CN112167331A - Biological fruit and vegetable preservative and preparation method thereof - Google Patents
Biological fruit and vegetable preservative and preparation method thereof Download PDFInfo
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- CN112167331A CN112167331A CN202011031857.1A CN202011031857A CN112167331A CN 112167331 A CN112167331 A CN 112167331A CN 202011031857 A CN202011031857 A CN 202011031857A CN 112167331 A CN112167331 A CN 112167331A
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- lactobacillus paracasei
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- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 39
- 239000003755 preservative agent Substances 0.000 title claims abstract description 22
- 230000002335 preservative effect Effects 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title abstract description 12
- 238000000855 fermentation Methods 0.000 claims abstract description 45
- 230000004151 fermentation Effects 0.000 claims abstract description 45
- 241000186605 Lactobacillus paracasei Species 0.000 claims abstract description 39
- 239000000706 filtrate Substances 0.000 claims abstract description 30
- 241000235645 Pichia kudriavzevii Species 0.000 claims abstract description 28
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 239000001963 growth medium Substances 0.000 claims description 13
- 238000009630 liquid culture Methods 0.000 claims description 13
- 238000004321 preservation Methods 0.000 claims description 11
- 239000007788 liquid Substances 0.000 claims description 9
- 238000001914 filtration Methods 0.000 claims description 8
- 239000012528 membrane Substances 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 6
- 238000012258 culturing Methods 0.000 claims description 4
- 238000009629 microbiological culture Methods 0.000 claims description 4
- 230000003068 static effect Effects 0.000 claims description 4
- 239000000126 substance Substances 0.000 abstract description 9
- 230000000694 effects Effects 0.000 abstract description 6
- 239000000047 product Substances 0.000 abstract description 5
- 241000220223 Fragaria Species 0.000 description 8
- 235000013399 edible fruits Nutrition 0.000 description 8
- 235000021012 strawberries Nutrition 0.000 description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 6
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 6
- 229940041514 candida albicans extract Drugs 0.000 description 6
- 239000008103 glucose Substances 0.000 description 6
- 239000002904 solvent Substances 0.000 description 6
- 239000012137 tryptone Substances 0.000 description 6
- 239000012138 yeast extract Substances 0.000 description 6
- 239000000843 powder Substances 0.000 description 4
- 230000001954 sterilising effect Effects 0.000 description 4
- 239000008399 tap water Substances 0.000 description 4
- 235000020679 tap water Nutrition 0.000 description 4
- 239000001888 Peptone Substances 0.000 description 3
- 108010080698 Peptones Proteins 0.000 description 3
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 3
- 235000015278 beef Nutrition 0.000 description 3
- 239000013078 crystal Substances 0.000 description 3
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 description 3
- 229910000396 dipotassium phosphate Inorganic materials 0.000 description 3
- 235000019797 dipotassium phosphate Nutrition 0.000 description 3
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 3
- 235000019341 magnesium sulphate Nutrition 0.000 description 3
- 229940099596 manganese sulfate Drugs 0.000 description 3
- 239000011702 manganese sulphate Substances 0.000 description 3
- 235000007079 manganese sulphate Nutrition 0.000 description 3
- SQQMAOCOWKFBNP-UHFFFAOYSA-L manganese(II) sulfate Chemical compound [Mn+2].[O-]S([O-])(=O)=O SQQMAOCOWKFBNP-UHFFFAOYSA-L 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000019319 peptone Nutrition 0.000 description 3
- LWIHDJKSTIGBAC-UHFFFAOYSA-K potassium phosphate Substances [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 description 3
- 239000001632 sodium acetate Substances 0.000 description 3
- 235000017281 sodium acetate Nutrition 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- YWYZEGXAUVWDED-UHFFFAOYSA-N triammonium citrate Chemical compound [NH4+].[NH4+].[NH4+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O YWYZEGXAUVWDED-UHFFFAOYSA-N 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000167854 Bourreria succulenta Species 0.000 description 2
- 241000235648 Pichia Species 0.000 description 2
- 241000219094 Vitaceae Species 0.000 description 2
- 235000009754 Vitis X bourquina Nutrition 0.000 description 2
- 235000012333 Vitis X labruscana Nutrition 0.000 description 2
- 240000006365 Vitis vinifera Species 0.000 description 2
- 235000014787 Vitis vinifera Nutrition 0.000 description 2
- 235000019693 cherries Nutrition 0.000 description 2
- 230000008021 deposition Effects 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 235000021021 grapes Nutrition 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 239000006041 probiotic Substances 0.000 description 2
- 235000018291 probiotics Nutrition 0.000 description 2
- 230000002829 reductive effect Effects 0.000 description 2
- 239000001393 triammonium citrate Substances 0.000 description 2
- 235000011046 triammonium citrate Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 238000004378 air conditioning Methods 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000003385 bacteriostatic effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000012472 biological sample Substances 0.000 description 1
