CN107041420B - 一种基于γ-氨基丁酸结合植物乳杆菌的保鲜剂及其应用 - Google Patents
一种基于γ-氨基丁酸结合植物乳杆菌的保鲜剂及其应用 Download PDFInfo
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- CN107041420B CN107041420B CN201710410485.5A CN201710410485A CN107041420B CN 107041420 B CN107041420 B CN 107041420B CN 201710410485 A CN201710410485 A CN 201710410485A CN 107041420 B CN107041420 B CN 107041420B
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Classifications
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- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
- A23B7/155—Microorganisms; Enzymes; Antibiotics
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
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Landscapes
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
本发明属于保鲜技术领域,具体涉及一种基于γ‑氨基丁酸结合植物乳杆菌的保鲜剂及其在双孢蘑菇保鲜中的应用。该保鲜剂为溶解有氨基丁酸的植物乳杆菌清水悬浮液;悬浮液中植物乳杆菌细胞数量为106~107cfu/mL,γ‑氨基丁酸的浓度为100~200μg/mL。本发明的保鲜剂,可以有效抑制子实体的褐变,保持子实体的硬度,从而延长双孢蘑菇的贮藏期;本发明中的保鲜剂具有安全无毒且保鲜效果佳的优点,不仅可避免化学保鲜剂的使用对人类和环境带来的潜在危害,而且可以增强双孢蘑菇的营养保健作用;本发明所述保鲜剂制备方法简单,操作简单、使用便捷,较好的符合当前保鲜剂设计、研发方向,具有较好地实用价值和推广应用前景。
Description
技术领域
本发明属于保鲜技术领域,具体涉及一种基于γ-氨基丁酸结合植物乳杆菌的保鲜剂及其在双孢蘑菇保鲜中的应用。
背景技术
双孢蘑菇不仅营养价值高,含有丰富的蛋白质、氨基酸、维生素和矿物质,而且具有很好的降血压、降血脂、抗肿瘤、抗菌、消炎护肝等多种保健价值。据中国食用菌协会统计,2014年我国双孢蘑菇产量达250.5万吨,约占全球产量与出口量的50%以上。然而双孢蘑菇在采后极易产生褐变导致品质下降迅速,每年因褐变造成的损失约占年产量的15%左右,保鲜问题突出,在国内、国际市场上竞争力较弱,因此,提高其鲜品品质是保证双孢蘑菇产业健康发展及增强国际竞争力的关键。
