ClO_(2)对洋葱细菌性软腐病的抑制作用  

Inhibitory Effect of ClO_(2) on the Pathogen from Bacterial Soft Rot Onion

作　　者：于洛明 高拦 梁静怡 朱洪梅 YU Luoming;GAO Lan;LIANG Jingyi;ZHU Hongmei(College of Food Science,Shanxi Normal University,Taiyuan 030000,China)

机构地区：[1]山西师范大学食品科学学院,山西太原030000

出　　处：《食品科技》2023年第7期22-28,共7页Food Science and Technology

基　　金：国家自然科学基金项目(31401435)。

摘　　要：为探究二氧化氯溶液对洋葱细菌性软腐病病原菌的抑制作用,以软腐洋葱为实验材料,采用传统细菌筛选法确定病原菌,通过形态学和16S r DNA鉴定技术鉴定病原菌,再采用离体和活体实验评价ClO_(2)溶液对其抑制效果。结果表明:确定2株病原菌分别为皮特不动杆菌(Acinetobacter pittii DSM,Ap)和克雷伯氏杆菌(Klebsiella pneumoniae,Kp);离体条件下,ClO_(2)对Ap和Kp的最小抑菌浓度为25 mg/L和50 mg/L,ClO_(2)可以有效地抑制菌株生长,且浓度越高抑制效果越好;洋葱体内实验发现,ClO_(2)浓度为50 mg/L和100 mg/L时,抑制效果良好,且可维持洋葱鳞片的品质、硬度,降低腐烂率。In order to explore the bactericidal effect of chlorine dioxide solution on the pathogen of onion bacterial soft rot,onion with soft rot was used as test material,the pathogen was isolated through traditional bacterial screening method,the pathogen was identified by morphology and 16S rDNA identification technique.The inhibitory effect of chlorine dioxide solution on it was evaluated by in vitro and in vivo experiments.The results showed that the two pathogens were identified as Acinetobacter Pitt DSM(Ap)and Klebsiella pneumoniae(Kp),respectively,and the minimum inhibitory concentrations of ClO_(2) on Ap and Kp in vitro were 25 mg/L and 50 mg/L ClO_(2),and the higher the concentration,the better the inhibitory effect.The in vivo experiment showed that when the concentration of ClO_(2) were 50 mg/L and 100 mg/L,the inhibition effect was good,and the quality and hardness of onion scales were maintained,and the decay rate was reduced.

关 键 词：洋葱 软腐病 皮特不动杆菌 克雷伯氏杆菌 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]