定西真空包装宽粉(湿粉)中污染微生物分离鉴定及大蒜素对其抑菌作用研究  

Isolation and Identification of Contaminated Microorganisms in Vacuum-Packed Dingxi Wide Potato Noodle(Wet)and Study on the Antibacterial Effect of Allicin

作　　者：周彦兵 贾鸿震 李维维 张晓雪 张小燕 洪宾 彭涛 张金虎 ZHOU Yanbing;JIA Hongzhen;LI Weiwei;ZHANG Xiaoxue;ZHANG Xiaoyan;HONG Bin;PENG Tao;ZHANG Jinhu(Gansu Light Industry Research Institute Co.,Ltd.,Lanzhou 730000,China)

机构地区：[1]甘肃省轻工研究院有限责任公司,甘肃兰州730000

出　　处：《现代食品》2024年第16期160-163,共4页Modern Food

基　　金：甘肃省科协企业技术创新项目(GXH20230817-6);甘肃省科协企业技术创新项目(GXHOY20240328-19);甘肃省科技计划中小企业创新基金项目(22CX3GA049)。

摘　　要：本研究以定西真空包装宽粉(湿粉)为研究对象,分离其中的污染微生物,通过16S rDNA和26S rDNA D1/D2区域序列分析鉴定,结果显示,污染微生物有大肠杆菌和酵母菌。并使用有机溶剂法提取大蒜中的大蒜素,采用牛津杯抑菌圈法测定大蒜素对污染菌的抑菌作用,结果显示,大蒜素对大肠杆菌和酵母菌均有明显的抑制效果,最低抑菌浓度分别为31.25 mg·mL^(-1)和62.50 mg·mL^(-1),且对大肠杆菌的抑制效果优于酵母菌。In this paper,Dingxi vacuum packaged wide powder(wet powder)was taken as the research object,and the polluting microorganisms were isolated and identified by 16S rDNA and 26S rDNA D1/D2 sequence analysis.The results showed that the polluting microorganisms were Escherichia coli and yeast.Allicin in garlic was extracted by organic solvent method,and the antibacterial effect of allicin on contaminated bacteria was determined by Oxford Cup antibacterial circle method.The results showed that allicin had obvious inhibitory effect on Escherichia coli and yeast,and the lowest inhibitory concentrations were-131.25 mg·mL^(-1) and 62.50 mg·mL^(-1),respectively.The inhibitory effect on Escherichia coli was better than that of yeast.

关 键 词：宽粉(湿粉) 16S rDNA 26S rDNA D1/D2 大蒜素 抑菌 真空包装 

分 类 号：TS201.3[轻工技术与工程—食品科学]