CN110963544A - Bactericidal active water and preparation method and application thereof - Google Patents
Bactericidal active water and preparation method and application thereof Download PDFInfo
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- CN110963544A CN110963544A CN201911374597.5A CN201911374597A CN110963544A CN 110963544 A CN110963544 A CN 110963544A CN 201911374597 A CN201911374597 A CN 201911374597A CN 110963544 A CN110963544 A CN 110963544A
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- C—CHEMISTRY; METALLURGY
- C02—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F1/00—Treatment of water, waste water, or sewage
- C02F1/30—Treatment of water, waste water, or sewage by irradiation
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
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- C—CHEMISTRY; METALLURGY
- C02—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F2103/00—Nature of the water, waste water, sewage or sludge to be treated
- C02F2103/02—Non-contaminated water, e.g. for industrial water supply
Abstract
The invention belongs to the field of food microorganisms, and relates to bactericidal active water, and a preparation method and application thereof. The sterilizing active water is deionized water after high-pressure sterilization, and is treated by a low-temperature plasma surface treatment machine to obtain the sterilizing active water (PAW). The processing conditions of the low-temperature plasma surface processor are as follows: the frequency is 18 KHz-60 KHz, the power is 750W, the working pressure is 0.15 MPa-0.4MPa, the processing time is 60-100 s, and the temperature is room temperature. After PAW and polylysine (Ɛ -PL) are treated at 50 ℃ in a synergistic manner, the cell structure of the saccharomyces cerevisiae is seriously and irreversibly damaged, so that the normal physiological function of the cell is damaged, and cell death is finally caused, which is probably the main reason of the saccharomyces cerevisiae death caused by the PAW and polylysine thermal synergistic treatment.
Description
Technical Field
The invention belongs to the field of food microorganisms, and relates to bactericidal active water, and a preparation method and application thereof.
Background
The fruit and vegetable, which is called fruit and vegetable for short, refers to edible fruit and vegetable. The fruits and vegetables are rich in active functional components such as vitamins, inorganic salts, biological enzymes, plant fibers and the like which are necessary for human life health, and are very beneficial to human health. However, food and agricultural products are easily contaminated by microorganisms in the processes of growth, processing and the like, and finally, the food is putrefactive, deteriorated and the like. With the improvement of living standard of people, people pay more and more attention to food safety and food quality.
At present, the cleaning condition of equipment in food processing is not optimistic, and the reasons for the condition are mainly 2, one is that the cleaning process of food processing equipment is relatively complicated, and the other key factor is that food manufacturers lack sufficient attention. There are a number of aspects of cleaning food processing equipment that require attention, of which the selection and use of cleaning water is of paramount importance. The water not only removes residues on the surface of the equipment, but also needs to be cleaned by detergent and the like, so that grease dirt and protein dirt are cleaned, the aim of preventing the propagation of microorganisms is fulfilled, and the selection of the low-cost and environment-friendly sterilizing solution which can effectively clean the equipment to inhibit the growth of the microorganisms is particularly important.
Modern storage and preservation of fruits and vegetables mostly adopt methods such as freezing, air conditioning and chemical preservative agents. The freezing and air-conditioning preservation method has large investment, more matched power equipment and detection equipment, has the defects of difficult inhibition of the growth of the mould, difficult elimination of residual medicament and the like, and simultaneously causes water loss of vegetables and fruits so as not to achieve the purpose of preservation. The chemical preservatives mainly spray and fumigate formaldehyde, sulfite, sodium hypochlorite and other chemical agents, and have the problems of serious drug residue and environmental pollution. The radiation fresh-keeping method has large investment, the radiation technology is not easy to be controlled strictly, the radiation fresh-keeping method is not easy to be popularized, and once the dosage is excessive, the radiation fresh-keeping method can cause radioactive pollution to a certain degree and harm to human bodies, so the application of the radiation fresh-keeping method is limited.
Plasma Activated Water (PAW) is liquid obtained by discharging low-temperature Plasma underwater or on water surface, has the advantages of low preparation cost, rich active substances, safety, no residue and the like, has strong liquidity, and has more uniform treatment effect than the low-temperature Plasma when treating a solid sample.
