摘要
杏汁经微波杀菌(控制微波温度67℃,杀菌3次),从杀菌后杏汁中分离鉴定出3株细菌和1株酵母菌。经形态学、生理生化试验初步鉴定,并分别采用16S r DNA和ITS序列鉴定分离的细菌和酵母菌株,结果表明:残存的细菌分别为短小芽孢杆菌(Bacillus pumilus)、蜡样芽孢杆菌(Bacillus cereus)和解淀粉芽孢杆菌(Bacillus amyloliquefaciens),残存的酵母菌为毕氏酵母(Pichia),且残留微生物均有耐热、耐微波特性。研究确定了微波处理的残留微生物,为完善杏汁微波杀菌工艺提供理论指导。
Four strains of microorganism were isolated from the apricot juice sterilized by microwave which controls the condition at 67 %, for 3 times. By the basis of morphology and biochemical reaction, combining the identification of 16S rDNA and ITS sequences to get three strains of bacteria and a yeast isolated from the treated apricot juice. The result showed that the left bacteria were Bacillus pumilus, Bacillus cereus, Bacillus amyloliquefaciens, and one of the strain yeast was Pichia. Consequently, the target bacteria of microwave sterilization could be identified in preliminary, so that the study can guide the optimization of microwave sterilization in apricot juice.
出处
《食品科技》
CAS
北大核心
2015年第4期375-380,共6页
Food Science and Technology
基金
新疆维吾尔自治区高新技术研究发展计划项目(201211110)
关键词
微波杀菌
杏汁
细菌鉴定
酵母菌鉴定
microwave sterilization
apricot juice
identification of bacteria
identification of yeast