双孢蘑菇采后的褐变主要是酶促褐变,针对酶促褐变机理及其影响因素,人们对其褐变控制技术进行了大量研究。研究表明,低温气调贮藏对双孢蘑菇的保鲜效果最好,但存在高成本、高能耗的缺点。应用最广的抗坏血酸、亚硫酸盐、半胱氨酸、柠檬酸等化学保鲜方法,虽然具有操作简单、成本低、效果好的优点,但仍存在不稳定、滥用等问题,尤其是亚硫酸盐等化学药剂普遍存在高残留、人体健康危害和环境污染等问题。此外,辐照保鲜也有一定的效果,但同样存在安全隐患。随着人们生活水平和安全意识的不断提高,对食品安全和品质的要求也越来越高,寻找环保无毒的绿色保鲜剂受到越来越多的关注。
γ-氨基丁酸(γ-aminobutyric acid,GABA)是一种以自由态广泛存在于动植物和微生物中的四碳非蛋白质氨基酸,作为一种新型食品功能性因子已被批准在食品中使用,而且美国环境保护署(EPA)也已经确认这种物质在植物或果实上使用时对环境和人体健康无任何毒副作用。因此,GABA的研究和开发已成为一个新的热点。在脊椎动物中,GABA通常是作为中枢神经和***神经***的抑制剂,具有镇静、抗焦虑、降压、增进脑活力、抗衰老、减轻疾病疼痛、预防肥胖等效果;植物中的研究发现GABA在调节植物细胞对逆境的反应和提高植物对逆境的适应性中发挥着重要的作用。目前在植物中的研究主要集中在GABA提高作物生长发育过程中的抗逆性方面,近年来已有少量关于GABA调控果实采后品质方面的报道。中国发明授权专利《一种莲雾专用保鲜剂》(ZL201310486815.0)和《一种莲雾的保鲜方法》(ZL201310486816.5)公开的莲雾保鲜剂由壳聚糖、GABA、枇杷叶提取液、乳酸钙、食品级甘油组成,其中GABA的含量为2-5g/L。中国发明授权专利《一种樱桃专用保鲜剂》(ZL201310498239.1)公开了一种樱桃专用保鲜剂,主要成分为壳聚糖、GABA、金银花、菊花和石榴皮,该保鲜剂其中GABA的含量为3-5g/L。中国发明申请专利《水蜜桃低温贮藏保鲜方法及γ-氨基丁酸在水蜜桃保鲜中的应用》(CN 103300141A)公开了一种水蜜桃低温贮藏保鲜方法,该方法是将水蜜桃果实在1-10mM的GABA溶液中浸泡5-30min,可显著抑制桃果实的冷害发生,保持果实采后的品质。中国发明授权专利《一种含功能性氨基酸的草莓防腐保鲜剂》(ZL201310076524.4)公开的草莓保鲜剂由GABA、精氨酸、抗坏血酸、氯化钙、乙酸、壳聚糖组成,其中GABA的含量为0.2-0.5g/L。中国发明申请专利《一种草莓果实保鲜液和草莓果实保鲜盒及其使用方法》(CN104222264A)公开的草莓果实保鲜液由草莓叶消化液、氯化钙、抗坏血酸、柠檬酸、蔗糖、精氨酸、GABA、脯氨酸和水组成,其中GABA的含量为0.1-0.2g/L。中国发明申请专利《一种鲜切山药保鲜剂》(CN105104505A)公开了由GABA、乳酸钙、醋酸锌、大蒜提取液、枇杷叶提取液组成的鲜切山药保鲜剂,GABA的最高含量为1g/L。中国发明申请专利《一种杏子的生物保鲜方法》(CN105454412A)公开的杏子保鲜液由亚精胺、橄榄叶提取物、GABA、精氨酸、抗坏血酸、氯化钙和壳聚糖组成,其中GABA含量为1-2g/L。中国发明授权专利《基于γ-氨基丁酸结合生防酵母的生物保鲜液及其用途》(ZL201410085393.0),公开了一种利用γ-氨基丁酸结合生防酵母控制梨果实青霉病害的防治方法,GABA的使用浓度为90-110μg/L。该方法是先将GABA溶液喷洒在梨果实表面,常温诱导22-26小时后,然后在得到的诱导处理后的梨果实表面喷洒同等体积的罗伦隐球酵母或红冬孢酵母细胞悬浮液,提高生防酵母的拮抗活性,达到防治梨果实青霉病的效果。
