盐渍竹笋致腐细菌及相关天然抑菌剂价效分析

Efficacy analysis of natural antimicrobial agents against salted bamboo shoot spoilage microorganisms

为明确导致盐渍竹笋腐败的细菌并寻找有效天然抑菌剂,通过传统培养技术结合16S rDNA技术,对保质期末期涨袋盐渍竹笋中分离的致腐细菌进行鉴定,并以最小抑菌浓度(MIC)和最小杀菌浓度(MBC)为指标,探索茶多酚、植酸、竹叶提取物、ε-聚赖氨酸、乳酸链球菌素、溶菌酶、纳他霉素、壳聚糖对致腐细菌抑制效果。结果表明,盐渍竹笋致腐细菌为枯草芽孢杆菌、解淀粉芽孢杆菌、地衣芽孢杆菌、霍氏肠杆菌、黄单胞菌、短小芽孢杆菌、沃氏葡萄球菌。在8种天然抑菌剂中,ε-聚赖氨酸的抑菌和杀菌效果最好,MIC和MBC分别为3.91~62.5μg/mL和31.25~500μg/mL。本研究深度揭示了导致盐渍竹笋败坏的细菌群体,并揭示ε-聚赖氨酸对此具有卓越的抑制效能,对指导盐渍蔬菜延缓腐败变质具有一定的理论指导价值。

In order to clarify the bacteria causing spoilage in salted bamboo shoots and to find effective natural bacterial inhibitors,spoilage bacteria isolated from swollen bags of salted bamboo shoots at the end of the shelf life were identified using traditional culture techniques combined with 16S rDNA technology.The inhibitory effects of catechins,phytic acid,bamboo leaf extracts,ε-Polylysine,lactocin,lysozyme,nystatin,and chitosan on spoilage bacteria were explored using the minimum inhibitory concentration(MIC)and the minimum bactericidal concentration(MBC)as the indicators.The results showed that the spoilage bacteria in salted bamboo shoots were Bacillus subtilis,Bacillus amyloliquefaciens,Bacillus licheniformis,Enterobacter cloacae,Xanthomonas campestris,Bacillus sphaericus,and Staphylococcus vogelii.Among the eight natural bacteriostatic agents,ε-polylysine showed the best bacteriostatic and bactericidal effects,with MIC and MBC ranging from 3.91 to 62.5μg/mL and 31.25 to 500μg/mL,respectively.The study deeply elucidated the bacterial population leading to the spoilage of salted bamboo shoots,and revealed thatε-polylysine had excellent inhibitory efficacy,providing theoretical guidance for delaying decay and spoilage in salted vegetables.