【摘 要】
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The main spoilage bacteria of fresh-cut lettuce stored at 4℃ were investigated.The dilution separation process and streak plate method were applied for the following research.Then,the main spoilage ba
【机 构】
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College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306,China
论文部分内容阅读
The main spoilage bacteria of fresh-cut lettuce stored at 4℃ were investigated.The dilution separation process and streak plate method were applied for the following research.Then,the main spoilage bacteria were preliminary identified by molecular biology techniques.After isolating and culturing by agar medium,MRS and PDA,the main spoilage bacteria of fresh-cut lettuce were confirmed to be bacteria while the number of yeast and mold were very few according to the spoilage bacteria growth.Three bacterial strains which were picked from the agar medium were identified by gram staining and microscopic observation and the main spoilage bacteria of fresh-cut lettuce were confirmed to be gram negative bacteria,and 3 strains of bacteria and the morphology of the colony and individual morphology.The full-length 16SrDNA of the strain was amplified by PCR,and the PCR product was detected and imaged by electrophoresis.The amplified products gene sequencing will be sequenced and the gene sequences were compared according to NCBI gene database.The main spoilage bacteria of fresh-cut lettuce were confirmed to be Pseudomonas and Aeromonas.The fresh-cut lettuce was inoculated by the three predominant bacteria,and their sensory scores during storage were assessed.Lowest sensory scores of the fresh-cut lettuce were found in samples inoculated by X2,indicating that the dominant spoilage bacteria of fresh-cut lettuce were Pseudomonas.
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