CN115161216A - Novel biological preservative and application thereof - Google Patents
Novel biological preservative and application thereof Download PDFInfo
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- CN115161216A CN115161216A CN202210261891.0A CN202210261891A CN115161216A CN 115161216 A CN115161216 A CN 115161216A CN 202210261891 A CN202210261891 A CN 202210261891A CN 115161216 A CN115161216 A CN 115161216A
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- lactobacillus plantarum
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Images
Classifications
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- 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
- 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
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
- A23B4/22—Microorganisms; Enzymes; Antibiotics
-
- 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
- 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
- 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
- A23V2400/169—Plantarum
Abstract
The invention relates to the technical field of preservative and fresh-keeping, in particular to a novel biological preservative and application thereof. Specifically, the biological preservative is prepared by mixing pectin and lactobacillus plantarum LPL-1 source extracellular vesicles in proportion. The biological preservative provided by the invention can effectively inhibit gram-positive pathogenic bacteria such as Listeria monocytogenes, staphylococcus aureus and the like and gram-negative pathogenic bacteria such as pseudomonas and the like; can be used for food preservation and corrosion prevention, is a natural biological preservative, and can effectively prolong shelf life. Compared with the traditional lactobacillus bacteriocin, the extracellular vesicles produced by lactobacillus plantarum can be used as natural carriers of bacteriocin substances, more bacteriocin substances can be enriched in the extracellular vesicles, the structural functions of the extracellular vesicles are more stable, the extracellular vesicles are not influenced by external factors, and the large-scale industrial production is easier to carry out.
Description
Technical Field
The invention relates to the technical field of anticorrosion and preservation, and particularly relates to a novel biological anticorrosion and preservation agent and application thereof.
Background
Food safety is not only a key control point in the food industry, but also closely related to human health, and food spoilage caused by food-borne pathogenic bacteria is a major factor affecting food safety. The preservative is a main means for controlling the spoilage caused by food-borne pathogenic bacteria and spoilage bacteria, and although the chemical preservative is widely applied, the safety of the chemical preservative is concerned; the biological preservative is easily degraded by protease in human body, has the advantages of safety, no toxicity and no residue, but has fresh application in food preservation due to low activity, high cost and low yield of produced bacteria. Therefore, finding high-activity bacteriocin and producing bacteria, and building a protein expression platform by utilizing a molecular biology technology, so that the yield and the antibacterial activity of the biological preservative are improved, and the reduction of the fermentation cost is an important research direction in the fields of food safety and industry.
It is well known that lactic acid bacteria and their active metabolites are closely related to human health and are often intentionally introduced into food products or naturally occur in food products, thereby providing the food products with desirable flavor, texture, nutritional and health characteristics. The lactobacillus bacteriocin is a polypeptide or precursor polypeptide with bacteriostatic activity which is synthesized and secreted into the environment by lactobacillus in the metabolic process, has strong characteristic of antagonizing the growth of other microorganisms, and the bacteriostatic range of the lactobacillus bacteriocin is not limited to homologous bacteria. The characteristics of the bacteriocin protein enable the bacteriocin protein to be degraded in a human body, so the bacteriocin protein is nontoxic and residue-free, has high efficiency, acid resistance, high temperature resistance and no drug resistance, has most genes positioned on plasmids, small molecular weight, modified amino acid content and complex structure, and the like, not only enables the lactobacillus bacteriocin to be one of the representatives of natural preservatives, but also enables the lactobacillus bacteriocin to be a good material for molecular heredity, genetic engineering, protein engineering, cosmetics, skin health care and intestinal flora regulation.
