| 软罐头榨菜腐败微生物的分离及其生物学特性 |
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| 引用本文： | 黄光荣,蒋家新,蔡波,童玲芳.软罐头榨菜腐败微生物的分离及其生物学特性[J].浙江科技学院学报,2002,14(4):26-28. |
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| 作者姓名： | 黄光荣 蒋家新 蔡波 童玲芳 |
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| 作者单位： | 浙江科技学院,生物与化学工程学系,浙江,杭州,310012 |
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| 基金项目： | 浙江省教育厅科研资助项目 (2 0 0 1 0 4 3 7) |
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| 摘 要： | 通过对示加防腐剂而腐烂的榨菜中的微生物进行分离，得到短杆菌、链球菌和酵母，同时初步测定了腐败菌的耐酸和耐盐性质，为软罐头菜的防腐保鲜提供理论基础。
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| 关 键 词： | 软罐头 生物学特性 榨菜 微生物 分离 防腐 保鲜 腐败菌 |
| 文章编号： | 1671-8798(2002)04-0026-03 |
| 修稿时间： | 2002年4月3日 |
Isolation and biological features of microflora causing putridity and measurement of plastic package mustard tuber |
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| HUANG Guang\|rong,JIANG Jia\|xin,CAI Bo,TONG Ling\|fang.Isolation and biological features of microflora causing putridity and measurement of plastic package mustard tuber[J].Journal of Zhejiang University of Science and Technology,2002,14(4):26-28. |
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| Authors: | HUANG Guang\|rong JIANG Jia\|xin CAI Bo TONG Ling\|fang |
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| Abstract: | The microflora, Streptoccus, Brevibacterium and yeast, on plastic package mustard tuber (\%Brassia juncea\% var. \%tastsai\%), which had been putrid without chemical preservatives, were isolated. And the microorganism's salt and acid endurance were measured, which would provide theoretical support for keeping quality of plastic package mustard tuber. |
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| Keywords: | mustuard tuber (\Brassia juncea var \tastsai) microflora isolation features |
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