短小芽孢菌HN-10抗菌肽P-2对双孢蘑菇保鲜效果的影响
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摘要
为了防止双孢蘑菇采后微生物侵染引起的子实体腐败变质问题,延长双孢蘑菇的保质期,以新鲜的双孢蘑菇子实体为材料,以产抗菌肽P-2的短小芽孢菌HN-10菌株(Bacillus pumilus)的发酵液粗提物为防腐保鲜剂,经无菌水稀释为1∶1、1∶2、1∶3 (V/V)比例的梯度稀释液后对双孢蘑菇进行喷涂处理,开展了在常温(25±1)℃条件下的最优浓度筛选试验和低温(4±1)℃条件下的防腐保鲜贮藏试验。结果表明,常温下抗菌肽P-2保鲜双孢蘑菇最优稀释比例为1∶1 (V/V),在贮藏3 d时,处理组仍保持着一定的感官品质和较低的腐烂指数。低温贮藏条件下抗菌肽P-2处理能显著抑制双孢蘑菇的菌落总数的上升,降低双孢蘑菇的失重,维持稳定的可溶性蛋白质含量,有效抑制PPO活性的增加,在贮藏5 d时,仍保持着良好的感官品质和一定的商品价值。可见,低温(4±1)℃条件下结合抗菌肽P-2处理对双孢蘑菇有良好保鲜效果,延长了双孢蘑菇的保质期,可为食用菌抗菌肽保鲜剂的开发提供技术参考和依据。
In order to prevent mushroom spoilage caused by postharvest microbial infection and prolong its shelf-life, effects of Bacillus pumilus HN-10 antimicrobial peptide P-2 on preserving Agaricus bisporus were studied. Fresh Agaricus bisporus was used as raw material, antimicrobial peptide P-2 extracted from fermentation broth of B. pumilus HN-10 was used as the preservative and sprayed to Agaricus bisporus with different concentrations(the gradient dilution ratio was 1∶1,1∶2, and 1∶3(V/V), using sterile water). The optimal concentration of antimicrobial peptide P-2 was selected at room temperature(25±1)℃, and the preservation and storage experiments were conducted at low temperature(4±1)℃. The results showed that the optimal dilution ratio was 1∶1(V/V) at room temperature. After storing for 3 days, treated mushrooms still maintained certain sensory qualities and their decay indexes were relatively low. The antimicrobial peptide P-2 could significantly inhibit the increase of total number of bacterial colonies of Agaricus bisporus, reduce the weight loss, maintain a stable soluble protein content, and effectively inhibit PPO activity under low-temperature storage conditions. After 5 days of storage, treated mushrooms still maintained good sensory qualities and certain commercial values. Therefore, low temperature storage(4±1)℃ together with antimicrobial peptides P-2 treatment had good preservative effects on Agaricus bisporus and prolonged its shelf-life, which could provide technical reference for developing antimicrobial peptides preservatives for edible mushrooms.
In order to prevent mushroom spoilage caused by postharvest microbial infection and prolong its shelf-life, effects of Bacillus pumilus HN-10 antimicrobial peptide P-2 on preserving Agaricus bisporus were studied. Fresh Agaricus bisporus was used as raw material, antimicrobial peptide P-2 extracted from fermentation broth of B. pumilus HN-10 was used as the preservative and sprayed to Agaricus bisporus with different concentrations(the gradient dilution ratio was 1∶1,1∶2, and 1∶3(V/V), using sterile water). The optimal concentration of antimicrobial peptide P-2 was selected at room temperature(25±1)℃, and the preservation and storage experiments were conducted at low temperature(4±1)℃. The results showed that the optimal dilution ratio was 1∶1(V/V) at room temperature. After storing for 3 days, treated mushrooms still maintained certain sensory qualities and their decay indexes were relatively low. The antimicrobial peptide P-2 could significantly inhibit the increase of total number of bacterial colonies of Agaricus bisporus, reduce the weight loss, maintain a stable soluble protein content, and effectively inhibit PPO activity under low-temperature storage conditions. After 5 days of storage, treated mushrooms still maintained good sensory qualities and certain commercial values. Therefore, low temperature storage(4±1)℃ together with antimicrobial peptides P-2 treatment had good preservative effects on Agaricus bisporus and prolonged its shelf-life, which could provide technical reference for developing antimicrobial peptides preservatives for edible mushrooms.
引文
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[32] 王耀松.蟹味菇采后生理及贮藏保鲜技术研究[D].杨凌:西北农林科技大学, 2007.
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[2] 张慜,范柳萍.国内外果蔬保鲜技术发展状况及趋势分析[J].蔬菜,2004(12):27-29.
[3] 李华佳,单楠,杨文建,等.食用菌保鲜与加工技术研究进展[J].食品科学,2011,32(23):364-368.
[4] SCHIRRA M, D’AQUINO S, CABRAS P, et al. Control of postharvest diseases of fruit by heat and fungicides: efficacy, residue levels, and residue persistence. A review[J].Journal of Agricultural and Food Chemistry, 2011, 59(16):8 531-8 542.
