Separation and identification method of microorganism causing mildew of fermented chili

An identification method, the technology of bad pepper, applied in the field of microbiology, can solve the problems of bad pepper and other problems

Pending Publication Date: 2018-12-28
ZUNYI MEDICAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0006] The purpose of the present invention is to study the reasons for the "flowering" of bad peppers, provide some theoretical basis for further solving the problem of "flowering" of bad peppers in actual production, and provide a method for the separation and identification of flowering microorganisms in bad peppers

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  • Separation and identification method of microorganism causing mildew of fermented chili
  • Separation and identification method of microorganism causing mildew of fermented chili
  • Separation and identification method of microorganism causing mildew of fermented chili

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Embodiment Construction

[0027] The present invention will be further described below in conjunction with the examples, but the present invention is not limited to the following examples, it can be foreseen that those skilled in the art may produce various changes in the implementation under the condition of combining the prior art.

[0028] 1. Materials and methods

[0029] 1.1 Materials

[0030] 1.1.1 Experimental samples

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Abstract

The invention provides a separation and identification method of a microorganism causing mildew of fermented chili, and belongs to the technical field of microorganisms. The method is characterized inthat the microorganism in the 'mildewed' fermented chili is separated to obtain two main 'mildewing' bacteria. The two main 'mildewing' bacteria are subjected to inversed grafting to the sterilized fermented chili; the strain separated from a PDA culture medium causes 'mildewing'; the separated strain is subjected to ITS sequence analysis, and the result verifies that the strain causing 'mildewing' of the fermented chili is pichiakudriavzevii. The strain separated from an NA culture medium cannot cause the 'mildewing' of the fermented chili, and the strain is primarily identified as Gram-positive cocci by inspection of a gram stain microscope.

Description

technical field [0001] The invention relates to the technical field of microorganisms, in particular to a method for isolating and identifying microorganisms that cause flowering of bad peppers. Background technique [0002] Capsicum (Capsicum), also known as sea pepper and pepper, is a plant of the genus Capsicum in the family Solanaceae. Originally produced in America, it was introduced to Jiangsu and Zhejiang provinces in ancient China during the Ming Dynasty. The Kunqu Opera "The Peony Pavilion" is one of the earliest classics in China to record chili peppers. Less spicy food. [0003] Pepper contains more nutrients, such as capsaicin, capsanthin, vitamin C and so on. Among them, the vitamin C content is much higher than that of potatoes and tomatoes. Studies have shown that capsaicin in peppers has good antioxidant properties and has a certain ability to scavenge DPPH, nitroso and OH. Among them, DPPH The removal effect is the best, and it has a significant lowering ...

Claims

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Application Information

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IPC IPC(8): C12N1/16C12N1/02C12Q1/6869C12Q1/04C12R1/84
CPCC12N1/02C12N1/16C12Q1/6869C12Q2531/113C12Q2565/125C12Q2537/165
Inventor 孟庆峰张旭付少彬
Owner ZUNYI MEDICAL UNIVERSITY
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