金黄色葡萄球菌和沙门氏菌在啤酒中生存情况的研究

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摘 要：本文对啤酒中金黄色葡萄球菌和沙门氏菌的生长和存活进行了研究。在啤酒中分别接种定量的两种致病菌，静态培养，对其在培养期间的菌落数进行检测分析，并研究了pH值和储存温度对沙门氏菌的影响。结果表明，在中酒精度（2.5%vol～3.6%vol）和高酒精度（≥4.0%vol）啤酒中，两者均不能生长;在无酒精啤酒（

关键词：啤酒;沙门氏菌;金黄色葡萄球菌;生存

Study on the Survival of Staphylococcus aureus and Salmonella in Beer

FU Yanqiu， LV Zhimin， WANG Zhi， YU Jia

（Qingdao Product Quality Inspection Research Institute， Qingdao Product Quality Inspection Technology Research Institute， Qingdao 266000， China）

Abstract： The growth and survival of Staphylococcus aureus and Salmonella in beer were studied in this paper. Two quantitative pathogens were inoculated into beer and cultured statically. The colony count during the culture period was detected and analyzed， and the effects of pH value and storage temperature on Salmonella were studied. The results showed that both of them could not grow in medium alcohol precision （2.5%vol～3.6%vol） and high alcohol precision （≥4.0%vol）; In non-alcoholic beer （

Keywords： beer; Salmonella; Staphylococcus aureus; survive

啤酒被认为是一种微生物安全性较高的饮料，因其含有许多内在的抗菌因素，包括酒精（2.5%vol～

5.0%vol）、啤酒花苦味酸（约为17～55 IBU）、低pH（3.9～4.4）、高浓度二氧化碳（约为0.5%）、低溶氧量（

1 材料与方法

1.1 材料

菌种：金黄色葡萄球菌（Staphylococcus aureus）ATCC6538;鼠伤寒沙门氏菌（Salmonella typhimurium）ATCC14028。（剩余4583字）