消毒处理对表皮葡萄球菌和短乳杆菌的杀菌研究  

Study on sterilization effect of Staphylococcus epidermidis and Lactobacillus brevis disinfection treatments

作　　者：王向阳[1] 王红艳[1] 刘东红[1] 

机构地区：[1]浙江工商大学食品与生物工程学院,杭州310035

出　　处：《中国调味品》2012年第4期57-59,共3页China Condiment

摘　　要：为了保证真空包装的萝卜干的品质,试验通过在培养基中添加不同浓度的过氧化氢、次氯酸钠和臭氧水对从"胖袋"的萝卜干中分离出的表皮葡萄球菌和短乳杆菌分别进行了消毒处理。并且研究了温度对萝卜干品质的影响。结果显示:50mg/kg的过氧化氢、350mg/kg的次氯酸钠、通臭氧2.5h就可以完全杀灭表皮葡萄球菌。250mg/kg的过氧化氢、通臭氧2h可以完全杀灭短乳杆菌,但次氯酸钠对短乳杆菌的杀菌效果较差。85℃处理萝卜干5min后有较好的杀菌效果,但是萝卜干的品质遭到严重破坏。In order to guarantee the quality of the vacuum pickle radish, the different concentration of hydrogen peroxide,sodium hypochlorite and ozone water were added or treated in the culture to find out the effect of sterilization on Staphylococcus epidermidis and Lactobacillus brevis which were isola- ted from swelling pickle radish package. The experiment was also carried out for finding out the effect of temperature on pickle radish＇s quality. The result showed that 50 mg/kg hydrogen peroxide, 350 mg/kg sodium hypochlorite or 2.5 hour ozone could completely inhibit the growth of Staphylo- coccus epidermidis. 250 mg/kg hydrogen peroxide or 2 hour ozone can could restrain the growth of Lactobacillus brevis effectively,but the effect on Lactobacillus brevis of sodium hypochlorite is not ideal. The treatment of 85℃ and for 5 min had good sterilization effect on pickle radish, but its quality had been severely disrupted.

关 键 词：表皮葡萄球菌 短乳杆菌 消毒处理 

分 类 号：TS255.53[轻工技术与工程—农产品加工及贮藏工程]