Isolation and Identification of Dominant Spoilage Bacteria from Fresh and Wet Bean Shreds and Study on Antibacterial Activity of ε-Polylysine Hydrochloride Combined with Calcium Propionate
The high moisture content in fresh and wet bean shreds can easily promote the growth and reproduction of microorganisms,leading to the spoilage and deterioration of fresh and wet bean shreds.In order to extend the shelf life of fresh and wet bean shreds and slow down the growth rate of microorganisms,seven strains of spoilage bacteria are isolated from spoiled fresh and wet bean shreds by streak plate method,and they are identified as four strains of Bacillus subtilis(X1,X2,X3,X6),a strain of Bacillus thuringiensis(X4),a strain of Enterobacter asburiae(X5)and a strain of Kosakonia cowanii(X7).The isolated spoilage bacteria are inoculated onto sterile fresh and wet bean shreds,and the total number of colonies and acidity are used as the detection indexes to evaluate the spoilage ability of the spoilage bacteria.The results show that the total number of colonies and acidity of the samples inoculated with spoilage bacteria are all higher than those of the control group,indicating that the seven strains of spoilage bacteria have strong spoilage ability.The size of the antibacterial zone is measured by filtering paper method to study the antibacterial effects of different concentrations of compound antibacterial agents(ε-PL and CP)on seven strains of spoilage bacteria.Among them,40％ε-PL+60％CP,20％ε-PL+80％CP have good antibacterial effects on spoilage bacteria.
fresh and wet bean shredsspoilage bacteriaspoilage abilityisolation and identification
万方数据
维普
