以凝固型发酵乳为样本探究pH对大肠菌群的影响

大肠菌群计数是食品行业中评价食品卫生污染状况的重要指标之一.为探究pH对大肠菌群生长的影响,本次试验以凝固型发酵乳为样本,分别计数存放前后的已接种等量大肠埃希氏菌的不同酸度样本中大肠菌群含量.结果表明,当大肠菌群含量较高、pH值为4.4～6.8时对大肠菌群生长没有明显抑制性,pH值≤3时对大肠菌群生长有显著抑制性.

The Effect of pH Value on Coliform Group was Studied with Coagulated Fermented Milk as Sample

Coliform group count is one of the important indicators to evaluate food hygiene pollution in the food industry.In order to explore the effect of pH on coliform group growth,coagulated fermented milk was used as samples to count the coliform group content in different acidity samples inoculated with the same amount of Escherichia coli before and after storage.The results showed that when the content of coliform was relatively high,the pH value of 4.4 to 6.8 had no obvious inhibitory effect on the growth of coliform bacteria,and the pH value of≤3 had a significant inhibitory effect on the growth of coliform bacteria.