In recent years, due to the consideration of the safety of the live probiotic bacteria, more and more people are concerned about the beneficial effect of the probiotic components of the inactive bacteria, such as probiotic bacteria wall components, heat inactivated probiotic bacteria bodies, probiotic bacteria metabolites and the like, on the human body. As gram-positive bacteria are found to secrete extracellular vesicles as well, an increasing number of people are looking at extracellular vesicles of lactic acid bacteria origin. The lactic acid bacteria extracellular vesicles contain various lipids, proteins, metabolites and nucleotides. The extracellular vesicle of the lactic acid bacteria has a double-mode lipid membrane structure, can well protect substances wrapped in the vesicle from the influence of protease, DNA/RNA enzyme, pH and the like in vivo and in vitro, can be used as a natural carrier for delivering substances with probiotic effect secreted by lactic acid bacteria, and is an important substance delivered by bacteriocin. The invention finds that the lactobacillus plantarum LPL-1 extracellular vesicles have wide antibacterial spectrum by separating and extracting the bacteriocin-producing lactobacillus extracellular vesicles, so that the lactobacillus plantarum extracellular vesicles are developed and mainly applied to preservation and freshness preservation and serve as a natural biological preservative.
Disclosure of Invention
The invention aims to provide a novel biological preservative which takes lactobacillus plantarum LPL-1 extracellular vesicles as effective components.
However, the bacteriostatic properties of lactobacillus bacteriocins have been reported in the prior art. However, the lactobacillus bacteriocin obtained by traditional culture has low yield, low bacteriostatic potency and short effective bacteriostatic time. In addition, the traditional extraction process of the lactobacillus bacteriocin has high cost, and the application of the lactobacillus bacteriocin in food preservation and preservation is greatly limited. The invention discovers that the lactobacillus plantarum LPL-1 extracellular vesicles containing the lactobacillus bacteriocin can be obtained by adopting a method for extracting the lactobacillus extracellular vesicles, the yield of the lactobacillus plantarum LPL-1 extracellular vesicles is effectively improved by adding acetate sodium acetate and ginger juice, and the antibacterial potency of the lactobacillus plantarum LPL-1 extracellular vesicles is obviously improved.
The invention discovers that different fermentation and centrifugation methods have great influence on the bacteriostatic activity of the lactobacillus plantarum LPL-1 extracellular vesicles. Therefore, in the first aspect of the invention, a method for preparing lactobacillus plantarum LPL-1 extracellular vesicles and OD of lactobacillus plantarum LPL-1 fermentation broth are provided 600 1.0-2.0, mixing the fermented liquidCentrifuging at 2000-5000g for 5-10 min at 1-4 deg.C, centrifuging at 10000-12000g for 10-20 min, filtering the supernatant, and centrifuging at 100000-150000g for 60-90 min to obtain Lactobacillus plantarum LPL-1 extracellular vesicle.
In the preparation method provided by the invention, a fermentation medium of lactobacillus plantarum LPL-1 contains glucose, yeast powder, peptone, beef extract, tween-80, dipotassium hydrogen phosphate, magnesium sulfate, manganese sulfate, diammonium hydrogen citrate, 0.1-0.5g/L acetate, 1-5ml/L ginger juice and distilled water.
In a second aspect, the invention claims a lactobacillus plantarum LPL-1 extracellular vesicle prepared by the preparation method of the lactobacillus plantarum LPL-1 extracellular vesicle.
According to the understanding of the technical personnel in the field, the invention also claims the application of the lactobacillus plantarum LPL-1 extracellular vesicles prepared by the invention in the preparation of a biological preservative.
In a third aspect, the invention provides a novel biological preservative, which uses pectin with the concentration of 10% -20% to resuspend the lactobacillus plantarum LPL-1 extracellular vesicles prepared by the preparation method.
In the novel biological preservative provided by the invention, the novel biological preservative is in a liquid state; in the novel biological preservative, the content of extracellular vesicles of lactobacillus plantarum LPL-1 resuspended in pectin is 10 4 -10 10 One/ml.
The invention also provides application of the lactobacillus plantarum LPL-1 extracellular vesicles or the novel biological preservative in food preservation.
In the application provided by the invention, the lactobacillus plantarum LPL-1 extracellular vesicles inhibit gram-positive pathogenic bacteria and gram-negative pathogenic bacteria in food.
