四川泡菜发酵过程中大肠杆菌消长规律的定量系统评价

目的探究四川泡菜发酵过程中大肠杆菌的消长规律。方法根据相关关键词在CNKI数据库中检索相关文献。对检索结果 13篇文献的50批次四川泡菜发酵过程中大肠杆菌消长数据进行定量系统评价。结果四川泡菜发酵过程中,大肠杆菌在数量上大体呈现为前升后降的动态变化模式;尽管乳酸菌生长及发酵产酸总体上对大肠杆菌产生抑制作用,但发酵过程中的多种参数和因素对大肠杆菌的消长具有显著影响。此外,泡菜发酵中,大肠杆菌数量的峰值与初始值之间有显著的正向相关关系;而发酵温度与泡菜发酵中大肠杆菌消失时间之间呈现反向相关关系。结论本研究可为进一步探讨四川泡菜发酵对大肠杆菌的抑制机制及风险评估提供参考。

Quantitative systematic review of the growth and decline rule of Escherichia coli during the fermentation process of Sichuan pickle

Objective To investigate the growth and decline rule of Escherichia coli during the fermentation process of Sichuan pickle. Methods According to key words, relevant literatures were retrieved in CNKI database. Then a systematic review of experimental data of 50 batches of Sichuan pickle fermentation from 13 articles was performed. Results The amount of E. coli in pickle fermentation generally increased in the early stage and then decreased gradually. Although the growth of lactic bacteria and production of corresponding acid inhibited E. coli on the whole, many parameters and factors in the fermentation exerted considerable effects on the increase and decease of E. coli. While the peak value of E. coli in pickle fermentation was positively related with its initial value, negative relationship was found between the fermentation temperature and the period for E. coli disappearing. Conclusion This study provides a reference for further investigation of the mechanism of the inhibition of E. coli in pickle fermentation and risk assessment.