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目的:为了筛选对巴戟天有明显抑菌作用保鲜剂,对其表面微生物数量进行测定,并对细菌、霉菌的种类进行分离与鉴定。方法:应用细菌和霉菌分类鉴定法。结果:经10 g牛蒡低聚果糖,20 g壳聚糖和0.5 g山梨酸钾的组合保鲜剂处理60 d后,巴戟天表面细菌总数为3.0×104cfu/g,霉菌总数为1.5×104cfu/g,保鲜效果优于其他处理。结论:巴戟天表面常见的优势菌群分别为明串球菌属、气球菌属和青霉属。
OBJECTIVE: To screen the preservatives with obvious inhibitory effect on Morinda officinalis, the number of microbes on the surface of Morinda officinalis was determined, and the types of bacteria and molds were isolated and identified. Methods: The application of bacteria and mold identification method. Results: After 60 days of treatment with 10 g burdock fructose, 20 g chitosan and 0.5 g potassium sorbate, the total number of bacteria on the surface of Morinda officinalis was 3.0 × 10 4 cfu / g and the total number of molds was 1.5 × 10 4 cfu / g, preservation better than other treatments. Conclusion: The dominant bacteria of Morinda officinalis are Leuconostoc, Aerococcus and Penicillium respectively.