milk powder were constant during the six-month accelerated storage period, while vitamin C decreased to a certain extent as the storage period prolonged. Aflatoxin M1, Cronobacter genus, Salmonella, Staphylococcus aureus and Escherichia coli were not detected after the accelerated test of 6 months. Conclusion Stability of Bifidobacterium animalis subsp. lactis Bb-12 is studied during expand production, exposure to clean work areas, and different storage periods after filling in this study providing theoretical support for the production of dairy related products.

Bifidobacterium animalis subsp. lactis Bb-12  /  infant formula  /  dry mixing process  /  stability
姜艳喜, 杨丽红, 张建友, 华家才, 储小军. 婴儿配方乳粉中活性菌种添加工艺与质量控制研究. 食品安全质量检测学报, 2025 , 16 (2) : 83 -90 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20241014001
Yan-Xi JIANG, Li-Hong YANG, Jian-You ZHANG, Jia-Cai HUA, Xiao-Jun CHU. Study on process and quality control of adding active bacterial strains to infant formula[J]. Journal of Food Safety & Quality, 2025 , 16 (2) : 83 -90 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20241014001
正文
收起
0 引言
收起
益生菌广义是指能定植于人体肠道的活性微生物, 达到一定数量有益于宿主健康[1]。益生菌主要有乳杆菌属、双歧杆菌属和球菌属, 其中双歧杆菌是一类无芽孢、不产气、严格厌氧的革兰氏阳性菌, 可特异性代谢葡萄糖产生乙酸和乳酸(3:2), 是最早定植于人体肠道的肠道微生物之一, 90%的母乳喂养婴儿肠道中可检出双歧杆菌, 具有重要的健康促进作用[2‒3]。
新生儿通常有母乳喂养、人工喂养和混合喂养等方式。喂养方式是影响婴儿肠道早期菌群构建的重要因素[4]。与母乳喂养相比, 人工喂养婴儿双歧杆菌的定植时间延迟[5]。张玲琳等[6]研究提示母乳喂养婴儿双歧杆菌定植比混合喂养婴儿早, 至3月龄时基本持平。方骞[7]研究了益生菌配方粉、普通配方粉和母乳3种形式喂养的婴儿粪便双歧杆菌数量, 发现母乳喂养组和益生菌配方粉喂养组婴儿出生后1、3和6个月龄时粪便双歧杆菌数量均高于普通配方粉喂养组且具有统计学意义(P<0.05); 益生菌配方粉、普通配方粉和母乳喂养组婴儿出生后第7 d粪便双歧杆菌数量比较无差异(P<0.05); 益生菌配方粉喂养组与母乳喂养组婴儿出生后第1和3个月时粪便双歧杆菌数量比较无统计学差异(P<0.05); 益生菌配方粉喂养组婴儿出生后第6个月时粪便双歧杆菌数量高于母乳喂养组婴儿, 差异有统计学意义(P<0.05)。
研究显示, 生命早期添加双歧杆菌婴儿耐受良好且增加肠道内双歧杆菌定植数量[7]。目前, 市售添加益生菌的婴儿配方乳粉品牌及种类逐渐增多, 但如何在乳粉生产加工过程及货架期内保持益生菌活菌数至关重要。本研究分析了动物双歧杆菌乳亚种Bb-12菌粉在乳粉生产过程中生产量逐级放大、清洁作业区暴露及灌装后储藏期间的稳定性, 为益生菌添加的婴幼儿配方乳粉生产提供建议和指导。
1 材料与方法
收起
1.1 材料与试剂
