枯草芽孢杆菌对鲜切山药细菌群落的影响  

Effect of Bacillus subtilis on the bacterial community of fresh-cut Yam

作　　者：周婧 ZHOU Jing(BeijingYunong High Quality Agricultural Products Planting Co.,Ltd.,Beijing 101400,China)

机构地区：[1]北京市裕农优质农产品种植有限公司,北京101400

出　　处：《北京农学院学报》2025年第1期112-116,共5页Journal of Beijing University of Agriculture

基　　金：北京市农业农村局北京市设施蔬菜创新团队项目(BAIC01)。

摘　　要：【目的】预处理山药时,去除表皮和切片会损伤组织,导致微生物侵入和营养流失,加速腐烂。目的是提升鲜切山药的保存质量。【方法】使用枯草芽孢杆菌处理鲜切山药,并以未处理的山药作为对照,研究冷藏下枯草芽孢杆菌对山药菌落总数的影响。同时,利用高通量测序技术分析了贮藏期间山药的微生物群落和多样性。【结果】结果表明枯草芽孢杆菌对鲜切山药储藏过程中的腐败菌具有较好的抑菌作用。【结论】明确了微生物拮抗菌对鲜切山药的贮藏保鲜功效,为鲜切山药的微生物拮抗保鲜提供理论依据。[Objective] During the pretreatment of yam,which involves peeling and slicing,the freshly exposed tissues are often damaged.This damage can expedite microbial contamination and spoilage,as well as nutrient leakage,thereby accelerating the decay and degradation of the yam.The purpose is to improve the storage quality of fresh cut yam.[Methods] This study applied Bacillus subtilis(CL),a microbial antagonist,as a treatment method.Untreated fresh-cut yam was used as a control.The study examined the effect of CL on the total bacterial count of fresh-cut yam during cold storage.High-throughput sequencing technology was employed to assess the microbial community composition and diversity during the storage period.[Results]Results revealed that CL showed a significant antibacterial effect against spoilage bacteria.[Conclusion]This study indicates the benefits of microbial antagonism for the storage and preservation of fresh-cut yam,providing a theoretical basis for its application.

关 键 词：山药 枯草芽孢杆菌 微生物 拮抗 保鲜 储藏 品质 鲜切 

分 类 号：S632.1[农业科学—蔬菜学] S963.211[农业科学—园艺学]