[目的] 为了探讨实际生产过程中酸奶和乳饮料感染大肠杆菌（E.coli）后的变化情况及影响因素。[方法] 将大肠杆菌标准菌株接种至酸奶、乳饮料及培养基中,设置不同的储藏温度、pH,定期测定储藏过程中大肠杆菌含量变化情况。[结果] 随着储藏时间延长,不同储藏温度（4 ℃和25 ℃）,不同pH（4.2和3.6）的酸奶和乳饮料中大肠杆菌含量均减少,相对于储藏于4 ℃的产品,储藏于25 ℃的产品中菌含量降低更快;当产品pH为3.6时,菌含量减少速率高于pH为4.2的产品。将大肠杆菌置于不同pH的培养基中培养,结果表明,当pH<3.8时,大肠杆菌的活性将会受到抑制,证明了pH对大肠杆菌的影响。[结论] 本研究为实际生产加工过程中产品冷藏及脱冷条件下大肠杆菌的检验检测和产品质量控制提供理论依据和理论指导。
Changes and impact factors of Escherichia coli infection in yogurt and milk beverages were explored during the actual production process. Escherichia coli was measured regularly during storage,while it was inoculated in yogurt,milk beverages and culture media with different temperature and pH. The content of Escherichia coli in yogurt and milk beverages with different pH （4.2 and 3.6） which stored at different storage temperature （4 ℃ and 25 ℃） was reduced over time.Compared with the product stored at 4 °C,the bacterial content of the product stored at 25 °C decreased faster.Similarly,when the pH of the product was 3.6,the rate of decrease in bacterial content was higher than that of the product with pH 4.2.The Escherichia coli was cultured with different pH media,and when the pH was less than 3.8,the activity of it was inhibited.This study provided theoretical basis and guidance for the inspection of Escherichia coli and product quality control under the conditions of refrigeration and de-cooling during actual production and processing．
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