柿饼霉变微生物的鉴定及防霉措施研究  

Studies on the identification of microorganism causing dried persimmon mildew and mildew proofing measure

作　　者：王春红[1] 孟泉科[2] 张宝善[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710062 [2]三门峡职业技术学院生化工程系,河南三门峡472000

出　　处：《陕西师范大学学报（自然科学版）》2010年第2期99-103,共5页Journal of Shaanxi Normal University：Natural Science Edition

基　　金：陕西省自然科学基金资助项目(2006C128)

摘　　要：对引起柿饼霉变的微生物进行了分离鉴定,确定曲霉属(Aspergillus)、青霉属(Penicillium)、根霉属(Rhizopus)、毛霉属(Mucor)和镰刀菌属(Fusarium)共5个属为主要霉变微生物;对柿饼霉变发生条件进行研究,结果表明温度、湿度、柿饼含水量是引起柿饼发霉的重要条件.熏硫量15 g/m3、熏硫20 min或熏硫量20 g/m3、熏硫10 min,添加防腐剂山梨酸钾、苯甲酸和苯甲酸钠以及采用真空包装具有一定的防止柿饼霉变的效果.The microorganisms causing dried persimmon mildew were isolated and identified.Five genera,Aspergillus,Penicillium,Rhizopus,Mucor and Fusarium were major milden and rot microorganisms.And the conditions of dried persimmon mildew were studied,the results show that temperature,humidity and water content were important conditions of dried persimmon mildew.Sulfuring quantity of 15 g/m3,sulfuring time of 20 min or sulfuring quantity of 20 g/m3,sulfuring time of 10 min,the addition of preservative like potassium sorbate,benzoic acid and sodium benzoate,and the application of vacuum package were effective measures to prevent dried persimmon mildew.

关 键 词：柿饼 霉变 鉴定 防霉 

分 类 号：Q93-331[生物学—微生物学]