CN109090224A - A kind of microorganism fruit antistaling agent - Google Patents
A kind of microorganism fruit antistaling agent Download PDFInfo
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- CN109090224A CN109090224A CN201810744148.4A CN201810744148A CN109090224A CN 109090224 A CN109090224 A CN 109090224A CN 201810744148 A CN201810744148 A CN 201810744148A CN 109090224 A CN109090224 A CN 109090224A
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- antistaling agent
- fruit
- bacillus licheniformis
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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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Abstract
The invention discloses kind of a preparation methods for microorganism fruit antistaling agent, and its step are as follows: (1) ferment bacillus licheniformis (Bacillus licheniformis) ZJU-X1；(2) fermenting B. subtilis bacterial strain xp: configuration LB culture medium (being mass concentration g/L)；(3) according to mass ratio 1:2 mixing antistaling agent 1 and 2.It carries out fermentation acquisition using natural probiotic micro-organisms, can the effective very fragile softness such as fresh-keeping fruit, especially strawberry fruit, it is only necessary to sprinkling does not injure.
Description
Technical field
The present invention relates to a kind of microorganism fruit antistaling agents, belong to field of biotechnology.
Background technique
As living standards of the people improve, the fresh and nutritive value of fruit obtains very big attention, therefore to fruit
Fresh-keeping requirement is also higher and higher.The storage time for how extending fruit keeps its quality constant, has become current consumer
Institute's general concern and urgent problem to be solved.According to investigations, China causes fruit to be lost every year at present due to preservation technology problem
Rate is 20% ~ 25%.
More advanced preservation technology mainly has that low critical temperature high humidity is fresh-keeping, low dose radiation pre-processes fresh-keeping, high pressure at present
It is fresh-keeping, genetic engineering is fresh-keeping, coating-film fresh-keeping and biological preservation etc..Chemical preservative to the toxic side effect of human body, carcinogenic allowed people
Recognize its risk.Physical preservation preservation method requires technical strong, maintenance of equipment hardly possible, cost relatively high.Biology
Preservation liquid is directed to organism itself constituent or its metabolite, have the characteristics that it is tasteless, nontoxic, safe,
Furthermore biological preservation substance is generally all biodegradable, not will cause secondary pollution.
Fruit freshness preserving mostly uses greatly either physically or chemically.Physical method generally requires special equipment, and investment is big, behaviour
Make complicated, operating cost height.The method has very big difficulty for adopting fruit freshness preserving in rear first time on a large scale.Chemical method one
As fruit is made to impregnate using chemical preservative or the processing such as film, to human health, there are more serious hidden danger.In cardboard table
Face applies fresh-keeping coating and fresh-keeping paperboard (carton) take fresh-keeping fruit is made, and is a kind of green, effective method.Fresh-keeping paperboard (paper
Case) to the existing preservation of fruit, but also as a kind of storing packaging material.Paper wrapper, it is biodegradable, to environment
It is pollution-free, it is a kind of reproducible environmentally friendly packing material, development is very fast in recent years.Strawberry is a kind of Vegetable-type water of artificial cultivation
Fruit, meat soft and succulency, thin skin is delicate, easily damages and rots.Although strawberry preservation technology is more in recent years, its effect is equal
It is undesirable.
The present invention is directed to invent a kind of microorganism fruit antistaling agent, fermentation is carried out using natural probiotic micro-organisms and is obtained
, can the effective very fragile softness such as fresh-keeping fruit, especially strawberry fruit, it is only necessary to sprinkling does not injure.
Summary of the invention
The object of the present invention is to provide a kind of microorganism fruit antistaling agents, are fermented using natural probiotic micro-organisms
Obtain, can the effective very fragile softness such as fresh-keeping fruit, especially strawberry fruit, it is only necessary to sprinkling does not injure.
The prior art is disclosed a kind of bacillus licheniformis, is bacillus licheniformis (Bacillus licheniformis)
ZJU-X1 is preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center, deposit number CGMCC
No.9688, mainly for generation of antibacterial peptide.The present inventor has found the crispy texture for being applied to keep winter jujube for the first time, protects
The effect for holding sugariness also has the function of reducing mildew due to the effect of antibacterial peptide.
A bacillus subtilis strain xp was also disclosed in the prior art, and classification naming is Bacillus subtilis,
Deposit number of the bacterial strain in China typical culture collection center are as follows: CCTCC No:M 2011452, preservation date: 2011 12
The moon 9, depositary institution address: Wuhan City, Hubei Province Wuchang District Luo Jia Shan road 16 (Wuhan University).It is applied to tobacco.
