CN102138581B - Application of Lactobacillus delbrueckii subsp.lactis bacteriocin in strawberry preservation - Google Patents
Application of Lactobacillus delbrueckii subsp.lactis bacteriocin in strawberry preservation Download PDFInfo
- Publication number
- CN102138581B CN102138581B CN2011100265263A CN201110026526A CN102138581B CN 102138581 B CN102138581 B CN 102138581B CN 2011100265263 A CN2011100265263 A CN 2011100265263A CN 201110026526 A CN201110026526 A CN 201110026526A CN 102138581 B CN102138581 B CN 102138581B
- Authority
- CN
- China
- Prior art keywords
- bacteriocin
- strawberry
- preservation
- lactic acid
- lactobacillus delbruckii
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 235000016623 Fragaria vesca Nutrition 0.000 title claims abstract description 64
- 235000011363 Fragaria x ananassa Nutrition 0.000 title claims abstract description 64
- 108010062877 Bacteriocins Proteins 0.000 title claims abstract description 58
- 238000004321 preservation Methods 0.000 title claims abstract description 37
- 241001147746 Lactobacillus delbrueckii subsp. lactis Species 0.000 title claims abstract description 8
- 240000009088 Fragaria x ananassa Species 0.000 title 1
- 241000220223 Fragaria Species 0.000 claims abstract description 65
- 238000005057 refrigeration Methods 0.000 claims abstract description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 64
- 241000186660 Lactobacillus Species 0.000 claims description 32
- 235000014655 lactic acid Nutrition 0.000 claims description 32
- 229940039696 lactobacillus Drugs 0.000 claims description 32
- 239000004310 lactic acid Substances 0.000 claims description 31
- 239000007921 spray Substances 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 239000012153 distilled water Substances 0.000 claims description 4
- 239000012530 fluid Substances 0.000 claims description 4
- 239000008176 lyophilized powder Substances 0.000 claims description 4
- 238000003306 harvesting Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 9
- 230000008901 benefit Effects 0.000 abstract description 3
- 235000013332 fish product Nutrition 0.000 abstract description 2
- 102000035195 Peptidases Human genes 0.000 abstract 1
- 108091005804 Peptidases Proteins 0.000 abstract 1
- 239000004365 Protease Substances 0.000 abstract 1
- 230000007613 environmental effect Effects 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 description 30
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 23
- 235000019154 vitamin C Nutrition 0.000 description 18
- 239000011718 vitamin C Substances 0.000 description 18
- 239000002253 acid Substances 0.000 description 15
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 11
- 229930003268 Vitamin C Natural products 0.000 description 11
- 108010053775 Nisin Proteins 0.000 description 8
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 description 8
- 235000013305 food Nutrition 0.000 description 8
- 239000004309 nisin Substances 0.000 description 8
- 235000010297 nisin Nutrition 0.000 description 8
- 238000003860 storage Methods 0.000 description 8
- 238000012360 testing method Methods 0.000 description 8
- 230000000694 effects Effects 0.000 description 7
- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 description 6
- 241000894006 Bacteria Species 0.000 description 5
- 239000007787 solid Substances 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 4
- 230000005070 ripening Effects 0.000 description 4
- 239000003795 chemical substances by application Substances 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 239000002932 luster Substances 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 239000003755 preservative agent Substances 0.000 description 3
- 230000002335 preservative effect Effects 0.000 description 3
- 239000005342 prism glass Substances 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 238000004448 titration Methods 0.000 description 3
- 230000001580 bacterial effect Effects 0.000 description 2
- 210000000481 breast Anatomy 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 239000000975 dye Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000009920 food preservation Methods 0.000 description 2
- 235000019249 food preservative Nutrition 0.000 description 2
- 239000005452 food preservative Substances 0.000 description 2
- 238000007689 inspection Methods 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 235000006408 oxalic acid Nutrition 0.000 description 2
- 235000021012 strawberries Nutrition 0.000 description 2
- 230000000007 visual effect Effects 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- 230000004580 weight loss Effects 0.000 description 2
- SCWBSTVOWDDYHH-UHFFFAOYSA-N 4-amino-2,6-dichlorophenol;4-aminophenol Chemical compound NC1=CC=C(O)C=C1.NC1=CC(Cl)=C(O)C(Cl)=C1 SCWBSTVOWDDYHH-UHFFFAOYSA-N 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 208000006770 Ascorbic Acid Deficiency Diseases 0.000 description 1
