变质低糖蔬菜脯的微生物学检测(英文)  

Microbiological Detection on Degenerative Low-Sugar Preserved Vegetables

作　　者：叶姜瑜[1] 肖训焰[2] 李坤培[2] 

机构地区：[1]重庆大学城市建设与环境工程学院 [2]西南师范大学生命科学学院,重庆400715

出　　处：《西南师范大学学报（自然科学版）》2005年第3期520-524,共5页Journal of Southwest China Normal University(Natural Science Edition)

基　　金：重庆市科委攻关项目资助(20037684).

摘　　要：我国传统果脯是高糖型,腻人且丧失原果蔬特有的风味,从健康食品发展趋势看,“低糖无硫”果蔬脯是未来发展的方向.但低糖果蔬脯的生产和贮存条件要求较高糖果脯更高,低糖、低酸、高水分更有利于微生物生长,从而影响保质期和保存期.本研究初步对6种变质低糖蔬菜脯进行了微生物学检测,共检测到193种细菌和93种真菌菌株,并对果蔬脯糖分、酸度和水分等抑霉抑菌条件进行了探讨,可为进一步改进低糖果蔬脯制作工艺和保藏提供参考.Traditional preserved fruit and vegetable are of high-sugar food, which is greasy and loses original tastes. “Low-sugar and sulphur-free” represents a new trend in the production of preserved fruit and vegetable, but hard-to-store must be overcome first. The requirement of storage conditions for low-sugar preserved fruit and vegetable is much stricter than that of high-sugar ones. Different acidity and sugar could greatly influence the existence of bacteria and fungi, and thereby further affect the quality and shelf life of preserved fruit and vegetable. In this paper, different microbes on 6 kinds of low-sugar preserved vegetables were detected by microbiological methods, and 193 bacterial species and 93 fungal species were obtained. Furthermore, some bacteriostasis conditions, such as sugar content, acidity and humidity content, etc. were also discussed in this paper, and the results were hopefully expected to improve the technology of producing preserved fruit and vegetable.

关 键 词：低糖蔬菜脯 细菌 真菌 检测 

分 类 号：Q93[生物学—微生物学]