工业微生物2018，Vol.48Issue(1)：37-42,6.DOI:10.3969/j.issn.1001-6678.2018.01.006
丙酸杆菌素抑菌效果评价及在芽菜保鲜中的应用
Evaluation of antibacterial effects of propionibacterium bacteriocin on mung bean sprouts and its application in preservation
罗欣 1傅亮 1郝天瑶 1方良月1
作者信息
- 1. 暨南大学食品科学与工程系,广东广州510632
- 折叠
摘要
Abstract
The fermentation process of Propionibacterium shermanii (CICC10019) and the antibacterial effects of propionibacterium bacteriocin solution on food borne pathogens and endophytic bacteria in sprouts were investigated.The effects of propionibacterium bacteriocin solution on the fresh mung bean sprouts was evaluated,including the effects on total number of colony,pH and TVB-N.The results showed that when the Propionibacterium shermanii was fermented for 120 h,the pH was 4.52 and the total amount of reducing sugar was 3 g/L,and the highest antibacterial activity of propionibacterium bacteriocin was obtained.The propionibacterium bacteriocin solution had significant bacteriostatic effects on Staphylococcus aureus,Escherichia coli,Bacillus subtilis,Shigella,Salmonella and Vibrio Parahemolyticus except E.sakazakii.The total number of bean sprouts could be reduced by 1.20 lg CFU/g after treated by the propionibacterium bacteriocin solution and the pH of bean sprouts treated after 10 days was 6.20,which was 1.60 lower than that of the control group;At the same time,the TVB-N was 28.70 mg/100 g,a half of the control group.After treated by the propionibacterium bacteriocin solution under cold storage conditions,the shelf life of sprouts was increased by 2 days.关键词
谢氏丙酸杆菌/细菌素/绿豆芽/致病菌/保鲜期Key words
Propionibacterium shermanii/bacteriocin/mung bean sprouts/pathogens/shelf life引用本文复制引用
罗欣,傅亮,郝天瑶,方良月..丙酸杆菌素抑菌效果评价及在芽菜保鲜中的应用[J].工业微生物,2018,48(1):37-42,6.
