中国食品学报2023，Vol.23Issue(12)：70-76,7.DOI:10.16429/j.1009-7848.2023.12.008
1株唐菖蒲伯克霍尔德氏菌在湿米粉中的产毒规律分析
Analysis of the Toxic Production of Burkholderia gladiolus in Wet Rice Flour Culture Medium
摘要
Abstract
Objective:To investigate the effects of preservative(dehydroacetic acid and ε-polylysine hydrochloride)and incubation temperature on the growth and toxin production of Burkholderia gladiolus on wet rice flour medium.Methods:A Burkholderia acorus(P.coenovenae)strain isolated from a food poisoning event was used as the research object.The strains were inoculated into wet rice flour medium supplemented with dehydroacetic acid(1.0g/kg),ε-polylysine hy-drochloride(0.25 g/kg)and no preservative,and cultured at 10,26 and 36 ℃ to study the growth and virulence of the strains in wet rice flour.The modified Gompertz model was used to construct the primary growth model.Results:At 10℃,the strain grew slowly and did not produce bongkrekic acid.At 26 ℃,the strain produced toxin more than 500 μg/kg in the control group and all experimental groups when cultured to 96 h.The strain produced bongkrekic acid the ear-liest in the samples with dehydroacetic acid,and its maximum concentration(1 484μg/kg)was slightly lower than that in the control group(2 561 μg/kg)and e-polylysine hydrochloride group(2 762 μg/kg).The most rapid growth was ob-served at 36 ℃,but the production of toxin was lower than 350 μg/kg.Conclusion:Storage of wet rice flour at 10 ℃ can effectively reduce the risk of producing rice krekic acid.Both dehydroacetic acid and ε-polylysine hydrochloride failed to prevent the growth and toxin production of Burkholderia gladiolus.It is necessary to further explore effective preservants to develop multi-means control measures.关键词
唐菖蒲伯克霍尔德氏菌/湿米粉/米酵菌酸/影响因素Key words
Burkholderia gladiolus/wet rice flour/bongkrekic acid/influencing factors引用本文复制引用
陈子慧,王海燕,陈少威,黄芮,蒋琦,王萍,袁俊,张永慧..1株唐菖蒲伯克霍尔德氏菌在湿米粉中的产毒规律分析[J].中国食品学报,2023,23(12):70-76,7.基金项目
广东省自然科学基金项目(2020A1515010663,2021A1515012193) （2020A1515010663,2021A1515012193）