- 238000005536 corrosion prevention Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 238000009920 food preservation Methods 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000000670 limiting effect Effects 0.000 description 1
- 239000002609 medium Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
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- 230000002035 prolonged effect Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000037380 skin damage Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
Classifications
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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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/16—Yeasts; Culture media therefor
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
-
- 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
- A23V2400/165—Paracasei
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Biotechnology (AREA)
- Organic Chemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Genetics & Genomics (AREA)
- Microbiology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Mycology (AREA)
- Virology (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Medicinal Chemistry (AREA)
- Biomedical Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- General Chemical & Material Sciences (AREA)
- Botany (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a biological fruit and vegetable fresh-keeping agent, which comprises two strains of fermentation filtrate: the preparation method of the fermentation filtrate of the Pichia kudriavzevii (Pichia kudriavzevii) G1A2 and the fermentation filtrate of the Lactobacillus paracasei (Lactobacillus paracasei) G2B5 comprises the following steps: (1) preparing a fermentation filtrate of Pichia kudriavzevii (Pichia kudriavzevii) G1A 2; (2) preparing a fermentation filtrate of Lactobacillus paracasei (Lactobacillus paracasei) G2B 5; (3) and (3) mixing the products obtained in the step (1) and the step (2) according to the mass ratio of 2:5, and adjusting the pH value to 4.0-4.5 to complete the preparation of the biological fruit and vegetable preservative. The product of the invention is safe and green, has no chemical pollution, has broad-spectrum fresh-keeping effect, and can be used for the fresh keeping of various fruits and vegetables after being picked.
Description
Technical Field
The invention relates to the fields of bioengineering technology, food preservation technology and the like, in particular to a biological fruit and vegetable preservative and a preparation method thereof.
Background
The fruits and vegetables are rich in a large amount of nutrients such as vitamins, minerals, inorganic salts, dietary fibers and the like which are necessary for human bodies, and are one of important components in the daily dietary structure of Chinese residents. With the rapid development of society in recent years, the pursuit of high-quality substance living standard is gradually improved, and fresh fruits and vegetables are an indispensable part on dining tables of people. However, the production place of the fruits and vegetables is far away from the city, and improper storage and long-distance transportation of the picked fruits and vegetables directly cause the freshness of the fruits and vegetables to be greatly reduced and even cause rottenness and deterioration in the transportation process. Therefore, the problem to be solved urgently is to adopt reasonable and effective measures to prolong the freshness date of the fruits and vegetables.
At present, various methods such as physical fresh-keeping, chemical fresh-keeping, biological fresh-keeping and the like are adopted for fruit and vegetable fresh-keeping measures at home and abroad. The physical fresh-keeping method is mainly refrigeration, cold chain transportation, air conditioning and the like, the fresh-keeping effect is achieved by reducing the environmental temperature, inhibiting the respiration of fruits and vegetables and slowing down the metabolism of the fruits and vegetables, and the required equipment is high in manufacturing cost and high in technical requirement and is not suitable for wide popularization; various chemical preservatives are commonly used for carrying out corrosion prevention and color preservation treatment on fruits and vegetables in chemical preservation, but the safety of the chemical preservatives is controversial, and the chemical preservatives can influence the taste of the fruits and vegetables to different degrees. Biological fresh-keeping is a safer, green and environment-friendly fresh-keeping mode, and the main mechanism is that active substances extracted from animals, plants and microorganisms or microorganisms have antibacterial activity or form a protective film to prevent putrefying bacteria from invading. The biological preservative has the advantages of safety, easy production, high preservation broad spectrum and the like.
Disclosure of Invention
The invention aims to provide an efficient and safe biological fruit and vegetable preservative which is obtained by fermenting natural probiotics and can effectively preserve fruits and vegetables, in particular to fragile fruits which are not suitable for storage, such as strawberries, cherries and the like.
