致病菌在四川泡菜发酵过程中生长规律的研究  

Research on the growth rule of pathogenic bacteria in fermentation process of Sichuan Paocai

作　　者：张学峰 兰恒超 颜正财 卢智恩 余志刚 汪维龙 王艳丽 汤春梅 王文建 

机构地区：[1]四川省吉香居食品有限公司,四川眉山620039 [2]四川省泡菜工程技术研究中心,四川眉山620039 [3]希杰食品研究院

出　　处：《中国酿造》2013年第4期130-132,共3页China Brewing

摘　　要：通过在四川泡菜中分别接种志贺氏菌、沙门氏菌和金黄色葡萄球菌等致病菌,经过乳酸菌发酵,对3种致病菌在发酵期间的菌落数及pH值进行检测分析。结果表明：随着发酵时间的延长,pH值逐渐下降,3种致病菌生长均受到抑制,在pH值为3.4-3.6时,志贺氏菌不能存活,在pH值为3.56-3.7时,沙门氏菌不能存活,在pH值为3.6时,金黄色葡萄球菌仍然存在。故将金黄色葡萄球菌作为目标致病菌,根据金黄色葡萄球菌生理特性,进而从生产上控制和灭杀金黄色葡萄球菌。Sichuan Paocai were inoculated with Shigella bacteria, Salmonella, and Staphylococcus aureus and other pathogens. Through lactic acid bacteria fermentation, colony counts and pH value of three kinds of pathogenic bacteria were detected during fermentation. The results showed that pH value gradually decreases and the growth of Three kinds of pathogenic bacteria were inhibited with the extension of fermentation time, At pH 3.4-3.6, Shigella bacteria could not survive; At pH value of 3.56-3.7, Salmonella could not survive; At pH value 3.6, S. aureus was still survived. Therefore, the S. aureus was used as the target pathogen, according to the physiological characteristics of S. anreus, then S. aureus were controlled and sterilized during the production.

关 键 词：致病菌 四川泡菜 发酵 

分 类 号：TS201.3[轻工技术与工程—食品科学]