植物乳杆菌(Lactobacillus plantarum)是被广泛应用在食品工业中的乳酸菌之一,同乳酸菌一样,能够在生长繁殖过程中产生有机酸、过氧化氢、二氧化碳和细菌素等抑菌物质,可以通过调节细胞pH、抑制微生物生长达到防腐保鲜目的。目前多用在肉制品、乳制品和水产品的保鲜及果蔬的腌制发酵方面,而在果蔬保鲜方面的应用较少。例如,中国发明申请专利《一种植物乳杆菌植物亚种细菌素与Nisin复合抑菌剂及其在冷鲜肉中的应用》(CN104531561A)公开了一种植物乳杆菌植物亚种细菌素Zhang-LL与Nisin复合抑菌剂的制备方法及其在冷鲜肉防腐保鲜中的应用,该复合抑菌剂抑制单增李斯特菌的效果比单独使用细菌素效果提高了1000倍,使得冷鲜肉的保藏期延长了13d;中国发明申请专利《植物乳杆菌UCN-11菌株及其组合物和应用》(CN104611275A)公开的植物乳杆菌UCN-11菌株及其组合物具有食品防腐保鲜和动物保健作用,可确保食品货架期和动物高效健康养殖;中国发明授权专利《植物乳杆菌在冷却肉保鲜中的应用》(ZL 200810057437.3)提供了一株具有良好的培养特性的植物乳杆菌CGMCC No.2227,其发酵液具有良好的抑菌能力,可用于食品保鲜领域,特别是冷却肉的保鲜。Martínez-Castellanosa等(2009)发现植物乳杆菌处理能够保持红毛丹果皮的色泽和降低水分的损失。Martínez-Castellanosa等(2011)研究了从发酵蔬菜中分离到的一株植物乳杆菌对荔枝采后品质保持的影响,结果表明,109cfu/g浓度的植物乳杆菌处理的荔枝果皮花色素苷含量较高且果皮褐变程度低。中国发明专利《一株可用于生物防腐保鲜的乳酸菌及其应用》(ZL201010240725.X)公开了一株可用于水果防腐保鲜的植物乳杆菌,具体使用方法为:先将蔗糖、酒石酸和山梨酸钾组成的酸化剂加热溶解于水,降温至常温后加入植物乳杆菌菌粉混匀(菌的浓度为5×106~5×107cfu/mL),喷雾方式喷洒到水果上,然后将水果在常温或低温下储存。结果表明,植物乳杆菌既可防治果皮褐变,降低果实发病率,还可适当减少果实水分挥发,抑制水果的新陈代谢,从而了延长保鲜期,该保鲜剂能将草莓常温下的贮藏期延长1-3d。
从上述γ-氨基丁酸及植物乳杆菌的应用来看,随其用途及配方不同,γ-氨基丁酸及植物乳杆菌的用量存在一定的差别,缺乏一定的通用性和可借鉴性,而且现有技术中尚未见到将两者共同搭配使用的有关报道。
发明内容
本发明目的在于提供一种基于γ-氨基丁酸结合植物乳杆菌的保鲜剂,该保鲜剂针对双孢蘑菇的保鲜需求设计而成,以达到延长双孢蘑菇贮藏期的应用目的。
本申请所采取的技术方案详述如下。
一种基于γ-氨基丁酸结合植物乳杆菌的保鲜剂,为溶解有γ-氨基丁酸的植物乳杆菌清水悬浮液;
悬浮液中植物乳杆菌细胞数量为106~107cfu/mL,γ-氨基丁酸的浓度为100~200μg/mL;
所述植物乳杆菌,具体例如为广东省微生物菌种保藏中心保藏编号为GIM1.191的植物乳杆菌菌株。
所述基于γ-氨基丁酸结合植物乳杆菌的保鲜剂在双孢蘑菇保鲜中的应用。
所述基于γ-氨基丁酸结合植物乳杆菌的保鲜剂的制备方法,具体包括如下步骤:
(1)植物乳杆菌菌体培养
采用MRS肉汤培养液,37℃、150rpm振荡培养对植物乳杆菌菌株进行扩增;
