椰果罐头中优势腐败菌生长动力学特性研究

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Research on Growth Kinetics Characterization of Dominant Spoilage Bacteria in Canned Coconut

SONG Meiling'， GUO Sanbao， WU Qingyang'， HUANG Shenghe³* （1.Department of Basic Medicine，Fuzhou Medical University，Fuzhou 3440oo， China; 2.Department of Pharmacy， Fuzhou Medical University，Fuzhou344ooo，China; 3.KeyLaboratoryofJianchangbang Traditional Chinese Medicine，Jiangxi Provincial Department ofEducation，Fuzhou Medical University，Fuzhou 3440oo，China）

Abstract： Paenibacillus humicus，Staphylococcus warneri，and Liquorilactobacillus satsumensis，isolated from spoiled canned coconut，were investigated to evaluate the efects of temperature and pHon their growth characteristics，withsubsequentconstructionof growth kinetic curves.Theresults demonstrated thatallthreebacterial strains proliferated within the temperature range of 25∘C to 40% . The optimal growth pH was 7.0; however， strainspecific pH tolerance ranges were observed： Paenibacillus humicus pH at 5.0～9.0 ，Staphylococcus warneri pH at 4.0～9.0 ，andLiquorilactobacillus satsumensis pH at 4.0～8.0 .Growth kinetics showed Paenibacillus humicus reached maximum biomass at 16h ，Staphylococcuswarneri and Liquorilactobacillussatsumensisat 12h and 24h The studyof the biological characteristics ofthe dominant spoilage strains provides a theoretical basis for optimizing the sterilization process of coconut cans，aiming to reduce the risk of spoilage during the product's shelf life.

Keywords： spoiled canned coconut; bacteria; pH value; temperature; growth kinetics

椰果是一种以椰子水或椰汁为原料，经特定微生物发酵制成的凝胶状食品[1]。（剩余3862字）