醬油釀造加工場所空氣中微生物之分布與特性調查

THE INVESTIGATION ON DISTRIBUTING CHARACTERISTICS OF AIRBORNE MICROBES IN SOY SAUCE BREWING PROCESSING PLANTS

楊心豪(Shin-Hao Yang) ； 黃筱茜(Hsiao-Chien Huang) ； 徐櫻芳(Ying-Fang Hsu) ； 羅金翔(Chin-Hsiang Luo) ； 洪粕宸(Po-Chen Hung) ； 劉暐廷(Wei-Ting Liu)

《農業工程學報》 65卷4期 (2019/12) Pp. 53-61

https://doi.org/10.29974/JTAE.201912_65(4).0005

摘要

針對醬油釀造加工場所空氣中之細菌及真菌等微生物進行調查，以瞭解其濃度與品系等特性，並且評估製程與環境對其所產生之影響。計畫選取3家醬油釀造場進行採樣，場區依照製程可分為原料存放區、前置作業區、加工調理區及包裝區，於各區塊進行空氣中細菌與真菌採樣分析，並進行環境條件量測與人員計數，而後進行濃度量測與品系鑑定。結果顯示，在3家釀造加工作業場所中，場1細菌平均濃度為57,149±15,422 CFU/m^3；場2為15,182±7,365 CFU/m^3；場3為50,393±23,506 CFU/m^3。場1真菌平均濃度為83,488±36,529 CFU/m^3；場2為19,592±9,366 CFU/m^3；場3為292,736±124,660 CFU/m^3。3家醬油釀造加工場之空氣中真菌與細菌濃度場內／場外比例則介於5－20倍之間，顯示場內確有污染來源貢獻，惟3採樣時段與不同製程之細菌與真菌濃度，均未有觀察到統計顯著差異。在不同作業區域上之影響，除了釀造場中真菌生物氣膠在前置作業區中生物氣膠濃度顯著高於其他區域，其他作業區域中生物氣膠濃度並無顯著差異。菌種部分主要仍是以Aspergillus spp.真菌屬佔大多數。整體而言，醬油釀造加工場所空氣中之細菌與真菌濃度顯著高於場外，應加強通風換氣與個人防護等職業衛生措施，方能保障作業人員健康。

關鍵字

醬油釀造 ； 生物氣膠 ； 細菌 ； 真菌 ； 菌種

並列摘要

The aim of this study was to investigate the characteristics of the distribution of airborne microbes in three soy sauce brewing processing plants. Airborne bacteria and fungi were quantified and categorized in four processing areas and outdoor locations with three times collection daily during studying period. For three investigated brewing processing plants, average bacterial concentration were 57,149 ± 15,422 CFU/m^3, 15,182 ± 7,365 CFU/m^3 and 50,393 ± 23,506 CFU/m^3, respectively. Average fungal concentration were 83,488 ± 36,529 CFU/m^3, 19,592 ± 9,366 CFU/m^3 and 292,736 ± 124,660 CFU/m^3, respectively. The ratio of indoor/outdoor microbial concentration is 5-20. Aspergillus spp. was the sole dominant airborne fungal genera in the soy sauce brewing processing plants. Generally, soy sauce brewing processing plants may have high concentrations of airborne microbes inside. Improving ventilation rate and local exhausting equipment should be regarded for controlling biological contamination. We also suggested that workers should wear personal protective equipment for ensuring occupational health.

並列關鍵字

Soy sauce brewing ； Bioaerosol ； Bacteria ； Fungi ； Genera

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