The present inventor has found the two bacterial strains of conjunctive use for the first time, can obtain unexpected fruit freshness preserving effect.
The present invention is implemented as follows:
A kind of preparation method of microorganism fruit antistaling agent, its step are as follows:
(1) ferment bacillus licheniformis (Bacillus licheniformis) ZJU-X1:
It configures LB culture medium (being mass concentration g/L): peptone 20g, K2HPO4.3H2O 2.5g, MgSO40.73g, glycerol
15.0ml, agar 15.0g, cornstarch 2-3g, stachyose 2-4g distilled water are settled to 1.0L；7.0,121 DEG C of pH, 15min goes out
Bacterium；
Bacillus licheniformis ZJU-X1 is inoculated with according to inoculum concentration 10% into LB culture medium, 37-39 DEG C fermentation 3-7 hours, protected
Fresh dose 1；
(2) fermenting B. subtilis bacterial strain xp:
It configures LB culture medium (being mass concentration g/L): peptone 20g, K2HPO4.3H2O 2.5g, MgSO40.73g, glycerol
15.0ml, agar 15.0g, cornstarch 2-3g, trehalose 2-4g, vitamin C 0.5g, distilled water are settled to 1.0L；pH 7.0,
121 DEG C, 15min sterilizing；
Bacillus subtilis strain xp is inoculated with according to inoculum concentration 10% into LB culture medium, 37-39 DEG C fermentation 1-3 hours, protected
Fresh dose 2；
(3) according to mass ratio 1:2 mixing antistaling agent 1 and 2.
The application method of antistaling agent of the present invention are as follows:
It is uniformly sprayed on fruit after 100 times of dilution, fountain height is that the weight of antistaling agent is the one thousandth of fresh fruit.
Advantages of the present invention:
A kind of method of biological preservation crisp winter jujube, carries out fermentation acquisition using natural probiotic micro-organisms, can be effectively fresh-keeping
Winter jujube, keeps its crisp hardness, and cane sugar content reduces mildew.
Specific embodiment
The embodiment of the present invention is described below in detail, described the examples are only for explaining the invention, and should not be understood as pair
Limitation of the invention.
Embodiment 1
A kind of preparation method of microorganism fruit antistaling agent, its step are as follows:
(1) ferment bacillus licheniformis (Bacillus licheniformis) ZJU-X1:
It configures LB culture medium (being mass concentration g/L): peptone 20g, K2HPO4.3H2O 2.5g, MgSO40.73g, glycerol
15.0ml, agar 15.0g, cornstarch 2-3g, stachyose 2-4g distilled water are settled to 1.0L；7.0,121 DEG C of pH, 15min goes out
Bacterium；
Bacillus licheniformis ZJU-X1 is inoculated with according to inoculum concentration 10% into LB culture medium, 37-39 DEG C fermentation 3-7 hours, protected
Fresh dose 1；
(2) fermenting B. subtilis bacterial strain xp:
It configures LB culture medium (being mass concentration g/L): peptone 20g, K2HPO4.3H2O 2.5g, MgSO40.73g, glycerol
15.0ml, agar 15.0g, cornstarch 2-3g, trehalose 2-4g, vitamin C 0.5g, distilled water are settled to 1.0L；pH 7.0,
121 DEG C, 15min sterilizing；
Bacillus subtilis strain xp is inoculated with according to inoculum concentration 10% into LB culture medium, 37-39 DEG C fermentation 1-3 hours, protected
Fresh dose 2；
(3) according to mass ratio 1:2 mixing antistaling agent 1 and 2.
The application method of antistaling agent of the present invention are as follows:
It is uniformly sprayed on fruit after 100 times of dilution, fountain height is that the weight of antistaling agent is the one thousandth of fresh fruit.
