贮藏条件对从江红曲孢子活力的影响  

Study of storage conditions on Monαscus purpureus spore viability

作　　者：李永波[1] 李静[1] 宋丽莎[1] 肖国学[1] 马媛[1] 

机构地区：[1]黔南民族师范学院生命科学与农学学院,贵州都匀558000

出　　处：《食品与机械》2016年第6期144-146,共3页Food and Machinery

基　　金：贵州省科技厅项目(编号:黔科合LH[2012]7427);黔南民族师范学院微生物学院级重点学科项目(编号:zdxk2011-09);黔南民族师范学院院级重点项目(编号:QNSY0918)

摘　　要：以孢子萌发率为评价指标,研究光照、贮藏温度、氧化还原电位、金属离子及低浓度乳酸对从江红曲孢子活力的影响。结果表明:2℃低温贮藏、黑暗、添加400μg/mL的Vc、添加1%的乳酸均有利于从江红曲霉孢子活力的保持,其中添加400μg/mL Vc的活性最高,孢子萌发率达74.22%;强光、紫外线、0.1%H_2O_2处理下,从江红曲孢子萌发率均显著降低。Using the spore germination rate as evaluation index,study the effects of light,storage temperature,oxidation reduction potential,metal ions and low concentration of lactic acid on Monαscus purpureus congjiang var.spore viability.The results showed that at the 2 ℃low-temperature storage,darkness,adding 400μg/mL of VC,adding 1% lactic acid were beneficial to the Monαscus purpureus congjiang var.spore viability.With the addition of 400μg/mL VC had the highest activity,spore germination rate reached 74.22%;treatments of light,ultraviolet rays,0.1% H_2O_2,Monαscus purpureus congjiang var.spore germination rate were significantly reduced.

关 键 词：贮藏 红曲霉 孢子活力 萌发率 

分 类 号：TS201.3[轻工技术与工程—食品科学]