CN113412901A - Coco ferment pseudomonas antibacterial composition and application thereof - Google Patents
Coco ferment pseudomonas antibacterial composition and application thereof Download PDFInfo
- Publication number
- CN113412901A CN113412901A CN202110791082.6A CN202110791082A CN113412901A CN 113412901 A CN113412901 A CN 113412901A CN 202110791082 A CN202110791082 A CN 202110791082A CN 113412901 A CN113412901 A CN 113412901A
- Authority
- CN
- China
- Prior art keywords
- pseudomonas
- composition
- glucose
- cocofermentum
- food
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000589516 Pseudomonas Species 0.000 title claims abstract description 118
- 239000000203 mixture Substances 0.000 title claims abstract description 86
- 230000000844 anti-bacterial effect Effects 0.000 title abstract description 16
- 235000013305 food Nutrition 0.000 claims abstract description 55
- 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 claims abstract description 39
- 239000008103 glucose Substances 0.000 claims abstract description 39
- 239000004366 Glucose oxidase Substances 0.000 claims abstract description 30
- 108010015776 Glucose oxidase Proteins 0.000 claims abstract description 30
- 229940116332 glucose oxidase Drugs 0.000 claims abstract description 30
- 235000019420 glucose oxidase Nutrition 0.000 claims abstract description 30
- 230000003385 bacteriostatic effect Effects 0.000 claims abstract description 28
- 239000002253 acid Substances 0.000 claims description 40
- 230000002401 inhibitory effect Effects 0.000 claims description 16
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 14
- 244000061456 Solanum tuberosum Species 0.000 claims description 14
- 238000004519 manufacturing process Methods 0.000 claims description 14
- 238000002360 preparation method Methods 0.000 claims description 10
- 230000003462 zymogenic effect Effects 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 3
- 239000004382 Amylase Substances 0.000 claims description 2
- 229940106157 cellulase Drugs 0.000 claims description 2
- 235000013339 cereals Nutrition 0.000 claims description 2
- 235000012015 potatoes Nutrition 0.000 claims 1
- 244000060011 Cocos nucifera Species 0.000 abstract description 44
- 235000013162 Cocos nucifera Nutrition 0.000 abstract description 44
- 238000000855 fermentation Methods 0.000 abstract description 23
- 230000004151 fermentation Effects 0.000 abstract description 23
- 230000000694 effects Effects 0.000 abstract description 14
- 230000005764 inhibitory process Effects 0.000 abstract description 11
- 238000012545 processing Methods 0.000 abstract description 11
- 239000003053 toxin Substances 0.000 abstract description 6
- 231100000765 toxin Toxicity 0.000 abstract description 6
- GZCGUPFRVQAUEE-VANKVMQKSA-N aldehydo-L-glucose Chemical compound OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)C=O GZCGUPFRVQAUEE-VANKVMQKSA-N 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 18
- 235000007164 Oryza sativa Nutrition 0.000 description 18
- 235000009566 rice Nutrition 0.000 description 18
- 238000012360 testing method Methods 0.000 description 17
- 241000894006 Bacteria Species 0.000 description 12
- 238000000034 method Methods 0.000 description 11
- 238000002474 experimental method Methods 0.000 description 10
- 235000013312 flour Nutrition 0.000 description 10
- 235000012149 noodles Nutrition 0.000 description 9
- 229920002472 Starch Polymers 0.000 description 7
- 230000008569 process Effects 0.000 description 7
- 238000011160 research Methods 0.000 description 7
- 239000008107 starch Substances 0.000 description 7
- 235000019698 starch Nutrition 0.000 description 7
- 239000000843 powder Substances 0.000 description 6
- 238000003860 storage Methods 0.000 description 5
- 108700012359 toxins Proteins 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 241000221377 Auricularia Species 0.000 description 4
- 241000947836 Pseudomonadaceae Species 0.000 description 4
- 238000001514 detection method Methods 0.000 description 4
- 238000010025 steaming Methods 0.000 description 4
- 239000000725 suspension Substances 0.000 description 4
- 231100000419 toxicity Toxicity 0.000 description 4
- 230000001988 toxicity Effects 0.000 description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- 240000008042 Zea mays Species 0.000 description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 3
- 235000005822 corn Nutrition 0.000 description 3
- 238000002791 soaking Methods 0.000 description 3
