Isolation and Identification of Spoilage Microorganisms from the Fruit of Chaenomeles speciosa (Sweet) Nakai

doi:10.7506/spkx1002-6630-20191210-112

FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (4): 161-166.doi: 10.7506/spkx1002-6630-20191210-112

• Bioengineering • Previous Articles Next Articles

Isolation and Identification of Spoilage Microorganisms from the Fruit of Chaenomeles speciosa (Sweet) Nakai

HUANG Rong, WANG Xiaoli, WANG Zhaosheng, LI You, FANG Shuangjie

(1. College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China;2. College of Food Science and Engineering, Shandong Agriculture and Engineering University, Jinan 250100, China)

Online:2021-02-25 Published:2021-02-25

Abstract

Abstract: The aim of this study was to explore the cause of spoilage in the fruit of Chaenomeles speciosa (Sweet) Nakai during storage. The tissue isolation method was used to isolate the microorganisms causing decay of C. speciosa. Two bacterial strains and six mold strains but no yeast strains were obtained. The results of back-inoculation test showed that both the bacterial strains and three of the mold strains caused rot of C. speciosa fruit. These strains were identified by morphological and molecular biology methods as Bacillus megaterium, B. pseudomycoides, Penicillium crustosum, Cladosporium velox and P. expansum, respectively. This study will provide theoretical support for controlling spoilage microorganisms in C. speciosa fruit during storage.

Key words: Chaenomeles speciosa (Sweet) Nakai; spoilage microorganism; mold; bacterium; identification

CLC Number:

S609＋.3

HUANG Rong, WANG Xiaoli, WANG Zhaosheng, LI You, FANG Shuangjie. Isolation and Identification of Spoilage Microorganisms from the Fruit of Chaenomeles speciosa (Sweet) Nakai[J]. FOOD SCIENCE, 2021, 42(4): 161-166.

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Isolation and Identification of Spoilage Microorganisms from the Fruit of Chaenomeles speciosa (Sweet) Nakai

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