葡萄糖对发酵蔬菜微生物区系的影响

The Effect of Glucose on Fermented Vegetable Microflora

研究利用甘蓝为实验材料,对不同葡萄糖浓度下(0,1%,2%,3%,4%)的甘蓝泡菜中细菌、酵母菌、霉菌和乳酸菌进行计数,每隔4天用平板菌落计数方法涂菌培养后计数,4次计数发酵泡菜过程中各种微生物数量和种类的变化。实验结果显示:在同一葡萄糖浓度下的各种菌变化趋势相似,大致都呈现先上升后下降的趋势,都在某一时间段达到最大值,而且泡菜中乳酸菌的生长产生大量乳酸,从而对其他菌种产生抑制作用。结果表明:2%葡萄糖浓度为泡菜发酵的最适糖浓度。

Take cabbage as the experimental material; count bacteria, yeast, mold and lactic acid bacteria in cabbage pickle under different glucose concentration （0, 1 %, 2%, 3%, 4%）. Use tablet colony counting method to count these microbes after coating and cultivating every four days, all kinds of microbes＇ quantity and species in the fermentation process of pickle are counted for four times. The experimental results show that all kinds of bacteria have similar change trend under the same glucose concentration, and roughly presents downward trend after rising, all kinds of bacteria achieve the maximum value at a particular time period, and the growth of lactic acid bacteria produce a large amount of lactic acids in pickles, which have inhibitory effect on other species of bacteria. The results show that 2 % glucose concentration is the optimum sugar concentration for pickles＇ fermentation.