黄瓜优势腐败菌的分离与鉴定及抑菌实验研究  

Isolation and identification of dominant spoilage bacteria of cucumbers and its antimicrobial experiments

作　　者：潘梦诗 李博[1] PAN Meng-shi;LI Bo(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 10O083)

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品科技》2018年第11期12-18,共7页Food Science and Technology

基　　金：2015年国家科技支撑计划项目(2015BAD16B00)

摘　　要：黄瓜采后的腐败变质严重影响其货架期。以"京津5"黄瓜为试材,结合形态学观察和分子生物学方法,对其贮藏过程中的优势腐败菌进行鉴定,同时针对性选择5种生物防腐剂,通过测定抑菌圈大小和最小抑菌浓度(MIC),研究其对食源性致病菌和黄瓜腐败菌的抑菌效果。结果表明,黄瓜优势腐败菌主要为醋酸钙不动杆菌(Acinetobacter calcoaceticus)、类产碱假单胞菌(Pseudomonas pseudoalcaligenes)、金黄杆菌(Chryseobacterium sp.)和担子菌酵母(Pseudozyma sp.)。肉桂精油和茶多酚对各受试菌的抑菌能力最强,具有广谱的抑菌性,最小抑菌浓度(MIC)约为(0.125~0.5)mg/m L,为后续黄瓜的防腐保鲜提供了理论依据。The decay of cucumber under storage seriously decreased its shelf life.With"JingJin5" cucumbers as experimental materials,by morphological characteristics and methods of molecular biology,dominant spoilage bacteria of cucumbers were identified.Five biological preservatives were chosen and their antimicrobial activities were studied though measuring antimicrobial circle size and minimum inhibitory concentration.The results showed that dominant spoilage bacteria of cucumbers were Acinetobacter calcoaceticus,Pseudomonas pseudoalcaligenes,Chryseobacterium sp.and Pseudozyma sp.Cinnamon essential oil and tea polyphenols had broad-spectrum bacteriostasis and inhibited the growth of both pathogenic bacteria and spoilage bacteria with MIC about(0.125~0.5)mg/mL,which provided theoretical basis for preservation of cucumbers.

关 键 词：黄瓜 菌株鉴定 优势腐败菌 生物防腐剂 最小抑菌浓度 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]