水培生菜培育、运输、贮存各环节微生物的动态变化研究

目的探究水培生菜在培育、运输、贮存各环节中微生物数据的动态变化,分析影响水培生菜微生物风险的环节因素。方法对水培生菜在培育过程、运输阶段和贮存阶段的菌落总数、大肠菌群、霉菌等指示菌数据进行跟踪,并于培育的第1周和第7周对其致病菌进行检测。结果水培生菜在培育过程中菌落总数lg平均值为6.52,标准差0.37,大肠菌群lg平均值为4.78,标准差0.61,霉菌lg平均值为4.01,标准差0.22,基本维持稳定;经常清洗运输工具能有效抑制微生物生长;生菜贮存1 d后微生物指示菌数量显著增多(P0.05),冷藏贮存生菜有助于减缓微生物指示菌的增长;在第1周和第7周均未对水培生菜检出致病菌。结论水培生菜在生长过程中更容易控制种植环境,微生物污染风险较小。后续的运输环节和储存条件需要严格控制,以降低蔬菜中微生物的污染风险。

Study on dynamic changes of microorganisms in hydroponic lettuce cultivation, transportation and storage

Objective To explore the dynamic changes of microbial data in hydroponic lettuce cultivation, transportation, and storage, and analyze the factors that constitute the microbial risk of hydroponic lettuce. Methods The colonies number, coliform and mold of hydroponic lettuce during the cultivation, transportation and storage phases were tracked, and pathogenic bacteria were tested in the first week and the seventh week. Results During the cultivation of hydroponic lettuce, the average lg total number of colonies was 6.52, with the standard deviation of 0.37, the average coliform lg was 4.78, with the standard deviation of 0.61, mold lg average was 4.01, with the standard deviation of 0.22, and basically remained stable. Regular cleaning of transportation vehicles could effectively inhibit the growth of microorganisms. The number of microorganisms indicating bacteria increased significantly after one day of storage of lettuce (P<0.05), and refrigerated storage of lettuce could help slow down the microorganisms Indicator bacteria growth. No pathogenicbacteria were detected in hydroponic lettuce in the first and seventh weeks. Conclusion Hydroponic lettuce is easier to control the growing environment during the growth process, and the risk of microbial contamination is smaller. Subsequent transport links and storage conditions need to be strictly controlled to reduce the risk of microbial contamination in vegetables.