MRS肉汤培养液组成为:蛋白胨10g/L,牛肉粉5g/L,酵母粉4g/L,葡萄糖20g/L,乙酸钠5g/L,磷酸氢二钾2g/L,硫酸镁0.2g/L,硫酸锰0.05g/L,柠檬酸三铵2g/L,吐温80 1mL/L,余量为水;
(2)植物乳杆菌清水悬浮液制备
将步骤(1)中植物乳杆菌培养液12000rpm离心10min,收集菌体沉淀,并用清水洗涤不少于两次后,清水重新悬浮植物乳杆菌细胞;
用血球计数板计数,调整清水中植物乳杆菌细胞数量至106~107cfu/mL后即为植物乳杆菌清水悬浮液;
(3)制备成保鲜剂
按比例称取γ-氨基丁酸,溶解于步骤(2)中的植物乳杆菌清水悬浮液,即得本发明所述基于γ-氨基丁酸结合植物乳杆菌的保鲜剂。
利用所述基于γ-氨基丁酸结合植物乳杆菌的保鲜剂所建立的双孢蘑菇的保鲜方法,采用喷洒或浸泡方式处理双孢蘑菇,具体为:
(1)选取大小均匀、色泽一致、无病虫害、完整无损伤的新鲜双孢蘑菇子实体;
(2)采用喷洒方式保鲜处理时,常温下,按1kg双孢蘑菇子实体200mL保鲜剂的比例均匀喷洒于子实体表面;
采用浸泡方式保鲜处理时,常温下,将双孢蘑菇子实体完全浸泡于保鲜剂中3~5min,浸泡后沥干子实体表面;
(3)待双孢蘑菇子实体表面晾干后,4±1℃条件下贮藏。
与现有技术相比,本发明的优点在于:
1、本发明使用的γ-氨基丁酸是一种广泛存在于动植物体内的天然调节物质,具有镇静、抗焦虑、降压、增进脑活力、抗衰老、减轻疾病疼痛、预防肥胖等效果,有益于人体健康;而植物乳杆菌是被广泛应用在食品工业中的乳酸菌之一,多种植物乳杆菌及其亚种具有益生特性;
实验表明,本发明中利用γ-氨基丁酸结合植物乳杆菌所制备的保鲜剂,可以有效抑制子实体的褐变,保持子实体的硬度,从而延长双孢蘑菇的贮藏期;加上γ-氨基丁酸和植物乳杆菌的天然来源特性,因而使得本发明中的保鲜剂具有安全无毒且保鲜效果佳的优点,不仅可避免化学保鲜剂的使用对人类和环境带来的潜在危害,而且可以增强双孢蘑菇的营养保健作用;
2、本发明所述保鲜剂制备方法简单,操作简单、使用便捷,较好的符合当前保鲜剂设计、研发方向,因而具有较好地实用价值和商业化推广应用前景。
具体实施方式
下面结合实施例对本申请做进一步地解释说明,在介绍具体实施例前,就下述实施例中部分物料情况简要介绍如下。
实验物料:
食品级γ-氨基丁酸,纯度98%。
植物乳杆菌,采用广东省微生物菌种保藏中心保藏编号为GIM1.191的植物乳杆菌菌株,该菌株属于一种可公开获得的微生物菌株;
新鲜双孢蘑菇,购自全州新军生态菌家庭农场有限公司,采后立即运回实验室在0~4℃下冷藏备用。
实施例1
本实施例所提供的基于γ-氨基丁酸结合植物乳杆菌的保鲜剂,采用如下步骤制备而成:
(1)植物乳杆菌菌体培养
将所获得原始的斜面保存的植物乳杆菌菌株接种到灭菌MRS肉汤培养液中,37℃、150rpm条件下培养16~24h,然后相同条件下重复传代培养2次;
所述MRS肉汤培养液组成为:蛋白胨10g/L,牛肉粉5g/L,酵母粉4g/L,葡萄糖20g/L,乙酸钠5g/L,磷酸氢二钾2g/L,硫酸镁0.2g/L,硫酸锰0.05g/L,柠檬酸三铵2g/L,吐温801mL/L,余量为水;
(2)植物乳杆菌清水悬浮液制备
将步骤(1)中植物乳杆菌培养液12000rpm离心10min,收集菌体沉淀,并用清水洗涤不少于两次后,清水重新悬浮植物乳杆菌细胞;