In the application provided by the invention, bacteriocin in the lactobacillus plantarum LPL-1 extracellular vesicles is not influenced by external environment and protease in fresh food, so that the effective bacteriostasis time can be prolonged, and the food preservation period can be prolonged.
In the application provided by the invention, the lactobacillus plantarum LPL-1 extracellular vesicles have stable structures under the condition that the pH is 2-10; the effective fresh-keeping time of the lactobacillus plantarum LPL-1 extracellular vesicles at 1-4 ℃ is 28 days.
The invention has the beneficial effects that:
the lactobacillus plantarum LPL-1 extracellular vesicles prepared by the method have high activity and high bacteriostatic ability, and the lactobacillus plantarum LPL-1 extracellular vesicles prepared by the method have stable structures under the condition that the pH value is 2-10; the storage time is more than 28 days at the temperature of 1-4 ℃.
The novel preservative provided by the invention is safe and nontoxic, has no bad flavor and color, can be directly contacted with the surface of fresh food or added into the food, and does not influence the color and flavor of the food.
Because the bacteriocin in the lactobacillus plantarum LPL-1 extracellular vesicles is not influenced by the external environment and protease in fresh and alive food, the novel preservative and fresh-keeping agent prepared by the invention can effectively prolong the food preservation period.
Drawings
FIG. 1 shows the comparison of bacteriostatic activity at different degrees of fermentation in example 3 of the present invention.
FIG. 2 is a comparison of the bacteriostatic activity under different centrifugation conditions in example 4 of the present invention.
FIG. 3 shows the results of extracellular vesicle production with different ferments in example 5 of the present invention.
FIG. 4 shows the results of the extracellular vesicle bacteriostatic ability of different ferments in example 6 of the present invention.
FIG. 5 shows the bacteriostatic effect of the vesicle composition of example 7 according to the present invention.
Fig. 6 shows the bacteriostatic effect of the lactobacillus plantarum LPL-1 extracellular vesicles on gram-positive pathogenic bacteria such as listeria monocytogenes and staphylococcus aureus and gram-negative pathogenic bacteria such as pseudomonas in example 7 of the present invention.
FIG. 7 is the result of the longest inhibitory capacity of the present invention in example 8.
FIG. 8 shows the results of the bacteriostatic ability of the novel biological preservative according to different pectin concentrations in example 9 of the present invention.
FIG. 9 shows the effect of the novel biological preservative on fresh pork preservation in example 10 of the present invention.
FIG. 10 shows the results of the determination of the tolerance of the Lactobacillus plantarum extracellular vesicles of example 11 of the present invention to the in vitro environment.
Detailed Description
The following examples are intended to illustrate the invention but are not intended to limit the scope of the invention. Modifications and substitutions to methods, steps or conditions of the present invention may be made without departing from the spirit and scope of the invention.
Unless otherwise specified, the experimental materials, reagents, instruments, etc. used in the examples of this invention are commercially available; unless otherwise specified, all technical means in the examples of the present invention are conventional means well known to those skilled in the art.
EXAMPLE 1 selection of bacteriocin-producing Lactobacillus plantarum
Screening lactobacillus plantarum with bacteriostatic ability from 20 lactobacillus plantarum strains in a laboratory, selecting 3 lactobacillus plantarum secreting extracellular vesicles which have bacteriostatic ability from the lactobacillus plantarum with bacteriostatic ability, and selecting 1 lactobacillus plantarum LPL-1 from the lactobacillus plantarum with bacteriostatic ability.
EXAMPLE 2 preparation of Lactobacillus plantarum LPL-1 culture starter
Preparing a basic culture leavening agent: the quality of the culture medium is improved, the quality of the culture medium is 20g/L, the quality of yeast powder is 5g/L, the quality of peptone is 12g/L, the quality of beef extract is 12g/L, the volume ratio of Tween-80 to a fermenting agent is 1m L/L, the quality of dipotassium hydrogen phosphate is 2g/L, the quality of magnesium sulfate is 0.2g/L, the quality of manganese sulfate is 0.1g/L, the quality of diammonium hydrogen citrate is 2g/L, the improved culture fermenting agent is additionally added (the quality of sodium acetate is 0.5g/L, and the quality of ginger juice is 5 mL), the volume is fixed to 1L by using distilled water, and the sterilization is carried out for 15min at 121 ℃.
