戊糖乳杆菌素的抑菌作用及对冷鲜肉的保鲜效果研究
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摘要
随着人们食品安全意识的提高,乳酸菌素作为一种生物保鲜剂得到了较广泛的关注。文章研究了戊糖乳杆菌素对大肠杆菌及金黄色葡萄球菌的抑菌效果及对鲜肉的保鲜效果。分别使用浓缩的戊糖乳杆菌发酵原始菌悬液及其发酵上清液对鲜猪肉进行处理,并分别在0℃贮藏的第0、3、6、9、12天对其感官品质、菌落总数、色度值、p H、挥发性盐基氮值(TVB-N)及过氧化值(POV值)进行了检测。结果表明,戊糖乳杆菌素主要存在于发酵上清液中,具有较强的抑菌效果;其对冷鲜肉有很好的保鲜效果,能保持其感官品质及色泽稳定性,明显抑制微生物的生长繁殖、降低蛋白质分解及脂肪氧化的程度,有效延长其货架期。
With the improvement of people's food safety consciousness, bacteriocin produced by Lactobacillus, as a kind of biological preservatives, has got more wide range of concerns. In this paper, the antimicrobial activity against Escherichia coli and staphylococcus aureus, and preservation effect of bacteriocin produced by Lactobacillus pentose in the chilled fresh meat were studied. The meat was treated by concentrated fermentation suspension and fermentation supernatant respectively. Then the sensory quality, aerobic bacterial count, chroma value, pH value, TVB-N and peroxide value was measured after 0, 3, 6, 9, 12 days storage at 0 ℃ respectively. The results showed that Lactobacillus bacteriocin mainly existed in fermentation supernatant and had strong antibacterial effect. The bacteriocin had good preservation effect for chilled meat, could maintain its sensory quality and the color stability, significantly inhibit the growth of microorganisms, obviously reduce the decomposition of protein and the degree of fat oxidation and could prolong its shelf life effectively.
With the improvement of people's food safety consciousness, bacteriocin produced by Lactobacillus, as a kind of biological preservatives, has got more wide range of concerns. In this paper, the antimicrobial activity against Escherichia coli and staphylococcus aureus, and preservation effect of bacteriocin produced by Lactobacillus pentose in the chilled fresh meat were studied. The meat was treated by concentrated fermentation suspension and fermentation supernatant respectively. Then the sensory quality, aerobic bacterial count, chroma value, pH value, TVB-N and peroxide value was measured after 0, 3, 6, 9, 12 days storage at 0 ℃ respectively. The results showed that Lactobacillus bacteriocin mainly existed in fermentation supernatant and had strong antibacterial effect. The bacteriocin had good preservation effect for chilled meat, could maintain its sensory quality and the color stability, significantly inhibit the growth of microorganisms, obviously reduce the decomposition of protein and the degree of fat oxidation and could prolong its shelf life effectively.
引文
[1]周志江.生物防腐剂及其在食品防腐中的应用[J].保鲜与加工,2015,15(01):1-8
[2]Aoyagi Y,Park S,Matsubara S,et al.Habitual intake of fermented milk products containing Lactobacillus casei strain Shirota and a reduced risk of hypertension in older people[J].Beneficial Microbes,2017,8(1):23-29
[3]Chang C W,Liu C Y,Lee H C,et al.Lactobacillus casei variety rhamnosus Probiotic Preventively Attenuates5-Fluorouracil/Oxaliplatin-induced Intestinal Injury in a Syngeneic Colorectal Cancer Model[J].Frontiers in Microbiology,2018,9:983