The invention aims to provide a biological fruit and vegetable fresh-keeping agent which is safe and environment-friendly and can effectively prolong the shelf life of fruits and vegetables; the other aspect of the invention aims to provide a preparation method of the biological fruit and vegetable fresh-keeping agent.
The technical solution adopted by the invention is as follows: the invention provides a biological fruit and vegetable preservative which comprises the following formula components: adjusting the pH of a fermentation filtrate of Pichia kudriavzevi (Pichia kudriavzevi) and a fermentation filtrate of Lactobacillus paracasei (Lactobacillus paracasei) G2B5 to 4.0-4.5, wherein the mixing ratio is as follows: mixing according to the mass ratio of 2: 5.
The invention also provides a preparation method of the biological preservative, which comprises the following steps:
(1) preparation of fermentation filtrate from Pichia kudriavzevii (Pichia kudriavzevii):
inoculating the Pichia kudriavzevii into a YPD liquid culture medium, culturing for 18-24 hours at 30-32 ℃ at 140-150 r/min by using a shaking table to obtain fermentation liquor, and filtering the fermentation liquor by using a 0.45-um water system filter membrane to obtain the Pichia kudriavzevii G1A2 fermentation filtrate.
(2) Preparation of fermentation filtrate of Lactobacillus paracasei (Lactobacillus paracasei) G2B 5:
inoculating the Lactobacillus paracasei (Lactobacillus paracasei) G2B5 into an MRS liquid culture medium, performing static culture at 37 ℃ for 24-28 hours to obtain a fermentation liquid, and filtering the fermentation liquid through a 0.45-um water system filter membrane to obtain the Lactobacillus paracasei (Lactobacillus paracasei) G2B5 fermentation filtrate.
(3) Mixing the fermentation filtrate of Pichia kudriavzevii G1A2 obtained in the step (1) and the fermentation filtrate of Lactobacillus paracasei G2B5 obtained in the step (2) according to the mass ratio of 1-2: 3-5, and adjusting the pH value to 4.0-4.5.
In the invention, the YPD liquid medium in the step (1) has the following formula: tryptone 20g/L, glucose 20g/L, yeast extract powder 10g/L, and water as solvent.
In the invention, the MRS liquid culture medium in the step (2) has the following formula: 10g/L of tryptone, 5g/L of yeast extract powder, 20g/L of glucose, 10g/L of beef peptone, 0g/L of tween-8010, 2g/L of dipotassium phosphate, 5g/L of sodium acetate crystal, 2g/L of ammonium citrate tribasic, 0.2g/L of magnesium sulfate, 0.05g/L of manganese sulfate and water as a solvent.
Compared with the prior art, the invention has the beneficial effects that:
(1) the Pichia kudriavzevii G1A2 and the Lactobacillus paracasei G2B5 used in the invention are both probiotics, and the strain has high safety and is green and environment-friendly.
(2) The Lactobacillus paracasei (Lactobacillus paracasei) G2B5 used in the invention has strong bacteriostatic effect and long preservative shelf life.
(3) The biological fruit and vegetable preservative provided by the invention can maintain the original taste of fruits and vegetables, prevent the fruits and vegetables from changing color and taste, and is particularly suitable for fragile fruits such as strawberries, cherries and the like.
(4) The invention selects the fermentation product of the natural bacterial strain, does not add other chemical fresh-keeping substances, and is green and safe. And the whole preparation process is simple, easy to operate, easy to implement and widely applicable.
Biological sample preservation information
Pichia kudriavzevii (Pichia kudriavzevii) G1A2 was deposited in the China general microbiological culture Collection center (CGMCC) at 26.7.2018, with the following deposition addresses: no. 3 Xilu No.1 Beijing, Chaoyang, and the preservation number is CGMCC No. 16160.
Lactobacillus paracasei (Lactobacillus paracasei) G2B5 was deposited in the China general microbiological culture Collection center (CGMCC) at 26.7.2018 with the deposition address: no. 3 Xilu No.1 Beijing, Chaoyang, and the preservation number is CGMCC No. 16161.
Detailed Description
The following describes embodiments of the present invention with reference to specific examples. The embodiments are provided to facilitate a better understanding of the invention and are not intended to limit the invention.
Example 1
A preparation method of a biological fruit and vegetable fresh-keeping agent comprises the following steps:
(1) the formula comprises the following components: tryptone 20g/L, glucose 20g/L, yeast extract 10g/L, solvent water, sterilizing at 121 deg.C for 20 min, and making into YPD liquid culture medium.
