A.

Vi sinh trong mt vi loi thc phm I. Sa th v sa tit trng ( sa kh trng pasteur)

Sa th c th c ly t nhiu ngun nh b, tru, cu, d. Tuy nhin phn ln vn l sa b. Sa tit trng hoc sa trn th trng bao gm sa gy, t cht bo,cc loi sa c hng v, l sa qua x l nhit ( thanh trng) theo ng cc thng s k thut quy nh. Trong sa c hm lng protein v carbohydrate ( lactose) cao, l iu kin thun li cho vi sinh vt pht trin. Bi v c sa ti v sa tit trng tuy c bo qun trong phng lnh nhng c tui th ngn, ch yu l do s sinh trng ca nhiu loi vi khun chim u th nh microor- ganisms. Trong sa th, vi khun c khp ni trn v ng vt, b mt c th ng vt, thc phm, khng kh, nc, cc dng c v ni sn xut sa.Chim u th hn c l nhng vi sinh vt c trong v ng vt nh Micrococcus, Streptococcus, v Corynebacterium. Thng thng, sa th c < 103 vi khun/ ml. Nu 1 con b mc chng vim v, Streptococcus agalactiae, Sta.aureus, coliforms v Pseudomonas C th thi ra tng i nhiu. Nhiu cht gy nhim n t ng vt, thc phm, t v nc phn ln c lactic acid bacteria, coliforms, Micrococcus, Staphylococcus, Enterococcus,Bacillus v cc bo t Clostridium v nhng vi khun gram m hnh que. Nhng mm bnh nh Salmonella, Lis. monocytogenes, Yer. Enterocolitica v Cam. Jejuni c th n t nhiu ngun. Cc trang thit b c th l 1 ngun chnh ca nhng vi khun gram m hnh que nh Pseudomonas, Alcaligenes v Flavobacterium cng nh cc vi khun Gram-dng nh Micrococcus v Enterococcus. Qu trnh bo qun lnh (ti cc trang tri b sa v nh my ch bin) trc khi teurization-pas ( qu trnh dit khun theo phng php pasteur), ch psychrotrophs c th pht trin trong sa th. Chng bao gm Pseudomonas Flavobacterium, Alcaligenes v mt s vi khun coliforms v Bacillusspp. Chng c th nh hng n cht lng sa ti (v d, bng cch lm cho hng v v thnh phn tr nn khng mong mun).Mt s vi sinh vt trong c th sn xut enzyme bn nhit (proteinases v lipases), m c th cng nh hng n cht lng sn phm sau khi tit trng sa ti (xem Chng 20). Cc mm bnh Psychrotrophic (Lis. monocytogenes v Yer. Enterocolitica) c th tng ln trong sa ti bo qun lnh . Ch tiu vi sinh vt ca cht lng sa ti v tit trng c kim sot trong nhiu nc bi cc c quan qun l. Ti M, cc bin tnh tiu chun sa ti s dng nh sa th trng l 1-3x 105/ml, v s dng trong sn xut sn phm l 0,5-1x 106/ml. Sa tit trng hng A c th c bin tnh tiu chun l 20.000 / ml v 10 coliforms / ml. Vi sinh vt hin din trong sa tit trng l nhng vi sinh vt sng st sau khi tit trng sa ti (vi sinh vt chu nhit) v trc khi ng gi (v d, cc cht gy nhim sau Pasteur ha). Vi sinh vt chu nhit sng st sau kh trng Pasteur bao gm Micrococcus( cu khun), mt s Enterococcus (v d, Ent. Faecalis), Streptococcus, mt s Lactobacillus (v d, Lab. viridescens), bo t ca Bacillus v Clostridium. Nhng cht gy nhim sau nhit c th l Coliforms cng nh

