食品防腐剂对产毒黄曲霉孢子萌发及菌丝生长的抑制作用研究

研究了山梨酸钾和苯甲酸钠对黄曲霉生长的抑制效果,旨在为防止花生等作物霉变提供参考资料。以黄曲霉孢子为实验材料,采用固体培养法,通过观察和测定黄曲霉孢子的萌发情况、菌落大小和色泽、菌丝生长变化情况及F1孢子的形态特征等,运用SPSS 16.0统计软件对实验数据进行统计分析,研究两种防腐剂对黄曲霉孢子萌发及菌丝生长的抑制效果。结果表明:当质量浓度≥1.0g/L时,山梨酸钾和苯甲酸钠对黄曲霉生长均具有显著的抑制作用(p≤0.05),并且当浓度为1.0g/L时,苯甲酸钠对黄曲霉具有显著的饰变效应。但相同浓度下,山梨酸钾的抑菌效果好于苯甲酸钠。综合考虑,山梨酸钾(≥1.0g/L)是抑制黄曲霉生长的一种较为安全、经济、方便而有效的抑菌剂。 

Study the inhibition of food preservatives on spore germination and mycelium growth of poisonous Aspergillus flavus

This study aimed to test the inhibition of potassium sorbate and sodium benzoate on the growth of poisonous Aspergillus flavus, which provided reference data for preventing peanut and other corps becoming mildewed in preservation process.Using Aspergillus flavus spores as experimental materials, which were cultured in solid culture medium. The germination number was counted, colony size was measured, colony color, the morphological characteristics of mycelium and Spore F1 were observed, respectively. At last, the data got from above, were analyzed with SPSS16.0 statistical software.The results showed that both preservatives had significant inhibition ( p≤0.05) on the growth of Aspergillus flavus when the mass concentration was higher than or equal to 1.0g /L.Furthermore, sodium benzoate had modification effects at 1.0g /L.While, given a concentration, potassium sorbate had a better inhibition effect than sodium benzoate.In brief, potassium sorbate ( ≥1.0g /L) is a more secure, more economical, more convenient and more effective fungistat to Aspergillus flavus.