- 239000007858 starting material Substances 0.000 description 3
- 244000017020 Ipomoea batatas Species 0.000 description 2
- 235000002678 Ipomoea batatas Nutrition 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 208000005374 Poisoning Diseases 0.000 description 2
- 244000062793 Sorghum vulgare Species 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 241001506047 Tremella Species 0.000 description 2
- 206010047700 Vomiting Diseases 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 235000019713 millet Nutrition 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 229920001542 oligosaccharide Polymers 0.000 description 2
- 150000002482 oligosaccharides Chemical class 0.000 description 2
- 231100000572 poisoning Toxicity 0.000 description 2
- 230000000607 poisoning effect Effects 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 229920001592 potato starch Polymers 0.000 description 2
- 235000020195 rice milk Nutrition 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 208000024891 symptom Diseases 0.000 description 2
- 231100000331 toxic Toxicity 0.000 description 2
- 230000002588 toxic effect Effects 0.000 description 2
- RGOJCHYYBKMRLL-UHFFFAOYSA-N 4-(trifluoromethoxy)benzenesulfonamide Chemical compound NS(=O)(=O)C1=CC=C(OC(F)(F)F)C=C1 RGOJCHYYBKMRLL-UHFFFAOYSA-N 0.000 description 1
- 208000004998 Abdominal Pain Diseases 0.000 description 1
- 206010000060 Abdominal distension Diseases 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 241000193764 Brevibacillus brevis Species 0.000 description 1
- 208000008964 Chemical and Drug Induced Liver Injury Diseases 0.000 description 1
- 206010010075 Coma hepatic Diseases 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 206010016952 Food poisoning Diseases 0.000 description 1
- 208000019331 Foodborne disease Diseases 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 206010019842 Hepatomegaly Diseases 0.000 description 1
- 239000006057 Non-nutritive feed additive Substances 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 240000006394 Sorghum bicolor Species 0.000 description 1
- 235000011684 Sorghum saccharatum Nutrition 0.000 description 1
- 206010000059 abdominal discomfort Diseases 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 229940079919 digestives enzyme preparation Drugs 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 210000003495 flagella Anatomy 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 235000011868 grain product Nutrition 0.000 description 1
- 201000001059 hepatic coma Diseases 0.000 description 1
- 208000007386 hepatic encephalopathy Diseases 0.000 description 1
- 239000003262 industrial enzyme Substances 0.000 description 1
- SHCXABJSXUACKU-XTXDISFPSA-N isobongkrekic acid Natural products COC(CC=C/C=C/CCC=CCC(C)C=CC(=C/C(=O)O)CC(=O)O)C(=C/C=C(C)/C(=O)O)C SHCXABJSXUACKU-XTXDISFPSA-N 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 235000013606 potato chips Nutrition 0.000 description 1
- 235000013573 potato product Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 229930000044 secondary metabolite Natural products 0.000 description 1
- 229940124547 specific antidotes Drugs 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 1
Classifications
-
- 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
Landscapes
- 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)
Abstract
The invention provides a pseudomonas cocofermentum bacteriostatic composition and application, wherein the composition comprises (1) glucose oxidase; (2) glucose or a glucose-producing composition; by glucose-producing composition is meant a composition that reacts to produce glucose. The pseudomonas cocofermentum antibacterial composition provided by the invention has a good inhibition effect on pseudomonas cocofermentum, has a strong antibacterial effect on pseudomonas cocofermentum when being used for food processing, and can also inhibit the pseudomonas cocofermentum from producing zymophyte toxin, and the components of the composition can have good adaptability to the original taste of food when being used for food processing, and can not bring side effects to the body after being eaten for a long time. Provides a novel, natural and safe scheme for preventing the food from being polluted by the food of the coconut fermentation pseudomonas.
Description
Technical Field
The invention belongs to the technical field of natural bacteriostats, and particularly relates to a pseudomonas cocoanut bacteriostasis composition and application thereof.