婴儿配方乳粉基粉(黑龙江贝因美乳业有限公司); 动物双歧杆菌乳亚种Bb-12菌粉(丹麦Chr. Hansen公司); 脱盐乳清粉D90(比利时Castle Ingredients公司); 花生四烯酸粉[(花生四烯酸含量(以甘油三酯计)≥10%), 荷兰Friesland Campina Kievit B.V.公司]; 二十二碳六烯酸粉[(发酵法)二十二碳六烯酸含量(以甘油三酯计)≥7%, 罗盖特生物营养品(武汉)有限公司]; 复配营养强化剂(矿物质)[帝斯曼维生素(上海)有限公司]; 复配营养强化剂(核苷酸)(南京同凯兆业生物技术有限责任公司)。
MRS培养基、平板计数琼脂、结晶紫中性红胆盐琼脂、月桂基硫酸盐胰蛋白胨肉汤、煌绿乳糖胆盐肉汤BGLB、Baird-parker琼脂、亚碲卵黄增菌液、血琼脂平板、缓冲蛋白胨水(颗粒剂型)、改良月桂基硫酸盐胰蛋白胨肉汤基础、万古霉素、克罗诺杆菌显色培养基、缓冲蛋白胨水(颗粒剂型)、氯化镁孔雀绿大豆胨增菌液、四硫磺酸钠煌绿增菌液基础、木糖赖氨酸脱氧胆盐琼脂、亚硫酸铋琼脂、煌绿、碘液(北京陆桥技术股份有限公司); 氯化钠、乙酸、乙酸钠、硼酸、亚铁氰化钾、氨水(分析纯, 佛山西陇化工有限公司); 偏磷酸、盐酸萘乙二胺(分析纯, 天津科密欧化学试剂有限公司); 活性炭(电镀脱色专用100目, 上海阿拉丁生化科技股份有限公司); 盐酸(优级纯)、对氨基苯磺酸(分析纯)(西陇科学股份有限公司); 邻苯二胺(分析纯, 派尼化学试剂厂); 乙酸锌(分析纯, 国药集团化学试剂有限公司); 四硼酸钠(分析纯, 天津市北联精细化学品开发有限公司); 亚硝酸钠标准品(纯度99.999%)、L-抗坏血酸标准品(纯度100%)(德国默克有限公司); 金黄色葡萄球菌测试片(定量快速法)(美国明尼苏达矿务及制造业公司); 黄曲霉毒素M1试剂盒(美国Helica公司)。
1.2 仪器与设备
JE3002G电子天平(d=0.01 g)、ME204电子天平(d=0.0001 g)(梅特勒-托利多上海有限公司); RF-5301PC荧光分光光度计(日本岛津公司); DHG-9240A电热恒温鼓风干燥箱(上海精宏实验设备有限公司); KD-2000NEC精密电子天平(d=0.1 g)、JZC-6TSE电子天平(d=0.2 g)(福州科迪电子技术有限公司); DNM-9602酶标分析仪(北京普朗新技术有限公司); GI100TW立式自动压力蒸汽灭菌器[致微(厦门)仪器有限公司]; HH-6数显恒温水浴锅、HY-5回旋振荡器(常州国华电器有限公司); H1650-W微量台式高速离心机(湖南湘仪实验室仪器开发有限公司); VORTEX GEINE2涡旋仪(美国Scientific Industries公司); KQ-700DE超声波清洗器(昆山市超声仪器有限公司); Smart-S30实验室纯水系统(上海和泰仪器有限公司); CTHI-150B恒温恒湿箱、MI-250A霉菌培养箱[施都凯仪器设备(上海)有限公司]; SW-CJ-2FD洁净工作台(洁净等级: 100级)、SPX-250B-Z生化培养箱型(上海博讯实业有限公司医疗设备厂); SHP-250生化培养箱(上海精宏实验设备有限公司); BSC-1304 II A2生物安全柜(苏州安泰空气技术有限公司); TAC0813CHH风冷空调箱式恒温恒湿机、TAC0808CHD数码变容量直膨式空调机组(南京天加环境科技有限公司); XK97-A菌落计数器(杭州齐威仪器有限公司); XSP-2CAV生物显微镜(上海李辰邦西仪器科技有限公司); BD/BC-808商用转换型冷冻冷藏柜(河南兆邦电器有限公司); BC/BD-518HD卧式冷藏冷冻转换柜(青岛海尔特种电冰柜有限公司); LSC-288C立式冷藏陈列柜(浙江星星加点股份有限公司); PHS-3C pH计(上海精密科学仪器有限公司); PJ-400GM拍打式均质器(杭州旌裴仪器科技有限公司); UV1800紫外可见分光光度计(岛津仪器苏州有限公司); Milli-Q纯水仪(默克化工技术上海有限公司)。
1.3 样品制备与试验分组
1.3.1 工艺路线
预混料1制备工艺: 将花生四烯酸粉、二十二碳六烯酸粉(发酵法)、复配营养强化剂(矿物质)、复配营养强化剂(核苷酸)、脱盐乳清粉D90等依次计量, 经震动筛由密闭管道输送至混合机(燕大源达200 L气动混合机)内进行混合、计量分装, 暂存备用。混合工艺参数: 混合压力0.24~0.26 MPa, 吹气频率干混开时间0.35 s干混关时间0.40 s往复, 混合时间240 s。
预混料2制备工艺: 将动物双歧杆菌乳亚种Bb-12菌粉与婴儿配方乳粉基粉经计量后投入三维混合机中进行混合、计量分装, 待用。混合工艺参数: 混合转速12 r/min(筒体转速), 混合时间10 min。
