槟榔炮制阶段优势霉菌分析及其防霉剂的研制  

Analysis of dominant mould in betel nut processing and development of mould inhibitor

作　　者：文大缀[1] 蒋雪薇[1] 盛灿梅[1] 俞健[1] 程云辉[1] 

机构地区：[1]长沙理工大学化学与生物工程学院,湖南长沙410076

出　　处：《食品与机械》2008年第6期36-40,共5页Food and Machinery

摘　　要：分别采用营养琼脂培养基、高盐察氏培养基、牛肉膏蛋白胨培养基、高氏1号培养基、马铃薯营养琼脂培养基(加入山梨醇)分析炮制阶段槟榔中微生物菌群的基本构相,其中霉菌为主要菌群,数量为总菌落数的30%左右;进一步对炮制阶段槟榔中的霉菌进行分离纯化,经斜面和湿室载片培养后,所得青霉菌株数为菌株总数的40%左右,表明青霉为优势霉菌。分别采用钠他霉素、脱氢醋酸钠及其复合防霉剂对青霉进行抑菌活性测定,三者的M IC值分别为10,90,80 mg/kg,抑菌圈直径分别为8.4,9.8,9.1 mm,同时确定钠他霉素与脱氢醋酸钠以1∶500混合时对青霉的防霉效果最佳。In this paper, the bacterial suspension of processing betel nut were cultured on the nutrition agar, Czapek medium, beef-protein mesium and Gause medium Ⅰ, respectively. The results showed that mould was the dominant microflora, which took 30% among the total microbial colonies. After separation and purification, the mould in the processing betel nut were cultured with the slant method, and then on the wet ventricular slide. Penicillium strains accounted about 40% among the total isolates, and was the dominant molds. Natamycin, sodium dehydroacetate and their compounds were used to measure their own antifungal activity to Penicillium, the MIC values and diameters were 10, 90, 80 mg/kg and 8.4, 9. 8,9.1 mm, respectively. The compound ratio of natamycin to dehydro- genation sodium acetate was 1 ： 500 with the best effect on inhibiting mould.

关 键 词：槟榔 炮制 防霉剂 青霉 钠他霉素 脱氢醋酸钠 

分 类 号：TS201[轻工技术与工程—食品科学]