Pseudomonas, Alcaligenes, v Flavobacterium. Mt s tc nhn gy bnh nhy cm vi nhit cng c th xm nhp vo sa tit trng sau khi x l nhit. Mt s tc nhn gy bnh nhy cm nhit c th cng vo Pa-xt ha sa theo sau s nhit luyn. Psychrotrophs ( nhng vi sinh vt pht trin trong thc phm lnh) c th pht trin trong qu trnh bo qun trong t lnh. II. V trng v rut trng B mt v trng b nhim vi sinh vt l do :phn, vt liu lm t, thc n, khng kh, v trang thit b. Ty thuc vo mc nhim, mi v trng c th c 10 ^ 7 vi khun. Ra v trng s gip gim lng vi khun ng k. V trng c th cha nhiu loi vi khun khc nhau, nh Pseudomonas, Alcaligenes, Proteus, Citrobacter, Esc. coli, Enterobacter, Enterococcus, Micrococ-cus, v Bacillus. Chng cng c th c b nhim Salmonella t phn. Bung trng b nhim trng (ca) nhng con g mi c th l ngun Samonella (ca g con) trong lng trng. Trng lng c th b nhim vi khun t v ca nhng trng ra sch cng nh t cc thit b ngt, nc, v khng kh. Kh trng c th lm gim s lng 103 / ml. Nhng vi khun di ng Gram m c th xm nhp vo bng cch xuyn qua cc l (ca) nhng v trng, c bit l nhng v m t. Mt s yu t khng khun hin din trong lng trng trng, chng hn nh lysozyme (enzyme phn gii), conalbumin (lin kt vi st), avidin (lin kt vi biotin), hoc pH kim (8 -9), c th kim sot s pht trin ca vi khun. Tuy nhin, nu nhit thun li, chng c th pht trin trong lng trng- ni m rt giu cht dinh dng v c pH 7. Kh trng Pasteur trng lng c thit k tiu dit cc tc nhn gy bnh (c bit l Salmonella) v Gram m khc. Tuy nhin, mt s vi khun chu nhit ,c th l Micrococcus, Bacillus Enterococcusand, sng st sau khi kh trng Pasteur, hin din trong cc trng th. III. C v tm, cua, s, hn Nhm ny bao gm :c, ng vt gip xc (tm, tm hm, cua), v ng vt thn mm (hu, trai, s ip) Tt c chng c thu hoch t cc ngun t nhin v nui trng thy sn. Ni chung, trong cc thc phm ny rt giu cc hp cht m protein v nonprotein; Ty vo tng loi v ma khc nhau m hm lng cht bo ca chng khc nhau. So vi c v gip xc (tm , cua), cc loi ng vt thn mm giu carbohydrates hn(hm lng glycogen khong 3%). Mt vi sinh vt trong cc sn phm ny thay i rt nhiu vi mc nhim v nhit ca nc. Nhiu nhm vi khun, cng nh vi rt, k sinh trng v nguyn sinh ng vt, c th c mt trong cc vt liu th. Tht ca c v tm, cua, s, hn co the v trng, nhng vy, mang, v rut li cha nhiu vi sinh vt. C v ng vt gip xc c th c 103-8 t bo vi khun / g. Trong qu trnh cho n, ng vt thn mm lc mt lng ln nc v do c th tp trung vi khun v virus. Sn phm thu hoch t mi trng bin c th c vibrios a mn cng nh Pseudomonas, Altero Monas, Flavobacterium, Enterococcus,

