摘要
为探究凯里腌韭菜根中的5株优势腐败菌巨大芽孢杆菌(Bacillus megaterium)、莴苣不动杆菌(Acinetobacfer lactucae)、解淀粉芽孢杆菌(Paenibacillus amylolyticus)、土杨芽孢杆菌(Bacillus toyonensis)、蜡样芽胞杆菌(Bacillus cereus)的生长特性,研究了5株供试菌在不同温度、pH值、装样量、防腐剂含量以及不同杀菌温度和杀菌时间下的生长状况。结果表明,5株供试菌的最适生长温度为37℃,在15℃和50℃时生长微弱,4℃时几乎不生长;最适生长pH值为6.0~6.5;5株腐败菌均为兼性厌氧菌;高温杀菌时,100℃灭菌20 min以上才能达到较好的灭菌效果;单一防腐剂苯甲酸钠、乳链菌肽对初始浓度约为500 CFU/mL的供试菌具有良好的抑制效果,其添加的最佳质量浓度为0.2~0.3 g/kg。
To investigate the growth characteristics of 5 dominate spoilage bacteria(Bacillus megaterium,Acinetobacfer lactucae,Paenibacillus amylolyticus,Bacillus toyonensis and Bacillus cereus)in pickled Chinese chives roots from Kaili,the growth characteristics of the 5 tested strains at different temperatures,pH values,loading quantity,sample loading volume,sterilization temperature and time were studied.The results showed that the optimum growth temperature of the 5 dominant spoilage bacteria were 37℃.However,the growth of the 5 dominant spoilage bacteria was weak at 15℃and 50℃,and almost no growth at 4℃.The optimal growth pH of the strains was 6.0-6.5,and the 5 dominant spoilage bacteria were all facultative anaerobe.In the case of high-temperature sterilization,the sterilization effect could be achieved at the condition of 100℃for more than 20 min.In addition,the single preservatives sodium benzoate and Nisin with the optimal mass concentration of 0.2-0.3 g/kg had good inhibitory effects on the 5 dominant spoilage bacteria with the initial concentration of about 500 CFU/ml.
作者
胡秀虹
韦国兰
李培
张廷辉
王翔
HU Xiuhong;WEI Guolan;LI Pei;ZHANG Tinghui;WANG Xiang(School of Life and Health Science,Kaili University,Kaili 556011,China;Qiandongnan Food and Drug Inspection and Testing Center,Kaili 556011,China;Qiandongnan Engineering and Technology Research Center for Comprehensive Utilization of National Medicine,Kaili 556011,China)
出处
《中国酿造》
CAS
北大核心
2020年第3期38-42,共5页
China Brewing
基金
贵州省科技计划项目(黔科合LH字[2016]7326号)
贵州省教育质量提升工程项目(黔教合KY字[2014]228)。
关键词
腌韭菜根
腐败细菌
生长特性
pickled Chinese chives roots
spoilage bacteria
growth characteristics
