不同储存温度下鸡蛋表面和内部真菌动态研究

doi:10.16431/j.cnki.1671-7236.2021.02.040

Abstract

Abstract: By detecting the amounts and kinds of fungi in surface and content of the table eggs at different storage temperatures and time,the dynamic changes of fungal contamination were understood,which provided reference for improving the storage conditions and prolonging the preservation period of eggs.180 fresh eggs from several chicken farms in Southern Hebei were stored respectively at 25 and 4 ℃ for 42 days.The amount and kind of fungi in eggs were detected every 7 days.The national standard GB 4789.15-2016 was consulted for the fungal count detection.The fungi species were identified by morphological observation combined with rDNA-ITS sequence analysis.The results showed that the detection rate and quantity of fungi in eggs increased significantly with time.The detection time of fungi in eggshell was earlier and the detection rate was higher than that in egg liquid,and the detection rate of fungi in egg liquid increased rapidly from 21 to 28 days.At the same time point,the amount of fungi (colony number) of 25 ℃ condition was significantly higher than that of 4 ℃ (P<0.05).168 fungal strains were isolated and identified,belonging to 18 species (genera),of which the dominant genus was Penicillium sp.,and the dominant species was Penicillium oxalicum.There was significant correlation between eggshell and egg liquid in the total number of colonies (P<0.05) and the number of isolated strains (P<0.01).In conclusion,fungal contamination of eggs was frequent in the environment of the farms sampled,the fungal detection rate and total number of colonies in samples increased significantly along with the storage time,refrigeration (4 ℃) was an effective method to prevent spread of the fungi in eggs,the fungal contamination of egg liquid might mainly come from that of the eggshell surface,the diversity of fungi in egg samples was high,and most of the dominant species (genera) were common in the environment,but some pathogenic or toxigenic kinds were also found in the contaminating fungi.

Key words: egg; fungal contamination; temperature

CLC Number:

S879.3

WANG Jin, LIU Huanzhang, LIU Jianchai, ZHANG Heping, CHENG Long, ZHANG Jingjing, LI Xiang. Study on the Dynamics of Fungi on the Surface and Inside of Eggs at Different Storage Temperatures[J]. China Animal Husbandry and Veterinary Medicine, 2021, 48(2): 772-780.

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Study on the Dynamics of Fungi on the Surface and Inside of Eggs at Different Storage Temperatures

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