摘要
目的:研究胀袋脆梅的袋内气体成分与浸渍液的菌相组成,对主要菌株进行鉴定和抑菌试验,为脆梅工业化生产中的防腐和保质提供技术支持。方法:采用气相色谱分析胀袋气体中的CO2比例;用梯度稀释法分离浸渍液中的主要菌株,通过形态观察与生理生化试验进行鉴定;将4种常用防腐剂添加在液体培养基中,检验其对主要菌株的抑制效果。结果:腐败脆梅的胀气成分中CO2的体积分数高达32.66%;朗比克假丝酵母的比例为67%,2株藤黄微球菌的比例分别为10%和8%;5.0×10-6 g/L的纳他霉素与0.5 g/L山梨酸钾复配可有效抑制3株菌的生长。结论:胀袋脆梅的胀气成分为CO2,主要组成菌种为CO2产生菌株——朗比克假丝酵母与藤黄微球菌。纳他霉素与山梨酸钾复配可以有效抑制脆梅胀袋菌的生长。
Objective： To analyze the microbial flora in the dipping liquor and gas composition inside the swollen package of crisp Mei （Prunus mume Sieb. et Zucc.）, investigate the inhibitive effect of 4 common-used preservatives on main isolates, and provide feasible preserving technique basis for industrial production of crisp Mei. Methods： The gas chromatography was adopted to determine CO2 content inside the package. The main microorganism strains were isolated through series dilution and identified through morphology observation and biochemically experiments. These 4 preservatives were added to liquid media of prominent isolates to detect the inhibitive effects. Results： Our results indicated that volume percentage of CO2 was 32.67%. Candida lambica accounted for a proportion of 67%, and proportions of 2 Micrococcus luteus isolates were 10% and 8% respectively. 5 ppm of Natamycin combined with 0.05% potassium sorbitate could inhibit the growth of these two kinds of microorganisms effectively. Conclusion： CO2 was the dominating gas component in the swollen package. CO2 producing isolates such as Candida lambica and Micrococcus luteus were the main microorganisms in the package swollen crisp mei. Natamycin combined with potassium sorbitate could preserve crisp Mei effectively.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2009年第2期34-40,共7页
Journal of Chinese Institute Of Food Science and Technology
关键词
胀袋脆梅
菌相
分离
鉴定
抑制
Package swollen crisp mei Microbial flora Isolation Identification Inhibition
