• EI
  • Scopus
  • 食品科学与工程领域高质量科技期刊分级目录第一方阵T1
  • DOAJ
  • EBSCO
  • 北大核心期刊
  • 中国核心学术期刊RCCSE
  • JST China
  • FSTA
  • 中国精品科技期刊
  • 中国农业核心期刊
  • CA
  • WJCI
  • 中国科技核心期刊CSTPCD
  • 中国生物医学SinoMed
中国精品科技期刊2020
清源,方志荣,吴瑕,等. 块菌贮藏期间细菌菌相分析及精油抑菌研究[J]. 食品工业科技,2024,45(15):1−7. doi: 10.13386/j.issn1002-0306.2023080314.
引用本文: 清源,方志荣,吴瑕,等. 块菌贮藏期间细菌菌相分析及精油抑菌研究[J]. 食品工业科技,2024,45(15):1−7. doi: 10.13386/j.issn1002-0306.2023080314.
QING Yuan, FANG Zhirong, WU Xia, et al. Study of Bacterial Flora and Essential Oils Antibacterial Activity during Storage of Tuber indicum[J]. Science and Technology of Food Industry, 2024, 45(15): 1−7. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023080314.
Citation: QING Yuan, FANG Zhirong, WU Xia, et al. Study of Bacterial Flora and Essential Oils Antibacterial Activity during Storage of Tuber indicum[J]. Science and Technology of Food Industry, 2024, 45(15): 1−7. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023080314.

块菌贮藏期间细菌菌相分析及精油抑菌研究

Study of Bacterial Flora and Essential Oils Antibacterial Activity during Storage of Tuber indicum

  • 摘要: 为揭示印度块菌(Tuber indicum)4 ℃贮藏期间的表面微生物变化规律,鉴定优势腐败细菌并选择出抑菌效果好的天然抑菌剂。本文利用高通量测序与传统培养技术,对印度块菌贮藏过程中表面菌群结构及优势腐败菌进行研究。通过测定抑菌率,计算半数有效浓度(EC50)等,研究5种天然植物精油对优势腐败菌的抑制效果。结果表明,贮藏期间印度块菌表面菌落总数呈增加趋势,第15 d时达到2.28×106 CFU/g并出现异味、发粘或发霉等现象,至30 d时到达货架期终点。贮藏期间的优势菌门为Proteobacteria、Bacteroidetes、Actinobacteria、Firmicutes和Verrucomicrobia。优势菌属为PseudomonasRhizobiumPedobacterSphingobacteriumFlavobacteriumSerratiaJanthinobacteriumSphingopyxisVariovorax。此次共分离得到2株可导致块菌腐烂率达90%以上的细菌,经鉴定分别为枯草芽孢杆菌(Bacillus subtilis)和粪小短杆菌(Brachybacterium faecium)。所用5种精油中,柠檬草精油对B. subtilis的抑菌效果最好,EC50值为5.471 μL/L;百里香精油对B. faecium的抑菌效果最好,EC50值为6.350 μL/L。本研究为后续开展柠檬草和百里香精油复配在块菌采后贮藏保鲜上的应用,延长其货架期提供了一定理论依据。

     

    Abstract: In order to reveal the surface microbial changes of Tuber indicum during storage at 4 ℃, identify the dominant spoilage bacteria and select the natural antibacterial agent with good antibacterial effect. In this paper, high-throughput sequencing and traditional culture technology were used to study the surface flora structure and dominant spoilage bacteria of T. indicum during storage. Five natural plant essential oils were selected to study their inhibitory effects on dominant spoilage bacteria by measuring inhibitory rate and calculating their EC50 value. The results showed that the total number of colonies on the T. indicum surface was gradually increasing during storage, and reached 2.28×106 CFU/g on the 15th day which appeared odorous, sticky or moldy phenomena. Then reached the end of shelf life on the 30th day. Proteobacteria, Bacteroidetes, Actinobacteria, Firmicutes and Verrucomicrobia were the dominant phyla during storage. PseudomonasRhizobiumPedobacterSphingobacteriumFlavobacteriumSerratiaJanthinobacteriumSphingopyxis and Variovorax were the dominant genera. Two strains of bacteria were isolated which could cause truffle decay rate of more than 90%, and identified as Bacillus subtilis and Brachybacterium faecium. Among the 5 essential oils, lemon grass essential oil had the best antibacterial effect on B. subtilis and the EC50 value was 5.471 μL/L, thyme essential oil had the best antibacterial effect on B. faecium and the EC50 value was 6.350 μL/L. It provides a theoretical basis for the further compound application of lemon grass and thyme essential oil in the postharvest storage and prolong shelf life of truffles.

     

/

返回文章
返回