- 208000001333 Colorectal Neoplasms Diseases 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 235000004789 Rosa xanthina Nutrition 0.000 description 1
- 241000220222 Rosaceae Species 0.000 description 1
- 206010047623 Vitamin C deficiency Diseases 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 230000005784 autoimmunity Effects 0.000 description 1
- 230000003385 bacteriostatic effect Effects 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical group OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000002864 food coloring agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 235000021472 generally recognized as safe Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000001013 indophenol dye Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000009545 invasion Effects 0.000 description 1
- NLYAJNPCOHFWQQ-UHFFFAOYSA-N kaolin Chemical compound O.O.O=[Al]O[Si](=O)O[Si](=O)O[Al]=O NLYAJNPCOHFWQQ-UHFFFAOYSA-N 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000004570 mortar (masonry) Substances 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 230000000452 restraining effect Effects 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 208000010233 scurvy Diseases 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 238000000528 statistical test Methods 0.000 description 1
- 235000013948 strawberry juice Nutrition 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
Images
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to application of Lactobacillus delbrueckii subsp.lactis bacteriocin in strawberry preservation, and is applicable to strawberry preservation. The Lactobacillus delbrueckii subsp.lactis zhang-LF provided by the invention is separated and screened from dried fish products in farmer markets in Fujian, and the generated bacteriocin can be degraded by proteases in human bodies. The Lactobacillus delbrueckii subsp.lactis bacteriocin is applicable to strawberry preservation. The preservation method is simple, does not need refrigeration, has the advantages of energy saving, environmental protection, low bacteriocin consumption and low cost, and is applicable to large-scale strawberry preservation.
Description
Technical field
The present invention relates to the application of a kind of lactobacillus delbruckii lactic acid subspecies bacteriocin in strawberry preservation in the field of food.
Background technology
Strawberry is the Rosaceae, belongs to the perennial evergreen herbage, originates in Europe, introduces China in 20 beginnings of the century.Strawberry soft and succulency, moderately sour and sweet, color and luster be tempting, give off a strong fragrance, and the contained heat of strawberry is lower, is rich in needed by human nutritive substances such as glucide, food fibre, VITAMINs and trace element, have the good reputation of " fruit queen " in China.Traditional medicine thinks, strawberry flavor acid cool in nature, and effect such as have that moistening lung is promoted the production of body fluid, clearing away heat and cooling blood, invigorating the spleen are relieved the effect of alcohol has auxiliary curative effect to diseases such as arteriosclerosis, hypertension, coronary heart disease, vitamin C deficiency, colorectal carcinomas.But because the pericarp of strawberry as thin as a wafer; In harvesting, carrying and storage, be easy to receive physical abuse, cause that strawberry rots, simultaneously; There is a large amount of mikrobes in strawberry pericarp surface; Normal temperature is placed and was just begun variable color, spoiled so that rotten in 1～2 day, and commodity rate descends rapidly, has seriously limited the raising of strawberry social benefit and economic benefit.Therefore, research has important practical significance with the storage technique of grasping strawberry.
Though Chemical Preservative is effective, price is low, and easy to use, the Along with people's growth in the living standard, and Chemical Preservative has caused human consumer's concern to the detrimentally affect of human body, the bio-preservative of natural and safe will be the research direction of strawberry preservation from now on.
Bacteriocin lab is one type of polypeptide or precursor with bacteriostatic activity that some milk-acid bacteria produces through the rrna synthesis mechanism in metabolic process, and scope of restraining fungi is not limited to the homologous bacterium, produces bacterium its bacterium is have autoimmunity.Nisin (Nisin) is the Nanutal food fresh-keeping agent of generally recognized as safe in the world, is the bacteriocin of unique so far permission as food preservative.The Nisin that uses at home that China wholesome food supervision and inspection department signs and issues nineteen ninety points out as the use ctf. of food preservation agent: " nisin is safe as the food preservation agent." up to the present, be used widely in 50 countries and regions of alive boundary treaty.
