食用菌发酵液对热干面中蜡样芽孢杆菌的抑制作用

Inhibitory Effect of Edible Fungal Fermentation Broth on Bacillus cereus in Hot Dry Noodles

摘要:

为确定鲜湿热干面中主要腐败微生物，本研究通过16S rDNA序列和生化鉴定对从热干面中分离的微生物进行鉴定，确定从中分离出一株蜡样芽孢杆菌。为利用食用菌发酵液抑制蜡样芽孢杆菌生长，以菌丝生长速度为筛选指标，从香菇、黑木耳、血耳、猴头菇和蛹虫草5个品种26个菌株中各筛选1个菌株进行液体发酵，并通过不同品种菌株发酵液对蜡样芽孢杆菌生长抑制效果评价，筛选最佳食用菌品种及菌株，最后，利用微量二倍稀释法确定发酵液的最小抑菌浓度。结果表明，5个食用菌品种中，血耳的麻城血耳菌株对所分离蜡样芽胞杆菌生长抑制效果最好，在300 min检测周期内其抑制率始终保持在95%以上。通过微量二倍稀释法确定麻城血耳发酵液对蜡样芽孢杆菌的最小抑菌浓度为31.25 μL/mL。本研究为血耳发酵液应用于鲜湿热干面的生产和保鲜提供参考，并为食用菌发酵液应用于鲜湿面条营养和功效提升奠定基础。

Abstract:

In order to determine the main spoilage microorganisms in fresh and hot dry noodles, this study identified the strains isolated from the hot dry noodles through 16S rDNA fragment sequence determination and biochemical analysis, and a strain of Bacillus cereus was identified. In order to screen the edible fungal fermentation broth with inhibitory effect on Bacillus Cereus, one strain was selected from 26 strains of 5 varieties of Lentinula edodes, Tremella sanguinea, Auricularia auricula-judae, Hericium erinaceus and Cordyceps militaries for submerged fermentation. The best edible fungus species and strains were screened via the evaluation of the inhibitory effects of different fermentation broths on the growth of Bacillus cereus. Finally, the minimum inhibitory concentration (MIC) was determined by the micro-double dilution method. The results showed that among the five species, the strain of T. sanguinea-Macheng exhibited the greatest inhibitory effect on the growth of the isolated B. cereus with the inhibitory rate remaiing above 95% during the 300 min detection cycle. The MIC of T. sanguinea-Macheng against B. cereus was determined as 31.25 μL/mL. This study provides a reference for the production and preservation of fresh and hot dry noodles through using the fermentation broth of T. sanguinea, and lays a foundation for the application of edible fungus fermentation products to improve the nutrition and functionality of fresh and wet noodles.