鲜切青椒优势腐败菌的分离纯化及鉴定  

Screening and purification of dominant spoilage bacteria from fresh-cut green pepper

作　　者：包英才[1,2] 王丹[2] 赵晓燕[2] 马越[2] 张超[2] 文连奎[1] 

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130118 [2]北京市农林科学院蔬菜研究中心,农业部华北地区园艺作物生物学与种质创制重点实验室,农业部都市农业(北方)重点实验室,北京100097

出　　处：《食品工业科技》2013年第3期332-334,338,共4页Science and Technology of Food Industry

基　　金：现代农业产业技术体系建设专项资金(CARS-25-E-02)

摘　　要：目的:筛选鲜切青椒中的优势腐败菌,揭示其腐败能力,并进行初步鉴定。方法:以北京地区"京甜3号"、"中椒7号"、"冠军椒王"、"强舟"四个青椒品种为实验材料,经过鲜切工艺处理后贮藏至腐败,采用平板计数法和划线分离法,从腐烂组织中筛选优势菌株,经过反接验证测定其腐败能力,并对优势腐败菌进行形态学和API20E、API50CH生理生化鉴定。结果:四个品种的鲜切青椒中均筛选出优势菌株A、B;菌株B对鲜切青椒具有致腐性,而菌株A不具有腐败能力;经过显微镜观察及革兰氏染色后鉴定B为革兰氏阴性杆菌,API20E、API50CH初步鉴定其为欧文氏菌。结论:菌株B为欧文氏菌,是鲜切青椒的优势腐败菌。Objective:To select dominant spoilage bacteria of fresh- cut green pepper,and to reveals its corruption ability.Method:Four pepper varieties,Jingtian 3,Zhongjiao 7,Guanjunjiaowang and Qiangzhou in Beijing area were chosen as experimental materials. The samples were stored until being corrupted after fresh cut processing. The dilution separation process and streak plate method were applied for the following research. Dominant bacterial strains were selected from the decayed organization.Then,inversed grafting was used to determine their corruption ability.Furthermore,morphology of dominant bacterial was observed by the microscope,and physiological and biochemical characteristics were carried out by API20E system and API50CH system.Results:The strains A and B were screened in four green pepper varieties.The strain B had the ability of corruption on fresh cut green pepper, while the stain A did not exhibit this ability.Based on microscopic examination,the strain B was bacillus of gram negative bacteria which was preliminary identified as Erwinia app by API20E system and API50CH system. Conclusion:the stain B was Erwinia spp.,which was dominant spoilage bacterial of fresh cut green pepper.

关 键 词：鲜切青椒 优势腐败菌 分离 筛选 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]