摘要
目的:筛选鲜切青椒中的优势腐败菌,揭示其腐败能力,并进行初步鉴定。方法:以北京地区"京甜3号"、"中椒7号"、"冠军椒王"、"强舟"四个青椒品种为实验材料,经过鲜切工艺处理后贮藏至腐败,采用平板计数法和划线分离法,从腐烂组织中筛选优势菌株,经过反接验证测定其腐败能力,并对优势腐败菌进行形态学和API20E、API50CH生理生化鉴定。结果:四个品种的鲜切青椒中均筛选出优势菌株A、B;菌株B对鲜切青椒具有致腐性,而菌株A不具有腐败能力;经过显微镜观察及革兰氏染色后鉴定B为革兰氏阴性杆菌,API20E、API50CH初步鉴定其为欧文氏菌。结论:菌株B为欧文氏菌,是鲜切青椒的优势腐败菌。
Objective:To select dominant spoilage bacteria of fresh- cut green pepper,and to reveals its corruption ability.Method:Four pepper varieties,Jingtian 3,Zhongjiao 7,Guanjunjiaowang and Qiangzhou in Beijing area were chosen as experimental materials. The samples were stored until being corrupted after fresh cut processing. The dilution separation process and streak plate method were applied for the following research. Dominant bacterial strains were selected from the decayed organization.Then,inversed grafting was used to determine their corruption ability.Furthermore,morphology of dominant bacterial was observed by the microscope,and physiological and biochemical characteristics were carried out by API20E system and API50CH system.Results:The strains A and B were screened in four green pepper varieties.The strain B had the ability of corruption on fresh cut green pepper, while the stain A did not exhibit this ability.Based on microscopic examination,the strain B was bacillus of gram negative bacteria which was preliminary identified as Erwinia app by API20E system and API50CH system. Conclusion:the stain B was Erwinia spp.,which was dominant spoilage bacterial of fresh cut green pepper.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第3期332-334,338,共4页
Science and Technology of Food Industry
基金
现代农业产业技术体系建设专项资金(CARS-25-E-02)
关键词
鲜切青椒
优势腐败菌
分离
筛选
fresh cut green pepper
dominant spoilage bacteria
separation
screening
