CN110024849A - A kind of application of leuconostoc lactis - Google Patents
A kind of application of leuconostoc lactis Download PDFInfo
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- CN110024849A CN110024849A CN201910329509.3A CN201910329509A CN110024849A CN 110024849 A CN110024849 A CN 110024849A CN 201910329509 A CN201910329509 A CN 201910329509A CN 110024849 A CN110024849 A CN 110024849A
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- leuconostoc lactis
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- leuconostoc
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- strawberry
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- 241000192129 Leuconostoc lactis Species 0.000 title claims abstract description 44
- 235000012055 fruits and vegetables Nutrition 0.000 claims abstract description 21
- 241000894006 Bacteria Species 0.000 claims abstract description 19
- 241000235342 Saccharomycetes Species 0.000 claims abstract description 12
- 241001148470 aerobic bacillus Species 0.000 claims abstract description 12
- 230000004913 activation Effects 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 15
- 239000000243 solution Substances 0.000 claims description 15
- 239000002609 medium Substances 0.000 claims description 10
- 239000006228 supernatant Substances 0.000 claims description 10
- 239000012530 fluid Substances 0.000 claims description 9
- 239000001963 growth medium Substances 0.000 claims description 9
- 235000015097 nutrients Nutrition 0.000 claims description 9
- 238000005119 centrifugation Methods 0.000 claims description 5
- 230000001580 bacterial effect Effects 0.000 claims description 4
- 238000010790 dilution Methods 0.000 claims description 2
- 239000012895 dilution Substances 0.000 claims description 2
- 238000001035 drying Methods 0.000 claims description 2
- 239000003755 preservative agent Substances 0.000 claims description 2
- 238000002791 soaking Methods 0.000 claims description 2
- 238000001994 activation Methods 0.000 abstract description 15
- 230000036541 health Effects 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 4
- 150000004676 glycans Chemical class 0.000 abstract description 3
- 229920001282 polysaccharide Polymers 0.000 abstract description 3
- 239000005017 polysaccharide Substances 0.000 abstract description 3
- 229930000044 secondary metabolite Natural products 0.000 abstract description 3
- 230000005764 inhibitory process Effects 0.000 abstract 1
- 241000220223 Fragaria Species 0.000 description 32
- 235000016623 Fragaria vesca Nutrition 0.000 description 32
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 32
- 238000012545 processing Methods 0.000 description 14
- 238000004321 preservation Methods 0.000 description 12
- 238000003860 storage Methods 0.000 description 12
- 235000013399 edible fruits Nutrition 0.000 description 6
- 229920001817 Agar Polymers 0.000 description 5
- 239000008272 agar Substances 0.000 description 5
- 239000007787 solid Substances 0.000 description 4
- 208000016261 weight loss Diseases 0.000 description 4
- 230000004580 weight loss Effects 0.000 description 4
- 238000007654 immersion Methods 0.000 description 3
- 230000006872 improvement Effects 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 206010059866 Drug resistance Diseases 0.000 description 2
- 240000008254 Rosa chinensis Species 0.000 description 2
- 235000000664 Rosa chinensis Nutrition 0.000 description 2
- 244000052616 bacterial pathogen Species 0.000 description 2
- 210000000941 bile Anatomy 0.000 description 2
- WIIZWVCIJKGZOK-RKDXNWHRSA-N chloramphenicol Chemical compound ClC(Cl)C(=O)N[C@H](CO)[C@H](O)C1=CC=C([N+]([O-])=O)C=C1 WIIZWVCIJKGZOK-RKDXNWHRSA-N 0.000 description 2
- 229960005091 chloramphenicol Drugs 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- -1 dichloro Bengal rose Chemical compound 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 206010034647 Peristalsis visible Diseases 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000003899 bactericide agent Substances 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 230000001364 causal effect Effects 0.000 description 1
- 238000000151 deposition Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 239000001967 plate count agar Substances 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 208000022534 visible peristalsis Diseases 0.000 description 1
Classifications
-
- 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
-
- 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
- A23V2400/31—Leuconostoc
Abstract
The embodiment of the invention discloses a kind of applications of leuconostoc lactis, which is characterized in that application of the leuconostoc lactis in the mesophilic aerobic bacteria of inhibition, saccharomycete and mould and coliform bacteria, the leuconostoc lactis deposit number are CGMCC No.11248；The present invention being capable of high-yield extracellular polysaccharide in activation process by leuconostoc lactis, mesophilic aerobic bacteria, saccharomycete and the mould and coliform bacteria of fruit and vegetable surfaces can efficiently be inhibited, improve the fresh-keeping effect of fruits and vegetables, furthermore, the secondary metabolite of above-mentioned leuconostoc lactis can be degraded and be digested by human-body biological, be harmful to human health.