The report that domestic relevant bacteriocin lab is used in strawberry preservation is only found one piece of paper, and Cong Jianmin has studied the influence of Nisin to strawberry preservation; Working concentration is 0.1g/kg, 0.2g/kg, and the Nisin suspension-s of 0.3g/kg sprays strawberry; Rotting rate, rate of weight loss, titratable acid content, Vitamin C content to the during storage strawberry are measured; The result shows, the strawberry preservation effect of spraying 0.1g/kg Nisin in the antistaling box is best, it placed corrupt rate is 40% after 6 days; Rate of weight loss reaches 24%, ascorbic rate of loss less than 10%, total acid content is 75% of original content.Explain and use Nisin that strawberry is carried out fresh-keepingly keeping its bright and new color and luster and nutritive ingredients such as vitamins C, titratable acid.Lactobacillus delbruckii lactic acid subspecies breast subspecies (Lactobacillusdelbrueckii subsp.Lactis) are general office of Ministry of Health of the People's Republic of China one of explicitly provided bacterial classifications (seeing Appendix 1) in " the bacterial classification list that can be used for food " printed and distributed on April 22nd, 2010; Therefore; For the bacteriocin of lactobacillus delbruckii breast subspecies provides reliable basis as food preservative; At present, still have nothing to do in the domestic patent of invention in the applied research of lactobacillus delbruckii lactic acid subspecies bacteriocin in strawberry preservation.
Summary of the invention
The purpose of this invention is to provide the application of a kind of lactobacillus delbruckii lactic acid subspecies bacteriocin in strawberry preservation.Lactobacillus delbruckii lactic acid subspecies (Lactobacillus delbrueckii subsp.lactis) zhang-LF; Be preserved in China Committee for Culture Collection of Microorganisms common micro-organisms center (being called for short CGMCC) on December 1st, 2010, preserving number is: CGMCC No.4393.Lactobacillus delbruckii lactic acid subspecies bacteriocin extracts from lactobacillus delbruckii lactic acid subspecies zhang-LF fermented liquid.
The present invention confirms lactobacillus delbruckii lactic acid subspecies bacteriocin application technology flow process in strawberry preservation: pluck, spray lactobacillus delbruckii lactic acid subspecies bacteriocin, room temperature preservation.Wherein spray lactobacillus delbruckii lactic acid subspecies bacteriocin: the bacteriocin 1280AU/mL that tires, the bacteriocin lyophilized powder faces the time spent and joins at present-18 ℃ of preservations; Use dissolved in distilled water, making bacteriocin solution final concentration is 0.1376mg/mL, is working fluid; Evenly spooning bacteriocin solution with the strawberry surface is the sprinkling standard, and 0～1 ℃ cold wind dries up bacteriocin solution, can be in 15～25 ℃ of preservations of room temperature 6 days through the strawberry that above method is handled; Need not refrigeration, energy-conserving and environment-protective.
The above-mentioned application of lactobacillus delbruckii lactic acid subspecies bacteriocin in strawberry preservation belongs to protection domain of the present invention.
Description of drawings
Lactobacillus delbruckii lactic acid subspecies bacteriocin application technology flowchart text in strawberry preservation is following:
(1) pluck: ripening degree is 8 maturations (fruit face 3/4 is colored as suitable), size, even, disease-free, the septic healthy fruit of shape; (2) spray lactobacillus delbruckii lactic acid subspecies bacteriocin: the bacteriocin 1280AU/mL that tires; The bacteriocin lyophilized powder faces the time spent and joins at present-18 ℃ of preservations, uses dissolved in distilled water; Making bacteriocin solution final concentration is 0.1376mg/mL; Be working fluid, evenly spooning bacteriocin solution with the strawberry surface is the sprinkling standard, and 0～1 ℃ cold wind dries up bacteriocin solution; (3) preservation: 15～25 ℃ of preservations of room temperature 6 days need not refrigeration.
The dried fish product of lactobacillus delbruckii lactic acid subspecies (Lactobacillus delbrueckii subsp.lactis) zhang-LF separation screening in the market of farm produce, Fujian, the bacteriocin of its generation can be degraded by the human body endoproteinase.Lactobacillus delbruckii lactic acid subspecies bacteriocin of the present invention is applied to carry out in the strawberry fresh-keeping, and its method for preserving is simple, need not refrigeration, energy-conserving and environment-protective, and the bacteriocin consumption is few, and cost is lower, is applicable to the mass-producing strawberry preservation.
Embodiment
Experimental technique among the following embodiment if no special instructions, is ordinary method.
Percentage composition among the following embodiment if no special instructions, is volumn concentration.
Embodiment 1, the application of a kind of lactobacillus delbruckii lactic acid subspecies bacteriocin in strawberry preservation
1, the application of lactobacillus delbruckii lactic acid subspecies bacteriocin in strawberry preservation
Test group: clean strawberry and dry naturally, spray 0.1376mg/mL tire into 1280AU/ml lactobacillus delbruckii lactic acid subspecies bacteriocin solution, dry room storage 6 days naturally.
