摘要
袋装萝卜干容易发生胖袋现象,为了解决胖袋问题,研究了微生物的分类鉴定和抑菌防腐剂。对真空包装的萧山萝卜干中的致病菌进行了分离,并对分离出的3种致病微生物进行了分类鉴定。通过观察实验菌株的形态、染色特征、动力、芽孢的形态与位置,结合葡萄糖、阿拉伯糖、乳糖、肌醇发酵、卵磷脂试验、尿素水解试验、溶血性试验、青霉素抗性试验、溶菌酶抗性试验等,结果3种微生物被鉴定为蜡样芽孢杆菌、克柔念珠菌、枯草芽孢杆菌。做单一和复合防腐剂控制袋装萝卜干中腐败微生物生长的实验。通过苯甲酸钠、山梨酸钾、脱氢醋酸钠、双乙酸钠、尼泊金复合酯以及臭氧和大蒜粉的抑菌实验,得出苯甲酸钠和双乙酸钠复合防腐剂为一种较好的防止腐败菌生长的防腐剂。
In order to solve a problem of pickle radish swelling, classification and identification of pathogenic microorganism and preservatives for controlling their growth were studied in this paper. Three pathogenic microorganism from Xiaoshan pickle radish in vacuum package were classified and identified. The size of bacteria, characteristic of stain, move about under light microscope and types of endospore were observed. Ferment experiment on compounds carbon source, including glucose, L-arabinosa, lactose and inositol was carried out. The activity of phosphatidase was measured. Urea hydrolyze experiment, hemolysis experiment, penicillium and lysozyme resistance experiment were carried out. Bacilus cereuss, Candida krusei and Bacillus sutilis were certified as the main pathogenic microbes in decayed Xiaoshan pickle radish in vacuum package. Single and combine preservatives were used for controlling the microbes growth. Sodium benzoate, potassium sorbate, sodium dehydroacetate acid, sodium diacetate acid, mix methyl-hydroxybenzoate, garlic powder and ozone were studied to inhibit the rotten microbes growth. The result showed that the compound preservative of Sodium benzoate and sodium diacetate had high effect on inhibiting rotten microbes from Xiaoshan pickle radish.
出处
《中国食品学报》
EI
CAS
CSCD
2006年第2期103-108,共6页
Journal of Chinese Institute Of Food Science and Technology
基金
杭州市科技局资助项目(No.2003132B27)
