食品科学2017，Vol.38Issue(17)：168-173,6.DOI:10.7506/spkx1002-6630-201717028
市售豆芽携带细菌种属鉴定及酸性电解水的杀菌效果
Identification of Bacterial Species and Microbial Inactivation by Acidic Electrolyzed Water on Commercial Bean Sprouts
摘要
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.关键词
豆芽/细菌/种属鉴定/酸性电解水/杀菌Key words
bean sprout/bacteria/species identification/acidic electrolyzed water/microbial inactivation分类
轻工纺织引用本文复制引用
刘瑞,于章龙,薛冲,武艺,武欣燕,李明依..市售豆芽携带细菌种属鉴定及酸性电解水的杀菌效果[J].食品科学,2017,38(17):168-173,6.基金项目
运城学院博士科研启动项目(YQ-2014026) （YQ-2014026）
"131"领军人才工程项目(XK-2015019) （XK-2015019）
