伽马辐射对市场上销售的香料真菌负载净化的影响

Mahfuzur Rahman, Md. Moniruzzazan, Keshob C. Das, Mohammad Amirul Islam, Md. Mostafa Kamal, M. S. Rahman, Ruhul A. Khan
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引用次数: 0

摘要

本研究评估了伽马辐射对贮藏中常见香料的真菌净化、物理化学性质和曲霉菌属分子分析的影响。香料经 0、2、4 和 6 kGy 的伽马射线辐照后密封在玻璃瓶中,在室温下储存 180 天。与孜然、香菜、大蒜和生姜样品相比,辣椒、姜黄和黑胡椒粉的真菌污染程度最高。通过显微镜共鉴定出 48 个分离物,其中 11 个为粘菌,25 个为青霉,12 个为曲霉。通过聚合酶链式反应(PCR)扩增和内部转录间隔区(ITS)测序,共鉴定出其中的 12 个曲霉属:黑胡椒中有 5 个,红辣椒中有 7 个。与对照组相比,伽马辐射也减少了微生物的数量。研究发现,伽马辐射剂量是杀死所研究香料中微生物的最佳剂量。红辣椒为 6 kGy,姜黄和黑胡椒为 4 kGy,小茴香、香菜、大蒜和生姜为 2 kGy。180 天的伽马射线照射对理化参数的测量没有明显影响,但真菌的数量却急剧下降。伽马辐射已被视为一种有效的香料去污方法,为确保食品安全和质量提供了一种前景广阔的解决方案。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Effect of gamma radiation on fungal load decontamination of marketed spices
In this study, the effects of gamma radiation on the decontamination of fungus, physicochemi-cal properties, and molecular analysis of Aspergillus spp. of common spices for storage were evaluated. After being irradiated with gamma doses of 0, 2, 4, and 6 kGy and sealed in glass vials, the spices were stored at room temperature for 180 days. Among the tested spice samples, chili, turmeric, and black pepper powder showed the highest presence of fungal contamination compared to cumin, coriander, garlic, and ginger samples. Microscopy was used to identify a total of 48 isolates, of which 11 were Mucor, 25 were Penicillium, and 12 were Aspergillus. By polymerase chain reaction (PCR) amplification and sequencing of the internal transcribed spacer (ITS) region, a total of 12 Aspergillus genera were identified among them: 5 in black pepper and 7 in red chili. The gamma radiation also reduced the number of microbes compared to the control group. The best gamma radiation doses were found to kill the organ-isms in the studied spices. These were 6 kGy for red chili, 4 kGy for turmeric and black pepper, and 2 kGy for cumin, coriander, garlic, and ginger. Measurements of the physicochemical parameters were not significantly impacted by the 180-day exposure to gamma radiation; however, the number of fungi drastically decreased. Gamma radiation has been explored as an effective method for decontaminating spices, offering a promising solution for ensuring food safety and quality.
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