摘要
目的探究酸性氧化电位水和低温等离子体两种杀菌技术对鲜参微生物菌落总数、群落多样性和结构的影响,揭示鲜参的微生物群落组成。方法采用传统的培养方法测定鲜参的微生物菌落总数;采用16S rRNA和ITS测序技术分析酸性氧化电位水处理和低温等离子体处理鲜参群落的多样性和结构的变化。结果低温等离子体杀灭鲜参微生物的数量显著大于酸性氧化电位水;经两种杀菌方式处理前后鲜参微生物的种类无显著性变化,但是在鲜参微生物群落的门水平和属水平上均引起了菌群结构的显著变化,且细菌菌群结构的变化大于真菌。结论低温等离子体杀灭鲜参微生物的效果优于酸性氧化电位水,经这两种杀菌方式处理后鲜参群落结构的变化,能够为后续靶向抑制鲜参的腐败和延长其货架期提供一定的指导。
Objective To investigate the effects of acidic electrolyzed-oxidizing water and low temperature plasma sterilization technologies on the total number of microbial flora,microbial community diversity and structure of fresh Panax ginseng,and reveal the composition of microbial community of fresh Panax ginseng.Methods The total number of microbial flora of fresh Panax ginseng was determined by traditional culture method.16S rRNA and ITS sequencing techniques were used to analyze the diversity and structure changes of fresh Panax ginseng communities treated with acidic electrolyzed-oxidizing water and low temperature plasma.Results The number of microorganisms killed by low temperature plasma was significantly higher than by acidic electrolyzed-oxidizing water.There was no significant change in the species of fresh Panax ginseng microorganism before and after the two sterilization methods,but the changes in the microbial community structure of fresh Panax ginseng were significant at the phylum and genus level,and the changes in the flora structure of bacteria were greater than that of fungi.Conclusion The effects of low temperature plasma on killing microorganisms of fresh Panax ginseng is better than that of acidic electrolyzed-oxidizing water.The changes of microbial community structure of fresh Panax ginseng used by the two sterilization methods can provide certain guidance for the subsequent targeted suppression of fresh Panax ginseng decay and the extension of its shelf life.
作者
柴雨行
徐艳阳
鲁海玲
CHAI Yu-Xing;XU Yan-Yang;LU Hai-Ling(College of Food Science and Engineering,Jilin University,Changchun 130062,China)
出处
《食品安全质量检测学报》
CAS
2024年第1期189-196,共8页
Journal of Food Safety and Quality
基金
吉林省科技发展计划项目(20200402064NC,20200708055YY)。
关键词
鲜参
酸性氧化电位水
低温等离子体
微生物群落结构
杀菌
fresh Panax ginseng
acidic electrolyzed-oxidizing water
low temperature plasma
microbial community structure
sterilization
