柿饼霉变微生物的鉴定及防霉措施研究-陕西师范大学学报期刊社网站

陕西师范大学学报（自然科学版）

食品工程与营养科学

柿饼霉变微生物的鉴定及防霉措施研究

王春红1，孟泉科2，张宝善1*

(1 陕西师范大学食品工程与营养科学学院，陕西西安710062；2 三门峡职业技术学院生化工程系，河南三门峡 472000)

王春红，女，硕士研究生，研究方向为食品生物技术．* 通讯作者：张宝善，男，教授，硕士研究生导师．E-mail:baoshan2@snnu.edu.cn.

摘要:

对引起柿饼霉变的微生物进行了分离鉴定，确定曲霉属(Aspergillus)、青霉属(Penicillium)、根霉属(Rhizopus)、毛霉属（Mucor）和镰刀菌属(Fusarium)共5个属为主要霉变微生物；对柿饼霉变发生条件进行研究，结果表明温度、湿度、柿饼含水量是引起柿饼发霉的重要条件．熏硫量15 g/m3、熏硫20 min或熏硫量20 g/m3、熏硫10 min，添加防腐剂山梨酸钾、苯甲酸和苯甲酸钠以及采用真空包装具有一定的防止柿饼霉变的效果．

关键词：

柿饼；霉变；鉴定；防霉

收稿日期：

2009-09-09

中图分类号：

Q93-331

文献标识码：

文章编号：

1672-4291(2010)02-0099-05

基金项目：

陕西省自然科学基金资助项目（2006C128）

Doi:

Studies on the identification of microorganism causing dried persimmon mildew and mildew proofing measure

WANG Chun-hong1， MENG Quan-ke2， ZHANG Bao-shan1*

(1 College of Food Engineering and Nutritional Science, Shanxi Normal University; Xi′an 710062, Shaanxi, China; 2 Biology and Chemical Engineering Department, Sanmenxia Polytechnic; Sanmenxia 472000, Henan, China)

Abstract:

The microorganisms causing dried persimmon mildew were isolated and identified. Five genera， Aspergillus，Penicillium，Rhizopus，Mucor and Fusarium were major milden and rot microorganisms. And the conditions of dried persimmon mildew were studied, the results show that temperature，humidity and water content were important conditions of dried persimmon mildew. Sulfuring quantity of 15 g/m3，sulfuring time of 20 min or sulfuring quantity of 20 g/m3，sulfuring time of 10 min，the addition of preservative like potassium sorbate，benzoic acid and sodium benzoate，and the application of vacuum package were effective measures to prevent dried persimmon mildew.

KeyWords:

dried persimmon; mildew; identification; mildew proofing