Isolation and identification of bacteria in fresh potato noodles and screening of bacteriostatic substances

doi:10.14088/j.cnki.issn0439-8114.2021.24.037

Abstract

Abstract: In order to explore the bacteria causing pollution and deterioration of fresh potato noodles during storage and find suitable bacteriostatic substances to prolong its fresh-keeping period. The contaminated bacteria were isolated and purified by plate line separation method, and preliminarily identified by morphological characteristics, physical and chemical properties and 16S rDNA sequence. The bacteriostatic test was carried out by adding 4 kinds of bacteriostatic substances such as sodium diacetate, potassium sorbate, crude extract from star anise essential oil and crude extract of citrus essential oil by filter paper method. The results showed that four strains were initially isolated from the contaminated potato noodles, one of which was Curtobacterium. The four bacteriostatic substances had certain bacteriostatic effects on the three susceptible bacteria of Curtobacterium, Escherichia and Bacillus Cohn, and sodium diacetate solution had the best bacteriostatic effect at the same concentration and could be used as a candidate inhibitor for fresh potato noodles susceptible bacteria.

Key words: fresh potato noodles, contaminated bacteria, isolation and identification, 16S rDNA, inhibitor

CLC Number:

TS236.5

WEI Xiong-bo, BAI Yong-hong, BAO Yi-jiang, WANG Ya-jie, LIU Qian, REN Jian-fang, CHEN Guo-liang. Isolation and identification of bacteria in fresh potato noodles and screening of bacteriostatic substances[J]. HUBEI AGRICULTURAL SCIENCES, 2021, 60(24): 169-172.

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