The epsilon-polylysine (epsilon-polylysine, epsilon-PL for short) is a homopolyamino acid formed by connecting lysine monomer molecules at α -carboxyl and epsilon-amino to form amido bond, and the straight chain polymer is composed of about 20-30 lysine residues and is prepared from streptomyces albus (streptomyces albus)Streptomyces albulus) And (4) metabolic production. As epsilon-PL can be decomposed into L-lysine which is necessary for human bodies in vivo, the epsilon-PL is also considered as a natural food preservative with high safety, has the characteristics of broad antibacterial spectrum and good water solubility, has potential commercial utilization value and is approved as a safe food preservative by the Food and Drug Administration (FDA) in 10 months in 2003. At present, epsilon-PL is approved by China to be used as a food preservative for products such as baked products, cooked meat products, fruit and vegetable juice and the like.
Disclosure of Invention
The invention aims to solve the technical defects of the prior art, provides bactericidal active water, a preparation method and application thereof, prepares the bactericidal active water, and uses the bactericidal active water, Ɛ -polylysine and temperature in cooperation for cleaning and preserving fruits and vegetables.
The technical scheme of the invention is realized by the following steps:
a preparation method of bactericidal active water is characterized in that the bactericidal active water is prepared by treating sterile deionized water with a low-temperature plasma surface treatment machine.
The processing conditions of the low-temperature plasma surface processor are as follows: the frequency is 18 KHz-60 KHz, the power is 750W, the working pressure is 0.15 MPa-0.4MPa, the processing time is 60-100 s, and the temperature is room temperature.
The oxidation-reduction potential of the bactericidal active water is 478.21-587.67 mV, and the hydrogen peroxide content is 27.54-42.73 mu mol/L, NO2 -The content is 38.65-1120.58 mu mol/L, NO3 -The content is 120.98-1077.79 mu mol/L, and the pH is 2.75-3.56.
An Ɛ -polylysine aqueous solution is prepared from Ɛ -polylysine aqueous solution by using bactericidal active water.
The mass concentration of the Ɛ -polylysine aqueous solution is 0.1-5% (w/v).
A solution for inactivating Saccharomyces cerevisiae is bactericidal active water or Ɛ -polylysine aqueous solution.
The application of the solution in inactivating saccharomyces cerevisiae by cooperative treatment with warming.
The temperature of the warming cooperative treatment is 25-80 ℃, and the treatment time is 15-30 min.
The bactericidal active water is applied to cleaning fruits and vegetables, food contact surfaces and preservation of fruits and vegetables.
Cleaning fruits and vegetables at 25-55 deg.C for 15 min; cleaning food contact surface, and treating at 70-80 deg.C for 30 min; the processing temperature is 50-55 deg.C and the processing time is 30min when keeping fruits and vegetables fresh.
The invention has the following beneficial effects:
1. compared with an untreated cell, the relative ratio of red fluorescence and green fluorescence of the JC-1 probe in the PAW, Ɛ -PL aqueous solution and the 50 ℃ treatment synergistic group of the saccharomyces cerevisiae cell protein is remarkably reduced by 95%, which shows that the synergistic treatment enables the mitochondrial membrane potential of the saccharomyces cerevisiae cell to be reduced. Leakage of extracellular nucleic acid after co-treatment is shown in FIG. 3: compared with a control group, the extracellular nucleic acid concentration of the 25 ℃ and PAW treatment group is only increased by 0.57 mug/mL, the nucleic acid concentration of the 50 ℃ and PAW and 50 ℃ and Ɛ -PL water solution treatment group is respectively increased by 5.33 mug/mL and 6.18 mug/mL, however, the nucleic acid concentration of the 50 ℃ and PAW and Ɛ -PL treatment group is increased to 25.76 mug/mL; the extracellular protein concentration change was consistent with the extracellular nucleic acid change results, as shown in fig. 4, the 50 ℃ + PAW + Ɛ -PL treatment group protein concentration was 89 μ g/mL, which was 3.17, 3.56, and 2.97 times the protein concentration of the 25 ℃ + PAW treatment group, the 50 ℃ + SW treatment group, and the 50 ℃ + Ɛ -PL treatment group, respectively.
2. In the application, PAW, Ɛ -PL and tepidity cooperate to effectively kill saccharomyces cerevisiae on the surface of grapes, and particularly at 52.5 ℃, compared with a control group, four treatment groups all show effective sterilization, and the sterile water treatment group reduces 1.29 log10CFU/g, deactivation rate 94.87%, 2.64 log reduction of PAW treatment group alone10CFU/g, deactivation rate of 99.77%, 2.39 log reduction of the Ɛ -PL treated group alone10CFU/g, the inactivation rate is 99.59%, however, the PAW + Ɛ -PL synergistic treatment group shows obvious sterilization effect, and 4.92log of reduction10CFU/g, the inactivation rate is up to 99.9983%, which shows that the synergistic technology has obvious bactericidal effect on the saccharomyces cerevisiae on the surface of the grape.
3. From the mechanism research, PAW, Ɛ -PL and the heat cooperate to change the permeability of cell membrane and destroy the structure of cell, and as the strength of the combination of different treatments is increased, the leakage of intracellular nucleic acid and protein is increased, so that the normal physiological function of cell is destroyed, and the cell is killed.
4. The synergistic treatment method provided by the invention is based on the characteristic of bactericidal active water that the saccharomyces cerevisiae cells can be inactivated, and can effectively inactivate microorganisms due to low pH of the active water and a large amount of oxygen-containing free radicals, and prevent fruits and vegetables from being polluted by putrefying bacteria and rotting and deteriorating in the storage process.
5. The grape treatment method adopts the low-temperature plasma active water to treat the grapes, is green and pollution-free, and has larger grape treatment capacity in unit time and higher treatment efficiency compared with the direct treatment of low-temperature plasma; the direct treatment of the low-temperature plasma requires attention to the distance between the grapes and the low-temperature plasma, the treatment intensity of the low-temperature plasma and the like, the process requirement on the low-temperature plasma treatment technology is high, if the process parameters such as discharge voltage, distance, gas flow rate and the like are improperly controlled, the aims of sterilization and preservation cannot be achieved, the nutritional ingredients, color, hardness and other quality indexes of the grapes are damaged, and the efficiency of the direct pretreatment process of the low-temperature plasma is low; the invention can reduce the exploration of the technological parameters of the low-temperature plasma in the early stage of direct treatment, and greatly improves the efficiency.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to the drawings without creative efforts.
FIG. 1 is a graph showing the red/green fluorescence intensity ratio of Saccharomyces cerevisiae JC-1 stained after different synergistic treatments.
FIG. 2 is a graph showing the comparison of fluorescence intensity of Saccharomyces cerevisiae cells stained with Propidium Iodide (PI) after different synergistic treatments.
FIG. 3 is a graph showing the change in the extracellular nucleic acid concentration of Saccharomyces cerevisiae after different synergistic treatments.
FIG. 4 is a graph showing the change of the extracellular protein concentration of Saccharomyces cerevisiae after different synergistic treatments.
FIG. 5 is a scanning electron micrograph of Saccharomyces cerevisiae before and after different coprocessing.
Detailed Description
The technical solutions of the present invention will be described clearly and completely with reference to the following embodiments of the present invention, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be obtained by a person skilled in the art without inventive effort based on the embodiments of the present invention, are within the scope of the present invention.
Examples
Firstly, preparation of bacterial suspension
Making Saccharomyces cerevisiae standard bacteriaThe strain (ATCC 9763) was subcultured on fresh YPD solid medium. Selecting single colony with vigorous activity with sterile inoculating loop, inoculating in YPD liquid culture medium, shake culturing at 30 deg.C and 120 r/min for 12 hr to logarithmic phase, centrifuging to collect thallus, and resuspending in sterile normal saline to 10%8CFU/mL, spare.
Second, grape preparation and inoculation
1. Sample preparation: selecting grapes with complete surfaces, no damage, similar colors and similar sizes, weighing, and ensuring the weight to be about 7 g.
2. Inoculating bacteria: the prepared grape sample is placed into a beaker containing 200 mL of bacterial suspension and soaked for 30 min. The concentration of the bacteria on the surface of the grape is 106CFU/g。
Thirdly, sterilizing active water cooperating with Ɛ -polylysine and warm-heat-treated grapes
1. Preparation of PAW: adopting a self-made atmospheric pressure jet plasma device to treat sterile water to prepare PAW, wherein the discharge time is 90 s, and the input power is 750W; the prepared PAW has the oxidation-reduction potential of 478.21-587.67 mV and the hydrogen peroxide content of 27.54-42.73 mu mol/L, NO2 -The content is 38.65-1120.58 mu mol/L, NO3 -The content is 120.98-1077.79 mu mol/L, and the pH is 2.75-3.56.
2.Ɛ -polylysine and warm synergic washing treatment: placing the inoculated and air-dried grapes into containers filled with Sterile Water (SW), PAW, SW + polylysine (1%) and PAW + polylysine (1%), and simultaneously performing synergistic treatment at different temperatures of 25 deg.C, 50 deg.C, 52.5 deg.C and 55 deg.C for 15 min.
Fourth, detection
1. Homogenizing and beating: pouring the treated grape sample and the washing solution into a sterile bag together for beating to obtain homogenate.
2. Plate counting: the homogenate was diluted to a certain extent with 0.85% sterile physiological saline, and 0.1 mL of the diluted homogenate was added to YPD solid medium plating to evaluate the bactericidal effect.
The results are shown in table 1:
TABLE 1 different treatmentsEffect of mode on viable count of Saccharomyces cerevisiae on grape surface (log)10CFU/g）
The above results show that: at 25 ℃, none of the four treatment groups showed strong bactericidal effect, but compared with the control group (5.97 log)10CFU/g) was reduced by 0.92 log for the PAW + Ɛ -PL treated group10CFU/g, deactivation rate of 87.98%; the PAW alone treated group showed a 1.11 log reduction compared to the control group at 50 deg.C10CFU/g, deactivation rate was 92.24%, while Ɛ -PL alone treatment group only reduced by 0.94 log10CFU/g, deactivation rate 88.52%, but a 2.09 log reduction in the PAW + Ɛ -PL treated group10CFU/g, deactivation rate is 99.19%; at 52.5 ℃, compared with a control group, the four treatment groups show effective sterilization, and the sterile water treatment group reduces 1.29 logs10CFU/g, deactivation rate 94.87%, 2.64 log reduction of PAW treatment group alone10CFU/g, deactivation rate of 99.77%, 2.39 log reduction of the Ɛ -PL treated group alone10CFU/g, the inactivation rate is 99.59%, however, the PAW + Ɛ -PL synergistic treatment group shows obvious sterilization effect, and 4.92log of reduction10CFU/g, deactivation rate up to 99.9983%. The results show that the PAW + Ɛ -PL + heat treatment group has obvious sterilization effect which is superior to that of each single treatment group, and the synergistic effect is gradually enhanced along with the increase of the synergistic temperature, so that the sterilization effect is more obvious.
Fifth, quality change of grape samples
Juicing the grape samples subjected to different washing treatments, and measuring the physical and chemical indexes of the juice, including the measurement of titratable acid, pH, soluble solid, reducing sugar, polyphenol content and vitamin C.
The effect of the different treatments on the physico-chemical properties of the grapes described above is shown in table 2:
TABLE 2 influence of synergistic treatment on grape physicochemical properties
The above results show that: the warming alone group, the PAW alone group, the Ɛ -PL alone group, and the warming + PAW + Ɛ -PL group did not significantly affect the pH, titratable acid content, soluble solids content, reducing sugar content, polyphenol content, and vitamin C content of the grapes.
Effect of synergistic treatment on grape color:
TABLE 3 influence of different co-treatments on the surface color of grapes
The above results show that: compared with the grape samples before treatment, the warming treatment group alone, the PAW treatment group alone, the Ɛ -PL treatment group alone, and the warming + PAW + Ɛ -PL treatment group did not have a significant effect on the color of the grapes.
In conclusion, the viable count of saccharomyces cerevisiae on the surface of the grape before treatment is 5.97 log10CFU/g, the highest deactivation rate (99.9983%) is achieved under the condition that PAW and Ɛ -polylysine cooperate with treatment at 52.5 ℃ for 15 min, and 4.92log is reduced10CFU/g, the result is better than that of the PAW single treatment group at 52.5 ℃ (the reduction is 2.64 log)10CFU/g) and sterile water at 52.5 ℃ and Ɛ -polylysine treated groups (1.29 and 2.39 log reduction, respectively)10CFU/g). Meanwhile, after PAW and Ɛ -polylysine are cooperated with each other and treated for 15 min at 25 ℃, 50 ℃ and 52.5 ℃, titratable indexes such as acid, pH, soluble solid, reducing sugar, polyphenol content and Vc content of grapes and color parameters (color parameters: (L*、a*Andb*) There was no significant change. Therefore, after the grapes are treated by the bactericidal active water and the Ɛ -polylysine at the temperature of 25 ℃, 50 ℃ and 52.5 ℃ for 15 min, the viable count of the saccharomyces cerevisiae on the surfaces of the grapes is effectively reduced, and the physical and chemical properties, the color and the like of the grapes are not adversely affected.
Sixth, influence of synergistic treatment on Saccharomyces cerevisiae
1. The results of the ratio of JC-1 fluorescence intensity after synergistic treatment are shown in FIG. 1: the JC-1 relative ratio of the red fluorescence intensity to the green fluorescence intensity of each treatment group is in a descending trend, and compared with the control group, the red fluorescence intensity relative ratio to the green fluorescence intensity of the 25 ℃ and PAW treatment group is only reduced by 5 percent; the 50 ℃ plus SW treated group decreased by 28%; the 50 ℃ plus Ɛ -PL treatment group decreased by 36%; the red/green relative ratio of PAW, Ɛ -PL and 50 ℃ is greatly reduced (reduced by 95 percent), which shows that the mitochondrial membrane potential of the saccharomyces cerevisiae cells is reduced by the synergistic treatment.
2. The fluorescence intensity results of PI staining after co-treatment are shown in FIG. 2: PI is a hydrophobic DNA intercalating fluorescent dye that cannot cross the cytoplasmic membrane of living cells. When the cell membrane is damaged, PI can penetrate through the cell membrane to be combined with intracellular DNA, red fluorescence is generated under a certain excitation wavelength, and the fluorescence intensity is enhanced accordingly. The above results show that: compared with the control group, the fluorescence intensity of the cell PI of the saccharomyces cerevisiae in the 25 ℃ plus PAW treatment group is slightly increased; the PI fluorescence intensity of the saccharomyces cerevisiae treated by 50 ℃ plus SW and 50 ℃ plus Ɛ -PL has no obvious change; however, the 50 ℃ plus PAW plus Ɛ -PL treated group resulted in a significant increase in PI absorption relative to fluorescence intensity by 154-fold over the control group. The results show that the fluorescence intensity after the combined heat treatment of PAW, Ɛ -PL is significantly higher than that of Ɛ -PL, PAW or heat alone, which indicates that the combined treatment leads to the increase of the plasma membrane permeability of Saccharomyces cerevisiae cells.
3. Results of leakage of nucleic acid protein after co-treatment, such as changes in extracellular nucleic acid concentration in fig. 3 and extracellular protein concentration in fig. 4, show: compared with the control group, the nucleic acid level of the 25 ℃ and PAW treatment group is only increased by 0.57 mug/mL, and the nucleic acid level of the 50 ℃ and SW treatment group and the nucleic acid level of the 50 ℃ and Ɛ -PL treatment group are respectively increased by 5.33 mug/mL and 6.18 mug/mL, however, the nucleic acid level of the 50 ℃ PAW and Ɛ -PL treatment group is increased to 25.76 mug/mL; the extracellular protein concentration changes were consistent with nucleic acids, with the protein levels of the 50 ℃ + PAW + Ɛ -PL treated groups being 89 μ g/mL, 3.17, 3.56, and 2.97 times the protein levels of the 25 ℃ + PAW treated group, 50 ℃ + SW treated group, and 50 ℃ + Ɛ -PL treated group, respectively.
The results show that the synergistic treatment of PAW, Ɛ -PL and heat can change the permeability of the cell membrane of Saccharomyces cerevisiae, and as the strength of the combination of different treatments is increased, the leakage of intracellular nucleic acid and protein of Saccharomyces cerevisiae is increased, the normal physiological function of the cell is destroyed, and the cell death is caused, and the effect is more obvious than that of the single heat treatment, the single PAW treatment and the single Ɛ -PL treatment. Therefore, the change of cell membrane permeability may be one of the possible reasons for the synergistic inactivation of Saccharomyces cerevisiae by PAW, Ɛ -PL and heat.
4. Results of a saccharomyces cerevisiae scanning electron microscope before and after the synergistic treatment are shown in fig. 5: the surface of the saccharomyces cerevisiae cell of the control group is smooth and complete, is in a normal spherical or elliptical shape, and is full without breakage; the cell morphology of the Saccharomyces cerevisiae in the PAW treatment group is slightly rough compared with that of the control group, but most of the cell morphology is still in a smooth state; folds and depressions appear on the cell surface of part of the saccharomyces cerevisiae of the 50 ℃ treatment group; after PAW and Ɛ -PL cooperated with 50 ℃, unevenness of the cell surface of the saccharomyces cerevisiae is more obvious, large-area folds and depressions are formed on most of the cell surface, compared with cells of a control group, the cells are shriveled, and the cell volume is reduced. The results show that the PAW, Ɛ -PL treatment at 50 ℃ in combination with the PAW and the PAW-PL treatment can cause serious damage to the cell structure of the saccharomyces cerevisiae, and the effect is irreversible, so that the normal physiological function of the cells is damaged, and cell death is finally caused, which is probably the main reason of the death of the saccharomyces cerevisiae caused by the PAW warming and co-treatment.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (10)
1. A preparation method of bactericidal active water is characterized by comprising the following steps: the bactericidal active water is obtained by treating sterile deionized water by a low-temperature plasma surface treatment machine.
2. The method for preparing bactericidal active water according to claim 1, wherein the processing conditions of the low-temperature plasma surface treatment machine are as follows: the frequency is 18 KHz-60 KHz, the power is 750W, the working pressure is 0.15 MPa-0.4MPa, the processing time is 60-100 s, and the temperature is room temperature.
3. The bactericidal active water prepared in claim 2, characterized in that: the oxidation-reduction potential of the bactericidal active water is 478.21-587.67 mV, and the hydrogen peroxide content is 27.54-42.73 mu mol/L, NO2 -The content is 38.65-1120.58 mu mol/L, NO3 -The content is 120.98-1077.79 mu mol/L, and the pH is 2.75-3.56.
4. An Ɛ -polylysine aqueous solution characterized by: Ɛ -polylysine aqueous solution is prepared by using the bactericidal active water of claim 3.
5.Ɛ -polylysine aqueous solution according to claim 4, wherein: the mass concentration of the Ɛ -polylysine aqueous solution is 0.1-5%.
6. A solution for inactivating Saccharomyces cerevisiae, comprising: the solution is the bactericidal active water of claim 3 or the Ɛ -polylysine aqueous solution of claim 4 or 5.
7. Use of a solution of inactivated saccharomyces cerevisiae according to claim 6 wherein: the application of the solution in inactivating saccharomyces cerevisiae by cooperative treatment with warming.
8. Use of a solution of inactivated saccharomyces cerevisiae according to claim 7 wherein: the temperature of the warming cooperative treatment is 25-80 ℃, and the treatment time is 15-30 min.
9. Use of a solution of inactivated saccharomyces cerevisiae according to claim 8 wherein: the bactericidal active water is applied to cleaning fruits and vegetables, food contact surfaces and preservation of fruits and vegetables.
10. Use of a solution of inactivated saccharomyces cerevisiae according to claim 9 wherein: cleaning fruits and vegetables at 25-55 deg.C for 15 min; cleaning food contact surface, and treating at 70-80 deg.C for 30 min; the processing temperature is 50-55 deg.C and the processing time is 30min when keeping fruits and vegetables fresh.
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Application publication date: 20200407 |