控制 egusi（苦瓜）果实腐烂过程中的微生物学，以收获其种子。

Microbiology of controlled rotting of egusi (Colocynthis citrullus L.) fruits for the harvesting of the seeds.

机构信息

Department of Microbiology, University of Nigeria, Nsukka, Nigeria.

出版信息

World J Microbiol Biotechnol. 1994 Nov;10(6):634-6. doi: 10.1007/BF00327948.

Abstract

Microorganisms isolated from naturally rotting egusi fruits which are used as a source of dietary seeds, were mainly bacteria: Bacillus subtilis, B. licheniformis, B. polymyxa, B. megaterium, B. pumilus, Lactobacillus plantarum, La. brevis, Leuconostoc mesenteroides, Enterobacter aerogenes, E. cloacae, Klebsiella aerogenes, K. pneumoniae, Staphylococcus epidermidis, S. aureus, Micrococcus and Candida spp. The rotting period of egusi fruits could be decreased from 120 to 72 h by using a mixture of B. subtilis and B. licheniformis.

摘要

从用作食用种子来源的自然腐烂的 egusi 果实中分离出的微生物主要是细菌：枯草芽孢杆菌、地衣芽孢杆菌、多粘芽孢杆菌、巨大芽孢杆菌、短小芽孢杆菌、植物乳杆菌、短乳杆菌、肠膜明串珠菌、产气肠杆菌、阴沟肠杆菌、液化沙雷氏菌、肺炎克雷伯菌、表皮葡萄球菌、金黄色葡萄球菌、微球菌和念珠菌属。通过使用枯草芽孢杆菌和地衣芽孢杆菌的混合物，可以将 egusi 果实的腐烂期从 120 小时缩短到 72 小时。