山梨酸钾对面包上匍枝根霉的抑制作用  

Inhibition of potassium sorbate on Rhizopus stolonifer Vuill isolated from bread

作　　者：胡春红[1] 胡灵卫[2] 纪秀娥[1] 朱自学[1] 古红梅[1] 肖艳华[1] 

机构地区：[1]周口师范学院生命科学与农学学院,河南周口466001 [2]商丘医学高等专科学校基础医学部,河南商丘476100

出　　处：《食品与发酵工业》2013年第12期95-98,共4页Food and Fermentation Industries

基　　金：国家重点实验室项目(CB2013A15);河南省科技攻关项目(122102310368);周口师范学院实验室开放重点项目(K201332)

摘　　要：以匍枝根霉孢子为研究对象，通过改良固体培养法进行培养，并观察和统计匍枝根霉孢子的萌发情况、菌落大小和色泽、菌丝生长变化情况及孢子囊的形态特征，分析不同浓度山梨酸钾对抑制匍枝根霉生长的效果。结果表明：山梨酸钾对匍枝根霉具有显著的抑制作用，且抑制作用随其浓度升高而增强，当浓度≥0．8g／100mL时，抑菌效果已达到显著水平；当浓度为1．0—1．2g／100mL时，可抑制79％～90％根霉孢子的萌发，抑制菌丝及菌落生长且加速其老化、衰退。This study aimed to analyze the inhibition of different concentration of potassium sorbate on the growth of poisonous Rhizopus stolonifer Vuill. The activated spores were cultured in modified solid culture medium which con- taining various concentrations of potassium sorbate, then spore germination number was counted, colony size was measured, and then colony color, the morphological characteristics of mycelium and hyphae were observed. The re- sults showed that potassium sorbate significantly inhibit Rhizopus stolonifer Vuill, and the inhibitory effect was signifi- cantly related to the applied concentrations. When the concentration was equal or more than 0. 8 g/100mL, the inhib- itory effect reached significant level. When the concentration was between 1.0 g/100mL and 1.2 g/100mL, 79% 90% spores could not germinate, colony and hypha grew slowly and even more, aged and decayed.

关 键 词：匍枝根霉 山梨酸钾 抑制作用 孢子 菌丝 

分 类 号：TS201.3[轻工技术与工程—食品科学]