Isolation and Identification of Contaminated Microorganisms in Vacuum-Packed Dingxi Wide Potato Noodle(Wet)and Study on the Antibacterial Effect of Allicin
Isolation and Identification of Contaminated Microorganisms in Vacuum-Packed Dingxi Wide Potato Noodle(Wet)and Study on the Antibacterial Effect of Allicin
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 31.25 mg·mL-1 and 62.50 mg·mL-1,respectively.The inhibitory effect on Escherichia coli was better than that of yeast.
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