摘要
为探究引起鲜食玉米发生酸败的微生物,文章对正常玉米与酸败玉米有机酸种类、酸度等理化指标与菌落总数进行分析。明确了致玉米酸化的有机酸主要为乳酸和乙酸,且酸败玉米菌落总数与正常玉米存在极显著差异。通过高通量测序技术分析了正常玉米和酸败玉米的微生物组成,并利用培养组学技术分离纯化获得正常玉米和酸败玉米中的主要微生物。结合形态学特征观察及分子生物学方法完成菌株鉴定,初步明确引起甜玉米酸败的主要微生物是肠膜明串珠菌(Leuconostoc mesenteroides),引起糯玉米酸败的主要微生物是解淀粉芽孢杆菌(Bacillus amyloliquefaciens)。将疑似致酸败菌株进行回接,通过对试验样品酸败和胀袋情况评估,进一步证实了上述推测。研究结果为真空包装鲜食玉米企业有效控制或大幅度降低玉米酸败损失,保障产品的质量与安全提供理论依据。
In order to explore the microorganisms that cause spoilage of fresh corn,in this research,types of organic acid,acidity and other physical and chemical indicators,and aerobic bacterial count between normal and spoilage corn were analyzed,it makes clear that the organic acids causing acidification of corn were mainly lactic acid and acetic acid,and the total number of colonies of rancidity corn was significantly different from that of normal corn.The microbial composition of normal corn and rancid corn was analyzed by high-throughput sequencing technology,and the main microorganisms in normal corn and spoilage corn were isolated and purified through culturomics technology.The strains were identified by combining morphological characteristics observation and molecular biology methods,it was found that the main microbe causing sweet corn spoilage was Leuconostoc mesenteroides and the main microbe causing waxy corn spoilage was Bacillus amyloliquefaciens.The conjecture above were further verified after assess the spoilage and bag swelling of the experimental samples when the tie-back of the suspected spoilage strain.The research results provide a theoretical basis for enterprises doing business of vacuum-packed fresh corn to effectively control or greatly reduce the loss of corn spoilage,which ensures the quality and safety of products.
作者
李雪
郑晓卫
唐璐
蒋士龙
陈欣怡
刘沛通
孙玉婷
LI Xue;ZHENG Xiaowei;TANG Lu;JIANG Shilong;CHEN Xinyi;LIU Peitong;SUN Yuting(Heilongjiang Feihe Dairy Co.,Ltd.,Qiqihar 164800,China;Brewing Technology Center,COFCO Nutrition and Health Research Institute Co.,Ltd.,Beijing 102209,China)
出处
《食品科技》
CAS
北大核心
2023年第12期290-298,共9页
Food Science and Technology
关键词
真空包装
甜玉米
糯玉米
酸败
微生物组成
vacuum packaging
sweet corn
waxy corn
spoilage
microbial composition
