联系我们 加入收藏
 
年期检索 高级检索
33
2025年8月14日 星期四
  2017, Vol. 25 Issue (6): 930-938    
  研究论文与报告 本期目录 | 过刊浏览 | 高级检索 |
一种微生物复合菌系发酵液对荔枝采后保鲜效果的研究
吴一晶1,艾超1,严新1,林河通2,赵超1
1. 福建农林大学食品科学学院
2. 福建农林大学 食品科学学院
Effect of Fermentation Broth of Microbial Community on the Preservation of Harvested Litchi (Litchi chinensis) Fruit
, , , ,
全文: PDF (1380 KB)   HTML (1 KB) 
输出: BibTeX | EndNote (RIS)      
摘要 摘 要 荔枝(Litchi chinensis Sonn.)果实采后常温贮藏条件下腐烂变质是造成荔枝果实品质劣变、经济价值降低的主要原因,为减少人工合成化学杀菌剂的滥用,开发新型采后荔枝果实天然生物保鲜剂至关重要。本研究以福建主栽品种‘乌叶’荔枝果实为原料,以浒苔(Enteromorpha prolifera)为基质的复合菌系发酵液为保鲜剂,研究发酵上清液浸泡处理对采后荔枝果实外观品质及耐贮性的影响。利用16S rRNA V4区的高通量测序技术对微生物复合菌系进行菌群结构和丰度分析,采用核磁共振(nuclear magnetic resonance, NMR)代谢组学技术对该复合菌系发酵液中保鲜成分进行测定。结果表明,该微生物复合菌系中主要为芽胞杆菌科(Bacillaceae)、圆杆菌科(Cyclobacteriaceae)和交替单胞菌科(Alteromonadaceae),其中优势芽胞杆菌属(Bacillus)丰度为32.31%,具有降解浒苔作用的交替单胞菌科和微泡菌属(Microbulbifer)的丰度分别为8.47%和6.72%,复合菌系发酵产物中起主要保鲜作用的成分为甜菜碱和海藻糖,浓度分别为0.001 5和0.007 9 mmol/L。不同稀释度条件下的发酵上清液处理可明显降低常温贮藏期间荔枝果实呼吸强度、果皮褐变指数、果实感病指数及失重率,从而有效保持荔枝果实较高的商品率,其中发酵上清液稀释2倍的保鲜效果最佳,与对照相比,处理组荔枝果实感病指数降低了77.78%,商品率提高了22.07%。本研究为荔枝等亚热带果实采后生物保鲜提供理论依据和技术方法,同时拓宽了绿藻浒苔应用范围。
服务
把本文推荐给朋友
加入我的书架
加入引用管理器
E-mail Alert
RSS
作者相关文章
吴一晶
艾超
严新
林河通
赵超
关键词 复合菌系荔枝采后保鲜核磁共振    
Abstract:Abstract Litchi (Litchi chinensis Sonn.) is one of the most commercially important fruit in subtropical areas with good flavor and rich nutrients. However, pericarp browning and fruit decay during storage period with high temperature and high humidity had led to great economic loss. In order to reduce the abuse of artificial chemical fungicide, development of a new method for preservation of harvested litchi fruit had shown great importance. In this study, the fermentation broth of microbial community using Enteromorpha prolifera as subtract was used for postharvest treatment of litchi fruit. The effect of different concentrations of supernatant on visual quality and storability of harvested litchi fruit were investigated. The high-throughput sequencing technique of 16S rRNA V4 zone was used for analysis of structure and abundance of microbiota. Nuclear magnetic resonance (NMR) metabonomics technology was used for the determination of metabolites with fresh-keeping potential. Based on the sequencing of Hiseq2500 PE250 platform, the result indicated that Bacillaceae, Cyclobacteriaceae and Alteromonadaceae were main families in this microbial community, in which the Bacillus was the dominate genus with the the abundance of 32.31%. Furthermore, the abundance of Alteromonadaceae and Microbulbifer which could degrade the E. prolifera was 8.47% and 6.72%, respectively. The main preservation related substances in fermentation broth was determined as glycine betaine and trehalose, and the concentration was 0.001 5 and 0.007 9 mmol/L, respectively. Compared with the control group, the litchi fruit being dipped in the fermentation broth at different concentrations for 10 min could significantly maintain lower respiration rate of fruit, browning index, disease index and percentage of weight loss, so these after-treatment litchi fruit kept higher percentage of commercially acceptable fruit during ambient storage condition. This study provides a theoretical basis and technical method for postharvest bio-preservation of litchi fruit and other subtropical fruit.
Key wordsMicrobial community    Litchi    Postharvest preservation    Nuclear magnetic resonance (NMR)
收稿日期: 2017-04-01      出版日期: 2017-06-01
基金资助:国家自然科学基金项目;福建省高水平大学建设项目;海洋生物资源综合加工及安全风险评估工程研究中心
通讯作者: 赵超     E-mail: zhchao@live.cn
引用本文:   
吴一晶 艾超 严新 林河通 赵超. 一种微生物复合菌系发酵液对荔枝采后保鲜效果的研究[J]. , 2017, 25(6): 930-938.
链接本文:  
http://journal05.magtech.org.cn/Jwk_ny/CN/     或     http://journal05.magtech.org.cn/Jwk_ny/CN/Y2017/V25/I6/930
 
版权所有 © 2014 《农业生物技术学报》编辑部   京ICP备11035905号-3
地址:北京市海淀区圆明园西路2号中国农业大学生命科学楼1053室 邮编:100193
电话:010-62733684 传真:010-62731615 E-mail: nsjxb@cau.edu.cn