Description
Technical field
The present embodiments relate to postharvest technology of fruits and vegetables fields, and in particular to a kind of application of leuconostoc lactis.
Background technique
Fresh fruit of vegetables is from harvesting to before being eaten by consumer, since itself respiration and causal organism infect, every year all
There are a large amount of fruits and vegetables from loss of rotting in transport, storage after harvesting.National agricultural products fresh-keeping Engineering Technical Research Centre tune
It looks into the study found that the fruits and vegetables that China produces per year every year at present are up to 25~30% from field to dining table loss late, year loses nearly 80,000,000,000
RMB.
At the same time, with the improvement of living standards, requirement of the people to food such as fruit is higher and higher, for fruit
Color require on the basis of, what people began to focus on more and more be food safety and environmental protection.
The storage time for how extending fruit keeps its quality constant, it has also become current Production of fruit unit sells unit
With consumer's institute's general concern and urgent problem to be solved.At present control fruit adopt rear brown stain rot most effective means be chemistry
Medicament combination chilled storage method, but largely pathogenic bacteria can be made to develop drug resistance using chemical bactericide for a long time, while can be to human body
Health and environment cause damages；And cold-storage and fresh-keeping method is at high cost, it is technical strong and easily cause to damage to plants caused by sudden drop in temperature, it is difficult to a wide range of popularization.
Summary of the invention
For this purpose, the embodiment of the present invention provides the application of leuconostoc lactis, to solve in the prior art due to fruits and vegetables preservation side
Pathogenic bacteria develop drug resistance, cause damages to human health and the problem of higher cost caused by method is bad.
To achieve the goals above, the embodiment of the present invention provides the following technical solutions:
A kind of application of leuconostoc lactis is provided according to a first aspect of the embodiments of the present invention, and the leuconostoc lactis is pressing down
The application in mesophilic aerobic bacteria, saccharomycete and mould and coliform bacteria is made, the leuconostoc lactis deposit number is CGMCC
The bacterial strain (H52) of No.11248.
A kind of application of leuconostoc lactis is provided according to a second aspect of the embodiments of the present invention, and the leuconostoc lactis is being made
Application in standby bio-preservative, the leuconostoc lactis deposit number are the bacterial strain (H52) of CGMCC No.11248.
Further, the leuconostoc lactis is applied to preserving fruit and vegetable utilizing, and the method for the preserving fruit and vegetable utilizing includes the following steps:
(a) leuconostoc lactis is activated, obtains leuconostoc lactis bacterium solution；
(b) leuconostoc lactis bacterium solution is diluted, supernatant is collected by centrifugation；
(c) fruits and vegetables are placed in supernatant and are impregnated, is dried, then fruits and vegetables are stored.
Above-mentioned preservation method by leuconostoc lactis in activation process can high-yield extracellular polysaccharide, can efficiently inhibit fruit
Mesophilic aerobic bacteria, saccharomycete and the mould on vegetable surface and coliform bacteria improve the fresh-keeping effect of fruits and vegetables, in addition, above-mentioned cream
The secondary metabolite of leukonid can be degraded and be digested by human-body biological, be harmful to human health.
Further, the culture medium used that activates is MRS fluid nutrient medium.
Further, the activation number is 2-4 times, and activation temperature is 36-38 DEG C；Each activation time is 22-26h.
Further, the leuconostoc lactis bacterial concentration after dilution is (1-5) × 108cfu/mL；Preferably, it dilutes
The solution used is MRS fluid nutrient medium.
Further, the centrifugation is the centrifugation by leuconostoc lactis bacterium solution under the conditions of 3-6 DEG C, 7000-9000r/min
8-12min。
Further, the soaking time is 2-3s.
Further, the temperature of drying is room temperature.