Example 3 Effect of Lactobacillus plantarum LPL-1 extracellular vesicles on the bacteriostatic ability of Lactobacillus plantarum LPL-1 extracellular vesicles when cultured to different OD values
(1) And (3) fermentation: culturing Lactobacillus plantarum LPL-1 with improved culture starter at a ratio of 2 × 10 7 CFU/ml inoculationQuantitative inoculation, 37 ℃,100 rotation speed, and respective culture to OD 600 =1.0, 1.5, 1.8, 2.0. Then centrifuged at 2000g for 10 min and 10000g for 20 min, the supernatant was filtered using a 0.45 μm filter and then centrifuged at 150000g for 90 min, and finally sterile physiological saline was added to resuspend the vesicle pellet. Measuring OD 600 And (4) measuring the extracellular vesicle bacteriostatic ability of lactobacillus plantarum LPL-1 at 1.0, 1.5, 1.8 and 2.0.
(2) Preparation of the plate: 6ml of TSYEB solid medium was quantitatively plated out on a 9 cm-diameter plate, placed on a horizontal table to form an agar layer of uniform thickness, and freshly cultured 10 7 CFU/ml Listeria monocytenes was used as indicator bacteria solution, 100. Mu.l was poured into warm 10ml TSYEB agar tube, mixed gently, and placed on a horizontal table to keep the thickness of the culture medium consistent.
(3) And (3) bacteriostatic experiments: placing the Oxford cup on a plate gently with sterile forceps, adding Lactobacillus plantarum LPL-1 extracellular vesicles 10 of the above group 10 Each cell/ml, spreading in a refrigerator at 4 deg.C for about 5h, transferring to an incubator at 37 deg.C, and observing the appearance of inhibition zone. And measuring by using a vernier caliper after forming a bacteriostatic zone, wherein the reading is accurate to 0.01mm.
The results show (as in fig. 1): and OD 600 Odt 1.0 group comparison, OD 600 Bacteriostatic activity was significantly increased in the groups of =1.5 and 1.8, but at OD 600 The bacteriostatic activity decreased when = 2.0. Proves that the lactobacillus plantarum LPL-1 extracellular cyst has the strongest bacteriostatic ability when the OD value is 1.8.
Example 4 Effect of different centrifugation conditions on the extracellular vesicle bacteriostatic ability of Lactobacillus plantarum LPL-1
(1) Centrifuging: culturing Lactobacillus plantarum LPL-1 with improved culture starter at a ratio of 2 × 10 7 Inoculating with CFU/ml inoculum size, culturing at 37 deg.C and 100 rpm to OD 600 =1.8. The fermentation broth was centrifuged at 4 ℃ in the following groups: group A was centrifuged at 2000g for 10 minutes and 10000g for 20 minutes, and the supernatant was filtered using a 0.45 μm filter and then centrifuged at 100000g for 90 minutes; group B was centrifuged at 5000g for 5 minutes and 12000g for 10 minutes, and the supernatant was filtered through a 0.45 μm filter and then at 100000gCentrifuging for 90 minutes; group C was centrifuged at 2000g for 10 minutes and 10000g for 20 minutes, and the supernatant was filtered using a 0.45 μm filter and then centrifuged at 150000g for 90 minutes; group D was centrifuged at 5000g for 5 minutes and 12000g for 10 minutes, and the supernatant was filtered using a 0.45 μm filter and then centrifuged at 150000g for 90 minutes, respectively; group E was centrifuged at 2000g for 10 minutes and 10000g for 20 minutes, and the supernatant was filtered using a 0.45 μm filter and then centrifuged at 150000g for 60 minutes; finally, sterile normal saline is added to resuspend the vesicle pellet.
