FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (23): 221-228.doi: 10.7506/spkx1002-6630-20210123-251

• Packaging & Storage • Previous Articles     Next Articles

Bacterial Community Succession in Dehydrated Lentinus edodes Stored at Different Water Activities and Control of Key Harmful Bacteria

SU Anxiang, PU Haoliang, HU Qiuhui, XU Hui, LIU Jianhui, XIE Minhao, PEI Fei, YANG Wenjian   

  1. (Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China)
  • Online:2021-12-15 Published:2021-12-29

Abstract: Dehydrated Lentinus edodes is the major form of processed Lentinus edodes products. Humidity in the storage environment and microbial contamination are the primary factors causing quality changes of dehydrated Lentinus edodes. In the present study, the changes in the bacterial community in dried Lentinus edodes were studied after 50 days of storage at different water activities (0.43, 0.67, 0.76 and 0.84). The key hazardous bacteria were identified and the effect of electron beam irradiation on controlling them was evaluated. The results showed that Enterobacteriaceae was identified as the dominant bacterium in dried Lentinus edodes with a relative abundance of 50%. High water activity in the storage environment could promote the growth of Staphylococcaceae and Micrococcaceae. Staphylococcus aureus present in dried Lentinus edodes could be almost completely killed by electron beam irradiation (5 kGy). This study may provide a theoretical basis for the quality control and shelf life prolongation of dehydrated Lentinus edodes.

Key words: dried Lentinus edodes; water activity; storage quality; bacterial community succession; bacterial community composition

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