辣条中腐败真菌的菌相分析及鉴定  

Analysis and identification of spoilage fungi in spicy strips

作　　者：向宸成 柯媛 增佐凤 郑嘉怡 丁贝贝 王学东 肖甚圣[1,2] XIANG Chen-cheng;KE Yuan;ZENG Zuo-feng;ZHENG Jia-yi;DING Bei-bei;WANG Xue-dong;XIAO Shen-sheng(School of Food Science and Engineering,Wuhan Polytechnic University,Wuhan,430023 China;Key Laboratory for Deep Processing of Major Grain and Oil Ministry of Education, Wuhan Polytechnic University,Wuhan,430023 China)

机构地区：[1]武汉轻工大学食品科学与工程学院,武汉430023 [2]武汉轻工大学大宗粮油精深加工教育部重点实验室,武汉430023

出　　处：《武汉轻工大学学报》2022年第2期1-5,12,共6页Journal of Wuhan Polytechnic University

基　　金：武汉轻工大学校立项目(编号:2021Y09).

摘　　要：辣条是一种即食预包装调味面制品。为追求更好的感官品质,部分生产商向辣条中过度添加香精、色素和防腐剂等,同时由于霉菌生长导致辣条品质的变化,其对人的健康和安全造成不良影响的问题受到消费者越来越多的关注。本研究采用高通量测序手段对辣条中微生物菌群结构多样性进行解析,并鉴定辣条中腐败真菌的菌相。结果显示:辣条样品中优势腐败真菌菌门为子囊菌门,以曲霉菌属为主;其次是担子菌门,在送检样品中担子菌门达到了50%以上。这为如何延长辣条货架期的产品品质的改进提供了理论基础和应用参考。Spicy strip is a ready-to-eat prepackaged seasoned noodle product.In order to form the peculiar organoleptic properties,over-addition of flavors,pigments,and preservatives in the spicy strips was employed by some manufacturers.Meanwhile,consumers are paying more and more attention to the health and safety problems caused by mold growth.Herein,the structural diversity of microbial flora in spicy strips was analyzed by high-throughput sequencing,and the phase of spoilage fungi in spicy strips was investigated and identified.The results showed that the dominant spoilage fungi in spicy strip samples were Ascomycetes,mainly Aspergillus,followed by Basidiomycetes,which reached more than 50%in the samples submitted for inspection.This work provided a theoretical basis and application reference for prolonging the shelf life of spicy strip.

关 键 词：辣条 高通量测序 腐败真菌 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]