低温贮藏椰肉品质变化及腐败菌分离与鉴定

龙雪峰1; 陈卫军2; 王挥2; 赵松林2

文章摘要

龙雪峰1，陈卫军2，王挥2，赵松林2.低温贮藏椰肉品质变化及腐败菌分离与鉴定[J].广东农业科学,2014,41(9):108-

查看全文 HTML 低温贮藏椰肉品质变化及腐败菌分离与鉴定

Quality change of coconut meat under low temperature andisolation and identification of specific spoilage organism

DOI：

中文关键词: 椰肉品质优势腐败菌分离与鉴定

英文关键词: coconut meat quality specific spoilage organism isolation and identification

基金项目:国家公益性行业（农业）科研专项（200903026）

作者	单位
龙雪峰1，陈卫军2，王挥2，赵松林2	1.海南大学食品学院，海南海口570228； 2.中国热带农业科学院椰子研究所/海南省椰子深加工工程技术研究中心，海南文昌571339

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中文摘要:

考察低温贮藏条件下椰肉的品质变化规律，并对椰肉优势腐败菌进行了分离鉴定，为研究特定腐败菌的致腐原理，解决新鲜椰肉贮运难、易腐败等难题奠定基础。结果表明院低温贮藏条件下，椰肉的菌落总数、pH 值、酸价、过氧化值均随贮藏时间的延长而增加，硬度随贮藏时间的延长而降低。利用划线培养的方法，根据菌落形态特征，从腐败椰肉中分离得到3 株腐败细菌和2 株酵母菌，分别通过16S rRNA、ITS 序列进行分类研究，确定L1、L2、L3 分别为肠杆菌科的解鸟氨酸拉乌尔菌（Raoultella ornithinolytica）、菠萝泛菌（Pantoea ananatis）、阴沟肠杆菌（Enterobacter cloacae），L4、L5 分别为毕赤酵母（Pichia sp.）、汉逊德巴利酵母（Debaryomyces hansenii）。

英文摘要:

In order to study the principles of specific spoilage organisms caused rot, solve the difficulties of transportion and putrescibility, the quality changes of coconut meat under low temperature were studied and the predominant spoilage organisms were isolated and identified. The results showed that, with the increase of storage time, the total bacterial count, pH value, acid value and peroxide value increased, while firmness decreased. According to the characters of colony, three spoilage bacteria and two yeast strains were screened out by streak plate method. Identified by 16S rRNA or ITS sequences, L1, L2 and L3 were Raoultella ornithinolytica, Pantoea ananatis, and Enterobacter cloacae, respectively, while L4 and L5 were Pichia sp. and Debaryomyces hansenii, respectively.

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