盐渍竹笋致腐细菌及相关天然抑菌剂价效分析OACSTPCD

In order to clarify the bacteria causing spoilage in salted bamboo shoots and to find effective natural bacterial inhibitors,spoilage bacteria isolated from swollen bags of salted bamboo shoots at the end of the shelf life were identified using traditional culture techniques combined with 16S rDNA technology.The inhibitory effects of catechins,phytic acid,bamboo leaf extracts,ε-Polylysine,lactocin,lysozyme,nystatin,and chitosan on spoilage bacteria were explored using the minimum inhibitory concentration(MIC)and the minimum bactericidal concentration(MBC)as the indicators.The results showed that the spoilage bacteria in salted bamboo shoots were Bacillus subtilis,Bacillus amyloliquefaciens,Bacillus licheniformis,Enterobacter cloacae,Xanthomonas campestris,Bacillus sphaericus,and Staphylococcus vogelii.Among the eight natural bacteriostatic agents,ε-polylysine showed the best bacteriostatic and bactericidal effects,with MIC and MBC ranging from 3.91 to 62.5 μg/mL and 31.25 to 500 μg/mL,respectively.The study deeply elucidated the bacterial population leading to the spoilage of salted bamboo shoots,and revealed that ε-polylysine had excellent inhibitory efficacy,providing theoretical guidance for delaying decay and spoilage in salted vegetables.