摘要
通过在四川泡菜中分别接种志贺氏菌、沙门氏菌和金黄色葡萄球菌等致病菌,经过乳酸菌发酵,对3种致病菌在发酵期间的菌落数及pH值进行检测分析。结果表明：随着发酵时间的延长,pH值逐渐下降,3种致病菌生长均受到抑制,在pH值为3.4-3.6时,志贺氏菌不能存活,在pH值为3.56-3.7时,沙门氏菌不能存活,在pH值为3.6时,金黄色葡萄球菌仍然存在。故将金黄色葡萄球菌作为目标致病菌,根据金黄色葡萄球菌生理特性,进而从生产上控制和灭杀金黄色葡萄球菌。
Sichuan Paocai were inoculated with Shigella bacteria, Salmonella, and Staphylococcus aureus and other pathogens. Through lactic acid bacteria fermentation, colony counts and pH value of three kinds of pathogenic bacteria were detected during fermentation. The results showed that pH value gradually decreases and the growth of Three kinds of pathogenic bacteria were inhibited with the extension of fermentation time, At pH 3.4-3.6, Shigella bacteria could not survive; At pH value of 3.56-3.7, Salmonella could not survive; At pH value 3.6, S. aureus was still survived. Therefore, the S. aureus was used as the target pathogen, according to the physiological characteristics of S. anreus, then S. aureus were controlled and sterilized during the production.
出处
《中国酿造》
CAS
2013年第4期130-132,共3页
China Brewing
关键词
致病菌
四川泡菜
发酵
pathogenic bacteria
Sichuan Paocai
fermentation
