Abstract: The microflora and their changes in vacuum-packed fresh-cut purple potato during the whole storage period were studied. The results indicated that two Lactobacillus strains, two Enterobacteriaceae strains, two yeast strains, one Micrococcus strain and one Staphylococcus strain were obtained from different selective media and identified by physiological and biochemical experiments. During the whole storage period, yeast was dominant in quantity. The change trend of Lactobacillus was basically the same as that of colony-forming units. In the late growth stage, the growth speed of Enterobacteriaceae had an obvious increase, while Staphylococcus revealed an obvious decrease. Therefore, Lactobacillus and yeast were the dominant bacteria in vacuum-packed fresh-cut purple potato.

Key words: vacuum-packed, fresh-cut purple potato, yeast, Lactobacillus