Distribution Study of Microorganisms during Vegetables Brining Process

Abstract

Abstract: The quantitative distribution of microflora of vegetable brining was studied, with special attention to the effects of washing with water of different salt contents and of different temperatures during the brining process. Total counts of mesophilic aerobic bacteria (TMAB), bacterial endospores (B.endospores), lactic acid bacteria (LAB) and Enterobacteriaceae were taken as the measurement index. After 12h brining TMAB was inhibited in maximal velocity and LAB survived most when the brine concentration was 8%(W/V), brine temperature 15℃, and brining time 12h. High level of TMAB (>106CFU/g) and Enterobacteriaceae (>105CFU/g) were found in the whole brining time, and 90% of TMAB was identified as Gram-negative. The level of fungi, LAB, B.endospores is >104CFU/g, >103CFU/g, >102CFU/g respectively in 12h brining process.

Key words: brining, inhibit effect, microbe, distribution

JI Feng-Di, JI Bao-Ping, LI Bo, HE Shu-Ling, LIU Zong-Lin, XIONG Ying. Distribution Study of Microorganisms during Vegetables Brining Process[J]. FOOD SCIENCE, 2006, 27(7): 107-110.

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Distribution Study of Microorganisms during Vegetables Brining Process

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