[4]Pérez-Ibarreche M,Castellano P,Leclercq A,et al.Control of Listeria monocytogenes biofilms on industrial surfaces by the bacteriocin-producing Lactobacillus sakei CRL1862[J].FEMS Microbiology Letters,2016,363(12)
[5]Miao J,Zhou J,Liu G,et al.Membrane disruption and DNA binding of Staphylococcus aureus cell induced by a novel antimicrobial peptide produced by Lactobacillus paracasei subsp.tolerans FX-6[J].Food Control,2016,59:609-613
[6]陈静,张玉苍,何连芳,等.乳酸菌产细菌素的研究进展及其应用前景[J].安徽农业科学,2011,39(4):1925-1927
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[8]周幸芝,段杉,孟晓华,等.乳酸菌及葡萄糖对鱼片中细菌群落及TVBN值的影响[J].食品与发酵工业,2015,(05):66-71
[9]郭建林,高鹏飞,姚国强,等.益生菌Lactobacillus plantarum P-8在酸乳保鲜中的应用研究[J].食品科技,2013,(10):2-6,11
[10]王向阳,杨玲,余兴伟,等.天然食品防腐剂对泡菜常温流通中菌落总数和pH的影响[J].中国调味品,2015,(10):1-3,22
[11]袁先群,贺稚非,李洪军,等.不同贮藏温度托盘包装冷鲜猪肉的品质变化[J].食品科学,2012,(06):264-268
[12]GB 4789.2-2016,食品安全国家标准食品微生物学检验菌落总数测定[S]
[13]GB 5009.237-2016,食品安全国家标准食品pH值的测定[S]
[14]GB 5009.227-2016,食品安全国家标准食品中过氧化值的测定[S]
[15]GB 5009.228-2016,食品安全国家标准食品中挥发性盐基氮的测定[S]
[16]赵建芬,董基,郑钟云,等.香茅油抑菌活性及其在猪肉保鲜中的应用研究[J].中国食品添加剂,2016,(2):112-117
[17]阳晖,苏泽平,郭善广,等.仙草胶/酪蛋白复合膜对冷却猪肉保鲜效果的影响[J].现代食品科技,2016,(05):1-10
[18]GB 2707-2016,食品安全国家标准鲜(冻)畜、禽产品[S]
[19]刘以娟,王芳兵,唐玲等.葡萄籽提取物对冷却猪肉糜抗脂质氧化的研究[J].食品与发酵工业,2011,37(11):141-145
[2]Aoyagi Y,Park S,Matsubara S,et al.Habitual intake of fermented milk products containing Lactobacillus casei strain Shirota and a reduced risk of hypertension in older people[J].Beneficial Microbes,2017,8(1):23-29
[3]Chang C W,Liu C Y,Lee H C,et al.Lactobacillus casei variety rhamnosus Probiotic Preventively Attenuates5-Fluorouracil/Oxaliplatin-induced Intestinal Injury in a Syngeneic Colorectal Cancer Model[J].Frontiers in Microbiology,2018,9:983
[4]Pérez-Ibarreche M,Castellano P,Leclercq A,et al.Control of Listeria monocytogenes biofilms on industrial surfaces by the bacteriocin-producing Lactobacillus sakei CRL1862[J].FEMS Microbiology Letters,2016,363(12)
[5]Miao J,Zhou J,Liu G,et al.Membrane disruption and DNA binding of Staphylococcus aureus cell induced by a novel antimicrobial peptide produced by Lactobacillus paracasei subsp.tolerans FX-6[J].Food Control,2016,59:609-613
[6]陈静,张玉苍,何连芳,等.乳酸菌产细菌素的研究进展及其应用前景[J].安徽农业科学,2011,39(4):1925-1927
[7]龙峥,罗志良,于福满,等.复合保鲜剂对冷鲜肉品质影响[J].肉类工业,2015,01:44-47
[8]周幸芝,段杉,孟晓华,等.乳酸菌及葡萄糖对鱼片中细菌群落及TVBN值的影响[J].食品与发酵工业,2015,(05):66-71
[9]郭建林,高鹏飞,姚国强,等.益生菌Lactobacillus plantarum P-8在酸乳保鲜中的应用研究[J].食品科技,2013,(10):2-6,11
[10]王向阳,杨玲,余兴伟,等.天然食品防腐剂对泡菜常温流通中菌落总数和pH的影响[J].中国调味品,2015,(10):1-3,22
[11]袁先群,贺稚非,李洪军,等.不同贮藏温度托盘包装冷鲜猪肉的品质变化[J].食品科学,2012,(06):264-268
[12]GB 4789.2-2016,食品安全国家标准食品微生物学检验菌落总数测定[S]
[13]GB 5009.237-2016,食品安全国家标准食品pH值的测定[S]
[14]GB 5009.227-2016,食品安全国家标准食品中过氧化值的测定[S]
[15]GB 5009.228-2016,食品安全国家标准食品中挥发性盐基氮的测定[S]
[16]赵建芬,董基,郑钟云,等.香茅油抑菌活性及其在猪肉保鲜中的应用研究[J].中国食品添加剂,2016,(2):112-117
[17]阳晖,苏泽平,郭善广,等.仙草胶/酪蛋白复合膜对冷却猪肉保鲜效果的影响[J].现代食品科技,2016,(05):1-10
[18]GB 2707-2016,食品安全国家标准鲜(冻)畜、禽产品[S]
[19]刘以娟,王芳兵,唐玲等.葡萄籽提取物对冷却猪肉糜抗脂质氧化的研究[J].食品与发酵工业,2011,37(11):141-145