不同的仓储环境微生物群落对草果陈化品质的影响

Effect of Microbial Community in Different Storage Environments on Aging Quality of Amomum tsao-ko

草果不仅是重要的调味料,也是我国高寒山区主要的经济作物,其富含多种生物活性物质,这些生物活性物质具有抗肿瘤、抗炎、降血糖和提高机体免疫活性等多种生物活性功能。草果一般是将果实晒干或者烤干之后储藏于仓库,但是最佳的储藏时间目前尚未明确,而且在不同的储藏过程、储藏环境中微生物的变化也尚没有相关研究。该研究基于此,对2018-2021年3个不同储藏草果的仓库中的微生物多样性进行分析,同时对不同储藏时间下草果中的活性酶进行研究。研究结果表明,不同的仓库中,微生物量具有一定的差异,但是微生物的种类基本保持一致,另外,随着储藏时间的延长,草果中的活性酶将会降低,所以草果不适合长期储藏。

Amomum tsao-ko is not only an important seasoning,but also the main economic crop in China's alpine-cold mountainous areas.It is rich in a variety of bioactive substances,which have a variety of bioactive functions,such as anti-tumor,anti-inflammatory,reducing blood sugar level and improving the body's immune activity.Amomum tsao-ko is usually stored in the warehouse after drying or roasting,but at present,the optimal storage time hasn't been clear yet,and there hasn't been any relevant research on the changes of microorganisms in different storage processes and storage environments.Based on this,the microbial diversity in three different storage warehouses of Amomum tsao-ko from 2018 to 2021 is analyzed,and the active enzymes in different storage time of Amomum tsao-ko are studied.The results show that there are certain differences in the quantity of microorganisms in different warehouses,but the types of microorganisms remain the same generally.In addition,with the extension of storage time,the active enzymes in Amomum tsao-ko will decrease,so it is not suitable for long-term storage.