Objective To investigate the growth and decline rule of Escherichia coli during the fermentation process of Sichuan pickle. Methods According to key words, relevant literatures were retrieved in CNKI database. Then a systematic review of experimental data of 50 batches of Sichuan pickle fermentation from 13 articles was performed. Results The amount of E. coli in pickle fermentation generally increased in the early stage and then decreased gradually. Although the growth of lactic bacteria and production of corresponding acid inhibited E. coli on the whole, many parameters and factors in the fermentation exerted considerable effects on the increase and decease of E. coli. While the peak value of E. coli in pickle fermentation was positively related with its initial value, negative relationship was found between the fermentation temperature and the period for E. coli disappearing. Conclusion This study provides a reference for further investigation of the mechanism of the inhibition of E. coli in pickle fermentation and risk assessment.
标题：四川泡菜发酵过程中大肠杆菌消长规律的定量系统评价
英文标题：Quantitative systematic review of the growth and decline rule of Escherichia coli during the fermentation process of Sichuan pickle
