食品微生物对柑桔中青霉抑制效果的初步研究  

Study on Antifungal Activity of Food Microbes against Penicillium sp. of Citrus Fruits

作　　者：刘文群[1] 黄丽婵[1] 韩伟[1] 黄林华[1] 

机构地区：[1]南昌大学食品科学教育部重点实验室,江西南昌330047

出　　处：《食品科学》2007年第12期272-274,共3页Food Science

基　　金：江西省科技厅农业攻关项目

摘　　要：研究了从多种食品中分离得到的细菌和酵母菌等微生物对柑桔中青霉的抑制效果,以期从中筛选出几株微生物用于柑桔防霉保鲜。食品微生物的分离纯化采用平板稀释涂布法,抑菌试验采用滤纸片法,对其中抑菌作用较强的菌株进行抗菌物质特性研究。结果显示:供试的70多株菌有超过40%对柑桔青霉有抑制作用,抑制作用较强的有8株菌;菌体在抑菌作用中起关键作用,但有2株菌胞外分泌产物对柑桔青霉有较强抑制作用,0.5%CaCl2溶液悬浮菌体在一定程度上能够增强供试菌的抑菌作用。In this study, compared the bacteriostatic effect of food microbes on PeniciUium sp. of citrus fruits, and selected microbes in the control of citrus fruits decay. These food microbes were isolated in the laboratory from food products bought from local stores. The results showed that more than 40% of food microbes of different sources showed antifungal activity against Penicillium sp. in vitro tests, which might indicate the involvement of different modes of action in the interactions between these food microbes and PeniciUium sp. The use of 0.5% CaCl2 in the soak suspension can improve the activity of these food microbes in some extent.

关 键 词：食品微生物 青霉 抑菌作用 

分 类 号：Q949.3[生物学—植物学]