用血球计数板计数,调整清水中植物乳杆菌细胞数量至106cfu/mL左右;
(3)制备成保鲜剂
称取γ-氨基丁酸,溶解于步骤(2)中的植物乳杆菌清水悬浮液中,使γ-氨基丁酸的终浓度为200μg/mL。
将上述所制备的保鲜剂分别采用喷洒或浸泡方式处理双孢蘑菇,具体方法为:
(1)选取大小均匀、色泽一致、无病虫害、完整无损伤的新鲜双孢蘑菇子实体;
(2)采用喷洒方式保鲜处理时,常温下,按1kg双孢蘑菇子实体200mL保鲜剂的比例均匀喷洒于子实体表面;
采用浸泡方式保鲜处理时,常温下,将1kg双孢蘑菇子实体在2L保鲜剂水溶液中浸泡处理5min后取出,沥干子实体表面保鲜剂;
(3)待双孢蘑菇子实体表面晾干后,装入衬有保鲜膜的塑料筐中,4±1℃条件下贮藏。
贮藏期间定期取样测定褐变、硬度、失重率等指标,其中褐变用L*值表示,L*值越高表示褐变度越低。
失重率测定:测定贮藏前后双孢蘑菇的重量,按式(1)计算失重率。
式中:WLR——失重率,%;m0——贮藏前即0d的双孢蘑菇重量,单位g;mn——贮藏nd的双孢蘑菇重量,单位g。
硬度测定:采用TMS-Pro质构仪对双孢蘑菇进行全质构分析(TPA),记录双孢蘑菇硬度的变化,每个处理测定12个整菇。测定参数:直径5cm的圆柱形平板探头,压缩程度30%,测试速率1.0mm/s,触发力0.3N。
颜色评价:用Hunterlab ColorFlex EZ色差仪测定双孢蘑菇盖的CIE L*(白/黑)、a*(红/绿)、b*(黄/蓝),仪器用标准白板(L*=94.11;a*=-1.08;b*=2.13)校正,每个处理测定12个整菇。
结果如表1~3所示:
表1,不同保鲜处理对双孢蘑菇硬度的影响
表2,不同保鲜处理对双孢蘑菇L*值的影响
表3,不同保鲜处理对双孢蘑菇失重率的影响
硬度是反映双孢蘑菇品质、代谢和水分变化的重要指标,硬度的快速下降是双孢蘑菇采后货架期短和易受真菌侵染的主要原因之一。颜色是消费者判断双孢蘑菇是否可接受的重要参数;研究表明,L*值低于69的双孢蘑菇已完全失去了商品价值。失水是双孢蘑菇采后的重要生理变化之一,刚采收的双孢蘑菇含水量高达90%以上,由于菇体表面无保护组织,水分极易通过蒸腾作用而散失,造成蘑菇子实体质量减轻、萎蔫***、鲜度下降。因此,必须较好的保持双孢蘑菇的硬度和L*值,同时降低其失水程度,才能达到较好的保鲜效果。
对上表数据分析可以看出,随着贮藏时间的延长,双孢蘑菇的硬度和L*值逐渐降低,失水程度加剧,GABA和植物乳杆菌均有一定的保鲜效果,两者结合能够提高其保鲜效果。无论是喷洒还是浸泡方式处理,106cfu/mL L.plantarum+200μg/mL GABA保鲜剂处理均能较好的保持双孢蘑菇的硬度,降低其褐变程度和失重率,与对照相比,贮藏12d后的硬度提高33.23%(浸泡)/32.32%(喷洒)、L*值提高13.45%(浸泡)/12.70%(喷洒)、失重率降低34.00%(浸泡)/33.25%(喷洒)。
实施例2
本实施例所提供的保鲜剂,其制备方法同实施例1,仅调整保鲜剂中植物乳杆菌细胞数量为107cfu/mL,保鲜剂中GABA的终浓度为100μg/mL。
利用所述保鲜剂处理双孢蘑菇时,处理方法同实施例1,仅调整浸泡时间为3min。
实验结果如下述表4~6所示。
表4,不同保鲜处理双孢蘑菇硬度的影响
表5,不同保鲜处理对双孢蘑菇L*值的影响
表6,不同保鲜处理对双孢蘑菇失重率的影响