Background
The pseudomonas cocofermentum (pseudomonads cocovenenans) is a gram-negative bacillus brevis with two sections of blunt circles, no tooth spores and flagella, is widely distributed in the nature, and is facultative anaerobic and easy to grow on the surface of food. The fermentation starter Acid (Bongkrekic Acid) is a toxin which is produced by pseudomonas cocoanulata and can cause food poisoning, the fermentation starter Acid is unstable to Acid, oxidant and sunlight, but is stable to heat, and cannot be destroyed under the conditions of boiling at 100 ℃ and high pressure (121 ℃), so that cooked food polluted by the fermentation starter Acid can cause poisoning of people or animals, serious people can die, and common symptoms occur in stomach discomfort, nausea and vomiting, abdominal distension, abdominal pain and the like at the earliest. The vomiting was initially food or yellow-green watery, some coffee-like. After the symptoms of digestive tract, toxic hepatitis such as hepatomegaly and abnormal liver function may appear in clinical manifestations, and severe patients may have hepatic coma or even die.
In the prior art, research on a poisoning mechanism of pseudomonas cocoanut and preventive measures thereof is good, 2019 discloses that the pseudomonas cocoanut is distributed in the nature, and zymophyte toxins are easily produced in fermented corn flour products, deteriorated tremella and other deteriorated starch products (glutinous rice, millet, sorghum rice, potato powder and the like), so that the sales of rice flour and products thereof are seriously influenced, and huge loss is brought to manufacturers of the rice flour and the products. Effectively preventing and controlling the pollution of the pseudomonas cocofermentum and the generation of the zymotic acid, and has important significance for guaranteeing the food safety of China and maintaining the economic benefits of China.
In the prior art, the research on the influence of sugar on the toxicity generating capacity of the pseudomonas cocoanut, Wangjing, LiuxiuMei, 7 months in 1996, discloses that the toxicity generating capacity of the pseudomonas cocoanut is greatly improved by adding glucose and glycerol, and the toxicity generating amount is not lower than that of potato glucose agar. The toxicity of the pseudomonas natans is not greatly influenced by the sucrose and the starch, probably because the pseudomonas natans cannot decompose and utilize the sucrose and the starch. It is suggested that the toxic producing conditions of the bacteria should be avoided in the food processing process, and the conditions for inhibiting the toxic production are created, such as high salt (more than 1.5 percent), low pH (less than 5.5) and the like.
At present, the method is particularly important for controlling pseudomonas cocoanut in food and inhibiting the production of the fermentation bacteria acid, no specific antidote aiming at the fermentation bacteria acid is provided in the medical science, and the severity and the cure condition of the disease are only related to the ingested fermentation bacteria acid toxin.
Disclosure of Invention
The invention aims to overcome the defects of control of the pseudomonas cocofermentum in the prior art, and aims to provide the pseudomonas cocofermentum antibacterial composition and application.
And the glucose oxidase and the glucose ingredient are natural and safe, and the glucose oxidase and the glucose ingredient have good adaptability with the original taste of food when being used for food processing, and can not bring side effects to the body even if being eaten for a long time.
The invention aims to provide a pseudomonas natans bacteriostatic composition.
Another object of the present invention is to provide a preparation for inhibiting production of zymotic acid by Pseudomonas cococcensis comprising the above composition.
The invention further aims to provide application of the pseudomonas natans antibacterial composition in preparation of a pseudomonas natans antibacterial preparation.
The invention further aims to provide application of the pseudomonas cocoanut antibacterial composition in inhibiting production of the zymogenic acid by pseudomonas cocoanut.
The above purpose of the invention is realized by the following technical scheme:
the invention provides a pseudomonas cocofermentum bacteriostatic composition which comprises the following components (1) and (2);
(1) a glucose oxidase;
(2) a glucose and/or glucose-producing composition;
by glucose-producing composition is meant a composition that reacts to produce glucose.
In the composition, Glucose Oxidase (GOD) is distributed in animals, plants and microorganisms, is an important industrial enzyme in the food industry, is widely applied to aspects of deoxidation of foods such as wine, beer, fruit juice, milk powder and the like, flour improvement, food browning prevention and the like, and also has wide application in food rapid detection and biosensors. The research of the invention shows that the glucose oxidase and the glucose have good inhibition effect on the pseudomonas cococcensis after being mixed, therefore, the invention requests to protect the composition of the glucose oxidase and the glucose, and in addition, the glucose-based composition can be obtained by reacting various polysaccharides and oligosaccharides commonly used in the food industry with corresponding enzyme preparations thereof, and therefore, the combination of the composition which can react to generate the glucose and the glucose is also in the protection scope of the invention.
