扩展青霉在苹果汁中的生长与产毒特性

Growth and Patulin Production of Penicillium expansum in Apple Juice

扩展青霉在加工过程中的二次生长与产毒是苹果汁中棒曲霉素的主要来源之一,了解扩展青霉在此过程中的生长与产毒特性,可为对其进行控制提供依据。试验以苹果汁为培养基,研究了扩展青霉在静置培养和摇床培养条件(200 r/min)下的生长与产毒特性。结果表明,在静置和摇床培养过程中,扩展青霉的菌体生长和毒素产量均呈先升后降趋势,菌体生长量的峰值均晚于棒曲霉素1 d;摇床培养中菌体生长和棒曲霉素的变化快于静置培养2 d;摇床培养中的菌体生长量远大于静置培养,但毒素产量与之相近。

Growth and patulin production of Penicilliurn ezpansum during processing, especially the slurry storage and enzymatic treatment stages, is one of the main causes of patulin contamination in apple juice. Recognizing the characteristics of the growth and patulin production of P. expansum in apple juice provides useful information to control them. One patulin-produeing P. expansum was cultivated in fresh apple juice by static and shaking （200 r/min） cultivation models. Dried cell weight, patulin production, soluble solids, reducing sugar, and pH were measured during the cultivation. Resuits showed patulin production and cell growth of P. expansurn increased greatly and then decreased sharply at both of the static cultivation and shaking cultivation. The pick of cell growth happened 1 day earlier than that of patulin. Shaking cultivation yielded quicker change in the charter of the cell growth and patulin production, and higher pick cell growth but equal patulin production compared with the static cultivation.