Micrococcus, coliforms v cc mm bnh nh Vib. parahaemolyticus, Vib.vulnificus, v Clo.Fresh water fish, E. botulinumtype thng c Pseudomonas, Flavobacterium, Enterococcus, Micrococcus, Bacil-lus, v coliforms. C v tm, cua, s, hn khai thc t ngun nc nhim t cht thi ca ngi v ng vt c th cha Salmonella, Shigella, Clo. perfringens, Vib.cholerae, v vi rus vim gan siu vi A v Norwork virus. Chng cng c th cha cc mm bnh c hi nh Aeromonas hydrophilaand Plesiomonas shigelloides. M, Vic khai thc hi sn, c bit l gip xc, c kim sot bi cc c quan qun l .Nc vi qun th khun coliform cao c ng li thu hoch. Sau khi thu hoch, cc vi sinh vt c th pht trin nhanh chng trong cc loi c v ng vt gip xc v p sut v pH cao ca m v sn c ca s lng ln cc hp cht nonprotein m. Nhiu loi vi khun nh PHS psychrotro, c th pht trin nhit lnh. Mm bnh c th sng st trong mt thi gian di trong qu trnh bo qun. vi sinh vt np vo c gim ng k trong qu trnh x l nhit tip theo ca h sn xut cc sn phm khc nhau. IV. Rau, qu, v cc loi ht Rau qu bao gm cc thnh phn thc vt n c nh l, thn, r, c, v hoa. Chng c hm lng tng i cao trong carbohydrates, vi gi tr pH t 5,0 - 7,0. Do , cc loi vi khun, nm men v nm mc c th pht trin nu cc iu kin khc thun li. Trong tri cy c hm lng carbohydrates tng i cao v c pH l 4,5 hoc thp hn v s hin din ca cc axit hu c,v cng c mt s loi du khng khun cn thit. Cc loi ht c th t mt t (u phng) hoc t cy (h o), chng thng c v bo v v hot nc (Aw)thp (0,7). Chng c chuyn i thnh nutmeats (cc loi ht m nh) s dng thm hoc cc sn phm nh b u phng. Vi sinh vt trong cc loi rau c th n t nhiu ngun khc nhau, chng hn nh t, nc, khng kh, ng vt, cn trng, chim, hoc cc thit b, v thay i vi cc loi rau. Mt l rau c cc vi sinh vt t khng kh, trong khi c c thm t t. Ph thuc vo iu kin mi trng v iu kin canh tc , thu hoch m mc vi sinh vt v cc loi trong cc sn phm ny cng rt khc nhau. Nhn chung, cc loi rau c 10 3- 5 microorganisms/cm2 hoc 1047 / g. Mt s cc loi predominantbacterial l vi khun axit lactic, Corynebacterium, Enterobacter, Proteus, Pseudomonas, Micrococcus, Enterococcus, v sporeformers. Chng cng tn ti trong nhng vng t xp nh Alternaria, Fusarium, v Aspergillus. Cc tc nhn gy bnh ng rut cng tn ti trong cc rau qu, nht l nu s dng ngun nc nhim, cht thi ca ng vt v con ngi bn phn v ti cho cy trng. Chng bao gm Lis. monocytogenes, Salmonella, Shigella, Campylobacter, Clo. Botulinum v Clo. perfringens. Ngoi ra cn c cc tc nhn gy bnh khc nh nguyn sinh ng vt v k sinh trng. Nhiu trong s cc vi sinh vt c th gy ra cc loi h hng ( thi) khc nhau. Mm bnh c th pht trin trong cc sn phm thc vt v gy ra cc bnh do thc phm (v d, listeriosis hoc ng c). Vi khun axit lactic c vai tr quan trng trong qu trnh ln men t nhin ca cc loi rau (v d, da ci bp). Rt nhiu phng php khc nhau c s dng x l rau qu v cc sn phm thc vt