The present invention is further limited by above-mentioned, can preferably be inhibited harmful bacteria, be improved the fresh-keeping effect of fruits and vegetables.
The embodiment of the present invention has the advantages that
The present invention by leuconostoc lactis in activation process can high-yield extracellular polysaccharide, can efficiently inhibit fruit and vegetable surfaces
Mesophilic aerobic bacteria, saccharomycete and mould and coliform bacteria, the fresh-keeping effect of fruits and vegetables is improved, in addition, the above-mentioned bright beading of cream
The secondary metabolite of bacterium can be degraded and be digested by human-body biological, be harmful to human health.
Detailed description of the invention
It, below will be to embodiment party in order to illustrate more clearly of embodiments of the present invention or technical solution in the prior art
Formula or attached drawing needed to be used in the description of the prior art are briefly described.It should be evident that the accompanying drawings in the following description is only
It is merely exemplary, it for those of ordinary skill in the art, without creative efforts, can also basis
The attached drawing of offer, which is extended, obtains other implementation attached drawings.
Fig. 1 is the corrupt situation in experimental example 1 of the present invention after processing group strawberry room temperature preservation three days；
Fig. 2 is corrupt situation of the control group strawberry room temperature preservation after three days in experimental example 1 of the present invention；
Fig. 3 is that the bacterium colony of the mesophilic aerobic bacteria of different time points strawberry surface in experimental example 2 of the present invention counts situation；
Fig. 4 is that different time points strawberry surface saccharomycete and the bacterium colony of fungi count situation in experimental example 2 of the present invention；
Fig. 5 is that the bacterium colony of different time points strawberry surface coliform bacteria in experimental example 2 of the present invention counts situation.
Specific embodiment
Embodiments of the present invention are illustrated by particular specific embodiment below, those skilled in the art can be by this explanation
Content disclosed by book is understood other advantages and efficacy of the present invention easily, it is clear that described embodiment is the present invention one
Section Example, instead of all the embodiments.Based on the embodiments of the present invention, those of ordinary skill in the art are not doing
Every other embodiment obtained under the premise of creative work out, shall fall within the protection scope of the present invention.
Embodiment 1
A kind of strawberry preservation method, the method for the strawberry preservation include the following steps:
(a) leuconostoc lactis is subjected to activation 2 times, obtains leuconostoc lactis bacterium solution, wherein activate the culture medium that uses for
MRS fluid nutrient medium, activation temperature are 36 DEG C, and each activation time is 26h；
(b) use MRS fluid nutrient medium that leuconostoc lactis bacterium solution is diluted to concentration as 3 × 108Cfu/mL, 6
DEG C, under the conditions of 9000r/min, be centrifuged 8min, collect supernatant；
(c) fruits and vegetables are placed in supernatant and carry out immersion 3s, dried at room temperature, then strawberry is stored.
Embodiment 2
A kind of strawberry preservation method, the method for the strawberry preservation include the following steps:
(a) leuconostoc lactis is subjected to activation 4 times, obtains leuconostoc lactis bacterium solution, wherein activate the culture medium that uses for
MRS fluid nutrient medium, activation temperature are 38 DEG C, and each activation time is 22h；
(b) use MRS fluid nutrient medium that leuconostoc lactis bacterium solution is diluted to concentration as 5 × 108Cfu/mL, 3
DEG C, under the conditions of 7000r/min, be centrifuged 12min, collect supernatant；
(c) fruits and vegetables are placed in supernatant and carry out immersion 2s, dried at room temperature, then strawberry is stored.
Embodiment 3
A kind of strawberry preservation method, the method for the strawberry preservation include the following steps:
(a) leuconostoc lactis is subjected to activation 3 times, obtains leuconostoc lactis bacterium solution, wherein activate the culture medium that uses for
MRS fluid nutrient medium, activation temperature are 37 DEG C, and each activation time is for 24 hours；
(b) use MRS fluid nutrient medium that leuconostoc lactis bacterium solution is diluted to concentration as 1 × 108Cfu/mL, 4
DEG C, under the conditions of 8000r/min, be centrifuged 10min, collect supernatant；
(c) fruits and vegetables are placed in supernatant and carry out immersion 2s, dried at room temperature, then strawberry is stored.
