温度对细菌在生菜基质中生长的影响  

Effect of Temperature on the Bacterial Growth in Lettuce Substrate

作　　者：曾恋之[1] 谭锋[2] 侯茂书[2] 

机构地区：[1]北京农学院食品科学与工程学院,北京102206 [2]北京农学院国际学院,北京102206

出　　处：《安徽农业科学》2012年第13期7916-7918,共3页Journal of Anhui Agricultural Sciences

摘　　要：[目的]为研究恒定温度和供应链波动温度对细菌生长的影响提供参考。[方法]以生菜为研究基质,大肠杆菌和生菜野生细菌等为研究对象,结合37℃恒温和北京地区生菜冷藏供应链波动温度模拟过程,运用平板菌落计数法、扫描电镜技术对细菌总数的变化进行比较分析。[结果]生菜营养浸出液为细菌增殖提供了营养;温度对微生物的增殖趋势有明显影响,高温利于细菌增殖,且野生菌比接入菌更适宜生菜汁环境;模拟供应链低温下,大肠杆菌和野生细菌的生长都随温度波动而波动,单菌生长比多菌共生对温度波动敏感,多菌共生比单菌生长时抗低温能力强。[结论]利用生菜汁培养细菌的过程中,温度对细菌的生长影响显著。[ Objective ] To provide references for the effect of constant temperature and fluctuating temperature of the supply chain on the bac- terial growth. [ Method ] The growth of E. coli and original bacteria on the fresh lettuce leaves under the 37 ~C constant temperature and the simulated fluctuating temperature of the lettuce supply chain in Beijing was analyzed by the methods of plate colony count and SEM. [ Result] The extracts of lettuce provided nutrients for the bacterial proliferation; the temperature produced distinct effects on the bacterial growth, high- er temperature benefited the proliferation of bacteria, and the original bacteria grew better than the inoculated bacteria; under the simulated low temperature of supply chain, both the growth of E. coil and original bacteria changed with the fluctuated temperature, single bacteria was more sensitive to temperature fluctuation than multiple bacteria, while the multiple bacteria had stronger ability than single bacteria to resist low temperature. [ Conclusion] The temperature produces significant impact on the bacterial growth in lettuce iuice.

关 键 词：生菜 供应链温度 细菌 

分 类 号：S636.2[农业科学—蔬菜学]