无核白葡萄干腐败霉菌的分离鉴定及生物学特性分析  

Isolation,Identification and Biological Characterization of Spoilage Mold in Seedless White Raisins

作　　者：雷雅馨 黄帅 张琪 刘乾 贾美惠 张蔓蔓 郜忠川 潘聪蓉 赵晨阳 王静 LEI Yaxin;HUANG Shuai;ZHANG Qi;LIU Qian;JIA Meihui;ZHANG Manman;GAO Zhongchuan;PAN Congrong;ZHAO Chenyang;WANG Jing(College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830052,China)

机构地区：[1]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052

出　　处：《食品工业科技》2025年第8期164-172,共9页Science and Technology of Food Industry

基　　金：自治区重点研发计划项目(2022B02045-3)。

摘　　要：葡萄干在加工及贮藏运输中极易受到微生物污染。为了解新疆特色干果无核白葡萄干霉菌污染情况,试验以无核白葡萄干为试验对象,分离纯化高温高湿环境贮藏3个月后无核白葡萄干表面污染霉菌。通过回接侵染试验,根据葡萄干霉变时间及程度筛选出腐败霉菌,利用rDNA-ITS序列分析结合形态特征和显微结构鉴定腐败霉菌,并对其生物学特性进行分析。结果表明:葡萄干表面四株污染霉菌中菌株A1、A2、A4为致腐霉菌,鉴定后确认为塔滨曲霉(Aspergillus tubingensis)、黑曲霉(Aspergillus niger)和岐皱青霉(Penicillium steckii),塔滨曲霉最适生长温度为28℃,环境湿度为90%,pH为7,热致死温度为60℃;黑曲霉最适生长温度为28℃,环境湿度为90%,pH为7,热致死温度为65℃;岐皱青霉最适生长温度为30℃,环境湿度为90%,最适pH为7,热致死温度为55℃。本文为葡萄干贮藏期间的霉变发生、控制及优化贮藏条件提供理论依据。Raisins were highly susceptible to microbial contamination during their processing,storage,and transportation.To understand the mold contamination of Xinjiang's specialty dried fruit,seedless white raisins,in this study,seedless white raisins were selected as the experimental subject.The mold contaminating the surface of the seedless white raisins was isolated and purified after being stored for three months in a high temperature and high humidity environment.The spoilage molds were screened according to the time and degree of molding by performing return infection experiments,they were identified and biologically characterized using rDNA-ITS sequence analysis combined with morphological and microstructural analyses.Results showed that,among the four strains of molds contaminating the surface of the raisins,strains A1,A2 and A4 caused rot.Aspergillus tubingensis,Aspergillus niger,and Penicillium steckii were also detected.Aspergillus tubingensis had an optimum growth temperature of 28℃,an ambient humidity of 90%,a pH of 7,and a lethal temperature of 60℃.Aspergillus niger had an optimal growth temperature of 28℃,an ambient humidity of 90%,a pH of 7,and a lethal temperature of 65℃.Penicillium steckii had an optimum growth temperature of 30℃,an ambient humidity of 90%,a pH of 7,and a lethal temperature of 55℃.This study provides a theoretical basis for mold growth,control,and optimization of storage conditions during raisin storage.

关 键 词：葡萄干 腐败霉菌 菌种鉴定 生物学特性 

分 类 号：TS255.42[轻工技术与工程—农产品加工及贮藏工程]