红枣贮藏期果面微生物对碳源的利用及主成分分析

Principal component analysis of carbon source utilized by microorganism on the surface of stored jujube fruit

摘要:

Biolog方法就是微生物在利用碳源过程中产生的自由电子, 与四唑盐染料发生还原显色反应, 颜色的深浅可以反映微生物对碳源的利用程度。采用Biolog方法, 研究红枣贮藏期果面微生物对FF和ECO微孔板上碳源的利用情况, 进行主成分分析(Principal component analysis, PCA)。羧酸类、吐温类、碳水化合物、酯类、氨基酸类及胺类碳源是红枣贮藏期果面微生物群落在FF和ECO微孔板上利用的主要碳源。随着贮藏时间的延长, 红枣果面微生物对碳源的利用情况差异较大, 用保鲜剂处理过的红枣果面微生物对碳源的利用远远低于未处理的红枣果面微生物, 而且贮藏时间越长, 果面微生物对碳源的利用程度越高。利用ECO微孔板上31种碳源作PCA, 第一主成分特征值的贡献率为78.54%, 第二主成分特征值的贡献率为19.06%。

关键词:红枣;贮藏期;果面微生物;碳源利用;主成分分析

Abstract:

Biolog is defined as the emitted electrons while the microorganisms utilize carbon source combine with tetrazolium salt dyestuff, then take place color-reduction reaction which show the difference of carbon source utilization. The utilizations were analyzed with principal component analysis (PCA). The main carbon source utilized by microbial on the jujube surface included carboxylic acids, amino acids, phenolic compounds, amine and tween. The utilization of carbon source showed the markedly increase with extend of the time the jujube stored . The utilization of carbon source from the microbial on the surface of the jujubes stored for 30 days was higher than that of 15 days. The utilization of carbon source of the microorganisms on the jujube surface after treating with fresh agents was low. Principal component analysis for 31 carbon source on the ECO microplate showed. Characteristic value contribution of PC 1 was 78.54% and characteristic value contribution of PC 2 was 19.06%.

Key words:Jujube;Storage period;Fruit surface;Carbon source utilizing;Principal component analysis (PCA)