凯里腌韭菜根中腐败细菌的生长特性研究

为探究凯里腌韭菜根中的5株优势腐败菌巨大芽孢杆菌（Bacillus megaterium）、莴苣不动杆菌（Acinetobacfer lactucae）、解淀粉芽孢杆菌（Paenibacillus amylolyticus）、土杨芽孢杆菌（Bacillus toyonensis）、蜡样芽胞杆菌（Bacillus cereus）的生长特性，研究了5株供试菌在不同温度、pH值、装样量、防腐剂含量以及不同杀菌温度和杀菌时间下的生长状况。结果表明，5株供试菌的最适生长温度为37 ℃，在15 ℃和50 ℃时生长微弱，4 ℃时几乎不生长；最适生长pH值为6.0～6.5；5株腐败菌均为兼性厌氧菌；高温杀菌时，100 ℃灭菌20 min以上才能达到较好的灭菌效果；单一防腐剂苯甲酸钠、乳链菌肽对初始浓度约为500 CFU/mL的供试菌具有良好的抑制效果，其添加的最佳质量浓度为0.2～0.3 g/kg。

Growth characteristics of spoilage bacteria in pickled Chinese chives roots from Kaili

To investigate the growth characteristics of 5 dominate spoilage bacteria (Bacillus megaterium, Acinetobacfer lactucae, Paenibacillus amylolyticus, Bacillus toyonensis and Bacillus cereus) in pickled Chinese chives roots from Kaili, the growth characteristics of the 5 tested strains at different temperatures, pH values, loading quantity, sample loading volume, sterilization temperature and time were studied. The results showed that the optimum growth temperature of the 5 dominant spoilage bacteria were 37 ℃. However, the growth of the 5 dominant spoilage bacteria was weak at 15 ℃ and 50 ℃, and almost no growth at 4 ℃. The optimal growth pH of the strains was 6.0-6.5, and the 5 dominant spoilage bacteria were all facultative anaerobe. In the case of high-temperature sterilization, the sterilization effect could be achieved at the condition of 100 ℃ for more than 20 min. In addition, the single preservatives sodium benzoate and Nisin with the optimal mass concentration of 0.2-0.3 g/kg had good inhibitory effects on the 5 dominant spoilage bacteria with the initial concentration of about 500 CFU/ml.