对上表数据进行分析可以看出,随着贮藏时间的延长,双孢蘑菇的硬度和L*值逐渐降低,失水程度增大,GABA和植物乳杆菌均有一定的保鲜效果,两者结合能够提高其保鲜效果。无论是喷洒还是浸泡方式处理,107cfu/mL L.plantarum+100μg/mL GABA保鲜剂处理均能较好的保持双孢蘑菇的硬度,降低其褐变程度和失重率,与对照相比,贮藏12d后的硬度提高17.71%(浸泡)/18.09%(喷洒)、L*值提高14.95%(浸泡)/14.71%(喷洒)、失重率降低34.81%(浸泡)/33.83%(喷洒)。
实施例3
本实施例所提供的保鲜剂,其制备方法同实施例1,仅调整保鲜剂中植物乳杆菌细胞数量为5×106cfu/mL,保鲜剂中GABA的终浓度为150μg/mL。
利用所述保鲜剂处理双孢蘑菇时,处理方法同实施例1,仅调整浸泡时间为5min。
实验结果如下述表7~9所示。
表7,不同保鲜处理对双孢蘑菇硬度的影响
表8,不同保鲜处理对双孢蘑菇L*值的影响
表9,不同保鲜处理对双孢蘑菇失重率的影响
对上表数据进行分析可以看出,随着贮藏时间的延长,双孢蘑菇的硬度和L*值逐渐降低,失水程度增大,GABA和植物乳杆菌均有一定的保鲜效果,两者结合能够提高其保鲜效果。无论是喷洒还是浸泡方式处理,5×106cfu/mL L.plantarum+150μg/mL GABA保鲜剂处理均能较好的保持双孢蘑菇的硬度,降低其褐变程度和失重率,与对照相比,贮藏12d后的硬度提高33.08%(浸泡)/31.34%(喷洒)、L*值提高14.28%(浸泡)/13.02%(喷洒)、失重率降低41.40%(浸泡)/42.55%(喷洒)。
Claims (4)
1.一种基于γ-氨基丁酸结合植物乳杆菌的保鲜剂,其特征在于,该保鲜剂为溶解有氨基丁酸的植物乳杆菌清水悬浮液;
悬浮液中植物乳杆菌细胞数量为5×106cfu/mL,γ-氨基丁酸的浓度为150μg/mL;
所述植物乳杆菌,为广东省微生物菌种保藏中心保藏编号为GIM1.191的植物乳杆菌菌株。
2.权利要求1所述基于γ-氨基丁酸结合植物乳杆菌的保鲜剂在双孢蘑菇保鲜中的应用。
3.权利要求1所述基于γ-氨基丁酸结合植物乳杆菌的保鲜剂的制备方法,其特征在于,具体包括如下步骤:
(1)植物乳杆菌菌体培养
采用MRS肉汤培养液,37℃、150rpm振荡培养,对植物乳杆菌菌株进行扩增;
(2)植物乳杆菌清水悬浮液制备
将步骤(1)中植物乳杆菌培养液12000rpm离心10min,收集菌体沉淀,并用清水洗涤不少于两次后,清水重新悬浮植物乳杆菌细胞;
用血球计数板计数,调整清水中植物乳杆菌细胞数量;
(3)制备成保鲜剂
按比例称取γ-氨基丁酸,溶解于步骤(2)中的植物乳杆菌清水悬浮液。
4.利用权利要求1所述基于γ-氨基丁酸结合植物乳杆菌的保鲜剂所建立的双孢蘑菇的保鲜方法,其特征在于,采用喷洒或浸泡方式处理双孢蘑菇,具体为:
(1)选取大小均匀、色泽一致、无病虫害、完整无损伤的新鲜双孢蘑菇子实体;
(2)采用喷洒方式保鲜处理时,常温下,按1kg双孢蘑菇子实体200mL保鲜剂的比例均匀喷洒于子实体表面;
采用浸泡方式保鲜处理时,常温下,将双孢蘑菇子实体完全浸泡于保鲜剂中3~5min,浸泡后沥干子实体表面;
(3)待双孢蘑菇子实体表面晾干后,4±1℃条件下贮藏。
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