Isolation and Identification of Spoilage Fungi in the Fermentation Broth of Sanhua Plum, Evaluation of the Potency of Related Antibacterial Agents and Optimization of Fermentation Technology

HUANG Zhiyu; SHEN Xueyu; CHEN Xunlin; GUO Zhuozhao; HUANG Wei

doi:10.13386/j.issn1002-0306.2020110278

Volume 42 Issue 14

Jul. 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(14): 113-120. > DOI: 10.13386/j.issn1002-0306.2020110278

HUANG Zhiyu, SHEN Xueyu, CHEN Xunlin, et al. Isolation and Identification of Spoilage Fungi in the Fermentation Broth of Sanhua Plum, Evaluation of the Potency of Related Antibacterial Agents and Optimization of Fermentation Technology[J]. Science and Technology of Food Industry, 2021, 42(14): 113−120. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020110278.

Citation:

PDF (1011 KB)

Isolation and Identification of Spoilage Fungi in the Fermentation Broth of Sanhua Plum, Evaluation of the Potency of Related Antibacterial Agents and Optimization of Fermentation Technology

1.
College of Food Science, South China Agricultural University, Guangzhou 510642, China
2.
Guangdong Zhengyipin Biotechnology Co., Ltd., Guangzhou 515638, China

More Information

Received Date: November 29, 2020
Available Online: May 23, 2021

Graphical Abstract

Abstract

Abstract

In order to explore the causes of abnormal fermentation of Sanhua plum fruit by inoculating lactic acid bacteria and improve the fermentation process, the spoilage fungi were isolated and purified from the abnormal fermentation broth with white bacterial membrane on the surface, through morphological observation and ITS sequence identification, three dominant spoilage fungi were obtained, namely Candida stellimalicola, Pichia kudriavzevii and Pichia occidentalis; the Oxford cup method was used to evaluate antibacterial activity of sorbic acid, natamycin and dimethyldicarbonate, it was found that the three kinds of antibacterial agents had obvious inhibition zones on three strains of spoilage fungi, dimethyldicarbonate had slight inhibition on Lactobacillus casei used in fermentation, the diameter of inhibition zone was 10.45±0.11mm, which indicated that the three antimicrobial agents could be used to inhibit the growth and reproduction of spoilage fungi without affecting the normal fermentation; the combined bacteriostatic effect of antibacterial agents was determined by chessboard dilution method, natamycin on Pichia kudriavzevii was 0.50; the combined inhibitory effect of sorbic acid and dimethyldicarbonate on Candida stellimalicola and Pichia occidentalis was 0.50 and 0.38, respectively, all of them showed synergistic antibacterial effect; the fermentation process was optimized by response surface methodology; the results showed that 0.040% sorbic acid, 0.010% natamycin and 0.015% dimethyldicarbonate were added to the fermentation broth according to the fruit weight, fermentation time was 30 days at room temperature, the number of viable yeast in the fermentation broth was 3.212 lg CFU/mL, which was far lower than the number of viable yeast and mold in the fermentation broth of the old process, there was no white film on the surface of the fermentation broth. The new process was simple, effective and stable, the problems of softening and peculiar smell caused by abnormal fermentation were solved.
- Sanhua plum fruit billet,
- fermentation,
- putrefaction fungus,
- isolation and identification,
- combined bacteriostasis

FullText(HTML)

References (31)