Experimental example 1
The strawberry newly won is chosen, is equally divided into 2 groups, every group 4 are parallel, and each parallel 9 pieces, by first group according to implementation
The method of example 3 carries out Preservation Treatment；Second group is not processed as blank control group.
Two groups are placed under identical environment observation strawberry situation after placing 3 days, three days, observation result is as shown in Figure 1 and Figure 2；
As seen from Figure 1, Figure 2, treated that strawberry is intact for the embodiment of the present invention 3, has no corruption, however control group has been sent out
It is mould, corrupt serious.
Experimental example 2
The strawberry newly won is chosen, is equally divided into 2 groups, every group 4 are parallel, and each parallel 9 pieces, by first group according to implementation
The method of example 3 carries out Preservation Treatment；Second group is not processed as blank control group.
Two groups are placed under identical environment and is placed 3 days, wherein in 0h, 12h, for 24 hours, 48h and 72h detect every group of grass respectively
PH, weight-loss ratio, Decayed rate and the soluble solid content of the certain kind of berries；
Wherein, the detection case of every group of strawberry pH is as shown in table 1:
Table 1
| Group | 0h | 12h | 24h | 48h | 72h |
| Processing group | 3.80±0.04a | 3.78±0.04a | 3.87±0.07a | 3.88±0.04a | 3.79±0.03a |
| Control group | 3.79±0.03a | 3.78±0.08a | 3.75±0.02a | 3.72±0.02b | 3.54±0.02b |
Note: significant difference (P < 0.05) is indicated with the difference letter in column data；Same letter indicate difference it is not significant (P >
0.05)。
As shown in Table 1: with the extension of strawberry storage period, the pH value of control group strawberry is on a declining curve, in storage terminals
Reach minimum 3.54 within 72 hours.And processing group is in storage that pH value is above control group for 24 hours, after 48h and 72h, two groups are being store
PH value after depositing 48h and 72h all has statistical difference (P < 0.05).
The testing result of every group of strawberry weight-loss ratio is as shown in table 2:
Table 2
| Group | 0h | 12h | 24h | 48h | 72h |
| Processing group | 0.00±0.00a | 2.20±0.20b | 5.50±0.26b | 12.40±0.02b | 19.70±0.07b |
| Control group | 0.00±0.00a | 3.79±0.22a | 7.40±0.25a | 14.50±0.70a | 24.20±0.41a |
Note: significant difference (P < 0.05) is indicated with the difference letter in column data；Same letter indicate difference it is not significant (P >
0.05)。
As shown in Table 2: with the extension of strawberry storage period, the weight-loss ratio of the strawberry of control group and processing group all shows
The trend of liter.In different time points the weight-loss ratio of (12h, for 24 hours, 48h and 72h) processing group strawberry be substantially less than control group (P <
0.05)。
The testing result of every group of strawberry Decayed rate is as shown in table 3:
Table 3
| Group | 0h | 12h | 24h | 48h | 72h |
| Processing group | 0.00±0.00a | 8.33±5.56b | 30.56±5.56b | 47.22±5.56b | 50.00±11.11b |
| Control group | 0.00±0.00a | 22.22±0.00a | 38.89±6.42a | 61.11±6.42a | 94.44±6.42a |
Note: significant difference (P < 0.05) is indicated with the difference letter in column data；Same letter indicate difference it is not significant (P >
0.05)。
As shown in Table 3: with the extension of period of storage, the Decayed rate of control group and processing group strawberry is consequently increased, and
Control group strawberry is all rotted in 72h.And the corrupt situation of the strawberry of processing group is better than control group, in different time points (12h,
For 24 hours, 48h and 72h) processing group strawberry Decayed rate is substantially less than control group (P < 0.05).
The testing result of every group of Content of Soluble Solid Substance of Strawberry is as shown in table 4:
Table 4
| Group | 0h | 12h | 24h | 48h | 72h |
| Processing group | 10.10±0.31a | 9.50±0.16a | 8.90±0.43a | 8.65±0.52b | 8.30±0.68b |
| Control group | 10.10±0.31a | 8.98±0.21a | 8.48±0.39a | 7.63±0.42a | 6.38±1.11a |
Note: significant difference (P < 0.05) is indicated with the difference letter in column data；Same letter indicate difference it is not significant (P >
0.05)。
As shown in Table 4: with the extension of period of storage, the soluble solid content of control group and processing group is all in now
Drop trend.And the soluble solid content of (12h, for 24 hours, 48h and 72h) processing group strawberry is above control in different time points
Group, and there is statistical significance (P < 0.05) in two groups of differences of 48h and 72h.