Further, the glucose-producing composition is selected from one or more of a starch-amylase composition, a cellulose-cellulase composition, a sucrose-sucrase composition or a maltose-maltase composition.
The components of the composition are natural and high in safety, and the enzyme can hydrolyze corresponding polysaccharide or oligosaccharide to generate glucose under the temperature condition of conventional food processing, and the generated glucose further plays an inhibiting role with glucose oxidase on pseudomonas cocoaccharensis.
Preferably, the mass ratio of the glucose oxidase to the glucose is 0.1-20.
Further preferably, the mass ratio of the glucose oxidase to the glucose is 1: 6-9.
Most preferably, the mass ratio of glucose oxidase to glucose is 1: 9.
based on further research results of the inventor, the composition can inhibit pseudomonas cocoanut and can also effectively inhibit the pseudomonas cocoanut to produce the zymotic acid. Therefore, the invention also claims a pseudomonas natans bacteriostatic preparation containing the pseudomonas natans bacteriostatic composition; and a preparation for inhibiting the production of the zymogenic acid by the pseudomonas cocoanut, which comprises the pseudomonas cocoanut bacteriostatic composition. The preparation comprises the coconut fermentation pseudomonas bacteriostatic composition as an effective component and also comprises acceptable auxiliary materials and/or processing aids in food.
In addition, the application of the pseudomonas cocofermentum antibacterial composition in preparing a pseudomonas cocofermentum antibacterial preparation and the application of the pseudomonas cocofermentum antibacterial composition in inhibiting the production of the zymotic acid by pseudomonas cocofermentum are also within the protection scope of the invention.
The composition of the invention can inhibit the pseudomonas cocofermentum or the product of the fermentation bacterium acid, and mainly controls and controls the bacteria and toxin in the food field. The pseudomonas cocoanut antibacterial composition is mixed with food raw materials for processing, and the pseudomonas cocoanut in the food raw materials can be effectively inhibited in the processing process; in the later storage process of the food, if the food is polluted by the pseudomonas cocofermentum due to environmental pollution or improper storage, the production of the zymotic acid by the pseudomonas cocofermentum in the food can be effectively inhibited.
Preferably, the addition amount of the pseudomonas cocofermentum bacteriostatic composition in the food is 0.1-0.5 wt%.
In general, there are 3 types of food contaminated by microorganisms in the environment that readily produce pseudomonas cocoi: (1) the cereal product is selected from fermented corn flour, glutinous corn dumpling flour, corn starch, fermented glutinous millet, glutinous rice cake, vinegar bean jelly, and rice noodles. (2) Deteriorated Tremella and Auricularia. (3) Potato products such as potato vermicelli, sweet potato noodles, sweet potato starch, etc. Therefore, the bacteriostatic composition can be used for the common food easily polluted by the pseudomonas cococcae.
Compared with the prior art, the invention has the beneficial effects that:
the first research of the invention shows that the pseudomonas cocoanut antibacterial composition has good inhibition effect on pseudomonas cocoanut, can effectively inhibit pseudomonas cocoanut and inhibit the pseudomonas cocoanut from producing zymophyte toxin when being used in food processing, has good adaptability to the original taste of food when being used for food processing, and does not bring side effect to human body after being eaten for a long time. Provides a novel, natural and safe scheme for preventing the food from being polluted by the food of the coconut fermentation pseudomonas.
Detailed Description
The present invention will be further described with reference to specific embodiments, but the present invention is not limited to the examples in any way. The starting reagents employed in the examples of the present invention are, unless otherwise specified, those that are conventionally purchased.
The pseudomonas cocoanulata is purchased from China culture resource bank collection center and is numbered BMZ 135745.
