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中国精品科技期刊2020
严婉嘉,梁韦武,陆佳慧,等. 桂林米粉腐败菌分离鉴定及其抑菌剂筛选[J]. 食品工业科技,2024,45(9):1−7. doi: 10.13386/j.issn1002-0306.2023060308.
引用本文: 严婉嘉,梁韦武,陆佳慧,等. 桂林米粉腐败菌分离鉴定及其抑菌剂筛选[J]. 食品工业科技,2024,45(9):1−7. doi: 10.13386/j.issn1002-0306.2023060308.
YAN Wanjia, LIANG Weiwu, LU Jiahui, et al. Isolation, Identification and Antibacterial Screening of Spoilage Organism in Guilin Rice Noodles[J]. Science and Technology of Food Industry, 2024, 45(9): 1−7. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023060308.
Citation: YAN Wanjia, LIANG Weiwu, LU Jiahui, et al. Isolation, Identification and Antibacterial Screening of Spoilage Organism in Guilin Rice Noodles[J]. Science and Technology of Food Industry, 2024, 45(9): 1−7. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023060308.

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

  • 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1~3 d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120 mg/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 MF12 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 identification 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.

     

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