鲜辣椒微生物区系的研究

为在生产中抑制原料辣椒中的有害微生物,对提高辣椒加工产品品质提供理论依据。实验采用GB4789.2-2003、GB4789.15-2003方法分别对细菌、酵母菌和霉菌进行计数,对分离纯化细菌进行鉴定。结果显示:辣椒表面的细菌和酵母菌数量最高,均超过107cfu/g,细菌和酵母菌是优势菌,霉菌数量相对较少。鉴定出辣椒表面细菌以革兰氏阳性菌为主,多为乳酸菌,以乳杆菌为主,也分离到一些革兰氏阴性杆菌,主要是肠杆菌科细菌。

Study on microbial flora of fresh capsicum

The purpose of this research is to provide theoretic proof for keeping harmful microorganisms from raw chili and improving the quality of chili in processing. The number of bacteria, yeasts and molds were counted by GB4789.2-2003 and GB4789.15-2003 methods, and the purified bac-teria were identified. The results showed that the numbers of bacteria and yeasts at the surface of capsicum were very high and both over 107 cfu/g, which indicated they were dominant microorganisms. The number of molds was relativel...