[1]闫鸣霄,吴正云.泡菜发酵中不同蒜浓度、pH和盐度组合对大肠杆菌生长影响的模拟研究[J].中国调味品,2019,(09):44-46.
 A Simulation Study on the Effect of Different combinations of Garlic Concentration, pH and Salinity Combinations on the Growth of Escherichia Coli in pickle[J].CHINA CONDIMENT,2019,(09):44-46.
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泡菜发酵中不同蒜浓度、pH和盐度组合对大肠杆菌生长影响的模拟研究()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年09期
页码:
44-46
栏目:
出版日期:
2019-09-20

文章信息/Info

Title:
A Simulation Study on the Effect of Different combinations of Garlic Concentration, pH and Salinity Combinations on the Growth of Escherichia Coli in pickle
作者:
闫鸣霄吴正云
文献标志码:
A
摘要:
通过模拟实验和逐步回归分析探讨泡菜发酵中大蒜、盐度、pH、温度等因素对大肠杆菌生长的影响。结果显示,pH和蒜浓度是影响大肠杆菌生长最主要的因素,其次是盐度;高盐低pH下大肠杆菌生长幅度较小;较低pH和较高蒜浓度下大肠杆菌生长延迟期较长。低盐浓度(2%)条件下,pH和蒜浓度仍是决定大肠杆菌生长延迟期的主要因素;最大比生长速率则主要受pH影响。低盐(2%)低蒜浓度(0%~3%)下,pH和蒜浓度对大肠杆菌的延迟期呈现更为复杂的影响,pH 6~6.5和蒜浓度1%时大肠杆菌生长延迟期最短。
Abstract:
The effect of garlic, salinity, pH and temperature on the growth of Escherichia Coli was studied with simulation experiments and stepwise regression analysis .The results shows that the main factors influencing the growth of E. coli are pH and garlic concentration , followed by salinity. At high salt and low pH, the maximum biomass of E. coli is low. E. coli has longer lag phase under the combination of lower pH and higher garlic concentration. Under low-salt conditions (2%), the main factors determining the lag phase are still pH and garlic concentration; pH is the main influencing factor of the maximum specific growth rate. Under the combinations of low-salt ( 2%) and low -garlic concentration (0%~3%), pH and garlic concentrations have a more complicated effect on the lag phase of E. coli. When the pH is 6~6.5 and the garlic concentration is 1%, the lag phase of E. coli is the shortest
更新日期/Last Update: 2020-06-23