gim thiu vi khun. V hm lng carbohydrate trong tri cy cao v pH thp, thun li cho s pht trin ca cc loi nm mc, nm men, v cc vi khun axit lactic. Thu hoch v ch bin tri cy khng ng phng php c th lm st li cc tc nhn gy bnh v gy ra cc bnh do thc phm. Nm mc, nm men v vi khun c th gy ra cc loi h hng khc nhau. H thc vt t nhin, c bit l nm men trong tri cy, c tm quan trng trong qu trnh ln men ru. Vi sinh vt t t v khng kh s xm nhp vo ht.Trong qu trnh ch bin, khng kh, thit b v nc cng c th l cc ngun ly nhim. Cc loi ht c bo v bi v, nhng thit hi trn v c th to iu kin thun li cho nhim khun. Ht v nutmeat (tht ht) c th c 103-4 vi sinh vt /g, vi bo t ca Clostridium, Bacillusand, Leuconostoc, Pseudomonas v nht l Micrococcus. Bi v Aw ( hot nc) thp, vi khun khng pht trin trong cc sn phm. Tuy nhin, khi c s dng nh l nguyn liu, chng c th gy ra nhng vn vi sinh vt trong cc sn phm. Nm mc c th pht trin trong cc loi ht v nutmeat (tht ht)bng cch sn sinh c t (t chng sn sinh c t nh aflatoxin do Aspergillus flavus). V. Ng cc, tinh bt, v GUMS Ng cc bao gm cc loi ht, bt, cc ba n, ng cc n sng, m ng, cc sn phm nng, hn hp kh, v cc sn phm ng lnh v ng lnh cc loi ht ng cc (cng u v u lng). Tinh bt bao gm bt ng cc (v d, ng, go), sn (t cy), khoai ty v c khc). GUMS c s dng nh cht n nh, cht to gel v mng, thu c t thc vt, rong bin v vi sinh vt (nh tragacanth, pectin, xanthan, agar, v carrageenan) v sa i cc hp cht (v d, carboxymethyl cellulose). Chng rt giu amylose v amylopectin, nhng cng c th c cc loi ng n gin ( trong ng cc) v protein (trong u lng). Cc ngun cha vi khun ch yu l t t, khng kh, cn trng, chim v trang thit b. Sn phm cha qua ch bin (ht) c th cha hm lng vi khun (vi khun hiu kh khong 104 / g, coliform khong 102 / g, nm men v nm mc khong 103 / g). Ngoi ra cc sn phm ny cng c th cha c t ca nm mc.Sn phm ch bin cng c th cha nhiu loi nm men, nm mc v vi khun. Tng t nh cc loi ng cc, bt v tinh bt c th c mt vi sinh vt cao hn, trong khi cc sn phm ch bin (chng hn nh ng cc n sng v m ng) c th cha mt vi khun hiu kh l 102-3 / g, coliform <101-2 / g, v nm men v nm mc <101-2 / g. Chng c th cha cc bo t vi khun v psychrotrophs. Mt s tc nhn gy bnh nh Salmonella, Sta. aureus, v Clo.perfringens, cng c c lp.Ty thuc vo sn phm, m chng c th pht trin (nh trong bt) hoc l ngun gc (khi c s dng nh l thnh phn) cho cc s h hng v cc vi sinh vt gy bnh cng nh c t nm mc. GUMS cng c th l ngun gc ca nm men, nm mc, bo t vi khun, v cc vi khun axit lactic.
VI.

Thc phm ng hp

Nhm thc phm ny bao gm nhng sn phm c ng gi trong cc thng cha kn v c x l nhit cao. Cc thc phm c pH cao (pH 4,6 hoc cao hn )c x l

