减压处理对四川泡菜微生物菌系的影响  

Effects of decompression on the microorganisms' growth in Szechwan pickle

作　　者：王世宽[1] 冉燃[1] 侯华[1] 潘明[1] 涂晓慧[1] 王叶[1] 

机构地区：[1]四川理工学院生物工程系,四川自贡643000

出　　处：《中国酿造》2009年第1期101-102,114,共3页China Brewing

基　　金：四川省教育厅川菜发展研究中心科研项目(CC05Z05)

摘　　要：研究了不同真空度对四川泡菜发酵过程中微生物菌系的影响。研究表明,真空度越高越有利于对泡菜中乳酸菌的增殖,同时对泡菜中的其他杂菌具有越明显的抑制作用。在0.04MPa(真空度)下,发酵终止时乳酸菌活菌数仍可达到4.1×107个/mL,占细菌总数的45%,酵母菌数可抑制为2.0×104个/mL,大肠杆菌在发酵的第3d就未检出。Effects of the different vacuum degree on the microorganism＇ s growth in Szechwan pickle were studied. The results showed that increasing vacuum degree could stimulate the growth of lactobacillus and inhibit the growths of other infectious microbes in pickle. Under the 0.04 MPa （the vacuum degree）, the number of lactobacillus was 4.1 × 10^7 cfu/ml, which accounted for 45% in the total number of bacteria. The number of yeast only was 2.0× 10^4cfu/ml due to its inhibition, and the E. coli could not be detected after 3 d fermentation.

关 键 词：真空度 微生物 泡菜 

分 类 号：TS205.5[轻工技术与工程—食品科学]