不同植物提取液对泡菜生花酵母的抑制作用探究

Study on the Inhibitory Effect of Different Plant Extracts on Flowering Yeast of Pickles

从泡菜中分离纯化生花菌株,通过分子生物学技术鉴定其为毕赤酵母菌。选用竹笋、竹叶、竹笋壳、宣木瓜、大蒜5种植物,利用水提取法和酒精提取法对各植物进行提取。采用牛津杯抑菌试验法找出对泡菜产花酵母抑制作用最强的植物及其提取方式,结果显示抑菌效果最好的是大蒜水提取液。对大蒜水提取液的提取时间、pH、浓度比分别进行单因素试验,结果表明,较好的提取时间为4~6 d、提取液为pH 2.5~3.5、提取浓度比为1︰9~1︰11。根据各单因素试验数据进行正交试验,得出最优条件并进行验证,得出大蒜水提取液在提取6 d、提取液p H 3.5、提取浓度比1︰11的提取条件下对毕赤酵母的抑制效果较强,研究为工业化生产中防止泡菜腐败提供有利参考。

The bacterial strain was isolated from pickles and identified as Pichia pastoris by molecular biological means.Five plant species of bamboo shoots,bamboo leaves,bamboo shell,papaya,and garlic were selected to extract each plant using water extraction method and alcohol extraction method.Oxford-cup antibacterial experiment was used to find out the most inhibitory plant and its extraction method.The results showed that garlic water extract was the best antibacterial effect.The extraction time,pH and concentration ratio of garlic water extract were tested by single factor.The results showed that the better extraction time of 4-6 d,the extraction pH of 2.5-3.5,and the extraction concentration ratio of 1︰9-1︰11.According to the experimental data of individual factors,the optimal condition was obtained and verified.It was concluded that garlic water extract had a strong inhibition effect on the Pichia pastoris under the extraction conditions of 6 d,pH 3.5 and concentration ratio of 1︰11.This study provided a favorable reference for preventing corruption of pickles in industrial production.