Using three kinds of different culture mediums (plate count agar culture medium, dichloro Bengal rose red chloramphenicol agar culture
Base and violet red bile agar culture medium) mesophilic aerobic bacteria, saccharomycete and mould, coliform bacteria are counted respectively
Number analysis, specifically, agar medium culture corresponds to mesophilic aerobic bacteria, dichloro Bengal rose red chloramphenicol agar culture medium pair
Saccharomycete and mould are answered, violet red bile agar culture medium corresponds to coliform bacteria；As a result as in Figure 3-5, in figure,
Difference letter in the ordinate data of same time indicates significant difference (P < 0.05)；Same letter indicates the not significant (P of difference
>0.05)；
By Fig. 3-5 it is found that with period of storage extension, mesophilic aerobic bacteria, saccharomycete and the mould of control group and big
The clump count of visible peristalsis visible intestinal peristalsis bacterium increases sharply, mesophilic aerobic bacteria, and the trend of saccharomycete and mould is first to be gradually increasing then to tend to be flat
It is slow, reach maximum value in 72h clump count, and coliform bacteria reaches maximum value in 48h, has downward trend in 48-72h.Processing
The clump count of the mesophilic aerobic bacteria of group, saccharomycete and mould also has increase trend, but different time points with the extension of period of storage
The clump count of (12h, for 24 hours, 48h and 72h) both bacterium is substantially less than control group (P < 0.05).Compared with the control group, it handles
The trend that is gradually reduced is presented in the coliform bacteria clump count of group, and (12h, for 24 hours, 48h and 72h) two groups of bacterium in different time points
It is significant (P < 0.05) to fall several result differences.
Although above having used general explanation and specific embodiment, the present invention is described in detail, at this
On the basis of invention, it can be made some modifications or improvements, this will be apparent to those skilled in the art.Therefore,
These modifications or improvements without departing from theon the basis of the spirit of the present invention are fallen within the scope of the claimed invention.
Claims (9)
1. a kind of application of leuconostoc lactis, which is characterized in that the leuconostoc lactis inhibit mesophilic aerobic bacteria, saccharomycete and
Application in mould and coliform bacteria, the leuconostoc lactis deposit number are CGMCC No.11248.
2. a kind of application of leuconostoc lactis, which is characterized in that the leuconostoc lactis is preparing the application in bio-preservative,
The leuconostoc lactis deposit number is CGMCC No.11248.
3. application according to claim 1 or 2, which is characterized in that the leuconostoc lactis is applied to preserving fruit and vegetable utilizing, described
The method of preserving fruit and vegetable utilizing includes the following steps:
(a) leuconostoc lactis is activated, obtains leuconostoc lactis bacterium solution；
(b) leuconostoc lactis bacterium solution is diluted, supernatant is collected by centrifugation；
(c) fruits and vegetables are placed in supernatant and are impregnated, is dried, then fruits and vegetables are stored.
4. application according to claim 3, which is characterized in that the culture medium used that activates is MRS fluid nutrient medium.
5. application according to claim 3 or 4, which is characterized in that the activation number is 2-4 times, activation temperature 36-
38℃；Each activation time is 22-26h.
6. application according to claim 3, which is characterized in that the leuconostoc lactis bacterial concentration after dilution is (1-
5)×108cfu/mL。
7. application according to claim 3, which is characterized in that it is described centrifugation for by leuconostoc lactis bacterium solution 3-6 DEG C,
Under the conditions of 7000-9000r/min, it is centrifuged 8-12min.
8. application according to claim 3, which is characterized in that the soaking time is 2-3s.
9. application according to claim 3, which is characterized in that the temperature of drying is room temperature.
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| CN116121154A (en) * | 2023-04-10 | 2023-05-16 | 四川厌氧生物科技有限责任公司 | Leuconostoc lactis and application thereof |
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Application publication date: 20190719 |