The blank group: clean strawberry and also dry naturally, the heat-killed lactobacillus delbruckii lactic acid subspecies bacteriocin solution of spray 0.1376mg/mL dries room storage 6 days naturally.
2, lactobacillus delbruckii lactic acid subspecies bacteriocin evaluation on application in strawberry preservation
(1) statistics fruit rot situation is divided into 4 grades according to the big young pathbreaker's fruit of fruit rot area.
0 grade: do not have and rot;
1 grade: the area that rots is less than 10% of fruit area;
2 grades: rotten area accounts for 10%～30% of fruit area;
3 grades: the area that rots is greater than 30% of fruit area.
Be calculated as follows rotten index:
Index=∑ (rank * this grade fruit rots)/(the highest rotten rank * total fruit) * 100% rots
Shelf time totally 6 days, every day statistical test group and blank group strawberry fruit rotten situation, the result sees table 1.
The test-results unit that the corrupt rate of table 1 strawberry fruit is measured: %
Test-results shows that in the storage of preceding 2d, the numerical value change between 2 groups is not clearly, since the 3rd day, and 2 groups of numerical value generation considerable changes.Comparatively speaking, the preservative effect of test group obviously is better than the blank group, and the 6th day, the rotting rate of blank group was up to 70.2%, and the rotting rate of test group is merely 40.8%.Therefore lactobacillus delbruckii lactic acid subspecies bacteriocin is applied in the strawberry and can plays certain freshening effect.
(2) mensuration of Vitamin C content takes by weighing in right amount that (50.0～100.0g) strawberries add 2% oxalic acid solution of equivalent immediately, pour into and grind to form homogenate in the mortar, take by weighing 10.00～30.00g pulpous state sample and (make it contain vitamins C 1～5mg) in the fruit; Place small beaker, sample is moved in the 100mL volumetric flask, and be diluted to scale, shake up with 1% oxalic acid solution; Appearance liquid is filtered, discard initial 1～2mL filtrating, if appearance liquid has color; Discolor with white bole, draw 5～10mL filtrating then rapidly, place the 50mL Erlenmeyer flask; With demarcate 2, the titration of 6-Dichlorophenol indophenol dye solution it, till the solution pinkiness is colour-fast in 15s.
Calculation formula is:
Vitamins C quality (mg)=(VT)/W * 100 in every 100g sample
When V is by titration in the formula the amount (mL) of consumption dye solution;
T is equivalent to the amount (mg) of vitamins C standardized solution for the 1mL dye solution;
Contain sample size (g) in the filtrating that W is got when being titration.
Test-results is seen table 2.
The test-results unit that table 2 strawberry fruit Vitamin C content is measured: mg/100g
Vitamin C content in the strawberry fruit is an important indicator estimating the strawberry preservation quality.Naturally occurring vitamins C is a reduced form, i.e. L-xitix, and it very easily is oxidized to the oxidized form vitamins C, i.e. L-deoxidation xitix.The ascorbic nutritive value of reduced form is higher than the oxidized form vitamins C.Test-results shows, in 2 groups, the Vitamin C content of strawberry all has the trend of slow rising; Just 2 groups the peak value that Vitamin C content reached is different, reached peak value separately on the 2nd day after, Vitamin C content begins to develop towards downward trend; The Vitamin C content degradation rate of blank group is very fast, and in the time of the 6th day, its Vitamin C content falls to 30.3%; And the test group downtrending is milder, and its Vitamin C content finally reduces to 62%.Therefore, do not run off for the Vitamin C content in the prevention strawberry, lactobacillus delbruckii lactic acid subspecies bacteriocin can play the certain protection effect.
(3) mensuration of fruit soluble solids content is opened the hand-hold refractometer cover plate, carefully dries the prism glass face with clean gauze or lens wiping paper, on the prism glass face, drips 2 zero(ppm) water; Cover cover plate,, observe from connecing eye in horizontality; Whether shadow line is on the graduated zero line in the inspection visual field, if do not overlap with zero line, and turn scale adjusting screw then; The line of delimitation face is just dropped on the zero line, open cover plate, water is dried with gauze or lens wiping paper; On the prism glass face, drip 2 strawberry juices, observe, read the scale on the shadow line in the visual field; Be the soluble solid content (%) of strawberry fruit, this content is equivalent to the roughly content of sugar.Test-results is seen table 3.