(2) Inoculating the Pichia kudriavzevii into the YPD liquid culture medium, culturing for 20 hours at 30 ℃ by using a shaking table at 140r/min to obtain a fermentation liquid, and filtering the fermentation liquid by using a 0.45-um water system filter membrane to obtain a fermentation filtrate G1A2 of the Pichia kudriavzevii.
(3) The formula comprises the following components: 10g/L tryptone, 5g/L yeast extract powder, 20g/L glucose, 10g/L beef peptone, 0g/L tween-8010, 2g/L dipotassium phosphate, 5g/L sodium acetate crystal, 2g/L triammonium citrate, 0.2g/L magnesium sulfate, 0.05g/L manganese sulfate and water as a solvent, and sterilizing at 121 ℃ for 20 minutes to prepare the MRS liquid culture medium.
(4) Inoculating the Lactobacillus paracasei (Lactobacillus paracasei) G2B5 into the MRS liquid culture medium, performing static culture at 37 ℃ for 24 hours to obtain fermentation liquor, and filtering the fermentation liquor through a 0.45-um water system filter membrane to obtain the Lactobacillus paracasei (Lactobacillus paracasei) G2B5 fermentation filtrate.
(5) Mixing the obtained Pichia kudriavzevii (Pichia kudriavzevii) G1A2 fermentation filtrate with the Lactobacillus paracasei G2B5 fermentation filtrate according to the mass ratio of 1:3, and adjusting the pH value to 4.0 to obtain the biological fruit and vegetable preservative.
Example 2
A preparation method of a biological fruit and vegetable fresh-keeping agent comprises the following steps:
(1) the formula comprises the following components: tryptone 20g/L, glucose 20g/L, yeast extract 10g/L, solvent water, sterilizing at 121 deg.C for 20 min, and making into YPD liquid culture medium.
(2) Inoculating the Pichia kudriavzevii G1A2 into the YPD liquid culture medium, culturing at 32 ℃ and 150r/min by a shaking table for 24 hours to obtain fermentation liquor, and filtering the fermentation liquor by a 0.45um water system filter membrane to obtain the Pichia kudriavzevii G1A2 fermentation filtrate.
(3) The formula comprises the following components: 10g/L tryptone, 5g/L yeast extract powder, 20g/L glucose, 10g/L beef peptone, 0g/L tween-8010, 2g/L dipotassium phosphate, 5g/L sodium acetate crystal, 2g/L triammonium citrate, 0.2g/L magnesium sulfate, 0.05g/L manganese sulfate and water as a solvent, and sterilizing at 121 ℃ for 20 minutes to prepare the MRS liquid culture medium.
(4) Inoculating the Lactobacillus paracasei (Lactobacillus paracasei) G2B5 into the MRS liquid culture medium, performing static culture at 37 ℃ for 28 hours to obtain fermentation liquor, and filtering the fermentation liquor through a 0.45-um water system filter membrane to obtain the Lactobacillus paracasei (Lactobacillus paracasei) G2B5 fermentation filtrate.
(5) Mixing the obtained Pichia kudriavzevii (Pichia kudriavzevii) G1A2 fermentation filtrate with the Lactobacillus paracasei G2B5 fermentation filtrate according to the mass ratio of 2:5, and adjusting the pH value to 4.5 to obtain the biological fruit and vegetable preservative.
Example 3
The biological fruit and vegetable preservative has the following effect performance in strawberry preservation experiments:
fresh strawberries with equal weight, similar fruit shape and similar maturity are filled into a fresh-keeping foam box, the product is diluted by tap water by 200 times and uniformly sprayed on the surfaces of the strawberries, the tap water is used as a blank control, the strawberries are sealed and stored for 5 days at the temperature of 12-15 ℃ and then are respectively opened, and the water loss rate, the fruit failure rate, the appearance texture and the taste indexes of the strawberries of the example 1, the example 2 and the blank control group are measured.
Table 1 freshness test effect of example 1, example 2 and blank control
| Water loss (%) | Percentage of bad fruit (%) | Texture of appearance | Taste of the product | |
| Example 1 | 3.4 | 2.8 | ++ | ++ |
| Example 2 | 2.3 | 3.7 | ++ | ++ |
| Blank control | 12.8 | 16.4 | －－ | －－ |
Note: + good appearance and texture and-poor appearance and texture
The results show that: the water loss rate and the fruit deterioration rate of strawberries treated by the biological fruit and vegetable preservative are obviously reduced, and the texture and the mouthfeel of fruits can be basically maintained.
