CN115769868A - Antibacterial compound and application thereof - Google Patents
Antibacterial compound and application thereof Download PDFInfo
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- CN115769868A CN115769868A CN202211620504.4A CN202211620504A CN115769868A CN 115769868 A CN115769868 A CN 115769868A CN 202211620504 A CN202211620504 A CN 202211620504A CN 115769868 A CN115769868 A CN 115769868A
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Abstract
The invention provides a bacteriostatic compound and application thereof. The compound provided by the invention comprises the following components: whey baking powder and/or glucose oxidase; preferably also gluconolactone. Researches show that the compound can obviously inhibit Burkholderia gladioli and has better inhibition effect on other food-borne pathogenic bacteria such as bacillus cereus, escherichia coli and staphylococcus aureus; can be used for processing and preparing foods such as wet rice noodles and the like, can effectively control the growth of bacteria so as to achieve the effects of antisepsis and preservation, and prolong the shelf life of the foods such as the wet rice noodles and the like. The components of the compound are natural and safe substances, are non-toxic to human bodies, have good adaptability with food, can replace sodium dehydroacetate for use, have stable performance and high temperature resistance, and cannot influence the bacteriostatic function when used in a food processing technology. Provides a novel, natural and safe scheme for the antisepsis and the fresh-keeping of foods such as wet rice noodles and the like and the prolonging of shelf life.
Description
Technical Field
The invention belongs to the technical field of microorganisms. More particularly, relates to a bacteriostatic compound and application thereof.
Background
Rice flour and starch products such as wet rice flour, wet vermicelli and the like are one of staple foods daily favored by residents in Guangdong, but the rice flour and the starch products are easy to be polluted by bacteria to cause putrefaction and deterioration within 12 hours in summer and autumn of Guangdong, particularly rice flour products polluted by Burkholderia gladioli, and poisoning and death can be caused if the rice flour and the starch products are eaten. The Burkholderia gladioli is one of the main food-borne pathogenic bacteria polluting the fermented rice flour products, and part of strains can generate toxin mijielic acid which can be poisoned by people and has extremely high lethality rate. The mirinomycin acid is a toxin with stronger biological activity, and can cause damage to a nervous system, a digestive system and a urinary system after entering a human body along with polluted food, the clinical symptoms are nausea, vomit, abdominal distension, abdominal pain and the like, and serious patients have liver, brain and kidney solid organ damage symptoms such as jaundice, ascites, subcutaneous hemorrhage, convulsion, hematuria, bloody stool and the like.
Dehydroacetic acid and its sodium salt have good inhibiting effect on mould, yeast and bacteria, and can be widely used in beverage, food and feed processing industry, and its action mechanism is that it can be effectively permeated into cell body to inhibit the respiration of microorganism so as to attain the goal of resisting corrosion, resisting mildew and retaining freshness. However, dehydroacetic acid and sodium salt thereof belong to low-toxicity food mildew-proof and antiseptic antistaling agents, are harmful to human bodies when exceeding specified limits, and are not used in developed countries abroad at present or the application range of the dehydroacetic acid and the sodium salt thereof is narrowed. Rice flour and starch products belong to staple food, the eating amount is large, and the ingestion of dehydroacetic acid easily causes the accumulation of toxin in human bodies. Therefore, dehydroacetic acid cannot be used in wet rice flour products and wet rice noodle starch products since 2022, 3 months, the local food safety standard "production and operation health code" of wet rice flour begins to be implemented in Guangdong province.
Therefore, how to effectively control the growth of Burkholderia gladioli, prevent the generation of zymotic acid, prolong the storage time of foods such as wet rice noodles and the like, and simultaneously meet the requirements of legal regulations on food safety becomes a problem to be solved urgently by technical personnel in the industry, and has important social significance for guaranteeing food safety in China and maintaining national economic benefits.
Disclosure of Invention
The invention aims to provide a bacteriostatic compound and application thereof, wherein the compound can effectively control the growth of Burkholderia gladioli, simultaneously solve the technical problem that the existing wet rice flour is not easy to store under high-temperature and humid conditions, and effectively inhibit common pollution bacteria on the wet rice flour, such as bacillus cereus, escherichia coli, staphylococcus aureus and the like.
The invention aims to provide a bacteriostatic compound.
Another object of the invention is to provide the use of the bacteriostatic complex.
The invention also aims to provide a method for preserving and refreshing wet rice flour.
