Position: Home > Articles > Effects of Fructus mori Juice Process on Its Microbe Number
Hubei Agricultural Sciences
2014
(10)
161-163+166
不同加工工艺对桑葚汁中微生物总量的影响
作 者：
周青;吴继军;徐玉娟;余元善;肖更生
单 位：
广东省农业科学院蚕业与农产品加工研究所
关键词：
桑葚(Fructus mori);热杀菌;二甲基二碳酸盐(DMDC);菌种鉴定
摘 要：
为了研究不同加工工艺对桑葚(Fructus mori)汁微生物总量的影响,对不同清洗方式、不同贮藏时间、不同热杀菌温度等因素进行了研究,同时探讨了二甲基二碳酸盐(DMDC)处理对桑葚汁中微生物的影响。结果显示,臭氧水清洗桑葚能有效减少桑葚汁中的微生物;随着放置时间的增加,桑葚汁中的微生物总量先减少后增加;热杀菌的温度在70℃以上效果显著;100 mg/kg和200 mg/kg的DMDC可使桑葚汁减菌的对数分别达到3.53和3.85,残余菌经API生理生化鉴定后为深红沙雷氏菌、嗜麦芽窄食单胞菌以及苏云金杆菌。
译 名：
Effects of Fructus mori Juice Process on Its Microbe Number
作 者：
ZHOU Qing;WU Ji-jun;XU Yu-juan;YU Yuan-shan;XIAO Geng-sheng;Institute of Sericulture and Farm Produce Processing,Guangdong Academy of Agricultural Sciences;College of Food Science and Technology,Huazhong Agricultural University;
关键词：
Fructus mori;;thermization;;DMDC;;strain identification
摘 要：
Effects of different Fructus mori juice process on its microbe number were analyzed from different ways of washing,storage time,sterilizing temperature and DMDC sterilizing.The results showed that ozone water could effectively reduce the microbe number.As time went by,microbe inside Fructus mori juice reduced at first and grew later.Sterilizing above 70 ℃had significant effect.When treated with DMDC of 100 mg/kg and 200 mg/kg concentration,the bacteria reducing logarithmic was 3.53 and 3.85,respectively.The residual bacterial were Serratia rubidaea,Stenotrophomonas maltophilia and Bacillus mycoides with API physical-chemical identification.
相似文章
-
果渣含量及杀菌方式对桑葚蒸馏酒高级醇的影响 [周青, 吴继军, 徐玉娟, 余元善, 肖更生] 湖北农业科学 2014 (12) 2879-2881
