桂林米粉腐败菌分离鉴定及其抑菌剂筛选
Isolation,Identification and Antibacterial Screening of Spoilage Organism in Guilin Rice Noodles
严婉嘉 1梁韦武 1陆佳慧 1黄春霞 1李霞 2董新红 1李静1
作者信息
- 1. 桂林理工大学化学与生物工程学院,广西桂林 541006
- 2. 桂林理工大学化学与生物工程学院,广西桂林 541006;广西电磁化学功能物质重点实验室,广西桂林 541006
- 折叠
摘要
桂林米粉属于鲜湿米粉,由于其水分含量高、易受微生物污染而不易保存,因此分析其腐败菌及筛选抑菌剂对延长其货架期、保持其口感与营养价值十分重要.为了研究桂林米粉贮藏过程中微生物生长情况,本文从室温贮藏1～3d的桂林米粉中分离纯化得到13株腐败菌,再通过反证试验得到6株主要腐败菌MF1、MF2、MF3、MF4、MF6和MF12,通过常规鉴定结合分子鉴定确定桂林米粉的主要腐败菌为苏云金芽孢杆菌(Bacillus thuringiensis)、蜡样芽孢杆菌(Bacillus cereus)、贝莱斯芽孢杆菌(Bacillus velezensis)、柠檬酸杆菌属(Citrobacter sp.)和乙酰微小杆菌(Exiguobacterium acetylicum).通过平板培养从五种食品添加剂中筛选有效抑菌剂及最适抑菌浓度,结果表明,不同浓度的抗坏血酸和柠檬酸对6种腐败细菌均有良好的抑菌效果,最适抑菌浓度分别为90和120mg/mL.这说明抗坏血酸和柠檬酸可作为桂林米粉的防腐剂,在桂林米粉贮藏保鲜上有一定的应用前景.
Abstract
Guilin rice noodles belong to fresh wet rice noodles,which are difficult to be preserved due to their high moisture content and susceptibility to microbial contamination.Therefore,it is very important to analyze its putrefactive bacteria and screen bacteriostatic agents for extending the shelf life,and maintain the taste and nutritional value.In order to study the microbial growth during the storage of Guilin rice noodles,13 strains of spoilage organism were isolated and purified from Guilin rice noodles stored at room temperature for 1 to 3 days,and six main spoilage organism MF1,MF2,MF3,MF4,MF6 and MF 12 were obtained through the counterfactual experiment.Then the main spoilage organism were identified as Bacillus thuringiensis,B.cereus,B.velezensis,Citrobacter sp.and Exiguobacterium acetylicum through routine identifica-tion combined with molecular identification.Furthermore,the effective antibacterial agents and optimal inhibitory concentrations were selected from five food additives through the plate culture.The results showed that different concentrations of ascorbic acid and citric acid had good antibacterial effects on six types of spoilage bacteria,with the optimal inhibitory concentrations being 90 and 120 mg/mL,respectively.This shows that ascorbic acid and citric acid can be used as preservatives of Guilin rice noodles and have a certain application prospect in the storage and fresh-keeping of Guilin rice noodles.
关键词
鲜湿米粉/腐败菌/生理生化/分子鉴定/抑菌Key words
fresh wet rice noodles/spoilage organism/physiological and biochemical/molecular identification/antibacterial引用本文复制引用
基金项目
广西壮族自治区科技计划(桂科AD19245040)
国家自然科学基金(31860251)
广西果实贮藏与加工新技术重点实验室开放基金(GXKLFVSPT202202)
桂林理工大学科研启动基金(GLUTQD2017002)
出版年
2024
国家科技期刊平台
NSTL
维普
万方数据