The above purpose of the invention is realized by the following technical scheme:
the invention provides a bacteriostatic compound which comprises whey fermented powder and/or glucose oxidase, and preferably also comprises glucolactone. Researches show that the bacteriostatic compound can obviously inhibit Burkholderia gladioli, and has better inhibition effect on other food-borne pathogenic bacteria such as bacillus cereus, escherichia coli and staphylococcus aureus; the compound is added into foods such as wet rice noodles and the like for use, meets the detection requirements of food industry standards on microbial pollution, can prolong the shelf life of the wet rice noodles, and plays a role in corrosion prevention and fresh keeping.
Further, the bacteriostatic compound comprises the following components in parts by weight: 20-100 parts of whey fermentation powder, 30-100 parts of glucose oxidase and 10-40 parts of glucolactone. The preparation method comprises the following steps: weighing the components in parts by weight, sieving and mixing to obtain the composition.
Preferably, the sieving mesh number is greater than or equal to 60 meshes.
The invention provides application of an antibacterial compound in the preservation and freshness of wet rice flour, the preparation of a food preservative and a bacteriostatic agent or a food-borne pathogenic bacterium bacteriostatic agent.
Preferably, the bacteria are: one or more of Burkholderia gladioli, bacillus cereus, escherichia coli and Staphylococcus aureus.
The invention also provides a method for preserving wet rice flour, which adds the antibacterial compound; specifically, in the process of pulping wet rice flour, adding the antibacterial compound according to the weight of rice pulp, uniformly stirring the mixture, and cooking the finished product.
Preferably, the compound is added in an amount of 0.1% to 0.2%.
More preferably, the rice flour is pure rice flour, starch-containing rice flour or coarse grain rice flour.
The invention has the following beneficial effects:
researches show that the bacteriostatic compound provided by the invention can obviously inhibit Burkholderia gladioli, has a good inhibition effect on other food-borne pathogenic bacteria such as bacillus cereus, escherichia coli and staphylococcus aureus, and can meet the detection requirement of food industry standards on microbial pollution when being added into food; when the compound is used for preparing foods such as wet rice noodles and the like, the pathogenic bacteria can be obviously inhibited, the good effects of antisepsis and fresh keeping can be achieved, the quality guarantee time of the wet rice noodles is prolonged, and the time is prolonged along with the increase of the adding amount of the compound. Compared with the common preservative preservatives NISIN, sodium dehydroacetate and potassium sorbate, the antibacterial compound provided by the invention has better antibacterial effect, can replace sodium dehydroacetate, has stable performance, high temperature resistance and natural and safe components, does not influence the antibacterial function when used in food processing technology, and has good adaptability to the original taste of food. Meanwhile, a novel, natural and safe scheme is provided for the corrosion prevention and the fresh preservation of the wet rice noodles and the shelf life extension.
Drawings
FIG. 1 is a diagram showing the bacteriostatic effect of the bacteriostatic complex on Burkholderia gladioli;
FIG. 2 is a diagram of the bacteriostatic effect of the bacteriostatic complex on Bacillus cereus;
FIG. 3 is a diagram of the bacteriostatic effect of the bacteriostatic complex on Escherichia coli;
FIG. 4 is a diagram of the bacteriostatic effect of the bacteriostatic complex on Staphylococcus aureus;
FIG. 5 is a graph showing the plate condition of wet rice flour inoculated with Burkholderia gladioli and the number of bacteria measured at 24 hours;
FIG. 6 is a graph showing the plate condition of wet rice flour inoculated with Burkholderia gladioli and the number of bacteria measured at 48 hours;
FIG. 7 is a graph showing the results of the sensory changes of wet rice flour of Burkholderia gladioli with different inoculation amounts for 48 hours;
FIG. 8 is a graph showing the results of sensory evaluation of wet rice flour at various time periods;
FIG. 9 is a graph of the results of a total colony count assay plate for wet rice flour at various time periods;
FIG. 10 is a graph showing the bacteriostatic effect of a single component in the complex on Burkholderia gladioli;
FIG. 11 is a graph showing the bacteriostatic effect of different compositions of the complex on Burkholderia gladioli;
FIG. 12 is a graph showing the bacteriostatic effect of the compounds with different component ratios on Burkholderia gladioli.
