摘要
对来自超市的50个酱腌菜样品进行了蜡样芽孢杆菌的检测与分析.研究结果表明,各样品中都有蜡样芽胞杆菌检出,数量为2＆#215;102～2＆#215;104CFU/g,其中糖醋渍菜中蜡样芽孢杆菌的检出率较高.本调查分析对我国酱腌菜中蜡样芽孢杆菌污染的溯源奠定基础.建议完善酱腌菜中蜡样芽孢杆菌的限量标准.
Bacillus cereus was detected and analyzed in 50 pickles samples from supermarket. Results showed that B. cereus was detected in all samples, and the number was 2×10-2×10^4 CFU/g. The detection rate of B. cereus in sweet pickled vegetables was the highest. The research laid a foundation for traceability of contaminated B. cereus in pickles. It suggested to improve the limit standard orB. cereus in pickles.
出处
《中国酿造》
CAS
北大核心
2015年第4期154-156,共3页
China Brewing
基金
辽宁省质量技术监督局科技计划项目(2012405)
作者简介
乔玲（1981-），女，工程师，硕士，主要从事食品检验工作。