婴儿配方乳粉制备工艺: 将婴儿配方乳粉基粉、预混料1、预混料2经计量后, 经震动筛投料至混合机内混合、粉仓暂存、金属检测、计量包装、装箱入库。混合工艺参数: 混合转速50~54 r/min, 混合时间300 s。
1.3.2 预混料2制备与试验分组
将2~8 ℃冷藏保存的动物双歧杆菌乳亚种Bb-12菌粉于室温下回温, 回温至16~25 ℃备用, 回温结束24 h内使用完毕, 未使用完毕则不再返回冷藏。
预混料2混合结束后, 开启混料罐, 物料平面3个不同位置点快速取样用于双歧杆菌计数。取样完毕立即关闭混料罐, 混料罐内物料分两份分装于双层聚乙烯袋内, 手动空气排空封口保存。保存24 h后分别用于后续婴儿配方乳粉制备和双歧杆菌计数。
1.3.3 婴儿配方乳粉制备与试验分组
使用婴儿配方乳粉基粉、预混料1、预混料2(聚乙烯袋分装保存24 h)经混合制成婴儿配方乳粉, 自混合机内经重力输送至粉仓暂存。试验组1~4分别为暂存0、24、48、72 h后灌装、计量、包装的婴儿配方乳粉样品。
1.4 试验方法
1.4.1 预混料2储存稳定性研究
对混合结束立即取样样品(记为预混料2-0 h)进行双歧杆菌计数; 对聚乙烯袋分装物料(保存于温度16~25 ℃、湿度RH≤55%环境中)存放24 h后取样的样品(记为预混料2-24 h)进行双歧杆菌计数。
1.4.2 婴儿配方乳粉加速试验稳定性研究
试验组1~4样品通过加速试验进行营养指标、安全性指标及双歧杆菌稳定性研究。
加速试验条件的设置参照《特殊医学用途配方食品稳定性研究要求(试行)(2017修订版)》《婴幼儿配方乳粉产品稳定性研究指南(试行)》; 加速样品考察时间间隔在参照文件规定的时间间隔基础上另新增了两个时间点, 加密观察, 重点关注活菌数的变化。
加速试验条件: 37 ℃±2 ℃、湿度RH 75%±5%;
加速样品取样时间点: 0、1、2、3、4、5、6月(每月按照31 d计算);
加速样品在各个取样时间点的检测项目(考察项目): 水分、活菌数、维生素C、菌落总数、大肠菌群、金黄色葡萄球菌、克罗诺杆菌属(阪崎肠杆菌)、沙门氏菌、亚硝酸盐、黄曲霉毒素M1。
1.5 指标检测
加速试验检测指标所用检测方法为GB 10765—2021《食品安全国家标准 婴儿配方食品》中规定的检测方法, 检测方法和方法精密度(在重复性条件下获得的两次独立测定结果的绝对差值占算术平均值的百分比)如表1所示。
1.6 数据处理
所有数据为3次重复实验的平均值和标准偏差, 采用SPSS 26.0软件进行数据分析和处理。
2 结果与分析
收起
2.1 预混料2储存稳定性分析
由图1可以看出, 预混料2-0 h活菌对数logCFU/g(9.564±0.024), 与预混料2-24 h活菌对数logCFU/g(9.492±0.070)活菌数无显著性差异(P>0.05)。这表明当使用婴儿配方乳粉基粉(水分含量≤3.3%)与动物双歧杆菌乳亚种Bb-12菌粉(水分活度aw≤0.15)于温度16~25 ℃与相对湿度≤55%的环境条件下制备得到的预混料2按照规定包装形式在清洁作业区环境下可存放24 h, 活菌数无显著变化。这与王珏[8]的研究结果基本一致, 王珏研究发现在制备益生菌奶粉时, 当混料温度在15 ℃和20 ℃时, 奶粉24 h内益生菌的活菌数下降缓慢, 存放2 h以后菌种不受混料温度的影响; 当混料温度25 ℃时, 益生菌活菌量6 h内下降而后保持稳定; 当混料温度30 ℃和35 ℃时, 24 h内益生菌活菌量一直处于下降趋势。所以, 为减少混料环境温度对益生菌乳粉活菌量造成的影响, 混料时环境温度不宜超过25 ℃。
2.2 婴儿配方乳粉加速试验稳定性分析
2.2.1 婴儿配方乳粉加速试验中水分含量的变化
由表2可以看出, 试验组1~4的婴儿配方乳粉随着加速时间延长, 水分含量无明显变化且均小于4%。这可能是因为试验组1~4所采用的包装材料为镀锡马口铁罐, 而金属罐具有高密封阻隔性。有文献报道, 4%的残留水分含量是喷雾干燥工艺生产乳制品的良好质量参数[9], 也有助于益生菌粉的储藏[10]。严涛等[11]对益生菌菌粉的贮存稳定性表明, 为保证益生菌菌粉在贮存过程中的存活率, 控制生产加工过程中的成本, 其水分不超过5.58%。
GB 10765中规定, 固态产品水分不高于5%。试验数据表明, 粉仓内暂存72 h后经镀锡马口铁罐包装(真空度-20 ~ -10 kPa, 残氧量≤3.0%)的婴儿配方乳粉在加速6个月后水分含量仍能够满足GB 10765的要求。对比所有组别的水分含量, 均无显著性差异(P>0.05), 说明4种婴儿配方乳粉在加速试验过程中可保持其水分含量稳定, 并未受到粉仓内暂存时间和加速时间长短的影响。
2.2.2 婴儿配方乳粉加速试验中活菌数的变化
益生菌活菌摄入量决定其益生效果, 到达肠道内益生菌数106 CFU/g(mL)以上才能对人体产生益生效果[12]。
由图2可以看出, 随着加速时间的延长, 试验组1~4的婴儿配方乳粉中的活菌数均有所下降。虽然起始点0月时, 不同粉仓暂存时间活菌数无显著性差异(P>0.05), 但加速试验中活菌数出现衰减的时间点不尽相同。试验组1和试验组2在加速5月时与起始点活菌数有显著性差异; 试验组3则在加速4月时与起始点活菌数有显著性差异; 而试验组4在加速3月时就与起始点活菌数有显著性差异。这表明存放在清洁作业区粉仓内的婴儿配方乳粉, 粉仓暂存时间的长短对其远期活菌数的保留有一定影响。试验组1~4在加速6月后, 活菌数均满足GB 10765中的相应规定(活菌数应≥106 CFU/g)。
2.2.3 婴儿配方乳粉加速试验中维生素C含量的变化
维生素C又名L-抗坏血酸, 类似于碳水化合物, 其酸性和还原性应归结于它所含的2,3-烯醇式结构[15]。乳制品中维生素C稳定性主要受牛乳本底含量、日光、加工工艺、金属离子、储藏条件、添加形式、包装、初始添加量、酶及其他氧化还原因子的影响[16]。关于添加形式, 在模拟水包油乳化体系中, 发现抗坏血酸棕榈酸酯、抗坏血酸磷酸酯镁稳定性高于抗坏血酸, 两种酯类分别在C-6、C-2处取代, 不同情况下有显著差异[16]。
由图3可以看出, 不同粉仓暂存时间下制备的婴儿配方乳粉的维生素C在加速6月时与0月相比均显著下降。试验组1~4在加速6月时维生素C保留率分别为85.99%、87.59%、87.18%、86.27%, 这与已有研究维生素C在婴幼儿配方乳粉中的衰减率基本一致。已有研究结果表明[13]在与本研究相同的加速试验条件下加速6月时, 婴儿配方奶粉、较大婴儿配方奶粉和幼儿配方奶粉, 维生素C的衰减率分别为13.46%、14.40%、15.73%。孙本风等[14]研究婴儿配方奶粉在室内常温, 采光通风良好的试验条件下, 存放24个月后, 维生素C衰减为6.84%。
目前, 市售婴幼儿配方乳粉主要包装形式为镀锡马口铁罐, 一般填充氮气包装或者使用混合气体, 残氧量一般控制≤3.0%。市售婴幼儿配方乳粉多采用L-抗坏血酸钠, 性质相对稳定, 这可能是目前婴幼儿配方乳粉维生素C含量稳定的原因之一, 如若得出确定结论, 还需进一步设计试验进行研究确认。
2.2.4 婴儿配方乳粉加速试验中其他限量指标的变化
乳制品中的硝酸盐、亚硝酸盐主要来源于原料乳人为掺假和饲料[17]; 硝酸盐在细菌的硝基还原酶作用下, 可转变为亚硝酸盐[17]。黄曲霉毒素M1主要存在于牛乳中, 主要是由于奶牛摄取了被黄曲霉毒素B1污染的饲料而产生[18]。黄曲霉毒素M1性质稳定, 常见的巴氏杀菌、高温快速巴氏杀菌和超高温灭菌均无法破坏其结构[18], 因此控制饲料中黄曲霉素B1以及乳制品原料中黄曲霉毒素M1对于生产婴儿配方乳粉显得尤为重要。本研究试验组1~4加速试验过程中均未检出亚硝酸盐和黄曲霉毒素M1。
婴幼儿乳粉中的克罗诺肠杆菌备受关注, 可引起新生儿脑膜炎, 菌血病和坏死性小肠结肠炎, 致死率高达40%~80%[19]。有研究表明加工环境, 半成品乳粉和成品乳粉的克罗诺肠杆菌检出率分别为92.5%, 6.0%和1.5%, 呈现显著下降趋势[20]。沙门氏菌在鲜奶中的分离率在2.6%~11.8%, 主要与生产工艺和环境有关[21]。鲜牛奶中金黄色葡萄球菌污染率很高, 肠毒素污染率低, 这主要是由于通常情况下鲜奶污染量不会超过产生肠毒素的阈值(105 CFU/mL), 后续巴氏杀菌可以将金黄色葡萄球菌杀死, 而干酪在乳酸发酵中的乳酸菌以及产生的乳酸均可以抑制金葡的生长、产毒[22]。大肠菌群是某些特定肠道致病菌污染食品的指示菌[23]。
试验组1~4在整个加速试验过程中, 克罗诺杆菌属(阪崎肠杆菌)、沙门氏菌、金黄色葡萄球菌、大肠菌群均未检出, 说明以上4个指标对于干法工艺生产乳粉主要受生产加工环境以及原料的影响, 不会随加速时间延长而变化。因此, 婴幼儿配方乳粉生产企业应按照GB 23790—2010《食品安全国家标准 粉状婴幼儿配方食品良好生产规范》附录A的要求, 结合本企业实际生产工艺及相关产品标准和《婴幼儿配方乳粉生产许可审查细则》的要求, 制定微生物监控计划, 确保清洁作业区沙门氏菌、克罗诺杆菌属和其他肠杆菌得到有效控制。
3 讨论
收起
动物双歧杆菌乳亚种Bb-12是目前被研究最多, 应用最广泛的益生菌菌株之一, 尤其是被广泛应用于婴幼儿配方乳粉中。这得益于与其他双歧杆菌属相比, 动物双歧杆菌乳亚种Bb-12表现出了较高的胃酸和胆汁耐受性, 在肠道内具有黏附力[24‒26]。
MOHAN等[27]对早产儿人群开展研究, 结果表明出生后21 d开始补充动物双歧杆菌乳亚种Bb-12不仅能够增加粪便双歧杆菌含量, 还能够增加粪便总菌数、减少梭状芽胞杆菌、肠杆菌等条件致病菌的数量。NOCERINO等[28]通过研究纯母乳喂养的健康婴儿补充动物双歧杆菌乳亚种Bb-12, 发现补充该菌株后能够有效增加婴儿粪便中双歧杆菌的丰度。HOLSCHER等[29]通过研究发现, 6周龄婴儿补充动物双歧杆菌乳亚种Bb-12能够显著增加剖宫产婴儿粪便中的分泌型免疫球蛋白A (secretory immunoglobulin A, sIgA)。MOHAN等[30]通过研究揭示早产儿从出生开始补充动物双歧杆菌乳亚种Bb-12至出生后21 d, 能够增加其粪便短链脂肪酸(short chain fatty acids, SCFAs)和乳酸水平, 降低粪便pH。CHEN等[31]对符合罗马III标准的婴儿肠绞痛患者开展的研究结果表明, 动物双歧杆菌乳亚种Bb-12补充剂能够增加粪便丁酸盐水平。与摄入普通配方奶相比, 剖宫产婴儿摄入益生菌配方奶后乳酸浓度有升高的趋势[29]。综上健康益处提示动物双歧杆菌乳亚种Bb-12对婴幼儿肠道菌群有积极调节作用, 能够增加干预期间的肠道有益菌(如双歧杆菌)相对丰度; 同时具有免疫调节作用; 另外补充动物双歧杆菌乳亚种Bb-12能够增加婴儿粪便SCFAs、乳酸盐, 降低粪便pH从而稳定肠道环境[32], 使其成为在婴幼儿配方乳粉中应用历史最久, 最广泛的菌种之一。
对其在实际生产过程中的应用稳定性研究也愈发显得无比重要, 此次研究结果表明: (1)研究用商业化动物双歧杆菌乳亚种Bb-12菌粉采用铝箔袋独立充氮隔绝空气包装, 控制水分活度aw≤0.15, 以保持益生菌菌粉在贮存期间的活性。菌粉储运期间除遇不可抗因素外, 严格保存在2~8 ℃环境条件下以保持其活性。(2)菌粉到达工厂后经必要查验后立即转存至2~8 ℃低温库, 其中取样检测以包为单位, 益生菌菌粉整包抽样, 以避免开封后再密封而引入氧气以及可能的杂菌污染。(3)冷藏保存的动物双歧杆菌乳亚种Bb-12菌粉投入使用前需16~25 ℃清洁作业区回温。达既定温度后传送至清洁作业区待使用。冷藏库取出回温益生菌菌粉不得反复冷藏回温操作。配料过程采用整袋投料, 有效控制菌粉暴露时间, 减少环境湿度与氧气影响, 最大限度保持活性。(4)动物双歧杆菌乳亚种Bb-12菌粉经一次放大混合, 混合时间10 min, 混合环境温度16~25 ℃, 相对湿度≤55%, 其中菌粉控制水分活度aw≤0.15, 婴儿配方乳粉基粉控制水分含量≤3.3%, 混合后预混料2立即检测活菌数以及于双层聚乙烯袋内手动排空密封保存24小时后检测活菌数无显著差异。(5)密封保存24 h预混料2制得的婴儿配方乳粉, 按照粉仓存储时间不同分为4个试验组, 不同组别活菌数无显著性差异(P>0.05), 但在加速试验过程中活菌数出现衰减的加速时间点不尽相同, 粉仓暂存时间长短对活菌数保留有一定影响。暂存72 h加速6月后活菌数仍满足GB 10765相应规定。(6)不同粉仓暂存时间制得的婴儿配方乳粉经6月加速试验后, 各试验组水分含量无明显变化且均小于4%; 维生素C在加速6月时与0月相比有显著下降, 保留率分别为85.99%、87.59%、87.18%、86.27%。亚硝酸盐、黄曲霉毒素M1主要受原料品质影响, 加速试验过程中均未检出。克罗诺杆菌属(阪崎肠杆菌)目前污染来源尚不明确, 需通过有效控制生产加工环境和原料中的克罗诺杆菌属(阪崎肠杆菌)满足相关要求; 沙门氏菌主要与生产工艺、生产加工环境以及原料有关; 金黄色葡萄球菌主要与生产工艺有关; 大肠菌群则主要与生产加工环境有关。加速试验过程中均未检出。另蜡样芽胞杆菌也是一种革兰氏阳性、能运动且产芽孢的食源性致病菌, 食源性疾病一直是世界各国重点防控的食品安全问题。陈丽雯等[33]通过采集流通环节市售的婴幼儿配方乳粉, 检测蜡样芽胞杆菌, 发现有一定比例的乳粉有检出, 且其中少量样品的污染水平大于100 CFU/g。此次试验研究未纳入蜡样芽胞杆菌的考察, 后会另设计试验开展对婴幼儿配方乳粉涉及原辅料以及生产各环节蜡样芽胞杆菌的监测, 并研究制定有效控制措施防控蜡样芽胞杆菌的污染, 同时对原辅料制定相应的限量标准以从原料端进行有效防控, 另对婴幼儿配方乳粉产品制定限量标准以确保流通端的质量安全。
4 结论
收起
采用铝箔袋125 g独立密封充氮小包装的动物双歧杆菌乳亚种Bb-12菌粉控制水分活度aw不高于0.15, 储运与贮存期间严格在2~8 ℃环境条件下, 检验时整包取样以及生产时整包投料可以有效避免杂菌污染; 使用水分含量不高于3.3%的婴儿配方乳粉基粉进行混合, 控制混合时间10 min, 混合环境温度16~25 ℃, 相对湿度不高于55%, 制得的预混料2使用双层聚乙烯袋手动排空空气密封保存24 h后再制得的婴儿配方乳粉于粉仓内最长暂存72 h后进行镀锡马口铁罐灌装(控制残氧量≤3.0%, 真空度‒20~‒10 kPa), 于温度(37±2) ℃、湿度RH 75%±5%条件下加速6个月后进行检测, 活菌数仍可满足GB 10765—2021中的相应规定(活菌数应≥106 CFU/g)。
基金
收起
  • 杭州市重大科技专项(202203A11)
文献
收起
参考文献 引证文献
排序方式：
[1]
SWANSON KS, GIBSON GR, HUTKINS R, et al. The international scientific association for probiotics and prebiotics (ISAPP) consensus statement on the definition and scope of synbiotics[J]. Nature Reviews Gastroenterology & Hepatology, 2020, 17(11): 687-701.
[2]
FANARO S, CHIERICI R, GUERRINI P, et al. Intestinal microflora in early infancy: Composition and development[J]. Acta Paediatrica, 2003, 92: 48-55.
[3]
VENTURA M, CANCHAYA C, TAUCH A, et al. Genomics of actinobacteria: Tracing the evolutionary history of an ancient phylum[J]. Microbiology and Molecular Biology Reviews, 2007, 71(3): 495-548.
[4]
PENDERS J, THIJS C, VINK C, et al. Factors influencing the composition of the intestinal microbiota in early infancy[J]. Pediatrics, 2006, 118(2): 511-521.
[5]
FAVIER CF, DE-VOS WM, AKKERMANS ADL. Development of bacterial and bifidobacterial communities in feces of newborn babies[J]. Anaerobe, 2003, 9(5): 219-229.
[6]
张玲琳, 苗俊杰, 李鸣, 等. 婴儿早期肠道双歧杆菌构建规律的初探[J]. 中国当代儿科杂志, 2015, 17(3): 207-212.
ZHANG LL, MIAO JJ, LI M, et al. Colonization and development of intestinal bifidobacteria in early infancy[J]. Chinese Journal of Contemporary Pediatrics, 2015, 17(3): 207-212.
[7]
方骞. 益生菌早期干预对婴儿生长发育、感染性疾病发生率及肠道菌群修饰作用的研究[D]. 石家庄: 河北医科大学, 2013.
FANG Q. The study of the effect of Probiotic Infant Formula in early life on growth, mobidity of infectious disease and intestinal flora modification[D]. Shijiazhuang: Hebei Medical University, 2013.
[8]
王珏. 益生菌婴幼儿配方奶粉添加工艺的优化[D]. 哈尔滨: 东北农业大学, 2014.
WANG J. Probiotics infant formula milk powder to add process optimization[D]. Harbin: Northeast Agricultural University, 2014.
[9]
ANANTA E, BIRKELAND SE, CORCORAN B, et al. Processing effects on the nutritional advancement of probiotics and prebiotics[J]. Microbial Ecology in Health and Disease, 2004, 16(2-3): 113-124.
[10]
桑跃, 冯海红, 蒙璐, 等. 充氮包装和储藏温度对益生菌粉储藏稳定性的影响[J]. 食品与发酵工业, 2020, 46(19): 143-147.
SANG Y, FENG HH, MENG L, et al. Effects of nitrogen-filled packaging and storage temperature on storage stability of probiotics powder[J]. Food and Fermentation Industries, 2020, 46(19): 143-147.
[11]
严涛, 陈珂可, 杨恒飞, 等. 益生菌菌粉贮存活性影响因素研究[J]. 生物技术通报, 2023, 39(4): 296-303.
YAN T, CHEN KK, YANG HF, et al. Study on factors affecting the storage survival rates of probiotic bacteria powder[J]. Biotechnology Bulletin, 2023, 39(4): 296-303.
[12]
商迎辉, 李梦洁, 刘芸如, 等. 益生菌类保健食品中双歧杆菌计数不确定度的评定[J]. 中国食品学报, 2021, 21(10): 227-232.
SHANG YH, LI MJ, LIU YR, et al. The evaluation of the uncertainty in the counting of Bifidobacterium for probiotic health food samples[J]. Journal of Chinese Institute of Food Science and Technology, 2021, 21(10): 227-232.
[13]
姜艳喜, 楼佳佳, 李归浦, 等. 婴幼儿配方乳粉营养素稳定性研究[J]. 中国乳品工业, 2020, 48(10): 13-20.
JIANG YX, LOU JJ, LI GP, et al. Study on stability of nutrients in infant and follow-up formula milk powder[J]. China Dairy Industry, 2020, 48(10): 13-20.
[14]
孙本风, 顾修蕾, 孙爱杰, 等. 婴儿配方奶粉货架期内营养强化剂衰减率的研究[J]. 中国乳业, 2012, 127(7): 78-82.
SUN BF, GU XL, SUN AIJ, et al. Study on attenuation rate of nutritional fortifiers during shelf life of infant formula[J]. China Dairy, 2012, 127(7): 78-82.
[15]
王璋, 许时婴, 江波, 等. 食品化学[M]. 第三版. 北京: 中国轻工业出版社, 2003.
WANG Z, XU SY, JIANG B, et al. Food chemistry[M]. 3rd ed. Beijing: China Light Industry Press, 2003.
[16]
刘奕博. 婴幼儿配方奶粉中维生素C稳定性研究[D]. 长沙: 中南林业科技大学, 2013.
LIU YB. Study on stability of vitamin C in infant formulas[D]. Changsha: Central South University of Forestry and Technology, 2013.
[17]
赵艳. 乳制品中硝酸盐和亚硝酸盐的测定[J]. 粮油加工, 2008(8): 117-118.
ZHAO Y. Determination of nitrate and nitrite in dairy products[J]. Cereals and Oils Processing, 2008(8): 117-118.
[18]
高亚男, 王家启, 郑楠. 乳及乳制品中黄曲霉毒素M1研究进展[J]. 动物营养学报, 2017, 29(7): 2228-2236.
GAO YN, WANG JQ, ZHENG N. Aflatoxin M1 in milk and dairy products: A review[J]. Chinese Journal of Animal Nutrition, 2017, 29(7): 2228-2236.
[19]
周少君. 2010年—2013年广东省婴幼儿食品中阪崎肠杆菌污染情况调查[J]. 中国卫生检验杂志, 2014, 24(15): 2248-2251.
ZHOU SJ. Survey of Enterobacter sakazakii pollution in infant food in Guangdong proince in 2012-2013[J]. Chinese Journal of Hygiene and Inspection, 2014, 24(15): 2248-2251.
[20]
FANG RY, WANG QN, YANG BW, et al. Prevalence and subtyping of Cronobacter species in goat milk powder factories in Shaanxi Province, China[J]. Journal of Dairy Science, 2015, 98(11): 7552-7559.
[21]
STEPHAN R, BUHLER K. Prevalence of Campylobacter spp., Salmonella spp., and Listeria monocytogenes in bulk-tank milk samples from north-east Switzerland[J]. Archiv Fur Lebensmittelhygiene, 2002, 53(3): 62-65.
[22]
王文彬. 乳及乳制品中主要食源性致病菌的免疫快速检测方法研究[D]. 无锡: 江南大学, 2016.
WANG WB. Development of rapid immunoassays for main foodborne pathogens in raw milk and dairy products[D]. Wuxi: Jiangnan University, 2016.
[23]
刘耕典. 食品中大肠菌群检测方法与指标值对应关系的研究[D]. 西安: 陕西科技大学, 2016.
LIU GD. Study on the correspondence between test methods of Coliforms in foods and its current limits[D]. Xian: Shaanxi University of Science and Technology, 2016.
[24]
MATSUMOTO M, OHISHI H, BENNO Y. H+-ATPase activity in Bifidobacterium with special reference to acid tolerance[J]. International Journal of Food Microbiology, 2004, 93(1): 109-113.
[25]
VERNAZZA CL, GIBSON GR, RASTALL RA. Carbohydrate preference, acid tolerance and bile tolerance in five strains of Bifidobacterium[J]. Journal of Applied Microbiology, 2006, 100(4): 846-853.
[26]
DU-TOIT E, VESTERLUND S, GUEIMONDE M, et al. Assessment of the effect of stress-tolerance acquisition on some basic characteristics of specific probiotics[J]. International Journal of Food Microbiology, 2013, 165(1): 51-56.
[27]
MOHAN R, KOEBNICK C, SCHILDT J, et al. Effects of Bifidobacterium lactis BB12 supplementation on intestinal microbiota of preterm infants: A double-blind, placebo-controlled, randomized study[J]. Journal of Clinical Microbiology, 2006, 44(11): 4025-4031.
[28]
NOCERINO R, DE-FILIPPIS F, CECERE G, et al. The therapeutic efficacy of Bifidobacterium animalis subsp. lactis BB-12® in infant colic: A randomised, double blind, placebo-controlled trial[J]. Alimentary Pharmacology & Therapeutics, 2020, 51(1): 110-120.
[29]
HOLSCHER HD, CZERKIES LA, CEKOLA P, et al. Bifidobacterium lactis Bb12 enhances intestinal antibody response in formula-fed infants: A randomized, double-blind, controlled trial[J]. Journal of Parenteral and Enteral Nutrition, 2012, 36(1S): 106S-117S.
[30]
MOHAN R, KOEBNICK C, SCHILDT J, et al. Effects of Bifidobacterium lactis BB12 supplementation on body weight, fecal pH, acetate, lactate, calprotectin, and IgA in preterm infants[J]. Pediatric Research, 2008, 64(4): 418-422.
[31]
CHEN K, ZHANG G, XIE H, et al. Efficacy of Bifidobacterium animalis subsp. lactis, BB-12® on infant colic-a randomised, double-blinded, placebo- controlled study[J]. Beneficial Microbes, 2021, 12(6): 531-540.
[32]
彭晨芮, 李金星, 王一媚, 等. 动物双歧杆菌乳亚种BB-12与健康[J]. 营养学报, 2023, 45(2): 120-126.
PENG CR, LI JX, WANG YM, et al. Bifidobacterium animalis subsp. lactis BB-12 and health: A systematic review[J]. Acta Nutrimenta Sinica, 2023, 45(2): 120-126.
[33]
陈丽雯, 黄宝莹, 严家俊, 等. 婴幼儿配方乳粉及婴幼儿米粉中的蜡样芽胞杆菌流行情况、耐药性及分子特征研究[J]. 食品安全质量检测学报, 2024, 15(5): 77-84.
CHEN LW, HUANG BY, YAN JJ, et al. Study on the occurrence, antimicrobial resistance profiles and genomic feature of Bacillus cereus in infant formula milk powder and rice cereal[J]. Journal of Food Safety & Quality, 2024, 15(5): 77-84.
2025年第16卷第2期
PDF下载
298
134
引用本文
BibTeX
文章信息
doi: 10.19812/j.cnki.jfsq11-5956/ts.20241014001
  • 接收时间：2024-10-14
  • 首发时间：2025-07-21
  • 出版时间：2025-01-25
补充材料
相关文章
文章信息
作者
出版历史
  • 收稿日期：2024-10-14
基金
杭州市重大科技专项(202203A11)
作者信息
    1.贝因美(杭州)食品研究院有限公司, 杭州 311106
    2.宜昌贝因美食品科技有限公司, 宜昌 443000
    3.浙江工业大学食品科学与工程学院, 杭州 310014

通讯作者:

* 储小军(1974—), 男, 硕士, 正高级工程师, 主要研究方向为乳品科学与技术。E-mail:
参考文献
分享链接
https://castjournals.cast.org.cn/joweb/spaq/CN/10.19812/j.cnki.jfsq11-5956/ts.20241014001
分享至
全文二维码

扫描看全文

引用本文
BibTeX
本文的引用情况
2种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
关闭全屏
相关链接
论文
最新文章
热读文章
热点专题
内参
蓝皮书
产业发展报告
传播力报告
期刊分级目录
资讯
学术新闻
行业新闻
学术会议
行业会议
关于
关于我们
联系我们
北京市海淀区学院南路86号
100081
010-62199257
qkjq@cast.org.cn

中国科学技术协会版权所有 京ICP 备10216604号-4 海淀分局备案 1101084647
科技导报社主办 中国科协信息中心技术支持