[5] 黎观红,洪智敏,贾永杰,等.抗菌肽的抗菌作用及其机制[J].动物营养学报,2011,23(4):546-555.
[6] 刘雪,穆常青,蒋细良,等.枯草芽孢杆菌代谢物质的研究进展及其在植病生防中的应用[J].中国生物防治,2006(S1):179-184.
[7] KRIVOROTOVA T, CIRKOVAS A, MACIULYTE S, et al. Nisin-loaded pectin nanoparticles for food preservation[J].Food Hydrocolloids, 2016, 54:49-56.
[8] DELVES B J.Nisin and its uses as a food preservative[J].Food Technol,1990(44):100-117.
[9] 周国海,陈飞龙,陈咏春.抗菌肽F1粗提物稳定性及其对荔枝保鲜研究[J].食品工业科技,2016,37(20):306-311.
[10] 宋风霞. 酶解苦荞蛋白制备抗菌肽及其在牛肉保鲜的研究[D].昆明:昆明理工大学,2017.
[11] 高兆建,樊陈,鞠民友.枯草芽孢杆菌抗菌肽在食品防腐中的应用性研究[J].徐州工程学院学报(自然科学版),2013,28(2):67-72.
[12] MUNOZ A, LOPEZGARCIA B, MARCOS J F. Comparative study of antimicrobial peptides to control citrus postharvest decay caused by Penicillium digitatum[J].Journal of Agricultural & Food Chemistry, 2007, 55(20):8 170-8 176.
[13] 石启龙,王相友,王娟,等.包装材料对双孢蘑菇贮藏保鲜效果的影响[J].食品科学,2005(6):253-256.
[14] 杨燕婷,杨芹,杨方美,等.纳米包装材料对金针菇的保鲜作用[J].中国农业科学,2009,42(9):3 250-3 258.
[15] 王靖博,张敏,董睿,等.3种植物精油熏蒸处理对油桃保鲜效果的影响[J].核农学报,2018,32(5):933-940.
[16] 中华人民共和国国家卫生和计划生育委员会国家食品药品监督管理总局.GB4789.2—2016食品安全国家标准食品微生物学检验菌落总数测定[S].北京:中国标准出版社,2016.
[17] 邓丽莉,潘晓倩,生吉萍,等.考马斯亮蓝法测定苹果组织微量可溶性蛋白含量的条件优化[J].食品科学, 2012(24):185-189.
[18] 曹建康,姜微波,赵玉梅.果蔬采后生理生化实验指导[M].北京:中国轻工业出版社, 2007:59-154.
[19] BRENNAN M, PORT G L, GORMLEY R. Post-harvest treatment with citric acid or hydrogen peroxide to extend the shelf life of fresh sliced mushrooms[J]. LWT-Food Science and Technology,2000,33(4):285-289.
[20] 陈飞龙. Lactobacillus paracasei FX-6产抗菌肽对金黄色葡萄球菌作用机制及其应用研究[D].广州:华南农业大学,2016.
[21] 姜天甲.主要食用菌采后品质劣变机理及调控技术研究[D].杭州:浙江大学,2010.
[22] SINGH P, LANGOWSKI H, WANI A A, et al. Recent advances in extending the shelf life of fresh Agaricus mushrooms: a review[J]. Journal of the Science of Food and Agriculture,2010,90(9):1 393-1 402.
[23] 胡顺爽,刘瑞玲,郜海燕,等.灰霉胞外分泌物对蓝莓果实贮藏品质的影响[J].中国食品学报,2018,18(9):217-225.
[24] 张洪翠,李云云,靳苗苗,等.乙醇熏蒸对双孢蘑菇保鲜品质的影响[J].食品与发酵工业,2018,44(6):187-194.
[25] 巩晋龙.杏鲍菇(Pleurotus eryngii)冷藏保鲜技术及自溶机理研究[D].福州:福建农林大学,2013.
[26] 陶菲.真空预冷处理延长白蘑菇贮藏期的研究[D].无锡:江南大学,2006.
[27] 张颖.白玉菇冷藏保鲜及冷链流通技术研究[D].福州:福建农林大学,2014.
[28] 芦江会.金针菇中多酚氧化酶的活性研究[J].内江科技,2018,39(3):65-66.
[29] 周巧丽.麦角硫因对采后双孢蘑菇褐变的抑制效应及其机理初探[D].杭州:浙江工商大学,2014.
[30] 覃宝山,覃勇荣.食用菌质量安全问题及防控措施[J].中国园艺文摘,2012,28(5):157-159+105.
[31] 王宏亮,李昂,那杰.抗菌肽在果蔬保鲜中的应用[J].江苏农业科学,2014,42(3):238-240.
[32] 王耀松.蟹味菇采后生理及贮藏保鲜技术研究[D].杨凌:西北农林科技大学, 2007.
[33] 耿新军,任爱民.食用菌采后生理特性与保鲜技术研究进展[J].现代农业科技,2017(13):91+99.
[34] 刘吟. 双孢蘑菇采后褐变的相关生理生化变化及其保鲜技术研究[D].武汉:华中农业大学,2010.