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.
