Study On The Microbial Flora On The Surface Of Capsicum Annuum

Capsicum is an important kind of raw material of fermented vegetables, which has a centuries-old history in our country. The principle of traditional fermented capsicum is: in 5%—10% common salt liquor, utilize the slow ferment effect of helpful microbe (mostly lactobacillus ) which accrete on the surface of the vegetables to form proper flavor, meanwhile, the low pH condition is combined with the osmosis of common salt to restrain the growth of bad microbe, fermented capsicum goods is a kind of pickled vegetable which is popular with people, it is favored by numerous consumers because of its inimitable flavor, at the same time, capsicum goods is an important kind of raw material in people's daily life. Whereas, the quality of capsicum goods is most unstable because of the microbial vitiation of capsicum surface,for example,the packaging of the spring and autunm capsicum products is always distensible,and the problem of intenerate during storage and "film" on the surface all bring the flavor and the quality of capsicum goods going bad.Nowadays, in production of pickled vegetables like fermented capsicum in our country, they usually treat the material capsicum with high concentration salt or treat the product with high temperature sterilization to prolong the shelf life. Whereas, high concentration salt is easy to make the taste salty, the colour dark, the juice badly losing, the chewing feeling bad. Furthermore, eating high-salt-concentration food frequently can cause high blood pressure, and is bad for people's health. Long time high temperature sterilization will badly destroy the intrinsic chew feeling and texture of vegetables, after sterilization, the flavor become bad, and some nutrition substance like protion and enzyme is metamorphic, and vitamine A and vitamine C is badly losing.The project study on capsicum of Chongqing, by using the classical identification methods of physiological and biochemical reactions of microbe, the microbial flora on the surface of different breeds of capsicum and the microbial flora on the surface of capsicum in different mature age were deeply investigated. On this basic, carry through the microorganism restraining experiment to study the method how to reduce the quantity on the surface of the capsicum .The aim of our study is to realize the preponderant microorganism on the surface of the capsicum, and try to afford theory gist how to restrain the growth of bad microorganism in early disposal of raw material, and improve the quality and shelf life of the production.The conclusion of the experiment is:(1).The quantity of bacteria and microzyme on the surface of different-breed and different-mature-period capsicum from Shizhu were both high, the quantity of bacteria reach to 10~7 cfu/g, and the microzyme 10~6cfu/g。The pollutions dring storage and transportation have bad influence to the microorganism quantity on the surface of the capsicum. The force of difference of the breed to the microorganism amount was not so great.(2). The main bacterium on the surface of different-breed of capsicum were: A. pasteurianus, S. sonnei, S. equorum, S. inulinus, S. avium, P. vulgaris, L. garvieae, E. herbicolavar, L. xylosus, L. cellobiosus, C. flaccumfaciens, L. dextranicum, M. varians, N. sicca, P. acid-propionici, P. pen tosaceus。The main microzyme were: C. spandovensis, P. sorbitophila, C. pseudointermedia, P. lindneri, B. anomalus, B. alba, R. mucilaginosa, D. castellii, T. beigelii, B. anomalus, C. fennica, C. versatilis, C. inositophila。(3) The preponderant bacterium on the surface of the capsicum from Shizhu were lactobacillus, also, intestinal bacillus and staphylococcus were segregated, The preponderant microzyme on the surface of capsicum are still Candida.(4)The main bacterium on the surface of Yuanjiao from Shizhu were: P. acidilactici, S. xylosus, L. buchneri, E. agglomerans, C. freundii, E. stewartii. The main microzyme on the surface of Yuanjiao were: C. mannitofaciens, C. fragariorum, B. lambicus。The main bacterium on the surface of Jianjiao were: L. paramesenteroides, C. enrteric, Goxydans, L. leichmannii, E. gallinarum。The main microzyme on the surface of Jianjiao were: H. anomala, H. dryadoides, C, vishniacii, C. lodderae。The main bacterium on the surface of Erjingtiao were: L. alactosus, E. hermanii, S. gallinarum, E. herbicola var. herbicola, S. xylosus。The main microzyme on the surface of Erjingtiao were: C. solani, C. terreus, C. aquatica。(5) The main mildew on the surface of capsicum from different area and of different mature age were: Aspergillus flavu, Aspergillus flavus var. flavus, A. restrictus, C. olivaceum, A. tamarii(6) The microbial flora on the surface of capsicum is complex, the main bacterium were lactobacillus Besides, there were many nitrate-deoxidize-reaction electropositive bacterium, which may be harmful to the security of capsicum products. The main microzyme on the surface of capsicum were Candida, Pichia is in the next place.(7) Sodium dehydroacetate and peracetic acid both had good effect on restraining the microorganism on the surface of capsicum. 0.04% Sodium dehydroacetate had good effect on restraining mildew, the best restraining concentration of bacterium and microzyme was 0.1% around. the best peracetic acid restraining concentration of the microorganism on the surface of capsicum was 0.1% around.