Detailed Description
The invention is further described with reference to the drawings and the following detailed description, which are not intended to limit the invention in any way. The reagents, methods and apparatus employed in the present invention are conventional in the art, except as otherwise indicated.
Unless otherwise indicated, reagents and materials used in the following examples are commercially available.
EXAMPLE 1 bacteriostatic Complex
1. The antibacterial compound consists of the following components: 50 parts of whey fermentation powder, 30 parts of glucolactone and 20 parts of glucolactone.
2. Preparing a bacteriostatic compound:
1) Respectively weighing whey fermentation powder, glucose oxidase and glucolactone in a purification workshop, and accurately measuring the whey fermentation powder, the glucose oxidase and the glucolactone to a decimal one-digit number;
2) Sieving the weighed whey fermentation powder, glucose oxidase and glucolactone, wherein the sieving mesh number is more than or equal to 60 meshes;
3) Mixing the sieved whey fermentation powder, glucose oxidase and glucolactone for 20 minutes at 500 revolutions by a V-shaped mixer;
4) And (4) sealing and packaging the mixed compound by an automatic conveyor belt.
EXAMPLE 2 bacteriostatic Complex
1. The antibacterial compound consists of the following components: 30 parts of whey fermentation powder, 50 parts of glucolactone and 20 parts of glucolactone.
2. Preparing a bacteriostatic compound:
1) Respectively weighing whey fermentation powder, glucose oxidase and glucolactone in a purification workshop, and accurately measuring the whey fermentation powder, the glucose oxidase and the glucolactone to a decimal one-digit number;
2) Sieving the weighed whey fermentation powder, glucose oxidase and glucolactone, wherein the sieving mesh number is more than or equal to 60 meshes;
3) Mixing the sieved whey fermentation powder, glucose oxidase and glucolactone for 20 minutes at 500 revolutions by a V-shaped mixer;
4) And (4) sealing and packaging the mixed compound by an automatic conveyor belt.
Example 3 bacteriostatic Complex
1. The antibacterial compound consists of the following components: 20 parts of whey fermentation powder, 60 parts of glucose oxidase and 20 parts of gluconolactone.
2. Preparing a bacteriostatic compound:
1) Respectively weighing whey fermentation powder, glucose oxidase and glucolactone in a purification workshop, and accurately measuring the whey fermentation powder, the glucose oxidase and the glucolactone to a decimal one-digit number;
2) Sieving the weighed whey fermentation powder, glucose oxidase and glucolactone, wherein the sieving mesh number is more than or equal to 60 meshes;
3) Mixing the sieved whey fermentation powder, glucose oxidase and glucolactone for 20 minutes at 500 revolutions by a V-shaped mixer;
4) And (4) sealing and packaging the mixed compound by an automatic conveyor belt.
Example 4 bacteriostatic testing of bacteriostatic complexes
1. Burkholderia gladioli bacteriostasis test
Experimental strains: the gladiolus burkholderia is adopted and purchased from China center for industrial microorganism strain preservation, and the number is CICC10574.
The experimental method comprises the following steps: using the complex prepared in example 3, nutrient agar containing 1mg/mL,1.5mg/mL,2mg/mL,3mg/mL,5mg/mL of the complex was prepared by the agar dilution method, and plates without the complex added were used as blank control groups, and 10 cells were inoculated on the plates 3 CFU/mL，10 5 CFU/mL，10 7 CFU/mL of Burkholderia gladioli bacterial liquid 0.1mL, evenly coated, cultured for 48 hours at 30 ℃, and observed the growth condition of the Burkholderia gladioli on each plate.
The experimental results are as follows: the bacteriostatic effect of the bacteriostatic compound on Burkholderia gladioli is shown in figure 1, and the specific statistical results are shown in the following table 1.
TABLE 1 statistics of the bacteriostatic effect of the complex on Burkholderia gladioli
2. Bacillus cereus bacteriostasis test
Experimental strains: bacillus cereus is purchased from China center for culture Collection of Industrial microorganisms, and is numbered CICC21261.
The experimental method comprises the following steps: using the complex prepared in example 3, the agar dilution method was used to prepare nutrient agar containing 0.8mg/mL,1mg/mL,2mg/mL,3mg/mL,4mg/mL,5mg/mL of the complex, and the plate without the complex was used as a blank control, while the controls were set up: adding 0.3mg/mL NISIN, 1mg/mL sodium dehydroacetate and 1mg/mL potassium sorbate into the plate; then inoculating the plates respectively 10 3 CFU/mL，10 4 CFU/mL，10 5 1mL of CFU/mL bacillus cereus liquid is poured into a culture medium and uniformly mixed, cultured for 48 hours at 36 ℃, and the growth condition of the bacillus cereus on each plate is observed.