(2) And (3) bacteriostatic experiments: adding 10 according to the bacteriostasis zone experiment 10 And (3) carrying out bacteriostatic ability determination on lactobacillus plantarum LPL-1 extracellular vesicles per ml.
The results show (as in fig. 2): compared with the group 5, the lactobacillus plantarum LPL-1 extracellular vesicle bacteriostatic activity is highest under the centrifugation condition of the group C, and different centrifugation speeds and centrifugation times have obvious influence on the lactobacillus plantarum LPL-1 extracellular vesicle bacteriostatic activity.
Example 5 Effect of adding sodium acetate and ginger juice to the culture starter culture on the yield of Lactobacillus plantarum LPL-1 extracellular vesicles
(1) The vesicles were quantitatively analyzed using a NanoSight NS300 nanoparticle analyzer.
(2) Taking basic culture starter as blank control (NPs) group, adding sodium acetate 0.5g/L + ginger juice 0, 1, 5, 10ml/L into improved culture starter to culture Lactobacillus plantarum LPL-1, and extracting extracellular vesicles by the above optimal centrifugation method.
The results show (as in fig. 3): compared with a blank control group (NPs), the addition of sodium acetate (0.5 g/L) alone has no influence on the yield of lactobacillus plantarum LPL-1 extracellular vesicles, but the addition of sodium acetate (0.5 g/L) and ginger juice can significantly improve the yield of lactobacillus plantarum LPL-1 extracellular vesicles, and the addition of 5ml of ginger juice increases the yield of lactobacillus plantarum LPL-1 extracellular vesicles by as much as 173.3%.
Example 6 Effect of adding sodium acetate and ginger juice to the improved culture starter on the extracellular vesicle bacteriostatic ability of Lactobacillus plantarum LPL-1
1. Taking basic culture starter as blank control (NPs) group, adding ginger juice 5ml/L + sodium acetate 0, 0.1, 0.5, 1.0g/L into improved culture starter to culture Lactobacillus plantarum LPL-1, and extracting extracellular vesicles by the above optimal centrifugation method.
(2) Bacteriostatic experiments: according to the above-mentioned zone of inhibition experiment, add 10 10 And (3) carrying out bacteriostatic ability determination on lactobacillus plantarum LPL-1 extracellular vesicles per ml.
The results show (as in fig. 4): compared with a blank control (NPs) group, the antibacterial ability of the lactobacillus plantarum LPL-1 extracellular vesicles can be remarkably improved by adding 5ml/L of ginger juice and 0.1g/L of sodium acetate and 0.5g/L of ginger juice. However, the bacteriostatic ability of the extracellular vesicles of Lactobacillus plantarum LPL-1 was limited when 1.0g/L sodium acetate was added.
Example 7 identification of the maximum and minimum bacteriostatic capacities of Lactobacillus plantarum extracellular vesicles obtained by optimal culture starter and optimal centrifugation method
1. Sterile physiological saline was used as a blank Control (Control) group, 10 for each 4 、10 6 、10 8 、10 10 And (5) carrying out bacteriostatic ability identification at each/ml concentration.
(1) Bacteriostatic experiments: culturing with fresh 10 7 CFU/ml(OD 600 = 1) Listeria monocytogenes as indicator bacteria solution, adding lactobacillus plantarum LPL-1 extracellular vesicles with different concentrations, culturing at 37 ℃, and performing OD once every 2 hours 600 And (4) measuring the value.
The results show (as in fig. 5): the addition of lactobacillus plantarum LPL-1 extracellular vesicles can obviously reduce the OD of the indicating bacterial liquid 600 Value of 10 therein 8 And 10 10 The bacteriostatic effect is the most obvious at the concentration of 10/ml 8 And 10 10 There was no significant difference in individual/ml concentrations.