The test-results unit that table 3 strawberry fruit soluble solid content is measured: %
The sugar degree of strawberry fruit not only affects the quality of fruit; And with fruit storage during old and feeble metabolism closely related because strawberry belongs to the berry fruit fruit, be subject to invasions such as mould, bacterium and pollute; Cause the sugar of strawberry to raise; After arriving certain peak value, begin again to descend, its quality is descended.Test-results shows; 2 groups of strawberry fruits all in the time of the 4th day soluble solid content rise to mxm.; Several days subsequently on a declining curve, and test group is compared the blank group, and the sugar ascensional range was less in initial 3 days; The 3 days sugar falls in back are slower, and the test group soluble solid content is rangeability and not obvious in 6 days preservation term.Therefore, lactobacillus delbruckii lactic acid subspecies bacteriocin is handled the mouthfeel that strawberry can change strawberry hardly.
(4) mensuration of fruit titratable acid content sees Appendix 2: the mensuration of total acid (GB/T12456-2008) in the food.
Test-results is seen table 4.
The test-results unit of table 4 strawberry fruit titratable acid assay: %
Acidity has reflected the quality index of food, different types of fruits and vegetables, and the content of acid is different because of the difference of its ripening degree, growth conditions; The content of acid directly influences flavours in food products, color and luster, stability and quality, it is generally acknowledged; Ripening degree is high more; The content of acid is low more, and in addition, the mensuration of acid also has certain directive significance to fermentation process.The contained organic acid 80%～90% of strawberry is a Hydrocerol A, so this test-results is with citrometer.Test-results shows that storage is initial, and the titratable acid content of 2 groups of strawberries does not manifest apparent in view variation; In the time of the 4th day, 2 groups of strawberry titratable acid content begin obvious decline, during by the 6th day; The acid content of blank group reduces to 34%; And the acid content of test group only reduces to 60%, and therefore, lactobacillus delbruckii lactic acid subspecies bacteriocin is handled strawberry can play certain freshening effect.
The ripening degree of strawberry can be divided into 1/4,2/4,3/4 and 4 processes of all coloring by the stained area of fruit, and the fruit that is used to preserve generally is colored as suitable with fruit face 3/4.Confirm lactobacillus delbruckii lactic acid subspecies bacteriocin application technology flow process in strawberry preservation by above test: pluck, spray lactobacillus delbruckii lactic acid subspecies bacteriocin, room temperature preservation.Wherein spray lactobacillus delbruckii lactic acid subspecies bacteriocin: the bacteriocin 1280AU/mL that tires, the bacteriocin lyophilized powder faces the time spent and joins at present-18 ℃ of preservations; Use dissolved in distilled water, making bacteriocin solution final concentration is 0.1376mg/mL, is working fluid; Evenly spooning bacteriocin solution with the strawberry surface is the sprinkling standard, and 0～1 ℃ cold wind dries up bacteriocin solution, can be in 15～25 ℃ of preservations of room temperature 6 days through the strawberry that above method is handled; Need not refrigeration, energy-conserving and environment-protective.
Claims (1)
1. the application of lactobacillus delbruckii lactic acid subspecies (Lactobacillus delbrueckii subsp.lactis) zhang-LF CGMCC No.4393 bacteriocin in strawberry preservation; Comprise harvesting, spray lactobacillus delbruckii lactic acid subspecies bacteriocin, preservation, it is characterized in that: spray lactobacillus delbruckii lactic acid subspecies bacteriocin: bacteriocin is tired and is 1280AU/mL, and the bacteriocin lyophilized powder is-18 ℃ of preservations; Face the time spent joins at present; Use dissolved in distilled water, making bacteriocin solution final concentration is 0.1376mg/mL, is working fluid; Evenly spooning bacteriocin solution with the strawberry surface is the sprinkling standard; 0～1 ℃ cold wind dries up bacteriocin solution, and 15～25 ℃ of preservations of room temperature 6 days need not refrigeration.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011100265263A CN102138581B (en) | 2011-01-25 | 2011-01-25 | Application of Lactobacillus delbrueckii subsp.lactis bacteriocin in strawberry preservation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011100265263A CN102138581B (en) | 2011-01-25 | 2011-01-25 | Application of Lactobacillus delbrueckii subsp.lactis bacteriocin in strawberry preservation |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102138581A CN102138581A (en) | 2011-08-03 |
