食品科学 ›› 2017, Vol. 38 ›› Issue (17): 168-173.doi: 10.7506/spkx1002-6630-201717028

• 基础研究 • 上一篇    下一篇

市售豆芽携带细菌种属鉴定及酸性电解水的杀菌效果

刘 瑞1,于章龙2,*,薛 冲1,武 艺1,武欣燕1,李明依1   

  1. 1.运城学院生命科学系,山西 运城 044000;2.山西省农业科学院棉花研究所,山西 运城 044000
  • 出版日期:2017-09-15 发布日期:2017-09-12
  • 基金资助:
    运城学院博士科研启动项目(YQ-2014026);“131”领军人才工程项目(XK-2015019)

Identification of Bacterial Species and Microbial Inactivation by Acidic Electrolyzed Water on Commercial Bean Sprouts

LIU Rui1, YU Zhanglong2,*, XUE Chong1, WU Yi1, WU Xinyan1, LI Mingyi1   

  1. 1. Department of Life Sciences, Yuncheng University, Yuncheng 044000, China;2. Cotton Research Institute, Shanxi Academy of Agricultural Sciences, Yuncheng 044000, China
  • Online:2017-09-15 Published:2017-09-12

摘要: 为了探究市售豆芽携带细菌种类,寻求有效的杀菌方法,采用16S rRNA基因序列分析对分离的细菌进行种属鉴定,并考察了不同pH值的酸性电解水对豆芽的杀菌效果。结果表明,分离出的5 株细菌分别为Kosakonia、Staphylococcus、Klebsiella、Enterobacter和Enterobacter属成员。pH值为3.02、4.47和5.58,有效氯质量浓度为46.00 mg/L左右的酸性电解水处理市售新鲜豆芽,可以显著降低其微生物数量。pH 4.47、有效氯质量浓度为46.09 mg/L的酸性电解水处理黄豆芽,使其细菌总数、酵母菌和霉菌菌落总数、大肠菌群菌落数分别降低了1.14、2.48、1.29(lg(CFU/g)),该指标的酸性电解水处理绿豆芽,使其细菌菌落总数、酵母菌和霉菌菌落总数、大肠菌群菌落数分别降低1.23、1.42、1.25(lg(CFU/g))。因而酸性电解水对于提高市售豆芽的食用安全性可以发挥积极的作用。

关键词: 豆芽, 细菌, 种属鉴定, 酸性电解水, 杀菌

Abstract: The bacterial species on commercial bean sprouts were identified by 16S rRNA gene sequence analysis, and the efficacy of acidic electrolyzed water (AEW) with different pH values in killing bacteria, yeast and mold on commercial bean sprouts was evaluated. The results showed that 5 bacterial strains were isolated, belonging to the genera of Kosakonia, Staphylococcus, Klebsiella, Enterobacter and Enterobacter, respectively. AEW with available chlorine concentration of 46.00 mg/L and pH values of 3.02, 4.47 and 5.58 could significantly decrease microbial counts on commercially available fresh bean sprouts. AEW with pH 4.47 and available chlorine concentration of 46.09 mg/L could decrease the total bacterial count, mould and yeast count and coliform count by 1.14, 2.48 and 1.29 (lg(CFU/g)) on soybean sprouts and by 1.23, 1.42 and 1.25 (lg(CFU/g)) on mung bean sprouts, respectively. AEW could play an active role in improving the safety of commercial bean sprouts for consumption.

Key words: bean sprout, bacteria, species identification, acidic electrolyzed water, microbial inactivation

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