马铃薯鲜粉污染菌的分离鉴定及抑制物筛选

Isolation and identification of bacteria in fresh potato noodles and screening of bacteriostatic substances

为探究引起马铃薯鲜粉贮藏期污染变质的细菌并找到合适的抑菌物,以延长其保鲜期,采用平板划线分离法对污染细菌进行分离纯化并通过形态学特征、理化性质及16S rDNA序列等对其进行初步鉴定,并通过滤纸片法添加双乙酸钠溶液、山梨酸钾溶液、八角茴香精油粗提物、柑橘精油粗提物4种抑菌物对其进行抑菌试验。结果表明,从污染的马铃薯鲜粉中初步分离出4种菌株,其中1株菌属为短小杆菌属(Curtobacterium);4种抑菌物对短小杆菌属、埃希氏菌属、芽孢杆菌属3种易染菌均有一定的抑菌效果,且在相同浓度下双乙酸钠溶液抑菌效果最好,可作为马铃薯鲜粉易染菌候选抑制剂。

In order to explore the bacteria causing pollution and deterioration of fresh potato noodles during storage and find suitable bacteriostatic substances to prolong its fresh-keeping period.The contaminated bacteria were isolated and purified by plate line separa⁃tion method,and preliminarily identified by morphological characteristics,physical and chemical properties and 16S rDNA sequence.The bacteriostatic test was carried out by adding 4 kinds of bacteriostatic substances such as sodium diacetate,potassium sorbate,crude extract from star anise essential oil and crude extract of citrus essential oil by filter paper method.The results showed that four strains were initially isolated from the contaminated potato noodles,one of which was Curtobacterium.The four bacteriostatic substances had certain bacteriostatic effects on the three susceptible bacteria of Curtobacterium,Escherichia and Bacillus Cohn,and sodium diac⁃etate solution had the best bacteriostatic effect at the same concentration and could be used as a candidate inhibitor for fresh potato noo⁃dles susceptible bacteria.