关键词: 辣白菜, 储藏, 病原菌, 乳酸菌, 变化

Abstract: During the process of production,pungent cabbages are easy to suffer contamination from pathogenic bacterium,furthermore,these products are edible food without heating process.Therefore,the pungent cabbages with residual pathogenic bacterium are easy to cause disease,such as dysentery.Total count of bacterium,coli group,count of lactic acid bacterium,pH and the kinds of pathogenic bacterium on the 1th,5th,8th,12th,15th,19th,22th,26th,29th and 33th day after storage were detected.Experimental results indicated that accompanying with the rise of lactic acid bacterial number,the number of pathogenic bacterium degraded.Moreover,on the 19th day,acid bacterial number was 1×105 CFU/g and the total bacterial count dropped to 1 ×104 CFU/g;on the 25th day acid bacterial number was 1×107 CFU /g,the total bacterial count<<1×104 CFU /g and there was no pathogenic bacterium,which is acid nonresistant.

Key words: pungent cabbage, store, pathogenic bacteria, lactic acid bacteria, variation