低温下大肠杆菌在生菜汁中的生长  

E.coli growth in lettuce juice in low temperature

作　　者：易欣欣[1] 段慧霞 侯茂书[2] 曾恋之[1] James M.Monaghan 谭锋[2] 

机构地区：[1]北京农学院食品科学与工程学院 [2]北京农学院国际学院 [3]Harper Adams University College

出　　处：《北京农学院学报》2014年第2期94-96,共3页Journal of Beijing University of Agriculture

基　　金：现代农业产业技术体系北京市叶类蔬菜创新团队建设专项资金资助(blvt-16)

摘　　要：为研究低温条件下恒定温度和供应链波动温度对细菌生长的影响提供参考,采用生菜汁作为培养基质,以大肠杆菌Escherichia coli 1.1187和生菜固有的野生细菌为对象,从恒定温度(4,10,20℃)和模拟低温供应链波动温度两个角度研究其对生菜野生细菌和接种大肠杆菌Escherichia coli 1.1187生长的影响。大肠杆菌和野生细菌的生长都随温度波动而波动,低温有效抑制大肠杆菌在生菜汁中的生长,降温幅度大,大肠杆菌活菌减少速度快,低温冷链环境下的温度变化导致大肠杆菌活菌数的波动。In order to study the effect of low constant temperature and fluctuating temperature on bacterial growth in the supply chain, lettuce juice was used as a culture medium and Escherichia coli 1.1187 and the original bacteria on lettuce were referred to the objects on their growth in the constant temperature （4 ℃, 10 ℃, 20 ℃） and the simulate low temperature fluctuations in the supply chain respectively. The result showed that the bacteria growth was slow down by lower temperature. It was observed that the bacteria counts were reduced by lower temperature, and more amplitude of decreasing temperature led to a faster decline of bacteria counts.

关 键 词：生菜汁 温度 大肠杆菌 

分 类 号：Q939.1[生物学—微生物学]