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当前位置: 首页 > 文章 > 真空包装鲜切紫薯的菌相研究 食品科学 2012 (13) 156-159
Position: Home > Articles > Microflora of Vacuum-Packed Fresh-Cut Purple Potato FOOD SCIENCE 2012 (13) 156-159

真空包装鲜切紫薯的菌相研究

作  者：
赵国娇;王宏勋
单  位：
武汉工业学院食品科学与工程学院
关键词：
真空包装;鲜切紫薯;酵母菌;乳酸菌
摘  要：
对真空包装鲜切紫薯的菌相组成及其贮藏过程中的变化情况进行研究。结果表明:从不同选择性培养基上分离出乳酸菌属、肠杆菌科、酵母菌属的特征菌株各两株以及微球菌和葡萄球菌属菌株各一株,经生理生化实验验证符合相关种属特征。整个贮藏过程中酵母菌数量优势明显,乳酸菌变化与细菌菌落总数变化趋势基本一致,肠杆菌后期生长趋势较快,微球菌和葡萄球菌后期生长趋势降低,初步推断酵母菌和乳酸菌为真空鲜切紫薯的主要优势菌。
译  名：
Microflora of Vacuum-Packed Fresh-Cut Purple Potato
作  者：
ZHAO Guo-jiao,WANG Hong-xun*(College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China)
关键词：
vacuum-packed;fresh-cut purple potato;yeast;Lactobacillus
摘  要：
The microflora and their changes in vacuum-packed fresh-cut purple potato during the whole storage period were studied.The results indicated that two Lactobacillus strains,two Enterobacteriaceae strains,two yeast strains,one Micrococcus strain and one Staphylococcus strain were obtained from different selective media and identified by physiological and biochemical experiments.During the whole storage period,yeast was dominant in quantity.The change trend of Lactobacillus was basically the same as that of colony-forming units.In the late growth stage,the growth speed of Enterobacteriaceae had an obvious increase,while Staphylococcus revealed an obvious decrease.Therefore,Lactobacillus and yeast were the dominant bacteria in vacuum-packed fresh-cut purple potato.

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