References

[1]	海金萍, 刘钰娜, 邱松山. 三华李果酒发酵工艺的优化及香气成分分析[J]. 食品科学,2016,37(23):222−229. doi: 10.7506/spkx1002-6630-201623037
[2]	Bobrich A, Fanning K J, Rychlik M, et al. Phytochemicals in Japanese plums: Impact of maturity and bioaccessibility[J]. Food Research International,2014,65:20−26. doi: 10.1016/j.foodres.2014.06.030
[3]	莫周美. 番荔枝采后熟腐病致病真菌的分离鉴定及药物保鲜试验研究[D]. 南宁: 广西大学, 2017.
[4]	黄月. 广式凉果果坯安全保藏工艺研究[D]. 广州: 华南农业大学, 2015.
[5]	曾晓房, 叶绍环, 白卫东. 广式凉果降硫技术研究进展[J]. 食品与机械,2011,27(3):156−159. doi: 10.3969/j.issn.1003-5788.2011.03.047
[6]	Alamo L S T, Tangkuaram T, Satienperakul S. Determination of sulfite by pervaporation-flow injection with amperometric detection using copper hexacyanoferrate-carbon nanotube modified carbon paste electrode[J]. Talanta,2010,81(4−5):1793−1799. doi: 10.1016/j.talanta.2010.03.043
[7]	Ensafi A A, Karimi-Maleh H, Keyvanfard M. A new voltammetric sensor for the determination of sulfite in water and wastewater using modified-multiwall carbon nanotubes paste electrode[J]. International Journal of Environmental Analytical Chemistry,2013,93(6):650−660. doi: 10.1080/03067319.2011.637198
[8]	李媛, 黄月, 黄苇. 基于乳酸菌发酵法的果坯保藏工艺[J]. 食品工业科技,2017,38(6):201−206.
[9]	郭美媛, 黄苇, 黄妙云, 等. 植物乳杆菌发酵保藏三华李果坯工艺研究[J]. 轻工科技,2017,33(1):9−11.
[10]	任剑豪, 吴卫国. 山梨酸及其钾盐防腐效果的研究进展[J]. 南方农业,2017,11(17):77−78.
[11]	Davidson P Michael, Taylor T Matthew, David Jairus R D. Antimicrobials in food[M]. 4th ed. Florida: CRC Press, 2020: 421−438.
[12]	刘忠义, 刘红艳, 付满, 等. DMDC前处理对巨峰冰葡萄酒发酵及其品质的影响[J]. 西北农林科技大学学报(自然科学版),2020,48(5):123−130.
[13]	王树庆, 李保国, 范维江, 等. 无二氧化硫添加葡萄酒酿造技术研究进展[J]. 酿酒,2020,47(3):4−7. doi: 10.3969/j.issn.1002-8110.2020.03.003
[14]	Ollé Resa C P, Jagus R J, Gerschenson L N. Effect of natamycin, nisin and glycerol on the physicochemical properties, roughness and hydrophobicity of tapioca starch edible films[J]. Materials Science and Engineering,2014,40:281−287. doi: 10.1016/j.msec.2014.04.005
[15]	孙成行, 张福娟, 王廷平. 纳他霉素的应用与检测方法研究进展[J]. 中国食品添加剂,2017(3):178−182. doi: 10.3969/j.issn.1006-2513.2017.03.023
[16]	焦龙. 复配防腐剂开发及其应用效果研究[D]. 郑州: 河南农业大学, 2015.
[17]	李媛. 基于发酵法的高花色苷三华李果坯保藏工艺研究[D]. 广州: 华南农业大学, 2017.
[18]	卢小菊, 孟鸳. 溶菌酶与壳聚糖复配液抑菌作用的研究[J]. 中国食品添加剂,2016(2):51−56. doi: 10.3969/j.issn.1006-2513.2016.02.002
[19]	赵国群, 葛世辉, 张桂. 以菊粉为碳源培养酵母细胞的研究[J]. 食品研究与开发,2008(8):58−61. doi: 10.3969/j.issn.1005-6521.2008.08.016
[20]	CLSI. Methods for dilution antimicrobial susceptibility tests for bacteria that grow aerobically; approved standard-ninth edition CLSI document M07-A9[S]. Wayne, PA, Clinical and Laboratory Standards Institute, 2012: 18−19.
[21]	陈卓. 高通量抗菌活性筛选模型的构建及两株海洋真菌次级代谢产物的研究[D]. 厦门: 厦门大学, 2014.
[22]	Hemaiswarya S, Kruthiventi A K, Doble M. Synergism between natural products and antibiotics against infectious diseases[J]. Phytomedicine,2008,15(8):639−652. doi: 10.1016/j.phymed.2008.06.008
[23]	石明杨. 沙果和桃子中酵母菌的分离鉴定及其生物学特性研究[D]. 呼和浩特: 内蒙古农业大学, 2016.
[24]	钟小廷, 樊君, 罗红刚, 等. 泡菜生花酵母的鉴定及生理特性研究分析[J]. 食品与发酵科技,2014,50(5):19−22.
[25]	敖晓琳, 蔡义民, 夏姣, 等. 引起泡菜“生花”腐败微生物的分离鉴定[J]. 食品科学,2013,34(21):204−208.
[26]	张瑜, 郑伟, 谢婷婷, 等. 腌制蔬菜“生花”微生物研究进展[J]. 广州化工,2016,44(2):33−35. doi: 10.3969/j.issn.1001-9677.2016.02.015
[27]	朱寒冰, 明瑞虎, 张媛, 等. 市售草莓腐败菌的分离鉴定及拮抗酵母的筛选[J]. 食品工业科技,2020,41(1):98−104.
[28]	Cassanego D, Richards N, Valente P, et al. Identification by PCR and evaluation of probiotic potential in yeast strains found in kefir samples in the city of Santa Maria, RS, Brazil[J]. Food Science and Technology,2018,38:59−65. doi: 10.1590/1678-457x.13617
[29]	于丽洪, 黄盛蓝, 杜木英. 泡菜品质败坏的研究进展[J]. 中国酿造,2018,37(3):6−9. doi: 10.11882/j.issn.0254-5071.2018.03.002
[30]	李东, 杜连祥, 路福平, 等. 纳他霉素的抑菌谱及最小抑菌浓度[J]. 食品工业科技,2004, 25(7):143−144. doi: 10.3969/j.issn.1002-0306.2004.07.060
[31]	Sánchez-Rubio M, Guerrouj K, Taboada-Rodríguez A, et al. Control of native spoilage yeast on dealcoholized red wine by preservatives alone and in binary mixtures[J]. Journal of Food Science,2017,82(7−9):2128−2133.