2. Inhibition effect of lactobacillus plantarum LPL-1 extracellular vesicles on gram-negative bacteria and gram-positive bacteria
The results show (as in fig. 6): the lactobacillus plantarum LPL-1 extracellular vesicles have remarkable bacteriostatic effects on gram-positive pathogenic bacteria such as Listeria monocytogenes and Staphylococcus aureus and gram-negative pathogenic bacteria such as Pseudomonas.
Example 8 identification of the maximum effective bacteriostatic time of Lactobacillus plantarum extracellular vesicles at 4 ℃
Placing Lactobacillus plantarum extracellular vesicles for 0, 21, 28, 35, and 42 days at 4 deg.C, and adding 10 according to the above zone of inhibition experiment 10 And (4) carrying out bacteriostatic ability determination on the lactobacillus plantarum LPL-1 extracellular vesicles per ml.
The results show (as in fig. 7): compared with the initial 0-day group, the lactobacillus plantarum extracellular vesicle starts to remarkably reduce the bacteriostatic ability after being placed for 28 days at the temperature of 4 ℃, and the longest bacteriostatic time is 42 days.
Example 9 determination of bacteriostatic ability of different pectin concentrations on novel biological preservative
1. The lactobacillus plantarum LPL-1 is cultured and lactobacillus plantarum LPL-1 extracellular vesicles are obtained by combining the optimal culture starter mixture ratio and the optimal centrifugation method, and the lactobacillus plantarum LPL-1 extracellular vesicles 10 are re-suspended with pectin concentration of 1%, 5%, 10% and 20% 8 Preparing the novel biological preservative per milliliter, and then packaging the preservative in separate packages.
2. The novel biological preservative prepared from different pectin concentrations is used for inspecting the refrigeration quality of rainbow trout fillets.
(1) The novel biological preservative is used for processing fresh rainbow trout fillets, then carrying out tray packaging according to 40 g/part, storing in a refrigerator at 4 ℃ after packaging, making into muddy flesh in the tray packaging after storing for 1 week, uniformly mixing, and respectively carrying out microorganism index detection.
The results show (as in fig. 8): compared with the 1% pectin group, the 10% pectin group can obviously inhibit the bacterial colony number in the rainbow trout, and the 20% pectin group has more obvious bacteriostatic effect.
In conclusion, the novel preservative is 10 percent of pectin and 10 percent of extracellular vesicles containing lactobacillus plantarum LPL-1 8 One/ml.
Example 10 application of the novel biological preservative in fresh pork preservation
1. Treatment of meat samples
Fresh pork is cut into small pieces of about 25 g. Soaking meat in 10% pectin for 15s as blank Control (Control) group, soaking meat in novel biological antiseptic preservative for 15s as experiment (P-NPs) group, taking out meat, placing in clean tray, draining for 5min, placing in polyester tray, sealing with PE plastic preservative film, labeling, refrigerating at 4 + -0.5 deg.C, and detecting microorganism.
2. Determination of the Total number of bacterial colonies
The total number of bacterial colonies is the total number of bacterial colonies contained in 1g or 1mL of an animal food sample after the animal food sample is treated and cultured under certain conditions. The method can also be applied to observe the dynamic process of bacteria propagation in the food mainly used as a mark for judging the degree of food pollution so as to perform sanitation evaluation on samples.
The bacterial indexes of meat are not established in the current food hygiene standard in China, and the total number of bacterial colonies is generally recommended according to the meat quality hygiene indexes: first-stage freshness: not more than 5X 10 4 cfu/g; secondary freshness: 5X 10 4 -5×10 6 cfu/g; modification:>5×10 6 cfu/g。
the determination method can refer to GB 4789.2-2008.
