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《ACTA AGRICUL TURAE SHANGHAI》 1996-01
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A STUDY ON SCREENING OF NATIVE FOOD PRESERVATIVE

Chang Jidong(Edible Fungi Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201106,China.)  
The screening model system of native food preservative including the combinations and operating systems of testing microorganisms and tested mushrooms as well as results and verification of analog operation are described in this paper for the first time.The testing microorganisms used in the initial screening model system comprised 18 species of bacteria(Bacillus cereus, Bacillus subtilis, Enterobacter cloacae, Escherichia coli,Sarcina luta, Staphylococcus aureus, Staphylococcus albus, Vibrio parahaemolyticus,Serratia marcescens, Klebsiella pneumoniae, Proteus rettgeri, Salmonella newtort,Shigella flexneri,Mycobacterum phlei, Pseudomonas aeruginosa, Salmonella typhimurium,Pseudomonas fluoreslens, Proteus vulgaris),4 species of yeasts(Cadida albicans,Saccharomyces cerevisiae,Saccharomycopisis lipolytica, Saccharomyces sake)and 4 species of moulds (Aspergillus niger,Penicillium cyclopium var echinulatum, Mucor mucedO, Rhizopus stolonifer). Among the media used, the optimum growth medium is 2. 5% NaCl + nutrient agar for Vibrio parahaemolyticus, 2% glycerin +broad beau starch agar for Mycobacterum phlei, beef extract peptone agar for other 16 species of bacteria, and PDA for all the yeasts and moulds used. 0.4 mL suspension of microorganism/25mL medium/9cm culture plate is the optimum inoculation level for the testing microorganisms.The tested mushrooms comprised 105 strains of edible or medical mushrooms belonging to 31 genera and 52 species. As materials used in antimicrobial tests, agar pieces covered with mycelia were obtained by solid culture and culture solutions by liquid culture. 20 strains were taken at random from the 105 strains of tested mushrooms and put into the initial screening model system. The antimicrobial spectra of 20 strains of tested mushrooms against 26 strains of testing microorganisms were obtained by band method for solid culture and groove method for liquid culture. By the test, 6 species of bacteria (B1, B4, B5, B7, B12,B14 )and 2 species of yeasts (Y1,Y2)as well as 4 species of moulds (M1, M2, M3, M4)were detected as testing microorganisms in the first screening model system. 6 strains of mushrooms with most extensive antimicrobial spectra (E. F. 42,E. F. 32, E. F. 22, E. F. 31, E. F.111,E. F. 112)were put into the initial screening model system. Their bacteriostatic activities against 26 strains of testing microorganisms were determined by piece method for solid culture and paper method for liquid culture. So 7 species of bacteria (B1, B4, B5,B7, B10,B12,B14), 4 species of yeasts (Y1, Y2, Y3, Y4)and 4 species of moulds (M1, M2, M3, M4)were detected as testing microorganisms in the second screening model system. At the same time E. F. 42 was detected as the most antimicrobial mushroom. By the analog operation for the screening model system, 5 species of testing microorganisms (B1,B4,B14,Y3, M5 )were detected as testing microorganisms in the tracking model used as indicator model in the submerged fermentation process test for the functional strain. A native food preservative was extracted from the submerged culture of E. F. 42 and its preservative effect on target food (broth)was determined with dose gradient method. At 20~ 35℃,the storage life of target food supplemented with the native food preservative at dose of 10% or more was 96h, namely, 3 times more than that of the CK. So it is suggested that the tested mushroom strain screened by the screening model system has the function of producing a certain native food preservative and the screening model system of the native food preservative established in this study is reliable.
【Fund】: 上海市科委资助
【CateGory Index】: TS202
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【References】
Chinese Journal Full-text Database 2 Hits
1 Chang Jidong (The State Key Laboratory of Bioreactor Engineering, Biotechnology College, East China University of Science and Techonlogy, Shanghai 200237);A Study on the Submerged Fermentation Technology of Edible Fungus Strains Producing Native Food Preservatives[J];食用菌学报;2000-02
2 Chang Jidong (The State Key Laboratory of Bioreactor Engineering, College of Biochemical Engineering, East China University of Science and Technology, Shanghai 200237);A Study on the Screening of Edible Fungus Strains Producing Native Food Preservative[J];食用菌学报;2000-01
【Co-references】
Chinese Journal Full-text Database 3 Hits
1 Chang Jidong (The State Key Laboratory of Bioreactor Engineering, College of Biochemical Engineering, East China University of Science and Technology, Shanghai 200237);A Study on the Screening of Edible Fungus Strains Producing Native Food Preservative[J];食用菌学报;2000-01
2 He Xinsheng Hou Dabing(Mianyang Economy and Technology College, Sichuan, Mianyang 621000);The Species and the Classification System of the Cultivated Mushroom[J];食用菌学报;1997-02
3 Chang Jidong(Edible Fungi Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201106,China.);A STUDY ON SCREENING OF NATIVE FOOD PRESERVATIVE[J];上海农业学报;1996-01
【Secondary References】
Chinese Journal Full-text Database 5 Hits
1 XIE Li-yuan;PENG Wei-hong;HUANG Zhong-qian;TAN Wei;GAN Bing-cheng;Institute of Soil and Fertilizer,Sichuan Academy of Agricultural Sciences;;Study on Screening of Antimicrobial Activities among Strains of Hericium erinaceus[J];西南农业学报;2014-02
2 HUANG Yan1 LIN Guoqiang2 JIANG Yuji2* (1. School of Tea and Food Science, Wuyi University, Wuyishan, Fujian 354300; 2. School of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002);Study on the Growth Conditions and the Bacteriostasis of Dictyophora Indusiata[J];武夷学院学报;2013-02
3 ZHU An;Anhui Wuchu Media Co.,Ltd.;;Classification, Security and Application of Food Preservatives[J];农业灾害研究;2012-07
4 ZHANG Rui-ling,JIA Ying-min,ZHU Yan-zhong,YU Hong-wei,LI Xing -feng (College of Food Science and Technology,Agriculture University of Hebei,Baodin g 071001,China);Application of microbiology in food industries[J];生物加工过程;2004-03
5 Chang Jidong (The State Key Laboratory of Bioreactor Engineering, Biotechnology College, East China University of Science and Techonlogy, Shanghai 200237);A Study on the Submerged Fermentation Technology of Edible Fungus Strains Producing Native Food Preservatives[J];食用菌学报;2000-02
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