Example 1 Coco fermentation Pseudomonas bacteriostatic composition
This example provides 5 pseudomonas cocofermentum bacteriostatic compositions combined with glucose oxidase and glucose in different mass ratios:
(1) composition 1: the mass ratio of the glucose oxidase to the glucose is 1: 0.1;
(2) composition 2: the mass ratio of the glucose oxidase to the glucose is 1: 1;
(3) composition 3: the mass ratio of the glucose oxidase to the glucose is 1: 6;
(4) composition 4: the mass ratio of the glucose oxidase to the glucose is 1: 9;
(5) composition 5: the mass ratio of the glucose oxidase to the glucose is 1: 20.
example 2 Coco fermentation Pseudomonas bacteriostatic composition bacteriostatic test
1. Experimental methods
The inhibition effect of the pseudomonas cocofermentum antibacterial composition on pseudomonas cocofermentum is detected according to the national standard' determination of antibacterial activity of microbial source antibiotic secondary metabolites (GB/T38483-2020). The concentration of the Pseudomonas cocofermentum suspension in the test plate was set at 1X 107CFU/mL. 5 Coco fermentation pseudomonas bacteria inhibiting compositions 1-5 of example 1 were added to the test plates, and the concentrations of the Coco fermentation pseudomonas bacteria inhibiting compositions in the test plates were adjusted to 3mg/mL, 1.5mg/mL, and 0.6mg/mL, respectively. After the test plate was cultured at 37 ℃ for 24 hours, the size of the zone of inhibition was observed.
The non-coconut fermentation pseudomonas bacteriostatic composition is used as a blank control group.
2. Results of the experiment
TABLE 1 inhibitory Effect of different Pseudomonas cococcharensis bacteriostatic compositions on Pseudomonas cococcharensis at different concentrations
As can be seen from the results in Table 1, compositions 1 to 4 had more significant effects on Pseudomonas cocoi than composition 5 at concentrations of 3mg/mL, 1.5mg/mL, 0.6 mg/mL.
Example 3 inhibition experiment of Pseudomonadaceae Coco bacteria bacteriostatic composition on Pseudomonadaceae Cocois and Miinomycelic acid in river powder
The composition based on glucose oxidase and glucose has obvious inhibition effect on pseudomonas cococcae, so the inventor further researches the inhibition effect of the composition based on glucose oxidase and glucose on pseudomonas cococcae and zymotic acid in starch food.
1. Experimental methods
(1) Grouping tests:
experimental groups: according to the conventional production process of the rice noodles: rice → washing → soaking → grinding of milk → steaming of pulp → cutting of noodles → cooling → finished product of rice noodles. After grinding, 0.3 wt% of composition 4 and 0.1mL/L of Pseudomonas cocoanut suspension (viable bacteria content 10) were added to the rice pulp before steaming7/mL), standing the rice milk overnight and then steaming the rice milk;
control group 1: the process of the same experimental group is different in that the composition 4 is not added in the processing process;
control group 2: the process is the same as the experimental group, and the difference is that 0.3 wt% of glucose oxidase is added into the rice pulp before the pulp steaming.
(2) And (3) respectively placing the fresh rice noodles prepared in the experimental group and the control group in a closed manner at the temperature of 0-10 ℃ for 15 days, and testing the contents of the pseudomonas cococcae and the fermentation acid in the rice noodles.
The detection method of the pseudomonas cocoanulata comprises the following steps: test of Pseudomonas cocoanut fermented Rice flour subspecies by national Standard of the people's republic of China (GB/T4789.29-2003).
The method for testing the content of the zymotic acid comprises the following steps: the determination of the food safety national standard of food for the fermentation of rice-ferment acid (GB 5009.189-2016).
2. Results of the experiment
TABLE 2 number of Pseudomonas cococcae in Hefen (CFU/g)
TABLE 3 content of Mimejic acid in the river powder (μ g/g)
As shown in tables 2 and 3, based on the further research results of the inventors, the pseudomonas cocoanut antibacterial composition provided by the invention is added to starch food such as rice noodles, so that the pseudomonas cocoanut can be effectively inhibited from generating zymophyte as well as being effectively inhibited from generating zymophytic acid by the pseudomonas cocoanut, wherein the rice noodles are polluted in the production or storage process. The effect of inhibiting pseudomonas cocoanut in the river powder by independently adding the glucose oxidase is not good, although the fermentation acid is not detected, the growth of the bacteria is very obvious, and the fermentation acid is inevitably generated along with the prolonging of the storage time.
