期刊论文

Isolation and identification of dominant spoilage bacteria from fresh-cut lotus root with cold storage

中文

食品与机械

1003-5788

2016

32

4

148-150,186

10.13652/j.issn.1003-5788.2016.04.035

国家“十二五”科技支撑计划项目（编号：2012BAD31B08） 湖南省教育厅产业化培育项目（编号：2015CY001）

本校为第一机构

特定腐败菌的生长繁殖是导致鲜切莲藕腐败变质的重要原因。分析了鲜切莲藕冷藏过程中微生物菌落总数的变化规律,通过稀释平板法对其冷藏8 d后的腐败微生物进行分离,并以细菌16S rDNA菌种鉴定的方法鉴定了4种优势腐败菌。结果表明:鲜切莲藕冷藏第8天时菌落总数达到4.17×10~5 CFU/g,进入腐败初期;冷藏过程中的优势腐败菌主要为醋酸钙不动杆菌(Acinetobacter calcoaceticus)、克雷伯氏菌(Klebsiella sp.)、解鸟氨酸拉乌尔菌(Raoultella ornithinolytica)和阴沟肠杆菌(Enterobacter cloacae)。

Growth and reproduction of specific spoilage bacteria contribute significantly to the spoilage of fresh-cut fruits and vegetables. In this paper, the change regulation of total colony count of fresh-cut lotus root during cold storage period was firstly analyzed, then the spoilage bacteria were separated by dilution-plate method, and the dominant spoilage bacteria were identified using 16S ribosomal DNA based bacterial identification system. The results showed that when the fresh-cut lotus root was preserved at 4 ℃ for 8 days, and its total col...