The experimental results are as follows: the bacteriostatic effect of the bacteriostatic compound on bacillus cereus is shown in figure 2, and the specific statistical results are shown in table 2 below, the bacteriostatic compound has very good bacteriostatic action on bacillus cereus, and when the inoculation amount of bacillus cereus is 10 4 When the bacterial count is less than CFU, the growth inhibition rate of the bacteria by the addition amount of the bacteriostatic compound is more than or equal to 1mg/mL and reaches 100%, and when the inoculation amount is 10 5 When the amount of the antibacterial compound is more than CFU, the growth inhibition rate of the antibacterial compound with the addition amount of 1mg/ml to the bacteria reaches 99.96 percent.
TABLE 2 statistics of bacteriostatic effect of the complexes on Bacillus cereus
3. Escherichia coli bacteriostasis test
Experimental strains: escherichia coli is adopted and purchased from Guangdong province microorganism strain preservation center, and the number is as follows: GDMCC1.176.
The experimental method comprises the following steps: using the complex prepared in example 3, the agar dilution method was selected to prepare nutrient agar containing 0.8mg/mL,1mg/mL,2mg/mL,3mg/mL,5mg/mL of the complex, and the plate without the complex was used as a blank control, while the controls were set up: adding 0.3mg/mL NISIN, 1mg/mL sodium dehydroacetate and 1mg/mL potassium sorbate into the plate; followed by plating on plates 10, respectively 5 CFU/mL，10 6 1mL of a CFU/mL Escherichia coli solution was poured and mixed with the medium, and cultured at 36 ℃ for 48 hours to observe the growth of Escherichia coli on each plate.
The experimental results are as follows: the bacteriostatic effect of the bacteriostatic complex on Escherichia coli is shown in figure 3, and the specific statistical results are shown in the following table 3, the bacteriostatic complex has very good bacteriostatic action on Escherichia coli, and when the inoculation amount of Escherichia coli is less than or equal to 10 6 When CFU is used, the addition amount of the antibacterial compound is larger than that of the antibacterial compoundEqual to 1mg/mL, the growth inhibition rate of the strain reaches 100 percent.
TABLE 3 statistics of the bacteriostatic effect of the complexes on Escherichia coli
4. Staphylococcus aureus
Experimental strains: the method adopts staphylococcus aureus and staphylococcus aureus subspecies, is purchased from Guangdong province microorganism strain preservation center, and has the following numbering: GDMCC 11220.
The experimental method comprises the following steps: using the complex prepared in example 3, the agar dilution method was selected to prepare nutrient agar containing 0.8mg/mL,1mg/mL,2mg/mL,3mg/mL,5mg/mL of the complex, and the plate without the complex was used as a blank control, while the controls were set up: adding common preservative antistaling agent in 0.3mg/mL NISIN, 1mg/mL sodium dehydroacetate, and 1mg/mL potassium sorbate into the plate; followed by plating on plates 10, respectively 4 CFU/ml，10 5 1mL of CFU/mL staphylococcus aureus liquid is poured into a culture medium and uniformly mixed, the mixture is cultured for 48 hours at 36 ℃, and the growth condition of the staphylococcus aureus on each plate is observed.
The experimental results are as follows: the bacteriostatic effect of the bacteriostatic complex on staphylococcus aureus is shown in fig. 4, and specific statistical results are shown in table 4 below, the bacteriostatic complex has a very good bacteriostatic effect on staphylococcus aureus, and when the inoculation amount of staphylococcus aureus is less than or equal to 10 5 In CFU, the growth inhibition rate of the bacteria reaches 99.99% when the addition amount of the bacteriostatic compound is 1 mg/mL.
TABLE 4 antibacterial Effect statistics of the complexes on Staphylococcus aureus
In conclusion, the bacteriostatic test results show that when the addition amount of the bacteriostatic compound provided by the invention is 1mg/mL, the bacteriostatic rate of common food-borne pathogenic bacteria on wet rice noodles reaches over 99.95%.
