摘要
引起真空包装腌萝卜干胖袋的产气菌为表皮葡萄球菌和短乳杆菌。试验研究了pH值、盐度、糖度和酒精浓度的培养基条件对表皮葡萄糖菌和短乳杆菌生长的影响。结果表明,pH≥5时表皮葡萄球菌繁殖比短乳杆菌快,但pH≤4.5时,短乳杆菌繁殖比表皮葡萄球菌快。pH≤2.5时,能完全抑制这两种菌的生长繁殖。表皮葡萄球菌在7%氯化钠下停止生长,短乳杆菌在9%氯化钠下停止生长。0.05%乙醇抑制短乳杆菌效果显著,继续增加乙醇浓度,抑制效果相对上升缓慢。乙醇抑制表皮葡萄球菌的效果不如短乳杆菌那样明显。低浓度乙醇不能完全抑制两种菌的生长。短乳杆菌对培养基无葡萄糖不敏感,表皮葡萄球菌比较敏感,但0.2%的葡萄糖就能使表皮葡萄球菌迅速繁殖。
The swelling problem of vacuum package pickle radish is caused by the aerogen strains of Staphylococcus epidermidis and Lactobacillus brevis. The effects of pH value, salinity, sugar content and alcohol concentration of medium conditions on the growth of Staphylococcus epidermidis and Lactobacillus brevis were studied. The results showed that when pH≥5, the reproduction of Staphylococcus epidermidis was faster than Lactobacillus brevis. However, when pH≤4.5, the reproduction of Lactobacillus brevis was faster than Staphylococcus epiderrnidis . The propagation of two kinds of bacteria were completely inhibited when pH≤2.5. The growth of Staphylococcus epidermidis and Lactobacillus brevis were stopped when the salinity of medium was 7% and 9 % respectively. The effect of 0.05% ethanol on inhibiting the growth of Lactobacillus brevis was remarkable, while continue to increase the concentration of ethanol, the inhition effect relatively increased slowly. The effect of ethanol inhibition of Staphylococcus epiderrnidis wasn＇t so obvious for Lactobacillus brevis. Low concentration of ethanol can not completely inhibited the growth of two kinds of bacteria. Lacto- bacillus brevis was not sensitive to the culture medium without glucose, Staphylococcus epidermidis was more sensitive, but 0.2% of glucose could make Staphylococcus epidermidis reproduce rapidly.
出处
《中国调味品》
CAS
北大核心
2012年第7期36-38,共3页
China Condiment
关键词
表皮葡萄球菌
短乳杆菌
抑菌
萝卜干
Staphylococcus epidermidis
Lactobacillus brevis
antibacterial activity
pickle radish
