摘要
以胡萝卜、紫甘蓝和西兰花膜包装鲜切菜为研究对象,分析3种鲜切菜贮藏期间的主要腐败菌类,探讨不同样品来源和贮藏温度对主要腐败菌数量的影响。采用标准平板活菌计数法,对引起鲜切菜腐败的主要细菌、酵母菌和霉菌的菌落总数进行测定,并利用微量生化反应鉴定技术确定主要腐败菌的种类。研究结果表明,细菌是污染鲜切菜的主要微生物。对于胡萝卜鲜切菜,不同样品来源之间对细菌菌落总数的影响差异显著(P<0.05),不同样品来源对3种成品鲜切菜主要细菌数量影响差异均不显著(P>0.05)。贮藏温度对鲜切菜的微生物数量影响较大,低温可较好地抑制鲜切菜中微生物的生长。胡萝卜鲜切菜中的主要腐败菌为嗜麦芽糖寡养单胞菌(Stenotrophomonas maltophilia),其数量分别占成品和自制鲜切菜总菌数的69%～75%和59%;紫甘蓝鲜切菜中的主要腐败菌为荧光假单胞菌(Pseudomonas fluorescens),其数量分别占成品和自制鲜切菜总菌数的66%～70%和62%;西兰花鲜切菜中的主要腐败菌为皱纹假单胞菌(Pseudomonas corrugata),其数量分别占成品和自制鲜切菜总菌数的72%～77%和70%。3种鲜切菜中主要腐败细菌均是嗜冷菌。
The film packaged fresh-cut vegetables including carrot and purple cabbage and broccoli are the research object in this paper.In order to identify the dominant spoilage microorganism and analyze the influence of different source and storage temperature on the number of dominant spoilage microorganism during storage.Taking the plate counting method to calculate the total number of colonies of bacteria,yeast and mould which lead to spoilage and identify the dominant species by tiny biochemical reaction.The results show that：bacteria is the main pollution microorganism;different samples of carrot make significant difference on the total number of colonies（P0.05）;there is no significant difference between the different samples of three kinds of fresh-cut on the number of dominant bacteria（P0.05）.The storage temperature has big influence on the number of microorganism,low temperature can restrain the growth of microorganism.The dominant spoilage microorganism in carrot is Stenortrophomonas maltophilia,its number of colonies take 69%～ 75% in finished product and 59% in self-made fresh-cut vegetables;the dominant spoilage microorganism in purple cabbage is Pseudomonas corrugate,its＇ number of colonies take 66%～70% in finished product and 62% in self-made fresh-cut vegetables;the dominant spoilage microorganism in broccoli is Pseudomonas corrugate,its number of colonies take 72%～77% in finished product and 70% in self-made fresh-cut vegetables.The dominant spoilage microorganisms in those fresh-cut vegetables are psychrophilic bacteria.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2012年第5期154-160,共7页
Journal of Chinese Institute Of Food Science and Technology
基金
北京市农村工作委员会资助项目(20070102)
北京市重点建设学科资助项目(PXM2009_014207_078172)
(PXM2012_014207_000011)
关键词
胡萝卜
紫甘蓝
西兰花
主要腐败菌
分离鉴定
carrot
purple cabbage
broccoli
dominant spoilage microorganisms
isolation and identification