Example 4 inhibition experiment of Pseudomonadaceae Cocois bacteriostatic composition on Pseudomonadaceae Cocois and Miermensic acid in Auricularia
The inventors further investigated the inhibitory effect of the combination of glucose oxidase and glucose on pseudomonas cococcae and mirermentans in agaric.
1. Experimental methods
(1) Grouping tests:
experimental groups: dividing dried northeast black fungus into three parts, respectively placing in three containers, adding 10 times of warm water, and adding Pseudomonas cocoanut suspension (viable bacteria content of 10) at a ratio of 0.1mL/L7/mL)。
Adding the composition 4 into a first container, wherein the adding amount is 0.1 wt%, uniformly stirring, and marking as an experimental group;
nothing was added to the second container and it was designated as control 1;
adding glucose oxidase into a third container, wherein the adding amount is 0.1 wt%, uniformly stirring, and marking as a control group 2;
standing and soaking for 3 hours after the operations are finished, fishing out and draining water, and putting into a fresh-keeping bag for sealed storage.
(2) And (3) respectively placing the agarics obtained from the experimental group and the control group in a closed manner at the temperature of 0-10 ℃ for 15 days, and testing the contents of the pseudomonas cocofermentum and the zymotic acid in the agarics.
The detection method of the pseudomonas cocoanulata comprises the following steps: test of Pseudomonas cocoanut fermented Rice flour subspecies by national Standard of the people's republic of China (GB/T4789.29-2003).
The method for testing the content of the zymotic acid comprises the following steps: the determination of the food safety national standard of food for the fermentation of rice-ferment acid (GB 5009.189-2016).
2. Results of the experiment
TABLE 4 Coco fermentation Pseudomonas count in Auricularia (CFU/g)
TABLE 5 content of Miermectinic acid in Auricularia (μ g/g)
As shown in tables 4 and 5, when the pseudomonas cocoanut bacteriostatic composition is added into agaric, not only can the pseudomonas cocoanut be effectively inhibited, but also the production of the zymotic acid by the pseudomonas cocoanut can be effectively inhibited. And the addition of glucose oxidase alone has no effect on the inhibition of the pseudomonas cocoanut in the agaric.
Example 5 inhibition of Pseudomonas cocoi bacteria bacteriostatic composition against Pseudomonas cocoi and Miermensic acid in Potato vermicelli
The inventors further investigated the inhibitory effect of the combination of glucose oxidase and glucose on pseudomonas cococcae and mirostrobin in potato vermicelli.
1. Experimental methods
(1) Grouping tests:
experimental groups: according to the conventional production process of the potato vermicelli: selecting material and extracting powder → mixing with starch → adding vitriol and flour → leaking strip in boiling water→ cold bath drying strip → bundling package. 1kg of potato flour was added to 5kg of water, followed by 0.5% by weight of composition 3 and 1mL of Pseudomonas cocoi suspension (viable bacteria content 10)7mL), after 12 hours of soaking, the water was filtered off and the starch was pressed dry for making vermicelli.
Control group 1: the difference from the experimental group was that composition 3 was not added;
control group 2: the difference from the experimental group was that 0.5 wt% glucose oxidase was added.
(2) And (3) respectively placing the potato vermicelli obtained from the experimental group and the potato vermicelli obtained from the control group in a closed manner at the temperature of 0-10 ℃ for 15 days, and testing the contents of the pseudomonas cococcae and the zymotic acid in the potato vermicelli.
The detection method of the pseudomonas cocoanulata comprises the following steps: test of Pseudomonas cocoanut fermented Rice flour subspecies by national Standard of the people's republic of China (GB/T4789.29-2003).
The method for testing the content of the zymotic acid comprises the following steps: the determination of the food safety national standard of food for the fermentation of rice-ferment acid (GB 5009.189-2016).
