蔬菜盐渍过程中微生物分布的研究

Distribution Study of Microorganisms during Vegetables Brining Process

本实验对总好氧菌、乳酸菌、总芽孢菌、肠道菌、真菌等在雪里蕻盐渍过程中的分布状态,以及清洗、盐浓度、盐渍温度对微生物的影响进行了研究。研究发现细菌总数,肠道菌、真菌总数、乳酸菌、总芽孢菌在盐渍开始时分别为>106CFU/g、>105CFU/g、>104CFU/g、>103CFU/g、<102CFU/g,并且当初始盐浓度为8%,盐渍温度为15℃,盐渍时间为12h时,细菌总数、肠道菌群、真菌等分别减少了0.5、0.4、0.9logCFU/g,乳酸菌与总芽孢菌总数在12h的盐渍时间内变化不显著。

The quantitative distribution of microflora of vegetable brining was studied, with special attention to the effects of washing with water of different salt contents and of different temperatures during the brining process. Total counts of mesophilic aerobic bacteria （TMAB）, bacterial endospores （B.endospores）, lactic acid bacteria （LAB） and Enterobacteriaceae were taken as the measurement index. After 12h brining TMAB was inhibited in maximal velocity and LAB survived most when the brine concentration was 8%（W/V）, brine temperature 15℃, and brining time 12h. High level of TMAB （〉 10^6CFU/g） and Enterobacteriaceae （〉 10^5CFU/g） were found in the whole brining time, and 90% of TMAB was identified as Gram-negative. The level of fungi, LAB, B.endospores is 〉 10^4CFU/g, 〉 10^3CFU/g, 〉 10^2CFU/g respectively in 12h brining process.