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当前位置: 首页 > 文章 > 辣白菜储藏期间病原菌及乳酸菌变化规律的研究 食品科学 2008,29 (5) 435-437
Position: Home > Articles > Study on Variation of Pathogenic Bacterium and Lactic Acid Bacteria during Pungent Cabbage Storage Period FOOD SCIENCE 2008,29 (5) 435-437

辣白菜储藏期间病原菌及乳酸菌变化规律的研究

作  者：
王金玲;王芳;赵明;张莹;辛敏;李梅
单  位：
沈阳出入境检验检疫局
关键词：
辣白菜;储藏;病原菌;乳酸菌;变化
摘  要：
辣白菜在生产过程中易受到有害微生物的污染,并且该产品是一种不经过热加工处理而直接食用的食品,因此残留有害微生物的辣白菜易引发人体痢疾等疾病。本实验将辣白菜在储藏的第1、5、8、12、15、19、22、26、29、33d分别进行细菌总数、大肠菌群、乳酸菌数、pH值及所含病原菌种类的实验室检测,实验结果表明随着乳酸菌数量的增加,辣白菜中有害微生物数量逐渐降低,到储藏19d时,乳酸菌数量达到1×105CFU/g,细菌总数降至1×104CFU/g;到储藏25d时,乳酸菌数量达到1×107CFU/g,细菌总数远远小于1×104CFU/g;同时不耐酸性的有害病原菌已经不存在。
译  名：
Study on Variation of Pathogenic Bacterium and Lactic Acid Bacteria during Pungent Cabbage Storage Period
作  者：
WANG Jin-ling,WANG Fang,ZHAO Ming,ZHANG Ying,XIN Min,LI Mei(Shenyang Entry-Exit Inspection and Quarantine Bureau,Shenyang 110016,China)
关键词：
pungent cabbage;store;pathogenic bacteria;lactic acid bacteria;variation
摘  要：
During the process of production,pungent cabbages are easy to suffer contamination from pathogenic bacterium,furthermore,these products are edible food without heating process.Therefore,the pungent cabbages with residual pathogenic bacterium are easy to cause disease,such as dysentery.Total count of bacterium,coli group,count of lactic acid bacterium,pH and the kinds of pathogenic bacterium on the 1th,5th,8th,12th,15th,19th,22th,26th,29th and 33th day after storage were detected.Experimental results indicated that accompanying with the rise of lactic acid bacterial number,the number of pathogenic bacterium degraded.Moreover,on the 19th day,acid bacterial number was 1×105 CFU/g and the total bacterial count dropped to 1 ×104 CFU/g;on the 25th day acid bacterial number was 1×107 CFU /g,the total bacterial count<<1×104 CFU /g and there was no pathogenic bacterium,which is acid nonresistant.

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