2. Results of the experiment
TABLE 6 number of Pseudomonas cococcae in Potato chips (CFU/g)
TABLE 7 content of Mimejic acid in Potato vermicelli (μ g/g)
As shown in tables 6 and 7, when the pseudomonas cocoanut bacteriostatic composition is added into the potato vermicelli, not only can the pseudomonas cocoanut be effectively inhibited, but also the pseudomonas cocoanut can be effectively inhibited from producing the zymotic acid. And the effect of inhibiting the pseudomonas cocoanut in the potato vermicelli by independently adding the glucose oxidase is poor.
Therefore, the pseudomonas cocoanut composition is used for common foods which are easily polluted by pseudomonas cocoanut, such as cereal foods, potato foods, agaric and the like, can effectively inhibit pseudomonas cocoanut in the foods, and can also effectively inhibit pseudomonas cocoanut from producing zymotic acid. The composition has good adaptability to the original taste of food when used in food processing, and has no adverse side effect after long-term consumption. Provides a novel, natural and safe scheme for preventing the food from being polluted by the food of the coconut fermentation pseudomonas.
It should be understood that the above-described embodiments of the present invention are merely examples for clearly illustrating the present invention, and are not intended to limit the embodiments of the present invention. Other variations and modifications will be apparent to persons skilled in the art in light of the above description. And are neither required nor exhaustive of all embodiments. Any modification, equivalent replacement, and improvement made within the spirit and principle of the present invention should be included in the protection scope of the claims of the present invention.
Claims (10)
1. The pseudomonas natans bacteriostatic composition is characterized by comprising the following components (1) and (2);
(1) a glucose oxidase;
(2) a glucose and/or glucose-producing composition;
by glucose-producing composition is meant a composition that reacts to produce glucose.
2. The pseudomonas cocofermentum bacteriostatic composition according to claim 1, wherein the glucose-producing composition is selected from one or more of a starch-amylase composition, a cellulose-cellulase composition, a sucrose-sucrase composition or a maltose-maltase composition.
3. The pseudomonas cocofermentum bacteriostatic composition according to claim 1, wherein the mass ratio of the glucose oxidase to the glucose is 1: 0.1 to 20.
4. A preparation for inhibiting production of zymogenic acid by pseudomonas cocofermentum, which is characterized by comprising the pseudomonas cocofermentum bacteriostatic composition as described in any one of claims 1-3.
5. The use of the pseudomonas cocofermentum bacteriostatic composition as defined in any one of claims 1-3 in preparation of a pseudomonas cocofermentum bacteriostatic preparation.
6. The use of the pseudomonas cocofermentum bacteriostatic composition as defined in any one of claims 1-3 in inhibiting production of zymotic acid by pseudomonas cocofermentum.
7. Use according to claim 5 or 6, characterized in that it is a use in the food sector.
8. The use according to claim 7, wherein the pseudomonas cocoi bacteriostasis composition according to any one of claims 1 to 3 is mixed with a food raw material and processed to inhibit pseudomonas cocoi and/or inhibit production of zymogenic acid by pseudomonas cocoi in the food.
9. The use of claim 8, wherein the pseudomonas cocofermentum bacteriostatic composition is added into the food in an amount of 0.1-0.5 wt%.
