直投式与传统发酵泡菜工艺中病原菌的变化规律  

Change of Pathogenic Bacteria in Pickle during Direct Vat Set and Traditional Fermentation

作　　者：熊涛[1] 关倩倩[1] 谢明勇[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047

出　　处：《食品科学》2012年第13期140-143,共4页Food Science

基　　金：国家自然科学基金项目(31060224);国家"863"计划项目(2011AA100904);教育部留学回国人员创业基金项目(赣教财字[2009]135号)

摘　　要：以植物乳杆菌NCU116作为直投式发酵剂,研究自然发酵泡菜与直投式发酵剂发酵泡菜过程中大肠菌群、沙门氏菌与金黄色葡萄球菌的变化规律。结果表明:直投式发酵剂发酵和自然发酵过程中,3种病原菌的数量变化趋势一致,均是在发酵前期上升,当达到最高值后下降,最终在泡菜环境中消失。然而,与自然发酵相比,直投式发酵剂发酵可显著降低泡菜发酵过程中3种病原菌的数量(P<0.05),且在发酵的第2天即消失。自然发酵环境中沙门氏菌、金黄色葡萄球菌和大肠菌群分别在第3、3.5、4.5天消失。表明直投式发酵中植物乳杆菌NCU116对泡菜发酵过程中病原菌的生长具有显著的抑制作用。In this study, the changes of Coliforms, Salmonella and Staphylococcus aureus were compared in the pickle during natural and direct vat set fermentation. In the direct vat set fermentation, LactObacillusplantarum NCU116 was used as the starter culture. The results showed that the counts of three pathogens during natural and direct vat set fermentation revealed an increase at the early stage, then a decline and disappearance finally. However, a significant decrease in the counts of the pathogens was observed in the direct vat set fermentation （P〈 0.05） compared to the natural fermentation, and all three pathogens disappeared on the 2^nd day in the direct vat set fermentation. On the other hand, Salmonella, Staphylococcus aureus and Coliforms disappeared on the 3^rd, 3.5^th and 4.5^th day during the natural fermentation, respectively, suggesting that Lactobacillus plantarum NCU 116 has significant inhibitory effect on food-borne pathogens during pickle fermentation process.

关 键 词：泡菜 直投式发酵剂 植物乳杆菌 病原菌 

分 类 号：TS207.4[轻工技术与工程—食品科学]