关键词: 泡菜, 直投式发酵剂, 植物乳杆菌, 病原菌

Abstract: In this study, the changes of Coliforms, Salmonella and Staphylococcus aureus were compared in the pickle during natural and direct vat set fermentation. In the direct vat set fermentation, Lactobacillus plantarum NCU116 was used as the starter culture. The results showed that the counts of three pathogens during natural and direct vat set fermentation revealed an increase at the early stage, then a decline and disappearance finally. However, a significant decrease in the counts of the pathogens was observed in the direct vat set fermentation (P＜ 0.05) compared to the natural fermentation, and all three pathogens disappeared on the 2nd day in the direct vat set fermentation. On the other hand, Salmonella, Staphylococcus aureus and Coliforms disappeared on the 3rd, 3.5th and 4.5th day during the natural fermentation, respectively, suggesting that Lactobacillus plantarum NCU116 has significant inhibitory effect on food-borne pathogens during pickle fermentation process.

Key words: pickle, direct vat set starter, Lactobacillus plantarum, pathogenic bacteria