| CN102138581B true CN102138581B (en) | 2012-11-21 |
Family
ID=44406559
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011100265263A Expired - Fee Related CN102138581B (en) | 2011-01-25 | 2011-01-25 | Application of Lactobacillus delbrueckii subsp.lactis bacteriocin in strawberry preservation |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102138581B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103431027B (en) * | 2013-08-08 | 2015-03-04 | 河南科技大学 | Fresh-keeping method for prolonging preservation duration of strawberries |
| CN110024850A (en) * | 2019-04-23 | 2019-07-19 | 兰州大学 | A kind of application of Lactobacillus delbrueckii |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1314330C (en) * | 2003-08-22 | 2007-05-09 | 浙江万里学院 | Red bayberry preserving agent and method for energy saving transportation |
| CN101189981A (en) * | 2006-11-28 | 2008-06-04 | 国家农产品保鲜工程技术研究中心（天津） | Composite antistaling agent for fruits and vegetables |
-
2011
- 2011-01-25 CN CN2011100265263A patent/CN102138581B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1314330C (en) * | 2003-08-22 | 2007-05-09 | 浙江万里学院 | Red bayberry preserving agent and method for energy saving transportation |
| CN101189981A (en) * | 2006-11-28 | 2008-06-04 | 国家农产品保鲜工程技术研究中心（天津） | Composite antistaling agent for fruits and vegetables |
Non-Patent Citations (3)
| Title |
|---|
| 伍先绍等.乳品丙酸杆菌及其产生的细菌素研究概况.《食品研究与开发》.2009,第30卷(第1期),155-159. * |
| 徐进等.乳酸菌细菌素的生物合成与应用.《卫生研究》.2002,第31卷(第3期),211-213. * |
| 王曙文等.国内外果蔬生物保鲜技术的研究进展.《农产品加工学刊》.2008,(第12期),110-113. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102138581A (en) | 2011-08-03 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Yang et al. | Blueberry leaf extracts incorporated chitosan coatings for preserving postharvest quality of fresh blueberries | |
| CN102150704B (en) | Fruit and vegetable fresh-keeping agent and preparation method thereof | |
| KR100911108B1 (en) | Producing method for fermentation vinegar of blueberry and?apple mixing juice and beverage formulation using it | |
| CN103773702B (en) | Wine brewing yeast strain and prepare green plum wine with it | |
| CN108887674A (en) | A kind of preparation method of lycium ruthenicum composite enzyme liquid | |
| Proietti et al. | Quality and nutritional compounds of Prunus cerasus L. var. austera fruit grown in central Italy | |
| CN103704332A (en) | Preservation method for fresh fruits | |
| JP2005278517A (en) | Lactic fermented food containing mulberry fruit juice | |
| CN102138581B (en) | Application of Lactobacillus delbrueckii subsp.lactis bacteriocin in strawberry preservation | |
| CN105255748B (en) | The fruit wine yeast of one plant of high-yield glutathione and its application | |
| CN108029751A (en) | A kind of cherry coating antistaling agent and preparation method thereof and application method | |
| Arora et al. | Fermentative processing of unexploited fruit, karonda (Carissa carandus L.) into alcoholic beverages | |
| KR100639394B1 (en) | A preparation method of anthocyanin from gourd of BOKBOONJA and the food comprising the anthocyanin | |
| CN105613713B (en) | Preservation method for delaying lignification of green asparagus | |
| KR101478058B1 (en) | Composition for semi-dried persimmon dipping and method for producing semi-dried persimmon using the same | |
| CN105594843A (en) | Fresh-keeping method of fresh Chinese wolfberry fruit | |
| KR101882468B1 (en) | THE MANUFACTURING METHOD OF KOREAN PANAX GINSENG FERMENTATION SOLUTION HAVING INCREASING OF Rg3, Rh1 AND COMPOUND K CONTENT AND ANTIOXIDANT PROPERTIES BY ISOLATED LACTIC ACID BACTERIA | |
| CN101142937A (en) | Application of Gleditsia delavayi polysaccharide in fruit and vegetable preservation fresh-keeping | |
| KR20090129277A (en) | Laver containing green tea and manufacturing method thereof | |
| HUANG et al. | Influence of stems, petioles and leaves on the phenolic content of Concord and Aurora Blanc juice and wine | |
| WO2019223409A1 (en) | Blueberry preservative, preparation method therefor and use thereof | |
| KR101140556B1 (en) | Method for sugar pickled greenplum and sugar pickled greenplum prepared therefrom | |
| CN111134174A (en) | Method for controlling, storing and refreshing broccoli postharvest diseases by using Mongolian seasonal yeast | |
| CN109730144A (en) | A kind of blueberry preserved dose of preparation and its application method | |
| Bafna et al. | Process development of jam utilizing under exploited fruit kokum (Garcinia indica) |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20121121 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |