CN112189779A - 一种抑菌组合物 - Google Patents
一种抑菌组合物 Download PDFInfo
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- CN112189779A CN112189779A CN202011139117.XA CN202011139117A CN112189779A CN 112189779 A CN112189779 A CN 112189779A CN 202011139117 A CN202011139117 A CN 202011139117A CN 112189779 A CN112189779 A CN 112189779A
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- lactobacillus plantarum
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- 230000003385 bacteriostatic effect Effects 0.000 title claims abstract description 38
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- 230000000813 microbial effect Effects 0.000 claims abstract description 33
- 239000007858 starting material Substances 0.000 claims abstract description 26
- 241000207199 Citrus Species 0.000 claims abstract description 14
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 22
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 22
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 22
- 241000191998 Pediococcus acidilactici Species 0.000 claims description 21
- 241000894006 Bacteria Species 0.000 claims description 12
- 238000000855 fermentation Methods 0.000 claims description 9
- 230000004151 fermentation Effects 0.000 claims description 9
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 20
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- 239000004310 lactic acid Substances 0.000 description 10
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- UCSJYZPVAKXKNQ-HZYVHMACSA-N streptomycin Chemical compound CN[C@H]1[C@H](O)[C@@H](O)[C@H](CO)O[C@H]1O[C@@H]1[C@](C=O)(O)[C@H](C)O[C@H]1O[C@@H]1[C@@H](NC(N)=N)[C@H](O)[C@@H](NC(N)=N)[C@H](O)[C@H]1O UCSJYZPVAKXKNQ-HZYVHMACSA-N 0.000 description 4
- 230000000844 anti-bacterial effect Effects 0.000 description 3
- 235000019249 food preservative Nutrition 0.000 description 3
- 239000005452 food preservative Substances 0.000 description 3
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- -1 ABTS free radical Chemical class 0.000 description 2
- 241000588724 Escherichia coli Species 0.000 description 2
- 208000019331 Foodborne disease Diseases 0.000 description 2
- 241000589517 Pseudomonas aeruginosa Species 0.000 description 2
- 206010040047 Sepsis Diseases 0.000 description 2
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- MGJZITXUQXWAKY-UHFFFAOYSA-N diphenyl-(2,4,6-trinitrophenyl)iminoazanium Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1N=[N+](C=1C=CC=CC=1)C1=CC=CC=C1 MGJZITXUQXWAKY-UHFFFAOYSA-N 0.000 description 2
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- 206010016952 Food poisoning Diseases 0.000 description 1
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- 208000003100 Pseudomembranous Enterocolitis Diseases 0.000 description 1
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- 244000052616 bacterial pathogen Species 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
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- 235000013601 eggs Nutrition 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
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Classifications
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3571—Microorganisms; Enzymes
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- 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
-
- 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
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- 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
- A23V2400/41—Pediococcus
- A23V2400/413—Acidilactici
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
本发明公开了一种抑菌组合物。该抑菌组合物包括微生物发酵剂、柑橘膳食纤维和水，其中微生物发酵剂的质量分数为12~28%，柑橘膳食纤维的质量分数为5~8%，余量为水。所述抑菌组合物中的微生物发酵剂的活菌总数为1.5×109~2.5×109CFU/mL。该抑菌组合物中特别添加柑橘膳食纤维，有效提高了微生物发酵剂的抑菌直径，同时在预加工肉制品的制备过程中，生物相容性更好，能最大程度的保持产品在生产加工过程中弹性、硬度以及色泽。且该组合物能有效清除肉制品在保藏过程中产生的自由基，避免脂肪组织的持续氧化，让产品在保质期内的风味及口感更佳。
Description
技术领域
本发明涉及食品防腐剂技术领域，公开了一种抑菌组合物的配方。
背景技术
食源性病原金黄色葡萄球菌（Staphylococcus aureus）属于革兰氏阳性球菌，能引起许多严重感染，诸如引起肺炎、伪膜性肠炎、心包炎等甚至败血症、脓毒症等全身感染。易被S.aureus污染的食品主要有奶、肉、蛋、鱼及其制品，在我国它是引起食物中毒的主要病原菌。随着中国肉制品的发展，肉制品质量安全问题获得人们广泛关注。肉制品极易受乳环境、器具、操作人员等所带的S.aureus污染，引起食源性疾病。为了减少S.aureus污染的风险，肉制品加工中会添加化学防腐剂。然而，在食品加工过程中使用化学防腐剂会损害食品原有品质以及对人体健康造成伤害。
随着现代科技的进步和人们生活水平的提高，自然与健康在饮食中占有着越来越重要的地位。传统的化学防腐剂，不仅会产生不良味道，影响食物的味道和口感，还会残留一些对人体有害的成分，因此近年来，安全、无毒、天然、高效的食品防腐剂的开发与利用备受重视。
植物乳杆菌属于乳杆菌科中的乳杆菌属，革兰氏阳性，兼性厌氧菌。菌体呈短杆状，不产芽孢，是人体消化道内的有益菌群，其代谢可产生双乙酰、细菌素等多种抑菌物质，能调整肠道菌群关系，维持菌群平衡。随着人们生活水平不断提高，食品防腐剂的安全条件日益受到关注，化学防腐剂的潜在安全隐患以及不断出现的食品安全问题不容小觑，寻找一种新的替代品以减少化学防腐剂可能造成的危害已成为国内外学者的研究热点。
发明内容
基于上述分析，本发明提供了一种抑菌组合物及其在预加工肉制品中的应用。本发明是通过如下手段实现的：
一种抑菌组合物，包括：
微生物发酵剂、柑橘膳食纤维和水。
进一步的，微生物发酵剂的质量分数为12~28%，柑橘膳食纤维的质量分数为5~8%，余量为水。
进一步的，所述微生物发酵剂的活菌总数为1.5×109~2.5×109CFU/mL。
进一步的，微生物发酵剂由同型发酵乳酸菌、酵母菌构成。
进一步的，所述同型发酵乳酸菌由乳酸片球菌与植物乳杆菌混合制成。
进一步的，所述乳酸片球菌与植物乳杆菌的菌落比例为2~3:1。
进一步的，所述乳酸片球菌为Pediococcus acidilactici AS 1.2696；所述植物乳杆菌为Lactobacillus plantarum BNCC 336421；所述酵母属真菌为Kazachstania spencerorum ATCC 200069。
本发明的有益效果在于：
该抑菌组合物中特别添加柑橘膳食纤维，有效提高了微生物发酵剂的抑菌直径，对金黄色葡萄球菌的抑菌直径达到11.5~13.9mm，对大肠杆菌的抑菌直径达到9.7~11.0mm，绿脓杆菌的抑菌直径达到12.2~14.1mm，几乎与链霉素的抑菌直径无明显差异。同时意外发现该组合物的抗氧化性能表现突出，其ABTS自由基清除率可达到81.3%~87.6%。
具体实施方式
实施例1
一种抑菌组合物，包括：
质量分数为20%的微生物发酵剂、质量分数为6.5%的柑橘膳食纤维、余量为水。其中微生物发酵剂的活菌总数为2.0×109CFU/mL，微生物发酵剂由同型发酵乳酸菌、酵母菌构成，所述同型发酵乳酸菌由乳酸片球菌与植物乳杆菌混合制成，所述乳酸片球菌与植物乳杆菌的菌落比例为2.5:1，所述乳酸片球菌为Pediococcus acidilactici AS 1.2696；所述植物乳杆菌为Lactobacillus plantarum BNCC 336421；所述酵母属真菌为Kazachstania spencerorum ATCC 200069。
实施例2
一种抑菌组合物，包括：
