摘要
研究绿豆芽生产过程中微生物的生长情况及种类分布,采用2种不同类型的消毒剂进行处理及效果评价,并用16SrRNA方法对豆芽中主要微生物进行鉴定。结果表明,成品绿豆芽中的微生物总量为5.8×10~7 CFU/g,微生物的种类主要为克雷伯氏菌(Klebsiella)、不动杆菌(Acinetobacter)、肠杆菌(Enterobacter)和假单胞菌属(Pseudomonas)等。有效氯浓度1 000~3 000 mg/L的NaClO处理芽菜30 min,菌落总数分别降至1.2×10~7~1.0×10~5 CFU/g,而直接处理单独培养的模型对照组则平均降至2.3×10~4~1.0×10~3 CFU/mL。25 mg/L AgNO_3可使菌落总数降至3.8×10~5 CFU/g,消毒效果同样差于模型对照组。扫描电子显微镜观察分析芽菜表面微生物可形成明显可见的生物膜,显著强化了细菌对消毒剂的耐受力。
The distribution of microbes in the process of green bean sprouts,and the treatment and effect of the two different types disinfectants were studied.The results showed that the total amount of microorganisms in the mung beans sprouts was 5.8 × 10~7 CFU/g,and the microbial species were mainly Klebsiella,Acinetobacter,Enterobacter and Pseudomonas.The total amount of microorganisms in the mung bean sprouts was decreased to 1.0 × 10~5 CFU/g when the effective chlorine concentration was 1 000~3 000mg/L NaClO,while the model control group decreased to 1.0 × 10~3 CFU/g.The effect of Ag~＋was worse than NaClO,but it also showed a similar law.Using the scanning electron microscopy（SEM）to observe the sprouts,the surface of microbes formed a visible biofilm,which significantly enhanced the tolerance of bacteria to disinfectants.
出处
《食品与机械》
CSCD
北大核心
2017年第7期51-55,共5页
Food and Machinery
关键词
绿豆芽
微生物
菌种鉴定
消毒剂
生物膜
mung bean sprouts
microorganisms
identification of bacteria
disinfectant
biofilm
