不同减菌剂对鲜切芫荽的减菌效果

以新鲜芫荽为试验材料,比较了次氯酸钠、二氧化氯和过氧乙酸3种杀菌剂的杀菌效果,结果表明:二氧化氯对芫荽杀菌能力最强,减菌范围达(2.08～2.79) lg(CFU/g);次氯酸钠次之,减菌范围达(1.43～2.29) lg(CFU/g);过氧乙酸效果最差。单因素和正交试验确定适合鲜切芫荽的减菌方法是二氧化氯质量浓度60 mg/L、水菜体积质量比8 mL∶1 g处理10 min。作者通过16S rDNA基因测序法从鲜切芫荽中分离鉴定出7株细菌,分别是欧文氏菌属、假单胞菌属、气单胞菌属、不动杆菌属、拉恩氏菌属、根瘤菌属和肠杆菌属。二氧化氯处理可减少根瘤菌属、不动杆菌属和气单胞菌属。

Effects of Disinfectant Agents on Microorganisms in Fresh-Cut Coriander

The sterilizing effect of individual sodium hypochlorite (NaClO), chlorine dioxide (ClO2) and peracetic acid(PA) on fresh-cut coriander were investigated. The results showed that the most effective disinfectant agent for fresh-cut coriander was ClO2 with the aerobic plate count in the range of (2.08~2.79) lg(CFU/g). NaClO took second place with the range of (1.43~2.29) lg(CFU/g), and peracetic acid(PA) was the weakest disinfectant agent. The results based on single-factor and orthogonal experiments indicated that the optimum conditions for treating fresh-cut coriander with chlorine dioxide were concentration of 60 mg/L, time of 10 min and solution to fresh-cut product ratio of 8 mL : 1 g. Based on 16S rDNA high-throughput sequencing technology, seven bacterial species were isolated and identified from fresh-cut coriander, which were <>iErwinia, Pseudomonas, Aeromonas, Acinetobacter, Rahnella, Rhizobium and Enterobacter. ClO_{2 could effectively reduce three bacterial species, which were Rhizobium, Acinetobacter, and Aeromonas.}