10. Use according to claim 9, wherein the food comprises cereals, potatoes, agaric.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110791082.6A CN113412901A (en) | 2021-07-13 | 2021-07-13 | Coco ferment pseudomonas antibacterial composition and application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110791082.6A CN113412901A (en) | 2021-07-13 | 2021-07-13 | Coco ferment pseudomonas antibacterial composition and application thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113412901A true CN113412901A (en) | 2021-09-21 |
Family
ID=77721635
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110791082.6A Pending CN113412901A (en) | 2021-07-13 | 2021-07-13 | Coco ferment pseudomonas antibacterial composition and application thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113412901A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115769868A (en) * | 2022-12-15 | 2023-03-10 | 广州海有生物科技有限公司 | Antibacterial compound and application thereof |
| CN116584605A (en) * | 2023-03-17 | 2023-08-15 | 广州沃邦生物科技有限公司 | Food fresh-keeping enzyme and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4996062A (en) * | 1988-10-28 | 1991-02-26 | Stabra Ag | Glucose oxidase food treatment and storage method |
| WO1992022221A1 (en) * | 1991-06-11 | 1992-12-23 | Gist-Brocades N.V. | Long-term antimicrobial activity obtained by sustained release of hydrogen peroxide |
| WO1995026137A1 (en) * | 1994-03-26 | 1995-10-05 | Knoll Ag | Method of killing microorganisms |
| US20180303912A1 (en) * | 2015-10-16 | 2018-10-25 | Systagenix Wound Management, Limited | Composition comprising an oxidoreductase enzyme and its antibacterial use |
-
2021
- 2021-07-13 CN CN202110791082.6A patent/CN113412901A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4996062A (en) * | 1988-10-28 | 1991-02-26 | Stabra Ag | Glucose oxidase food treatment and storage method |
| WO1992022221A1 (en) * | 1991-06-11 | 1992-12-23 | Gist-Brocades N.V. | Long-term antimicrobial activity obtained by sustained release of hydrogen peroxide |
| WO1995026137A1 (en) * | 1994-03-26 | 1995-10-05 | Knoll Ag | Method of killing microorganisms |
| US20180303912A1 (en) * | 2015-10-16 | 2018-10-25 | Systagenix Wound Management, Limited | Composition comprising an oxidoreductase enzyme and its antibacterial use |
Non-Patent Citations (1)
| Title |
|---|
| 王静等: "糖对椰酵假单胞菌产毒性能的影响研究", 《卫生研究》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115769868A (en) * | 2022-12-15 | 2023-03-10 | 广州海有生物科技有限公司 | Antibacterial compound and application thereof |
| CN115769868B (en) * | 2022-12-15 | 2023-08-18 | 广州海有生物科技有限公司 | Antibacterial compound and application thereof |
| CN116584605A (en) * | 2023-03-17 | 2023-08-15 | 广州沃邦生物科技有限公司 | Food fresh-keeping enzyme and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Singh et al. | Pullulan production from agro-industrial waste and its applications in food industry: A review | |
| Corwin et al. | Combined carbon dioxide and high pressure inactivation of pectin methylesterase, polyphenol oxidase, Lactobacillus plantarum and Escherichia coli | |
| CN113412901A (en) | Coco ferment pseudomonas antibacterial composition and application thereof | |
| EP1142988A1 (en) | Novel microorganism and use thereof | |
| CN105285700A (en) | Biologic modifying method of bran for producing whole wheat flour | |
| KR20100037378A (en) | Salicornia herbacea fermented liquid, feed additive using this and preparing method thereof | |
| KR101561931B1 (en) | functional fermentation food compositions for controlling of body weight and method of manufacturing the same | |
| Fernandes et al. | Low-cost agro-industrial sources as a substrate for the production of l-asparaginase using filamentous fungi | |
| JP4183371B2 (en) | Manufacturing method of fermented turmeric | |
| CN106386313A (en) | Selenium-enriched rice planting method | |
| CN108570422A (en) | One plant of lactobacillus buchneri bacterial strain and its ensilage fermentation agent | |
| CN104222266B (en) | A kind of γ polyglutamic acids Cu (II) antistaling agents and its application in preserving fruit and vegetable utilizing | |
| CN110483824A (en) | A kind of oxidation-resistant film | |
| CN114292780A (en) | Lactobacillus plantarum NUFF0412 and application thereof | |
| JPH0616696B2 (en) | How to improve the shelf life of pickles | |
| JP4942133B2 (en) | Rice saccharified liquid with antibacterial action | |
| JPH0421461B2 (en) | ||
| CN113229386A (en) | Zongzi tea or Kangpu zongzi tea and preparation method thereof | |
| CN106508534A (en) | Method of cultivating rice rich in selenium | |
| CN106495829A (en) | Nutritional solution for rice rich in selenium Rice Cropping | |
| CN112359068A (en) | Fermentation preservative and preparation method and application thereof | |
| CN113017047A (en) | Preparation method of pickled vegetables | |
| JP4238315B2 (en) | Method for producing safe fermentation products from seafood processing residue | |
| CN112715890A (en) | Immobilized pickle starter culture and application thereof | |
| Bello et al. | Comparative evaluation of microbiological and nutritional qualities of various cereal-based paps (Ogi) in Ondo State, Nigeria |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210921 |
|
| RJ01 | Rejection of invention patent application after publication |