摘要
分析了卤鹅产品在正常生产、运输、销售条件下的主要污染微生物及其生长规律。初步试验结果表明,金黄色葡萄球菌、霉菌、乳酸菌、假单胞菌、酵母菌、大肠杆菌是卤鹅产品的主要污染微生物;主要污染微生物的种类和数量随着所处的不同阶段而发生不同的变化,其中乳酸菌、金黄色葡萄球菌和假单胞菌的污染贯穿整个生产、运输、销售过程中,乳酸菌的增长速度最决,在300 min内增长了4个数量级,金黄色葡萄球菌和假单胞菌在300 min内增长均超过了2个数量级;大肠杆菌、酵母菌和霉菌污染主要在进入销售门店后产生。
The major pollution microorganisms and growth law in spiced goose during the production, transport, and sales process are analyzed in this research. The preliminary results indicate that Staphylococcus aureus, molds, Lactic acid bacteria, Pseudomonas, yeast, E. coll. are the major pollution microorganisms in spiced goose; The type and quantity of major pollution microorganisms in spiced goose are changed in different stage, The pollution of lactic acid bacteria, Staphylococcus aureus and Pseudomonas throughout the whole transport, and sales process, lactic acid bacteria with the fastest growth rate, the growth arrived at 4 orders of magnitude in 300 min, the growth of Staphylococcus aureus and Pseudomonus arrived at 2 orders of magnitude in 300 min; The pollution of E. coli., yeast and molds are appeared after the product arrived into the sales stores.
出处
《农产品加工（下）》
2013年第1期15-17,共3页
Farm Products Processing
基金
重庆市基本科研业务费项目(11622)
国家水禽产业技术体系养殖技术岗位(CARS-43-15)
重庆市科技扶贫项目
关键词
卤鹅
生产销售过程
微生物菌相
微生物生长规律
spiced goose
production and sales process
microbial flora
microbial growth law
