工业微生物2019，Vol.49Issue(1)：39-43,5.DOI:10.3969/j.issn.1001-6678.2019.01.007
酒、盐度及酸碱度对醉泥螺中副溶血性弧菌生长的影响
Effects of alcohol, salinity and acidity on growth of Vibrio parahaemolyticus in liquor-soaked bullacta exarata
摘要
Abstract
Vibrio parahaemolyticus in liquor-soaked bullacta exarata has higher risk of causing disease in humans. In order to improve the edible safety of the liquor-soaked bullacta exarata, the curing process was optimized and the effects of alcohol, salinity and pH on the growth of Vibrio parahaemolyticus were discussed in this paper. Meanwhile, the sensory evaluation was carried out by descriptive examination of the liquor-soaked bullacta exarata with different salinity. The results proved that the conditions of 52％ vol alcohol, 6.6％ salinity and pH 5.5 could effectively reduce the risk of food safety caused by Vibrio parahaemolyticus in the curing process, and the growth of Vibrio Parahaemolyticus was most inhibited. However, considering the sensory evaluation of different salinities, 52％ vol alcohol, 4.4％ salinity and pH 5.5 were identified as the most suitable processing conditions.关键词
醉泥螺/副溶血性弧菌/风险评价/工艺优化/感官评价Key words
liquor-soaked bullacta exarata/Vibrio parahaemolyticus/risk assessment/process optimization/sensory evaluation引用本文复制引用
王梦雪,孟菲,于劲松,袁敏,曹慧,徐斐,叶泰..酒、盐度及酸碱度对醉泥螺中副溶血性弧菌生长的影响[J].工业微生物,2019,49(1):39-43,5.基金项目
上海市卫生与计划生育委员会风险评估专项 （）