质量分数为12%的微生物发酵剂、质量分数为5%的柑橘膳食纤维、余量为水。其中微生物发酵剂的活菌总数为1.5×109CFU/mL，微生物发酵剂由同型发酵乳酸菌、酵母菌构成，所述同型发酵乳酸菌由乳酸片球菌与植物乳杆菌混合制成，所述乳酸片球菌与植物乳杆菌的菌落比例为2:1，所述乳酸片球菌为Pediococcus acidilactici AS 1.2696；所述植物乳杆菌为Lactobacillus plantarum BNCC 336421；所述酵母属真菌为Kazachstania spencerorum ATCC 200069。
实施例3
一种抑菌组合物，包括：
质量分数为12%的微生物发酵剂、质量分数为5%的柑橘膳食纤维、余量为水。其中微生物发酵剂的活菌总数为2.5×109CFU/mL，微生物发酵剂由同型发酵乳酸菌、酵母菌构成，所述同型发酵乳酸菌由乳酸片球菌与植物乳杆菌混合制成，所述乳酸片球菌与植物乳杆菌的菌落比例为3:1，所述乳酸片球菌为Pediococcus acidilactici AS 1.2696；所述植物乳杆菌为Lactobacillus plantarum BNCC 336421；所述酵母属真菌为Kazachstania spencerorum ATCC 200069。
对比例1
一种抑菌组合物，相比实施例1，取消柑橘膳食纤维的使用，包括：
质量分数为20%的微生物发酵剂、余量为水。其中微生物发酵剂的活菌总数为2.0×109CFU/mL，微生物发酵剂由同型发酵乳酸菌、酵母菌构成，所述同型发酵乳酸菌由乳酸片球菌与植物乳杆菌混合制成，所述乳酸片球菌与植物乳杆菌的菌落比例为2.5:1，所述乳酸片球菌为Pediococcus acidilactici AS 1.2696；所述植物乳杆菌为Lactobacillus plantarum BNCC 336421；所述酵母属真菌为Kazachstania spencerorum ATCC 200069。
对比例2
一种抑菌组合物，相比实施例1，取消同型发酵乳酸菌的使用，包括：
质量分数为20%的微生物发酵剂、质量分数为6.5%的柑橘膳食纤维、余量为水。其中微生物发酵剂的活菌总数为2.0×109CFU/mL，微生物发酵剂为酵母菌，所述酵母属真菌为Kazachstania spencerorum ATCC 200069。
对比例3
一种抑菌组合物，相比实施例1，取消酵母菌的使用，包括：
质量分数为20%的微生物发酵剂、质量分数为6.5%的柑橘膳食纤维、余量为水。其中微生物发酵剂的活菌总数为2.0×109CFU/mL，微生物发酵剂由同型发酵乳酸菌构成，所述同型发酵乳酸菌由乳酸片球菌与植物乳杆菌混合制成，所述乳酸片球菌与植物乳杆菌的菌落比例为2.5:1，所述乳酸片球菌为Pediococcus acidilactici AS 1.2696；所述植物乳杆菌为Lactobacillus plantarum BNCC 336421。
试验例1
微生物检测
检测实施例1-3、对比例1-3的抑菌直径，结果如表1所示。
表1 各组抑菌直径比较（mm）
根据表1结果可知，本发明制得的抑菌组合物中特别添加柑橘膳食纤维，有效提高了微生物发酵剂的抑菌直径，对金黄色葡萄球菌的抑菌直径达到11.5~13.9mm，对大肠杆菌的抑菌直径达到9.7~11.0mm，绿脓杆菌的抑菌直径达到12.2~14.1mm，几乎与链霉素的抑菌直径无明显差异。而无论是取消整个组合物中的任意一种配伍，都会显著影响组合物的抗菌效果。
试验例2
抗氧化性能检测
参照Kobayashi Y等人方法并略有改进：
b、1,1-二苯基-2-三硝基苯肼(DPPH)法测定抗氧化活性
将样品溶液做合适稀释后，取3mL样品溶液并加入3mL 0.2mmol/L DPPH溶液到样品溶液中，充分混匀，室温下避光保存30min，在517nm处测定吸光度，平行测定3次，绘制曲线，以甲醇为空白对照。
DPPH自由基清除率按下式计算:
DPPH自由基清除率(％)＝[1-(Ai-Aj)/A0]×100％
式中：
A0-水与DPPH溶液的混合液在517nm处的吸光度值；
Ai-样品溶液与DPPH溶液的混合液在517nm处的吸光度值；
Aj-样品溶液与甲醇的混合液在517nm处的吸光度值。
结果如表2所示。
表2 各组抗氧化性能比较（%）
根据表2的结果可知，本发明制得的抑菌组合物的抗氧化性能表现突出，其ABTS自由基清除率可达到81.3%~87.6%。而在取消本发明组合物的任何一种配伍的情况下，都会显著影响该抑菌组合物的自由基清除率。
尽管本发明的内容已经通过上述优选实施例作了详细介绍，但应当认识到上述的描述不应被认为是对本发明的限制。在本领域技术人员阅读了上述内容后，对于本发明的多种修改和替代都将是显而易见的。因此，本发明的保护范围应由所附的权利要求来限定。
Claims (7)
1.一种抑菌组合物，包括：
微生物发酵剂、柑橘膳食纤维和水。
2.根据权利要求1所述的抑菌组合物，其中：
微生物发酵剂的质量分数为12~28%，柑橘膳食纤维的质量分数为5~8%，余量为水。
3.根据权利要求1或2所述的抑菌组合物，其中：
所述微生物发酵剂的活菌总数为1.5×109~2.5×109CFU/mL。
4.根据权利要求3所述的抑菌组合物，其中：
微生物发酵剂由同型发酵乳酸菌、酵母菌构成。
5.根据权利要求4所述的抑菌组合物，其中：
所述同型发酵乳酸菌由乳酸片球菌与植物乳杆菌混合制成。
6.根据权利要求5所述的抑菌组合物，其中：
所述乳酸片球菌与植物乳杆菌的菌落比例为2~3:1。
7.根据权利要求5所述的抑菌组合物，其中：
所述乳酸片球菌为Pediococcus acidilactici AS 1.2696；
所述植物乳杆菌为Lactobacillus plantarum BNCC 336421；
所述酵母属真菌为Kazachstania spencerorum ATCC 200069。
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| CN116179028A (zh) * | 2023-03-23 | 2023-05-30 | 上海康德莱医疗器械股份有限公司 | 一种用于医疗设备或器械的涂层 |
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