摘要
为寻找安全的食品添加剂以减少采后大白菜腐烂,对大白菜腐烂细菌进行了分离、鉴定,并采用酸味剂抑制其生长。通过对细菌形态、染色特征、鞭毛、运动的观察,结合葡萄糖发酵试验、蔗糖发酵试验、V.P试验、明胶液化试验、淀粉水解试验、产吲哚试验、产硫化氢试验、硝酸盐还原试验,鉴定出该细菌为胡萝卜软腐欧氏杆菌。将该菌回接到新鲜白菜上,在25℃放置5d后,出现相同的腐烂症状,并从中分离、鉴定得到胡萝卜软腐欧氏杆菌(柯赫氏法则)。通过在培养基中添加多种食品酸味剂(冰醋酸、柠檬酸、乳酸、苹果酸、酒石酸、磷酸、富马酸)的抑菌试验,筛选抑菌效果好的酸味剂,并在大白菜叶片上做浸渍试验。结果显示:食品酸味剂能够有效地抑制胡萝卜软腐欧氏杆菌生长,其中,冰醋酸是酸味剂中抑制胡萝卜软腐欧氏杆菌生长最好的酸味剂。0.01%冰醋酸即有良好的抑制效果。
Post harvest Chinese cabbage is easy rot. The experiment was carried out for finding out some more secure methods from food additives to inhibit the bacteria which was isolated from diseased leaf of Chinese cabbage. Classify and identify of the pathogenic microorganism and acidifier for controlling their growth were studied. The pathogenic microorganism from rot Chinese cabbage was classified and identified. The shape of bacteria, characteristic of stain, flagellum, movement under light microscope were observed. Ferment experiments on compounds carbon source, including glucose, sucrose was carried out. The experiments of Voges-Proskauer test, Gelation Liquefaction, Starch hydrolysis, Indole production, H2S production, Nitrate reduction experiments were carried out. The pathogenic microbes in decayed Chinese cabbage was certified as Erwinia aroideae Holland. The separated and purified bacteria was engrafted on fresh Chinese cabbage and deposited it for 5 days at 25 ℃. The same symptom was appeared. The newborn bacterium＇s morphologyical observation, biochemical and physiological identification experiments were carried out. The results all showed the separated bacteria was Envinia aroideae Holland （Koch＇s Rule） . Envinia aroideae Holland was ascertained as the pathogenic bacteria of Chinese cabbage. Food acidities were added in the culture medium for finding out the best effect of controlling the microbes growth. Glacial acetic acid, citric acid, lactic acid, malic acid, tartaric acid, phosphoric acid, fumaric acid were studied to inhibit the microbes growth. The Chinese cabbage leaves were dipped in a series of food acidifier for 2 min and stored for 6 days at ambient temperature. The result showed that these food acidifier can effectively restrain the growth of the Erwinia aroideae Holland of Chinese cabbage. Glacial acetic acid was optimum for restraining the growth of the Erwinia aroideae Holland of Chinese cabbage. 0.01% of glacial acetic acid can restraining the bacteria effectively.
出处
《中国食品学报》
EI
CAS
CSCD
2008年第2期112-117,共6页
Journal of Chinese Institute Of Food Science and Technology
基金
澳大利亚国际研究中心课题9416资助
关键词
大白菜
胡萝卜软腐欧氏杆菌
食品酸味剂
Chinese cabbage Erwinia aroideae （Towns. ）Holland Food acidifier