nhit cao hn c c v trng v mt thng mi( ch khng phi l v trng, tc l khng cha bt k mt vi sinh vt no) nhng vi nhng sn phm c pH di 4,6 c x l nhit cao n 1000C git cht mi t bo dinh dng v 1 s bo t. Thc phm ng hp c tit trng cng nghip c th vn cn cc bo t chu nhit ca cc vi sinh vt gy h hng thc phm nh Bacillus stearothermophilus, Clo. Thermosaccharolyticum v Desulfotomaculum nigrificans, .... Chng hin din trong cc nguyn liu sn xut ra sn phm nh ng hay tinh bt, ... Khi sn phm ng hp tr 30oC hay thp hn, nhng bo t ny khng ny mm gy h hng thc phm, nhng nu 40oC tr ln, chng s ny mm, sau tng sinh v gy h hng sn phm. Nu cc sn phm ng hp c x l nhit thp hn (khong 1000C), bo t ca vi khun bao gm mesophilic (Bac. coagulans, Bac. licheniformis, Clo. Sporogenes, Clo. Butyricum) v cc loi gy bnh (Bac. cereus,clo. Perfrin- gens, clo. botulinum), cng vi cc bo t ca thermophiles, tn ti v gy h hi thc phm. Trong cc sn phm pH thp, c bit l trong cc sn phm c chua, cc bo t ca Bac.coagulans c th ny mm v gy h hng thc phm. Cc bo t ca cc vi sinh vt khc c th ny mm v pht trin trong cc sn phm c pH cao.c t ca Sta. aureus, nu c trong cc sn phm th, khng b ph hy bi cc x l nhit trong cc sn phm ng hp v do c th gy ra ng c thc phm sau khi tiu th sn phm. VII. ng v bnh ko ng tinh luyn c ly t ma v c ci ng. ng c th c a nhit bo t Bc. stearothermophilus, Bc. coagulans, Clo. thermosaccharolyticum, v Des. nigrificans, cng nh vi khun a nhit trung bnh (v d, Lactobacillusand Leu-conostoc), nm men, v nm mc. Khi ng c s dng nh l thnh phn trong cc sn phm thc phm, cc bo t c th tn ti v gy ra h hng ca sn phm. Tc nhn gy bnh khng c mt trong ng tinh luyn, tr khi b nhim. ng lng, mesophiles c th pht trin. ng tinh luyn, c s dng trong cc sn phm ng hp hoc lm cho lng ng trong cht lng, c tiu chun nghim ngt vi sinh (bo t). Bnh ko bao gm mt lng ln cc sn phm vi mt hng v ngt ngo. Ni chung, cc sn phm ny c Aw thp (0,84 hoc t hn) v mt s c pH thp. Chng c th cha nhiu loi vi khun, nm men v nm mc, nhng tiu chun vi sinh ca h c quy nh. Mc d h c th nui dng Lactobacillus, Leuconostoc, bo t ca Bacillusand Clostridium, v nm men v nm mc, ch c mt vi osmotolerant nm men v nm mc c th pht trin. Tuy nhin, khi c s dng lm cht ph gia trong thc phm khc, bnh ko c th l ngun gc ca nhng vi khun ny. Nu sn sng tiu th sn phm ang b nhim vi cc tc nhn gy bnh, hoc t cc nguyn vt liu, mi trng, hoc nhn vin, chng c th gy ra cc bnh do thc phm VIII. Nc gii kht, nc p rau qu v nc ng chai

Nc gii kht l loi ung khng cn cha nc, ng, acid, hng liu, mu, tc nhn nh ha, cht bo qun. Mt s c cha nc p tri cy, c th c ga hoc khng c ga, pH khong t 2.5 n 4.0. Nc p tri cy nguyn cht c pH khong 4.0 hoc thp hn. Nc rau p ( nh c chua) c pH khong 4.5 hoc hn. Nc ng chai thu c t mt trong hai dng sui t nhin hoc ging khoan x l ngn nga nhim. Nc ngt c th cha nhiu loi vi sinh vt khc nhau, chng hn nh nm mc, nm men, vi khun lactic v vi khun acid acetic tng sinh trong mi trng ny. Trong ung c ga, mt s nm l vi hiu kh ( microaerophilic) pht trin trong cc loi nc tri cy. Lactobacillus v vi loi Leuconostoc c th pht trin trong ung khng c ga, tiu biu nh cc loi Acetobacter v Glucobacter. Chng c th nhim t quy trnh sn xut hoc trang thit b. Trong nc tri cy, nm mc, nm men, cc loi Lactobacillus ( Lab. fermentum, Lab. platarum), cc loi Leuconostoc ( Leu. Mesenteroides), v vi khun sinh acid acetic c th pht trin. Nc p tri cy b h hng bi nhng loi hnh thnh bo t chu acid t chi Alicylobacillus hin c ghi nhn. Mt s tc nhn gy bnh ( chu c acid nh cc loi Salmonella v chng Esc. coli O157:H7 trong nc cam v to) vn tn ti trong thi gian di ( >= 30 ngy) trong sn phm acid. Cc loi nc p rau c th c nm mc, nm men, vi khun lactic vi Bac. coagulans, Clo. Butyricum, v Clo. Pasteurianum. Nc ng chai khng c cha hn 10 n 100 vi khun v khng ln hn 10 coliforms/100ml. H vi sinh bn a ch yu l Flavobacterium, Alcaligenes v Micrococcus, cng c th c Pseudomonas nhim t bn ngoi. S khng c tc nhn gy bnh tr khi sn xut km v sinh. IX. St mayonnaise v sallad

