不同真空包装净菜菌相组成及生长趋势比较

Microflora and growth trend of different vacuum packaging fresh-cut vegetables

主要以真空包装山药段、南瓜、红薯块、土豆块、芋艿、香芋块、紫薯块为原料,比较不同种类的鲜切净菜的初始和腐败时的菌相组成和生长趋势。实验结果表明:净菜中的主要微生物包括酵母菌属、乳酸菌属、肠杆菌科、假单胞菌属和微球菌属。山药段、南瓜、红薯块、土豆块、芋艿、紫薯中酵母菌初始数量较多,在培养一段时间后,均呈现增长趋势;净菜中的乳酸菌数量初始都超过了2.0lgcfu/g,并且都呈现了显著的增长;净菜初始的肠杆菌科含量都超过了3.0lgcfu/g;但山药段、土豆块、芋艿、紫薯块中的肠杆菌科呈增长趋势,而香芋块、南瓜和红薯块中的肠杆菌科出现了下降趋势;香芋、芋艿的假单胞菌属、微球菌属生长迅速,山药段、南瓜、红薯、土豆块、紫薯块中的微球菌属都呈现下降的趋势。

With vacuum -packaging yam, pumpkin, sweet potato pieces, potatoes, colocasia,taro, purple tubers as raw materials,and different kinds of fresh-cut vegetables the initial and corruption microflora composition and growth trends were compared. The result showed that the the fresh vegetables in microorganisms including yeast, Lactobacillus, Enterobacteriaceae, Pseudomonas and Micrococcus. The yeast of Yam, pumpkin, sweet potato pieces,potatoes,taro,purple sweet potato were more and had the fastest growth speed. The initial number of Lactobacillus in the fresh-cut vegetables were over 2.01g cfu/g,showing a significant growth. The initial Enterobacter of fresh-cut vegetables were over 3.01g cfu/g. Yam, potatoes,taro, purple tuber Enterobacteriaceae growth less, taro block, pumpkin and sweet potato had a growth trend in the Enterobacteriaceae. Sweet potato pieces,taro genus Pseudomonas,rapid growth of Micrococcus in yam pumpkin ,sweet potato, potato pieces,purple tuber case of all showed a decline trend.