赤水晒醋中腐败微生物的生长特性研究

Study on the Growth Characteristics of Spoilage Microorganisms in Chishui Sun Vinegar

为探究赤水晒醋中的4株腐败菌(枯草芽孢杆菌(Bacillus subtilis)、类芽孢杆菌(Paenibacillus sp.(Dg-1009))、耐热芽孢杆菌(Bacillus sporothermodurans(TCA20028))、地衣芽孢杆菌(Bacillus licheniformis)的生长特性。研究4株菌在不同温度、pH、含盐量、防腐剂含量以及不同杀菌时间和杀菌温度下的生长状况。结果表明:4株菌在15℃时生长很微弱,在pH 3.0时几乎不生长,能耐受5%以上的盐分,在100℃杀菌时需要处理35min才能灭活,若是要同时抑制4株菌的生长,山梨酸钾的效果优于苯甲酸钠。

In order to investigate the growth characteristics of four spoilage bacteria, including Bacillus subtilis , Paenibacillus sp. （Dg-1009）, Bacillus sporothermodurans （ TCA20028 ）, Bacillus licheniformis in Chishui sun vinegar. Study on the growth characteristics of four strains at different temperatures, pH values, salt content, preservative content and different high-temperatures sterilization time and sterilization temperatures are investigated. The results show that the four strains grow very weakly at 15 ℃, almost do not grow at pH 3. 0, could tolerate more than 5% of salt, and need to be treated for 35 min at 100 ℃ for inactivation. If the growth of four strains of bacteria is inhibited, the effect of potassium sorbate is better than that of sodium benzoate.