黄灯笼辣椒酱中腐败菌的分离鉴定

Isolation and Identification of Spoilage Bacteria in Yellow Capsicum Sauce

微生物污染是造成黄灯笼辣椒酱腐败变质的重要因素。研究对变质黄灯笼辣椒酱进行菌种分离和纯化,并分别对细菌进行革兰氏染色,酵母菌采用亚甲基蓝染色,霉菌采用棉兰染色之后镜检,共得到细菌11种(其中革兰氏阳性细菌5种,阴性细菌6种)、酵母菌1种、霉菌8种。并且细菌1号、细菌11号、酵母菌1号、霉菌8号为黄灯笼辣椒酱腐败变质的主要微生物。这一研究为黄灯笼辣椒酱防腐技术的研究提供了依据。

Microbial contamination is an important factor causing spoilage of yellow capsicum sauce.The streak plate separation method is used to classify and identify the primary bacterial flora according to colony shape.After Gram staining for bacteria,methylene blue staining for yeast and Medan staining for mould,the results indicate that the primary bacteria in yellow capsicum sauce include 11 kinds of bacteria （including 5 gram-positive bacteria,6 gram-negative bacteria）,one kind of yeast and 8 kinds of fungi.The main microorganisms that cause spoilage of yellow capsicum sauce include bacteria No.1,bacteria No.11,yeast No.1 and mould No.8.This research provides experimental basis for anticorrosion technology study on yellow capsicum sauce.