简易气调贮藏绿芦笋表面微生物的初步检测与鉴定-食品科学.PDF

※生物工程 食品科学 2010, Vol. 31, No. 11 209 1 2 2 2 , 高文庚 ，畅晓渊 ，于雅琼 ，李平兰 * (1.运城学院生命科学系，山西运城 044000 ；2. 中国农业大学食品科学与营养工程学院，北京 100083) ：对简易气调(MA)贮藏过程中不同部位绿芦笋表面菌落总数随贮藏时间的变化规律进行研究，并对从绿芦 笋表面分离到的菌株进行初步鉴定。结果表明：经简易气调贮藏的绿芦笋前10d 表面微生物数量增长较缓慢，之 7 后其数量骤然增加，贮藏到第14 天时达到7.40 ×10 CFU/g ，其后随着贮藏时间延长微生物数量略有减少。在绿 芦笋贮藏后期，从其表面共分离到细菌24 株，分属于埃希氏菌属、假单胞菌属、欧文氏菌属和微球菌属等10 个 属；真菌8 株分属于青霉属、交链孢霉属、腐霉属、酵母属。 ：绿芦笋；简易气调( M A ) 贮藏；微生物；分离鉴定 Preliminary Detection and Identification of Microorganisms on the Surface of Green Asparagus during Modified Atmosphere Storage 1 2 2 2, GAO Wen-geng ，CHANG Xiao-yuan ，YU Ya-qiong ，LI Ping-lan * (1. Department of Life Sciences, Yuncheng University, Yuncheng 044000, China ； 2. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China) Abstract ：This paper reports the observation of changes in total count of bacteria colonies on the surface of scale leaves and on the root cross-section of green asparagus during modified atmosphere (MA) storage and the preliminary isolation and identification of isolated microorganisms. There was a very slow increase in microbial population during the first 10 days of MA 7 th storage, followed by a sudden increase, reaching up to 7.40 ×10 CFU/g on the 14 day. Subsequently, microbial population decreased slightly with prolonged length of storage time. A total of 24 bacterial