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[目的]探讨将ClO2消毒剂应用于盐渍食用菌加工过程,以控制加工过程中污染菌,特别是抗逆力极强的厌氧亚硫酸还原梭菌的可行性。[方法]分别以产气荚膜梭菌标准菌株和野生菌株作为供试菌株,采用悬液定量杀菌试验、人工染菌模拟样品杀菌试验的方法观察ClO2杀菌效果;采用不同浓度的ClO2作用盐渍滑子蘑,研究其对盐渍食用菌感官的影响。[结果]悬液定量杀菌试验结果表明200～300mg/L的ClO2作用30min,对产气荚膜梭菌的芽胞的杀灭绝对值可达4以上。人工模拟样品实验结果表明,ClO2浓度在400mg/L,作用30min,杀灭绝对值可达到4以上。感官试验结果表明ClO2浓度低于300mg/L,对盐渍滑子蘑感官影响不大。[结论]ClO2消毒剂可应用于盐渍食用菌中,以控制和消除厌氧亚硫酸盐还原梭菌的污染。
[Objective] The research aimed to discuss the feasibility of applying ClO2 disinfectant to the processing of salted edible fungi to control the bacteria in the process of processing, especially the anaerobic B. subtilis. [Method] The standard strains of Clostridium perfringens and wild strains were taken as tested strains respectively. The bactericidal effect of ClO2 was observed by the germicidal test of suspension quantitative germicidal test and artificial germicidal simulated sample. The effects of different concentrations of ClO2 on salinization Slides mushroom, to study its impact on the sensory of edible mushrooms. [Result] The result of quantitative germicidal suspension test showed that the effect of 200 ~ 300mg / L ClO2 for 30min, the absolute value of the kill of Clostridium perfringens spores up to 4 or more. The results of the artificial simulated samples show that the ClO2 concentration of 400mg / L, the role of 30min, kill the absolute value of up to 4 or more. Sensory test results showed that the ClO2 concentration of less than 300mg / L, Salmonella Salicis sensory organs little effect. [Conclusion] ClO2 disinfectant can be used in salted edible fungi to control and eliminate the pollution of anaerobic sulphite reduced Clostridium.