Example 5 bacteriostatic test of the bacteriostatic Complex applied to Wet Rice flour against Burkholderia gladioli
In this example, referring to the shelf life of the wet rice flour product specified in local standard DBS44/017-2021 for food safety in Guangdong province, which is not at low temperature (greater than 10 ℃), the monitoring condition of the wet rice flour in this example is constant temperature of 36 ℃ for 48 hours, and the antibacterial compound prepared in example 3 is used.
Experimental strains: burkholderia gladioli is purchased from China center for Industrial microorganism culture Collection, and is numbered CICC10574.
The experimental method comprises the following steps: the production process of a wet rice flour enterprise is simulated to cook wet rice flour, high-pressure sterilization is carried out subsequently, a certain amount of gladiolus burkholderia is inoculated actively under the condition of killing the infectious microbes of the wet rice flour, and whether the wet rice flour added with the antibacterial compound has an inhibiting effect on the microbes is tested. The specific experimental design and production process are detailed in the following table:
the graph of the plate condition of the bacterium number of the gladiolus burkholderia inoculated wet rice flour in 24 hours is shown in fig. 5, the specific bacterium number statistical result is shown in the following table 5, the wet rice flour cultured for 24 hours at 36 ℃, the blank wet rice flour without the added compound increases rapidly, and the measured values of the wet rice flour added with the bacteriostatic compound are all less than 10CFU/g.
TABLE 5 detection of the number of bacteria after inoculation of wet rice flour with Burkholderia gladioli and 24 hours cultivation at 36 deg.C
FIG. 6 shows the graph of the plate count of Burkholderia gladioli inoculated with wet rice flour at 48 hours, since the wet rice flour sample 10 -1 ，10 -2 The dilution gradient contains a large amount of powder particles, which affect the determination of colonies on the medium, so that the number of colonies is determined by adding a TTC developer to the medium. Statistics of specific bacterial counts such asAs shown in Table 6 below, the number of wet rice-flour germs without the added compound in the blank is continuously increased after culturing for 48 hours at 36 ℃, and the measured value of the number of wet rice-flour germs with the added bacteriostatic compound is still less than 10CFU/g.
TABLE 6 detection of the number of bacteria after inoculation of Burkholderia gladioli on wet rice flour and cultivation for 48 hours at 36 deg.C
The sensory changes 48 hours after inoculation of the wet rice flour are shown in fig. 7, which shows that in the wet rice flour contaminated by Burkholderia gladioli, the blank added wet rice flour forms dense colonies on the surface of the wet rice flour and produces yellow pigment due to the growth and propagation of bacteria, and the wet rice flour changes from bright white to yellow. The wet rice flour added with the compound still shows an initial bright white color because the growth of Burkholderia gladioli is inhibited.
The results show that the bacteriostatic compound can effectively inhibit the growth of Burkholderia gladioli when being applied to wet rice flour in the addition amount of 0.1 percent or more, and is consistent with the bacteriostatic test result on a culture medium. EXAMPLE 6 testing of preservative and freshness-retaining Effect of the bacteriostatic Complex on Wet Rice noodles
In this example, referring to the shelf life of the wet rice flour product specified in local standard DBS44/017-2021 for food safety in Guangdong province, which is not at low temperature (greater than 10 ℃), the monitoring condition of the wet rice flour in this example is constant temperature of 36 ℃ for 48 hours, and the antibacterial compound prepared in example 3 is used. Specific test methods and conditions are set forth in the following table:
the sensory property evaluation results of the wet rice flour at different time periods are shown in fig. 8, and it is shown that the color, smell, flour type and other sensory properties of the wet rice flour with the addition amount of the antibacterial compound of 0.1% or more are still good after being stored for 38 hours, and are obviously prolonged by more than 24 hours compared with the blank added wet rice flour. The results of the measurement of the total number of colonies of the wet rice flour are shown in fig. 9, and the specific statistical results are shown in table 7, when the wet rice flour added in the blank is stored for 14 hours at 36 ℃, the total number of the colonies exceeds the microbial limit requirement specified by the standard, while the wet rice flour preservative and fresh-keeping compound is added in the wet rice flour with the addition amount of 0.1% or more, the total number of the colonies in 24 hours is still lower than the microbial limit requirement specified by the standard, and is obviously lower than the total number of the colonies of the wet rice flour with the addition of 0.1% of sodium dehydroacetate.
