作　　者： ; ; ; ;

机构地区： 海南大学

出　　处： 《西北农林科技大学学报（自然科学版）》 2011年第8期153-157,共5页

摘　　要： 【目的】检测4℃保鲜贮藏7 d的菠萝果肉所感染的微生物种类和数量,为人们安全食用菠萝果肉提供参考。【方法】按照固体食品微生物检验检测方法,对经稳定态Cl2O2溶液浸泡杀菌处理,并于4℃保鲜贮藏7 d的菠萝果肉进行微生物数量及种类调查,采用传统形态学、生理生化特征测定以及ITS序列分析方法,对主要污染菌株进行分类地位确定。【结果】贮藏期间菠萝果肉主要感染的菌种为酵母菌,带菌量为3.44×107cfu/g;霉菌较少,仅有1.0×103cfu/g;没有检测到细菌。检测到的酵母菌M5-1和M5-3为红酵母属胶红酵母菌(Rhodotorula mucilagino-sa);M5-4为孢汉逊酵母属孢汉逊酵母菌(Hanseniaspora uvarum),P5-3可能是该种的另一小种;M5-1、M5-3、M5-4、P5-3的带菌量分别为4.0×105,1.6×106,1.9×107,1.34×107cfu/g。【结论】4℃保鲜贮藏7 d后,菠萝果肉所感染的胶红酵母菌对人类健康有一定威胁,建议菠萝果肉不要贮藏食用。 【Objective】 The type and quantity of strains on pineapple stored at 4 ℃ for 7 d were detected.【Method】 The strains on pineapple were investigated by using solid food microorganism inspection methods,and the main strains were identified by using traditional morphological,physiological and biochemical tests and ITS sequence analysis methods.【Result】 In the storage period of pineapple,the yeasts were the main contaminated strains,and the count was up to 3.44×107 cfu/g.The count of molds was 1.0×103 cfu/g,less than yeasts.No bacteria were detected.The results of identification showed that M5-1 and M5-3 were Rhodotorula mucilaginosa,and M5-4 was Hanseniaspora uvarum,P5-3 was likely a subspecies of H.uvarum.The counts of M5-1,M5-3,M5-4 and P5-3 were 4.0×105,1.6×106,1.9×107 and 1.34×107 cfu/g,respectively.【Conclusion】 R.mucilaginosa on fresh pineapple stored at 4 ℃ for 7 d has a certain threat to human health.

关 键 词： 菠萝果肉 保鲜贮藏 酵母菌 生物学特性 序列分析

领　　域： [农业科学] [农业科学]