镇江地产腌渍蔬菜的安全性研究

Study on the safety of pickled vegetables in zhenjiang real estate

本论文拟通过比较镇江地产罐装和散装腌渍蔬菜中亚硝酸盐等理化指标及优势腐败菌的差异,为指导腌渍蔬菜的安全性生产提供理论基础。结果表明:罐装腌渍蔬菜中亚硝酸盐含量均未超过国家标准,而散装腌渍蔬菜则全部超标;腌渍蔬菜的含水量均超过60%,pH值均在4~6之间,总酸含量在1.2g/100g左右,属于低酸性食品,乳瓜和腌黄瓜在TSA培养基上的菌落数分别为3.78×10^2CFU/g和7.65×10^2CFU/g,辣白菜在MRS培养基上的菌落数为2.95×10^6CFU/g,泡菜在PDA培养基上的菌落数为2.49×10^3CFU/g。分离鉴定出的腐败菌主要有阿耶波多杆菌、黄瓜芽胞杆菌和沃氏葡萄球菌,还有一菌株与已知细菌的相似性都不高,可能是一个新种。

This paper intends to provide a theoretical basis for guiding the safe production of pickled vegetables by comparing the physical and chemical indicators such as nitrite in Zhenjiang real estate canned and bulk pickled vegetables and the difference of dominant spoilage bacteria. The results showed that the content of nitrite in canned pickled vegetables did not exceed the national standard, while the bulk pickled vegetables all exceeded the standard;the water content of pickled vegetables exceeded 60%, the pH value was between 4 and 6, and the total acid content was 1.2g/100 g, belonging to low-acid foods, the number of colonies of cucumber and pickled cucumber on TSA medium were 3.78×10^2 CFU/g and 7.65×10^2 CFU/g, respectively, and the number of colonies of spicy cabbage on MRS medium was 2.95 × 10^6 CFU/g, the number of colonies of kimchi on PDA medium was 2.49 × 10^3 CFU/g. The spoilage bacteria identified and isolated mainly include Bacillus aryabhattai, Bacillus cucumis and Staphylococcus warneri . We also found a strain is not highly similar to the known bacteria, it may be a new species.