腌制蔬菜“生花”微生物研究进展  

The Development of “Shenghua”Microorganisms in Salted Vegetables

作　　者：张瑜[1] 郑伟[1] 谢婷婷[1] 江佳玲 石陆娥[1] 

机构地区：[1]杭州师范大学生命与环境科学学院,浙江杭州310036

出　　处：《广州化工》2016年第2期33-35,49,共4页GuangZhou Chemical Industry

摘　　要："生花"是蔬菜腌制过程中的一种常见现象,但是关于"生花"现象的研究还相对较少。为此,笔者结合国内外参考文献,综述了腌制蔬菜"生花"中的主要微生物及其潜在危害。结果表明,"生花"中的微生物主要为芽孢杆菌、假丝酵母、毕赤酵母和酿酒酵母等,同时,也存在少量有害微生物,当"生花"时间较长时,这些有害微生物会大量繁殖,并最终导致腌制蔬菜腐败和变质。因此,笔者希望人们能更加地关注和研究"生花"现象的安全性。＂Shenghua＂ is a common phenomenon during the salted process of vegetables. However, the research on ＂shenghua＂ phenomenon is relatively limited. Therefore, according to the domestic and foreign references, the main microorganisms in ＂ shenghua＂ vegetables and their potential hazard were reviewed. The results showed that the predominant strains of ＂shenghua＂ were the species of Bacillus, Candida, Pichia and Saccharomyces, etc. Meanwhile, a small amount of harmful microorganisms were detected in ＂shenghua＂ . When ＂shenghua＂ phenomenon last for a long time, these harmful strains would bloom, and eventually led to the spoilage and deterioration of pickle. Therefore, it was expected that people can pay more attention and research to the safety of ＂shenghua＂ phenomenon.

关 键 词：“生花” 腌制蔬菜 微生物 变质 致病性 

分 类 号：TS201.3[轻工技术与工程—食品科学]