以眉山、成都两个地区的传统发酵泡菜水和两个泡菜生产企业的盐渍水为研究对象,对所有样品的pH、酸度、盐度及其微生态进行了测定与分析.结果显示:(1)样品的食盐含量对微生物影响很大,而微生物的数量又与样品pH、酸度密切相关.(2)传统发酵泡菜水样品中的乳杆菌、乳球菌、明串珠菌的含量均较高,有的甚至达到108 CFU/mL;大部分传统发酵泡菜水中的酵母菌含量较高,在102 ～ 106 CFU/mL之间；少量泡菜水中存在醋酸菌.企业盐渍菜样品中菌落总数在102 ～ 105 CFU/mL之间,乳酸菌数和酵母菌数均在10 ～ 105 CFU/mL之间.(3)另外,少数样品受到霉菌污染,大多数的传统发酵泡菜样品受到了假单胞菌或芽孢杆菌的污染.%Some traditional fermented pickle from Cheng-du city and Mei - shan city and some saline water from two food corporations who produced salted vegetables were research objects in the text.Hydrogen ( pH) , acidity, salinity and microbial communities of all the samples were tested and analysed.The result showed as following: (1 ) the salinity of sample had enormous implications for microorganism, and the quantity of microorganism was closely related to pH & acidity of sample.(2) The content of Lactobacillus, Galactococcus or Leuconostoc in the traditional fermented pickle was high, it achieved 10 CFU/mL in some pickle.The content of Saccharomycetes in most pickles ranged from 10 CFU/mL to 10 CFU/mL.And a few acetic acid bacteria existed in some samples.The total plate count of saline water from corporation was 102 ～ 105 CFU/mL, the content of lactic acid bacteria or Saccharomycetes was 10 ～ 105 CFU/mL.( 3 ) In addition, minority samples were contaminated by mycete, and most samples were contaminated by pseudomonas or bacillus.
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