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
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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.
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CN110024850A (en) * | 2019-04-23 | 2019-07-19 | 兰州大学 | A kind of application of Lactobacillus delbrueckii |
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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 |
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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 |
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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. * |
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