Sn phm nh tng nc trong du c lm t du, nc, dm ( khong 0,25% acid acetic) hoc nc ct chanh, ng, mui, tinh bt, cht nhy, trng, gia v, rau, st mayonnaise v salad c pH gia 3,5 v 4,0. Mt s sn phm c lng calo thp v cc sn phm t chua c cha t acid, t du v nhiu nc c th c pH l 4,5 hoc cao hn. Vi sinh vt c a vo cc sn phm thng qua thit b, nguyn liu v trong khng kh. Tuy nhin ngoi tr cc vi sinh vt aciduric, hu ht nhng loi khc u b cht, c bit l khi c lu tr trong thi gian di nhit phng. Trong s cc vi sinh vt aciduric khun mu (Geotrichum v cc loi Aspergillus), nm men ( Saccharomyces), v mt s loi Lactobacilus (Lab. fructivorans, Lab. brevis) v mt vi loi Bacillus (Bac. Subtilis, Bac. mesentericus) c phn lp. Thng thng, con s khng vt qu 10/g. Nu cc tc nhn gy bnh c a vo ( v d nh Salmonella qua trng s b git nhanh chng. Tuy nhin, chng c th tn ti lu hn trong cc sn phm t nng lng, pH cao gi nhit lnh. X. Cc loi gia v

Gia v l sn phm thc vt ( ht ging, hoa, l, v cy, r hoc c) s dng ton b hoc mt phn, n l hoc hn hp. Mt s loi gia v khng s dng cc phng php bo qun thng cha lng ln vi sinh vt t 7-106/g. Quan trng nht l bo t ca nm mc, vi khun Bacillus v Clostridium. Ngoi ra Micrococcus, Enterococcus, nm men v cc tc nhn gy bnh nh Salmonella. Sta. aureus v Bac. cereus c tm thy. C c t nm mc xut hin mc d gia v c s dng vi lng nh nhng chng c th l ngun gc ca s h hng v cc vi sinh vt gy bnh trong thc phm. Mt s gia v nh inh hng, tiu, ti c c tnh khng khun. XI. Kt lun

Bnh thng vi sih vt ph bin trong thc phm n t nhng ngun khc nhau cng nh s pht trin t cc ngun nhim trc khi thc phm c kim nhim. D kin rng thc phm c sn xut trong iu kin hp v sinh v bo qun ng cch s c lng vi sinh vt thp. Thng tin v vi khun bnh thng gip xc nh cht lng ca thc phm v cng thit lp cc tiu chun v thng s k thut v vi sinh vt. Ch vi khun hin din khng lm gim cht lng thc phm ngoi tr trng hp ca mt s tc nhn gy bnh. Vi sinh vt pht trin, nhn ln trong thc n c th mang li s thay i nht nh v cht lng. iu ny s c ni n trong phn di y. B. Bn cht ca tng trng vi sinh trong thc phm Bnh thng thc phm nui dng mt lng ln cc loi vi sinh vt bao gm vi khun, men, mc. Mt s loi c th hin din vi s lng ln hn cc loi khc. c im tng trng ca cc loi vi sinh vt khc nhau mt s kha cnh trong mi trng nui cy thun khit. S ph thuc vo mi trng. bao gm c mi trng thc phm c sn v mi trng lu tr. Mt s loi hoc chng c th t iu kin tng trng ti u hay cn ti u. Do t l tng trng nhanh trong thi gian lu tr, chng s ng hn nhng loi khc v chim u th. iu ny c th xy ra ngay c khi chng hin din vi s lng thp. iu ny thng l trng hp trong thc phm lu tr trong mt thi gian di theo mt iu kin c th, chng hn nh nhit lnh. Nu sn phm c lit k ban u, n c th hin th rng phn ln cc qun th vi sinh vt c th tng trng mc 35oC v ch c mt vi pht trin c 4oC ( nhit trong t lnh). Nu sn phm c lit k sau vi tun lu tr trong t lnh, thng l qun th pht trin 4oC vt tri hn hn mc 35oc nhng khng phi lc 4oC. Mt tnh hung khc c th xy ra nu mt loi thc phm c cha trong hn hp vi sinh hai loi ban u c mt vi s lng bng nhau, c hai pht trin ti u theo mi trng c th bn trong v bn ngoi ca thc phm, nhng loi ny c thi gian th h ngn hn loi khc. Sau mt thi gian lu tr, th h ngn hn s chim u th. Nh vy, trong mt hn hp vi sinh vt, mi trng ni ti v bn ngoi quyt nh mt, hai hay mt vi vi sinh vt s tr nn chim u th v to ra nhng thay i c th trong thc phm. l nhng kha cnh rt quan trng trong kim sot s h hng do vi khun trong thc phm.

I.

Trnh t ca tng trng

Trong s cc loi vi khun khc nhau thng c trong thc phm, cc loi khc nhau c th tr nn chim u th trong sut qu trnh bo qun. Ban u ty thuc vo mi trng, mt hoc hai loi c th pht trin ti u v to ra mi trng km hm s pht trin ca chng. Tuy nhin, mt hn hp cc loi vi sinh vt c th pht trin nhanh chng trong mi trng va b thay i. S thay i v chim u th c th xy ra nhiu ln trong qu trnh lu tr ca mt thc phm. S tng trng tun t ca cc loi sinh vt c th c tm thy trong cc loi thc phm lu tr trong thi gian di. Nu thc phm c ng gi trong ti vi lng khng kh nh ( v d nh th tht) th vi sinh vt hiu kh s pht trin u tin v s dng kh oxi. Mi trng sau tr thnh k kh, trong cc loi vi khun ym kh ( ym kh ty pht trin thun li. Trong t nhin qu trnh ln men ca mt s loi thc phm chng hn nh da ci bp, bn loi vi khun khc nhau pht trin lin tip, to iu kin thun li cho cc loi tip theo, cc mong mun v c tnh ca sn phm cui cng ph thuc vo s pht trin ca tt c 4 loi theo th t c th. Xc nh s hin hu v tnh trng nh vy l cn thit m v xc nh cc loi vi sinh vt cc giai on khc nhau ca qu trnh lu tr hoc ln men. II. S tng trng lin tip hay tng trng Diauxic

Vi sinh vt c th chuyn ha hai hay nhiu cht dinh dng trong thc phm, mt a thch nht v hin din trong nng gii hn, cho thy s tng trng trong giai on tch bit bi mt pha lag ngn. Ban u l mt dng khun pht trin bng cch s dng cht dinh dng a thch v sau pha lag chng thch nghi sinh trng bng cch tn dng mt ngun dinh dng khc. Trong mi giai on, ng cong tng trng c giai on theo cp s nhn v khng thay i pha vi pha lag gia. Mt v d cho tng trng ca mt s chng vi khun ( nh mt s vi khun lactic v vi khun gram m ca tht ti. S tng trng ca chng ban u bng cch s dng nng gii hn carbonhydrat hin din, sau l s dng c cht NPN(nonprotein nitrogenus) chng hn nh aminoacid. III. Tng trng cng sinh

