菌生物污染了一些市场蛋糕样本,参考它们的毒素和酶
Shimaa M Abdelhameed1, Basma A Khalifa2
1Botany and Microbiology Department, Faculty of Science, Minia University, Minia city, Egypt. shimaamohamed@mu.edu.eg.
BMC microbiology
|June 14, 2024
概括
蛋糕中的真菌污染很常见,其中阿斯伯吉勒斯和尼西物种占主导地位. 丁香油有效地抑制了菌的生长,建议将其用作天然防腐剂,以确保蛋糕的安全性和质量.
科学领域:
- 食品微生物学 食品微生物学
- 菌类学 菌类学是指菌类学.
- 食品安全 食品安全
背景情况:
- 菌破坏对制品,特别是蛋糕的保质期和安全性产生重大影响.
- 常见的储存真菌包括Aspergillus spp. 和Penicillium spp.,对消费者构成风险.
研究的目的:
- 为了评估市场上销售的蛋糕的真菌质量.
- 为了确定占主导地位的真菌属和物种.
- 评估天然剂对蛋糕模具的抗真菌活性.
主要方法:
- 在14个蛋糕样本的菌群学分析中,使用了土豆乳糖 (PDA) 和麦芽提取物 (MEA).
- 单独的属和物种的真菌计数和识别.
- 对真菌分离物的酶活性测定 (氨酶,脂酶,蛋白酶).
- 在试验室中测试针叶,薄荷和橄油的菌抑制作用.
主要成果:
- 亚斯伯菌 spp. 的种类. 和Penicillium spp. 这种类型. 在蛋糕样本中发现的最常见的真菌属.
- 在PDA上,真菌总数达到43.3个殖民地/g,在MEA上达到123.24个殖民地/g.
- 多种Aspergillus物种,包括A. flavus和A. niger,被确定具有不同的殖民地数量.
- 高比例的分离物表现出氨基酶,脂酶和蛋白酶活性.
- 与薄荷薄荷和橄油相比,丁香油表现出优越的模具抑制作用.
结论:
- 市场蛋糕含有大量的真菌污染,主要是Aspergillus和Penicillium物种.
- 含有丰富的尤金醇,是有前途的天然抗真菌剂,可保持蛋糕质量.
- 建议及时食用蛋糕,以减轻因真菌腐烂而引起的食物传播疾病的风险.
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