Example 4
The biological fruit and vegetable preservative has the following effect performance in grape preservation experiments:
the newly picked grapes with proper maturity and no diseases, insect pests and skin damage are diluted by tap water by 200 times according to the methods of the embodiment 1 and the embodiment 2, soaked for 3min, taken out and dried, sealed by using tap water as a blank control, stored for 5 days at the temperature of 12-15 ℃, opened respectively, and the water loss rate, the fruit yield, the ascorbic acid and the hardness indexes of the grapes of the embodiment 1, the embodiment 2 and the blank control are measured.
Table 2 fresh-keeping test effect of example 1, example 2 and blank control
The above results illustrate that: the grape treated by the biological fruit and vegetable preservative has prolonged preservation period and improved storage quality after picking.
The above-described embodiments of the present invention should not be construed as limiting the scope of the present invention. Any other corresponding changes made according to the technical idea of the present invention should be included in the scope of the claims of the present invention.
Claims (6)
1. A biological fruit and vegetable fresh-keeping agent is characterized by comprising two strains of fermentation filtrate: the pH value of the fermentation filtrate of the Pichia kudriavzevii G1A2 and the fermentation filtrate of the Lactobacillus paracasei G2B5 is adjusted to 4.0-4.5.
2. The biological fruit and vegetable preservative according to claim 1, wherein the mixing ratio of the Pichia kudriavzevii (Pichia kudriavzevii) G1A2 fermented filtrate to the Lactobacillus paracasei (Lactobacillus paracasei) G2B5 fermented filtrate is as follows: mixing according to the mass ratio of 2: 5.
3. The biological fruit and vegetable preservative according to claim 1, wherein the fermentation filtrate of Pichia kudriavzevii G1a2 is prepared by the following method:
inoculating the Pichia kudriavzevii G1A2 into a YPD liquid culture medium, culturing at 30-32 ℃ and 140-150 r/min by a shaking table for 18-24 hours to obtain a fermentation liquid, and filtering the fermentation liquid through a 0.45um water system filter membrane to obtain the Pichia kudriavzevii G1A2 fermentation filtrate.
4. The biological fruit and vegetable preservative according to claim 2, wherein the Pichia kudriavzevii (Pichia kudriavzevii) G1A2 is preserved in China general microbiological culture Collection center with the preservation number of CGMCC No. 16160.
5. The biological fruit and vegetable fresh-keeping agent according to claim 1, characterized in that the Lactobacillus paracasei (Lactobacillus paracasei) G2B5 fermentation filtrate is prepared by the following method:
inoculating the Lactobacillus paracasei (Lactobacillus paracasei) G2B5 into an MRS liquid culture medium, performing static culture at 37 ℃ for 24-28 hours to obtain a fermentation liquid, and filtering the fermentation liquid through a 0.45-um water system filter membrane to obtain a Lactobacillus paracasei (Lactobacillus paracasei) G2B5 fermentation filtrate.
6. The biological fruit and vegetable fresh-keeping agent according to claim 5, wherein the obtained Lactobacillus paracasei (Lactobacillus paracasei) G2B5 is preserved in China general microbiological culture Collection center with the preservation number of CGMCC No. 16161.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202011031857.1A CN112167331A (en) | 2020-09-27 | 2020-09-27 | Biological fruit and vegetable preservative and preparation method thereof |
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| CN202011031857.1A CN112167331A (en) | 2020-09-27 | 2020-09-27 | Biological fruit and vegetable preservative and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| EP4166648A1 (en) * | 2021-10-14 | 2023-04-19 | Geng, Shengli | A yeast and lactic acid bacteria combination |
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| US20140093487A1 (en) * | 2011-04-08 | 2014-04-03 | Chr. Hansen A/S | Synergistic antimicrobial effect |
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| US20140093487A1 (en) * | 2011-04-08 | 2014-04-03 | Chr. Hansen A/S | Synergistic antimicrobial effect |
| CN103651742A (en) * | 2012-09-19 | 2014-03-26 | 成都与康科技有限公司 | Biological preservative with food preservation effect and application thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP4166648A1 (en) * | 2021-10-14 | 2023-04-19 | Geng, Shengli | A yeast and lactic acid bacteria combination |
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