四川泡菜微生态分布及其与盐度、酸度的关系  

Study on microbial communities in Sichuan pickle and the correlation between salinity or acidity and microbial communities

作　　者：罗松明[1] 刘书亮[1] 杜晓华[1] 陈功[2] 颜正财 

机构地区：[1]四川农业大学食品学院,四川雅安625014 [2]四川省食品发酵工业研究设计院,四川成都611130 [3]四川省吉香居食品有限公司,四川眉山620039

出　　处：《食品与发酵工业》2013年第2期29-34,共6页Food and Fermentation Industries

基　　金：四川省科技厅12.5泡菜产业链项目(2012NZ0002-5)"泡菜功能微生物研究及泡菜加工新技术开发"

摘　　要：以眉山、成都两个地区的传统发酵泡菜水和两个泡菜生产企业的盐渍水为研究对象,对所有样品的pH、酸度、盐度及其微生态进行了测定与分析。结果显示:(1)样品的食盐含量对微生物影响很大,而微生物的数量又与样品pH、酸度密切相关。(2)传统发酵泡菜水样品中的乳杆菌、乳球菌、明串珠菌的含量均较高,有的甚至达到108CFU/mL;大部分传统发酵泡菜水中的酵母菌含量较高,在102～106CFU/mL之间;少量泡菜水中存在醋酸菌。企业盐渍菜样品中菌落总数在102～105CFU/mL之间,乳酸菌数和酵母菌数均在10～105CFU/mL之间。(3)另外,少数样品受到霉菌污染,大多数的传统发酵泡菜样品受到了假单胞菌或芽孢杆菌的污染。Some traditional fermented pickle from Cheng-du city and Mei -shan city and some saline water from two food corporations who produced salted vegetables were research objects in the text. Hydrogen （pH） , acidity, sa- linity and microbial communities of all the samples were tested and analysed. The result showed as following： （ 1 ） the salinity of sample had enormous implications for microorganism, and the quantity of microorganism was closely related to pH ＆ acidity of sample. （2） The content of LactobaciUus, Galactococcus or Leuconostoc in the traditional fermented pickle was high, it achieved 10s CFU/mL in some pickle. The content of Saccharomycetes in most pickles ranged from 102 CFU/mL to 106 CFU/mL. And a few acetic acid bacteria existed in some samples. The total plate count of saline water from corporation was 102 - 105 CFU/mL, the content of lactic acid bacteria or Saccharomycetes was 10 - 105 CFU/mL. （3） In addition, minority samples were contaminated by mycete, and most samples were contaminated by pseudomonas or bacillus.

关 键 词：泡菜 盐渍菜 微生态 乳酸菌 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]