Embodiment 2:
A kind of preparation method of microorganism fruit antistaling agent, its step are as follows:
(1) ferment bacillus licheniformis (Bacillus licheniformis) ZJU-X1:
It configures LB culture medium (being mass concentration g/L): peptone 20g, K2HPO4.3H2O 2.5g, MgSO40.73g, glycerol
15.0ml, agar 15.0g, cornstarch 2-3g, stachyose 2-4g distilled water are settled to 1.0L；7.0,121 DEG C of pH, 15min goes out
Bacterium；
Bacillus licheniformis ZJU-X1 is inoculated with according to inoculum concentration 10% into LB culture medium, 37-39 DEG C fermentation 3-7 hours, protected
Fresh dose 1；
(2) fermenting B. subtilis bacterial strain xp:
It configures LB culture medium (being mass concentration g/L): peptone 20g, K2HPO4.3H2O 2.5g, MgSO40.73g, glycerol
15.0ml, agar 15.0g, cornstarch 2-3g, trehalose 2-4g, vitamin C 0.5g, distilled water are settled to 1.0L；pH 7.0,
121 DEG C, 15min sterilizing；
Bacillus subtilis strain xp is inoculated with according to inoculum concentration 10% into LB culture medium, 37-39 DEG C fermentation 1-3 hours, protected
Fresh dose 2；
(3) according to mass ratio 1:2 mixing antistaling agent 1 and 2.
The application method of antistaling agent of the present invention are as follows:
It is uniformly sprayed on fruit after 100 times of dilution, fountain height is that the weight of antistaling agent is the one thousandth of fresh fruit.
Embodiment 3
A kind of preparation method of microorganism fruit antistaling agent, its step are as follows:
(1) ferment bacillus licheniformis (Bacillus licheniformis) ZJU-X1:
It configures LB culture medium (being mass concentration g/L): peptone 20g, K2HPO4.3H2O 2.5g, MgSO40.73g, glycerol
15.0ml, agar 15.0g, cornstarch 2-3g, stachyose 2-4g distilled water are settled to 1.0L；7.0,121 DEG C of pH, 15min goes out
Bacterium；
Bacillus licheniformis ZJU-X1 is inoculated with according to inoculum concentration 10% into LB culture medium, 37-39 DEG C fermentation 3-7 hours, protected
Fresh dose 1；
(2) fermenting B. subtilis bacterial strain xp:
It configures LB culture medium (being mass concentration g/L): peptone 20g, K2HPO4.3H2O 2.5g, MgSO40.73g, glycerol
15.0ml, agar 15.0g, cornstarch 2-3g, trehalose 2-4g, vitamin C 0.5g, distilled water are settled to 1.0L；pH 7.0,
121 DEG C, 15min sterilizing；
Bacillus subtilis strain xp is inoculated with according to inoculum concentration 10% into LB culture medium, 37-39 DEG C fermentation 1-3 hours, protected
Fresh dose 2；
(3) according to mass ratio 1:2 mixing antistaling agent 1 and 2.
The application method of antistaling agent of the present invention are as follows:
It is uniformly sprayed on fruit after 100 times of dilution, fountain height is that the weight of antistaling agent is the one thousandth of fresh fruit.
Embodiment 4
Control group:
A kind of method of biological preservation crisp winter jujube, its step are as follows:
(1) it ferments:
It configures LB culture medium (being mass concentration g/L): peptone 20g, K2HPO4.3H2O 2.5g, MgSO40.73g, glycerol
15.0ml, agar 15.0g, cornstarch 2.8g, stachyose 2.8g distilled water are settled to 1.0L；7.0,121 DEG C of pH, 15min goes out
Bacterium；
Bacillus licheniformis ZJU-X1 is inoculated with according to inoculum concentration 10% into LB culture medium, 38 DEG C ferment 4 hours, obtain antistaling agent；
(2) fresh-keeping:
By 100 times of fresh-keeping dilution agent, it is uniformly sprayed on winter jujube.
Make the fruit of soluble solid content 23.8%, 25 DEG C of 30 d detection effects of storage:
After compareing fruit storage 10d, mildew, rotten fruit are gradually increased, until mould fruit rate is up to 96.7% when 30 d.Place of the present invention
Winter jujube after reason, mould fruit rate only 1.9% when storing 30 d, and also flesh firmness storage rate is 91.9.
The result of embodiment 1-3 is respectively as follows:
Mould fruit rate only 0.2% is stored when 30 d, and flesh firmness storage rate is 99.8.
Mould fruit rate only 0.2% is stored when 30 d, and flesh firmness storage rate is 99.6.
Mould fruit rate only 0.2% is stored when 30 d, and flesh firmness storage rate is 99.7.
Embodiment 5
Strawberry preservation experiment:
By 100 times of fresh-keeping dilution agent, it is uniformly sprayed on strawberry.