The results show (as in fig. 9): with the prolonged storage time, the total number of bacteria in the Control group at 8d exceeded 10 7 According to the standard of total bacteria in meat, the Control group is close to become deteriorated meat at 8d, and exceeds 10 at 12d 8 And is completely rotten. The total number of bacteria in the cooled meat is obviously lower than that in the Control group in the treatment (P-NPs) group of the novel biological preservative and antistaling agent. The (P-NPs) group extended shelf life to around 20d, and completely spoiled at 24 d. The novel biological preservative is proved to be capable of effectively inhibiting the growth of microorganisms in the cooled meat and prolonging the shelf life of the cooled meat.
Example 11 identification of tolerance of Lactobacillus plantarum extracellular vesicles to in vitro Environment
1. The lactobacillus plantarum LPL-1 extracellular vesicles are respectively treated under the following conditions:
a: treatment at 37 ℃, pH =2.2 hydrochloric acid for 30 minutes;
b: sodium hydroxide treatment at 37 ℃, pH =10 for 30 minutes;
c: trypsin treatment at 37 ℃ for 30 minutes;
after the above treatment, the pellet was centrifuged at 150000g for 90 minutes at 4 ℃ and then resuspended in sterile physiological saline. The zone of inhibition experiment was performed with untreated lactobacillus plantarum LPL-1 extracellular vesicles as blank control (NPs) group.
The results show (as in fig. 10): compared with the NPs group, the A, B and C groups have no difference, and the lactobacillus plantarum LPL-1 extracellular vesicles are proved to be free from influence of protease, acid and alkali, and the unique double-mode layer structure can effectively protect internal bacteriocin substances.
Although the invention has been described in detail hereinabove with respect to a general description and specific embodiments thereof, it will be apparent to those skilled in the art that modifications or improvements may be made thereto based on the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.
Claims (10)
1. The preparation method of the lactobacillus plantarum LPL-1 extracellular vesicles is characterized in that OD of lactobacillus plantarum LPL-1 fermentation liquor 600 When the temperature reaches 1.0-2.0, centrifuging the fermentation liquor at 4 ℃ for 5-10 minutes at 2000-5000g, centrifuging at 8000-12000g for 5-20 minutes, filtering the centrifuged supernatant, and centrifuging at 100000-150000g for 60-90 minutes to obtain the lactobacillus plantarum LPL-1 extracellular vesicles.
2. The method according to claim 1, wherein the culture starter of Lactobacillus plantarum LPL-1 comprises glucose, yeast powder, peptone, beef extract, tween-80, dipotassium hydrogen phosphate, magnesium sulfate, manganese sulfate, diammonium hydrogen citrate, 0.1-0.5g/L acetate, ginger juice and distilled water.
3. A Lactobacillus plantarum LPL-1 extracellular vesicle, produced by the production method according to claim 1 or 2.
4. Use of lactobacillus plantarum LPL-1 extracellular vesicles according to claim 3 in the preparation of a biological preservative.
5. A novel biological preservative, characterized in that pectin with a concentration of 10% -20% is used for resuspending the extracellular vesicles containing Lactobacillus plantarum LPL-1 prepared according to claim 3.
6. A novel biological preservative according to claim 5, characterized in that it is in liquid form; in the novel biological preservative and fresh-keeping agent, the content of pectin-resuspended lactobacillus plantarum LPL-1 extracellular vesicles is 10 4 -10 10 Each/ml.
7. The lactobacillus plantarum LPL-1 extracellular vesicle according to claim 3 or the novel biological preservative according to claim 5, for use in food preservation.
8. The use as claimed in claim 7, wherein the Lactobacillus plantarum LPL-1 extracellular vesicles repress gram-positive and gram-negative pathogenic bacteria in the food product.
9. The use according to claim 7, wherein the bacteriocin in the extracellular vesicles of Lactobacillus plantarum LPL-1 is not affected by the external environment and by proteases present in fresh food products, increasing the shelf life of the food products.
10. The use according to claim 7, wherein the lactobacillus plantarum LPL-1 extracellular vesicles are structurally stable at a pH of 2 to 10; the lactobacillus plantarum LPL-1 extracellular vesicles are effectively stored for more than 28 days at the temperature of 1-4 ℃.
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