发酵蔬菜低温贮藏酵母菌动态变化研究

摘要

Pickled radish was tested for dynamic changes in yeast count and species during storage at 4 ℃.The results showed that after 15-day storage,yeast count in pickled radish exhibited an obvious reduction from 4.67 × 102 to 13 CFU/g.Four yeast strains were isolated from 1-day stored samples and identified as Candida parapsilosis,Hansenula anomala,Rhodotorula acheniorum and Brettanomyces anomalus.However,only Rhodotorula acheniorum was isolated and identified in 30-day stored samples.Moreover,the amount of sugar addition had a great impact on the flavor of pickled radish during 4 ℃ storage.These findings collectively provide a useful guidance for the quality control of pickled vegetables.%以发酵萝卜为研究对象,系统测定酵母菌数量、种类的变化,并进行鉴定,同时,研究发酵泡菜低温贮藏酵母菌的动态变化。结果表明：酵母菌数量在4℃贮藏15d时下降明显,由4.67×102CFU/g下降至13CFU/g;贮藏第1天分离得到酵母菌4株分别为近平滑假丝酵母（Candida parapsilosis）、异常汉逊酵母（Hansenula anomala）、瘦果红酵母（Rhodotorula acheniorum）和异酒香酵母（Brettanomyces anomalus）,贮藏30d只分离得一株瘦果红酵母;发