Identification of spoilage microorganisms in blueberry juice and their inactivation by a microchip pulsed electric field system.
Identification of spoilage microorganisms in blueberry juice and their inactivation by a microchip pulsed electric field system.
复制标题
微芯片脉冲电场系统鉴定蓝莓汁中的腐败微生物及其灭活
DOI：
10.1038/s41598-018-26513-2
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发表时间：
2018-05-25
影响因子：
4.6
通讯作者：
Sun AD
中科院分区：
文献类型：
--
作者：
Zhu N;Yu N;Zhu Y;Wei Y;Hou Y;Zhang H;Sun AD
蓝莓汁是一种健康营养的食品，在全世界越来越受欢迎。然而，人们对这种果汁中可能导致其腐败的微生物群知之甚少。本研究旨在鉴定蓝莓汁中的主要腐败微生物，并探讨微芯片脉冲电场（MPEF）能否有效灭活它们。我们进行了聚合酶链式反应 (PCR) 扩增，以及 16S rDNA、18S rDNA、内转录间隔区 (ITS) 和 26S rDNA 基因序列分析。鉴定出腐败微生物为泛菌属、伯克霍尔德氏菌属、毕赤酵母属、Meyerozyma、隐球菌属、Aureobasidium、Cladosporium和Penicillium等8属9种。是特定的腐败微生物（SSO），因为它们的数量在整个腐败过程中不断增加。 MPEF 对这些微生物潜在灭活的作用是诱导活隐球菌属、Meyerozymasp. 和毕赤酵母的显着灭活。该研究为MPEF在提高蓝莓汁品质中的应用提供了理论依据。
Blueberry juice is a healthy and nutritious food that has become increasingly popular worldwide. However, little is known about the microbial groups of this juice that can cause its spoilage. This study aimed to identify the main spoilage microorganisms in blueberry juice and explore whether a microchip pulsed electric field (MPEF) can effectively inactivate them. We performed polymerase chain reaction (PCR) amplification, as well as 16S rDNA, 18S rDNA, internal transcribed spacer (ITS), and 26S rDNA gene sequence analyses. Nine species belonging to eight genera, includingPantoea,Burkholderia,Pichia,Meyerozyma,Cryptococcus,Aureobasidium,Cladosporium, andPenicilliumwere identified as spoilage microorganisms.Cryptococcussp.,Meyerozymasp., andPichiasp. were specific spoilage organisms (SSO) owing to their rising numbers throughout spoilage progression. The effect of MPEF on the potential inactivation of these microorganisms was to induce significant inactivation of viableCryptococcussp.,Meyerozymasp., andPichiasp. This research provides a theoretical basis for the application of MPEF in improving the quality of blueberry juice.
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影响因子：
4.1
作者：
Abugoch, Lilian;Tapia, Cristian;Escalona, Victor H.
通讯作者：
Escalona, Victor H.
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影响因子：
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影响因子：
3.9
作者：
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通讯作者：
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