Cng sinh gip ln nhau, trong qu trnh tng trng thng xy ra trong thc phm c cha hai hay nhiu loi vi sinh vt. Mt loi c th sn xut cc sn phm trao i cht, loi th hai cn cho s pht trin thch hp, nhngnhng khng th t to ra c. n lt mnh loi th hai sn xut mt cht dinh dng kich thch, mt trong nhng iu u tin pht trin tt hn c tm thy trong sn xut mt vi thc phm ln men nh sa chua. Ban u Streptococcus thermophilus thy phn protein sa bi proteinases ngoi bo ca n v to ra cc acid amin, l mi trng cn thit cho s tng trng tt ca Lactobacillus delbrueckii phn loi bulgaricus. Lactobacillus li dng sn xut formate, kch thch s tng trng ca cc loi Streptococcus. C hai u cn thit sn xut ra mt sn phm mong mun. IV. Tng trng hp tc

iu ny c quan st trong qu trnh cng sinh ca hai hoc nhiu loi vi khun trong mt loi thc phm. Trong tng trng hp tc, mi loi c kh nng pht trin c lp v sinh ra mt s cht chuyn ha nng thp hn. Tuy nhin khi vi sinh vt trin ln ln vi nhau, c tc tng trng v mc hnh thnh sn phm ph tng ln rt nhiu. S gia tng ny hn tng ca s lng c to ra bng cch tng trng hai ci ring r. V d nh c Str.thermophilus v Lab. deldrueckii subsp. bulgaricus, khi tng trng c lp to ra 8 10 ppm acetandehyde, cc thnh phn hng v mong mun ca sa chua. Tuy nhin khi cng ln ln trong sa, th lng acetandehyde to ra khong 30ppm hoc nhiu hn na, lng chng to ra cao hn nhiu so vi khi hot ng c lp, iu l cn thit c sa chua cht lng tt. Trong mong mun sn xut thc phm ln men, hai chng v cc loi ring bit c th c s dng to ra tng trng cng hng. V. Tng trng i khng

Hai hoc nhiu vi sinh vt hin din trong thc phm bt li c th nh hng n s pht trin ca nhau, hoc mt loi c th cn tr s pht trin ca mt hoc nhiu loi, i khi loi ny c th git cht loi kia. iu ny c tm thy trong s nhiu chng vi khun, gia cc vi khun v nm men, gia nm men v nm mc, gia vi khun v nm mc. iu ny i khi xy ra do vic sn xut mt hoc nhiu cc hp cht khng khun ca mt hoc nhiu chng trong hn hp cc vi sinh vt. Mt s vi khun gram dng, vi khun sn xut protein khng khun hoc bacteriocin c th git cht nhiu loi vi khun gram dng khc nhau. Tng t nh vy, mt s nm men c th to ra s cn tr lm suy thoi enzime v lm gim s pht trin ca nm mc. Mt s chng c th pht trin nhng c im c th to li th tng trng trong nhm nhiu vi sinh vt. V ta nn quan tm hin tng ny kim sot s tng trng v nng cao kh nng kim sot nhng mt mt h hng khng mong mun v vi sinh vt gy bnh trong thc phm. VI. Kt lun

Nghin cu tng trng ca vi sinh vt cung cp thng tin c bn m quan trng l hiu cc c ch h hng thc phm, cc bnh do thc phm, nng cao ci tin cc phng php ch bin, v pht hin chng t thc phm. Vi sinh vt c mt trong hn hp nui cy trong thc phm v c th tng tc vi nhau trong qu trnh tng trng. Tng trng ca chng b nh hng bi mi trng ca thc phm, iu ny s c tho lun trong phn tip theo.