Strawberry is fitted into fresh-keeping paperboard box, 5d is stored after sealing at 10 ~ 12 DEG C and opens respectively, measurement items refer to
Mark.Initial hardness is 0.125/kg.
The percentage of water loss of blank control group is 11.2%, hardness 0.001/kg.
The result of embodiment 1-3 is respectively as follows:
Percentage of water loss is 1.8%, hardness 0.123/kg.
Percentage of water loss is 1.1%, hardness 0.120/kg.
Percentage of water loss is 1.7%, hardness 0.119kg.
As it can be seen that antistaling agent of the invention has good fresh-keeping effect to strawberry.
As it can be seen that method of the invention has good storage fresh-keeping effect at normal temperature.
In the description of this specification, reference term " one embodiment ", " some embodiments ", " example ", " specifically show
The description of example " or " some examples " etc. means specific features, structure, material or spy described in conjunction with this embodiment or example
Point is included at least one embodiment or example of the invention.In the present specification, schematic expression of the above terms are not
Centainly refer to identical embodiment or example.Moreover, particular features, structures, materials, or characteristics described can be any
One or more embodiment or examples in can be combined in any suitable manner.
Although an embodiment of the present invention has been shown and described, it will be understood by those skilled in the art that: not
A variety of change, modification, replacement and modification can be carried out to these embodiments in the case where being detached from the principle of the present invention and objective, this
The range of invention is defined by the claims and their equivalents.
Claims (3)
1. a kind of preparation method of microorganism fruit antistaling agent, its step are as follows:
(1) ferment bacillus licheniformis (Bacillus licheniformis) ZJU-X1:
It configures LB culture medium (being mass concentration g/L): peptone 20g, K2HPO4.3H2O 2.5g, MgSO40.73g, glycerol
15.0ml, agar 15.0g, cornstarch 2-3g, stachyose 2-4g distilled water are settled to 1.0L；7.0,121 DEG C of pH, 15min goes out
Bacterium；
Bacillus licheniformis ZJU-X1 is inoculated with according to inoculum concentration 10% into LB culture medium, 37-39 DEG C fermentation 3-7 hours, protected
Fresh dose 1；
(2) fermenting B. subtilis bacterial strain xp:
It configures LB culture medium (being mass concentration g/L): peptone 20g, K2HPO4.3H2O 2.5g, MgSO40.73g, glycerol
15.0ml, agar 15.0g, cornstarch 2-3g, trehalose 2-4g, vitamin C 0.5g, distilled water are settled to 1.0L；pH 7.0,
121 DEG C, 15min sterilizing；
Bacillus subtilis strain xp is inoculated with according to inoculum concentration 10% into LB culture medium, 37-39 DEG C fermentation 1-3 hours, protected
Fresh dose 2；
(3) according to mass ratio 1:2 mixing antistaling agent 1 and 2.
2. the antistaling agent that method described in claim 1 is prepared.
3. method described in claim 1, it is characterised in that:
Bacillus licheniformis (Bacillus licheniformis) ZJU-X1, is preserved in Chinese microorganism strain preservation pipe
Reason committee common micro-organisms center, deposit number are CGMCC No.9688；
The bacillus subtilis strain xp, classification naming are Bacillus subtilis, and the bacterial strain is in Chinese Typical Representative culture
The deposit number of object collection are as follows: CCTCC No:M 2011452.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109984189A (en) * | 2019-04-29 | 2019-07-09 | 山西农业大学 | A kind of fresh-cut fruit and vegetable antistaling agent by bacillus licheniformis, atrophy bacillus and the produced bateriostatics compounding of bacillus amyloliquefaciens |
| CN111903756A (en) * | 2020-07-26 | 2020-11-10 | 薛松晓 | Microbial fruit preservative |
| CN113712077A (en) * | 2021-08-23 | 2021-11-30 | 南京工业大学 | Fruit preservative compounded by using bacillus fermentation product and application thereof |
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Cited By (4)
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| CN109984189B (en) * | 2019-04-29 | 2022-07-01 | 山西农业大学 | Fresh-cut fruit and vegetable fresh-keeping agent compounded with bacteriostats produced by bacillus licheniformis, bacillus atrophaeus and bacillus amyloliquefaciens |
| CN111903756A (en) * | 2020-07-26 | 2020-11-10 | 薛松晓 | Microbial fruit preservative |
| CN113712077A (en) * | 2021-08-23 | 2021-11-30 | 南京工业大学 | Fruit preservative compounded by using bacillus fermentation product and application thereof |
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