泡菜生产的微生物区系分析  

Microbial flora analysis in pickle production

作　　者：张宗舟[1] 王玉洁 石宝珍 

机构地区：[1]天水师范学院生命科学与化学学院,甘肃天水741001 [2]甘肃天水岐黄药业有限责任公司,甘肃天水741018 [3]甘肃瑞霖医药生物有限责任公司,甘肃天水741020

出　　处：《中国酿造》2014年第3期24-27,共4页China Brewing

基　　金：甘肃省自然基金(1010RJZE029)

摘　　要：通过对泡菜水的微生物区系分析,证明了泡菜发酵是一种特殊的混菌共酵.发酵初期,各类微生物相互竞争,大量繁殖,数量增加较快,渐而乳酸菌、醋酸菌成为优势菌群,泡菜液的pH值开始明显下降,其他微生物受到抑制.在发酵2～3d,微生物数量达到高峰,之后所有微生物数量开始下降,并逐渐平稳.整个泡菜发酵周期确定为7d,在泡菜发酵第7天,乳酸菌群数量245.0× 105～404.6×105CFU/mL;醋酸菌群数量13.1×104～14.0× 104CFU/mL;丁酸菌群数量2.5× 103～3.2× 103CFU/mL;酵母菌群数量4.0× 102～5.1×102CFU/mL.微生物的数量变化说明了泡菜的发酵过程,在生产中注意把握微生物的变化动态,有利于控制产品质量.It was proved that pickle fermentation was a special process with mixed strains through the microbial flora analysis of pickle water. At the beginning of the fermentation, microorganism increased sharply and they competed with each other. Gradually the lactic acid bacteria and acetic acid bacteria became the advantage bacterium group, other microorganisms were suppressed and pH value of the pickle water decreased. The total number of microorganisms reached a peak at the 2-3 d of fermentation, and then all the number of microorganisms began to decline and gradually became stable. The period of pickle fermentation was 7 d, the lactic acid bacteria amount was 245.0×105--404.6×105CFU/ml, acetic acid bacteria amount was 13.1 ×104-14.0×104CFU/ml, butyric acid bacteria amount was 2.5×103-3.2×103CFU/ml, and the yeast amount was 4.0×102-5.1 ×102CFU/ml in the 7d. The change of microorganisms illustrated the process of fermentation, which showed that paying attention to the dynamic changes of microorganism was helpful to control the product quality.

关 键 词：泡菜 微生物 区系 发酵 乳酸菌群 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]