天然香辛料对常见食用菌致腐微生物抑制研究

Study on Inhibition of Natural Spices on Main Spoilage Microorganisms of Common Edible Mushrooms

文章旨在分离市场主要食用菌平菇、香菇、金针菇储藏过程中主要致腐微生物,研究对其抑制效果,并尝试给出效果良好天然抑菌剂的最优配方。实验分离得一种主要致腐微生物,验证发现是三种食用菌致腐败的主要微生物之一。针对该菌抑菌材料筛选结果表明大蒜、八角、花椒这三种材料有抑菌效果,其最小抑菌量分别是0.0018,0.01,0.45g;以最小抑菌量为参考的正交实验结果表明当大蒜、八角、花椒组合比例为40∶9∶110时,此组合抑菌效果最佳。

Firstly,separate the main spoilage microorganisms from three common edible mushrooms such as oyster mushroom （Pleurotus ostreatus ）,shiitake mushroom [Lentinus edodes （Berk .）sing ] and needle mushroom （F .velutipes ）.Then study the inhibition effect of natural spices on the main spoilage microorganisms,and develop the optimum formula.This spoilage microorganism is proved to be one of the major microorganisms causing for the spoilage of the three edible mushrooms.After selection experiment,it shows that garlic,star anise and Chinese prickly ash have inhibition effect, with the minimum anti-bacterial amount respectively of 0.0018,0.01,0.45 g,based on which,an orthogonal experiment is conducted and the result shows that the optimum formula for inhibition effect is when the ratio of garlic,star anise and Chinese prickly ash is 40∶9∶110.