TABLE 7 Total colony count measurements of wet rice flour at various time periods
Note: total colony count units (CFU/g); "/" indicates that the sample had significantly deteriorated organoleptic properties and no bacterial count measurements were made.
In conclusion, the changes of the sensory properties and the total number of colonies of the wet rice flour added with the antibacterial compound are longer than the shelf life of the blank wet rice flour without the antibacterial compound, and the shelf life is longer as the addition amount of the compound is increased. The quality guarantee effect of the wet rice flour added with 0.1 percent of compound is better than that of the wet rice flour added with sodium dehydroacetate.
Comparative example 1
The bacteriostatic complex was prepared as in example 1, except that the composition of the complex contained only 100 parts of whey fermented powder.
Comparative example 2
The bacteriostatic complex was prepared as in example 1, with the only difference that the composition of the complex contained only 100 parts of glucose oxidase.
Comparative example 3
The bacteriostatic complex was prepared as in example 1, except that the composition of the complex contained only 100 parts of gluconolactone.
Comparative example 4
The bacteriostatic complex was prepared as in example 1, except that the components of the complex contained only 70 parts of whey powder and 30 parts of glucose oxidase.
Comparative example 5
The bacteriostatic complex was prepared as in example 1, except that the components of the complex contained only 30 parts of whey powder and 70 parts of glucose oxidase.
Comparative example 6
The bacteriostatic compound is prepared as in example 1, and the only difference is that the components of the compound only comprise 100 parts of whey fermented powder and 20 parts or 30 parts or 40 parts of gluconolactone.
Comparative example 7
The bacteriostatic complex is prepared as in example 1, and the only difference is that the components of the complex only comprise 100 parts of glucose oxidase and 20 parts or 30 parts or 40 parts of gluconolactone.
Comparative example 8
The bacteriostatic complex is prepared as in example 1, and the only difference is that the components of the complex only comprise 90 parts of whey fermented powder and 10 parts of glucolactone.
Comparative example 9
The bacteriostatic complex was prepared as in example 1, except that the composition of the complex contained only 90 parts of glucose oxidase and 10 parts of gluconolactone.
The bacteriostatic test of Burkholderia gladioli by the bacteriostatic compound prepared in the comparative examples 1-9 is carried out by the same specific method as the Burkholderia gladioli bacteriostatic test in the embodiment 4. Wherein, the bacteriostatic results of the single-component compound of comparative examples 1 to 3 are shown in fig. 10, and the specific statistical results are shown in table 8, which shows that the bacteriostatic rate of the single-component whey fermentation powder and glucose oxidase to Burkholderia gladioli is less than 50% when the addition amount of the single-component whey fermentation powder and glucose oxidase is 0.1%, while the different addition amounts of gluconolactone are not different from the blank control, and no bacteriostatic effect is seen.
TABLE 8 statistics of the bacteriostatic effect of single component in the complex on Burkholderia gladioli
The bacteriostatic results of the composites of comparative examples 4-9 with two components are shown in fig. 11, and the specific statistical results are shown in table 9, which shows that the composite prepared from whey fermentation powder and glucose oxidase has better bacteriostatic effect than the composite prepared from single component under the same addition amount condition; in the whey fermented powder and glucose oxidase compound, the antibacterial effect of the high-proportion glucose oxidase combination is superior to that of the high-proportion whey fermented powder combination; when the single component of the gluconolactone is added in an amount of 0.02 to 0.04 percent, no antibacterial effect is seen, but after the gluconolactone is combined with whey fermentation powder or glucose oxidase, the antibacterial ability of the gluconolactone combination is also enhanced along with the increase of the amount of the gluconolactone, and the gluconolactone has a synergistic effect on bacteriostasis.
TABLE 9 statistics of bacteriostatic effect of different component compounds on Burkholderia gladioli
The results of the bacteriostatic rate of the bacteriostatic composite prepared in the embodiments 1 to 3 of the invention on Burkholderia gladioli are shown in fig. 12, and the specific statistical results are shown in table 10, which shows that the composite provided by the invention has a significant bacteriostatic effect, and the bacteriostatic rate of the Burkholderia gladioli added with 0.1% of the composite can reach 100%.
TABLE 10 statistics of the bacteriostatic effect of different component ratio compounds on Burkholderia gladioli
In conclusion, the bacteriostatic compound provided by the invention can obviously inhibit Burkholderia gladioli, has a good inhibitory effect on other food-borne pathogenic bacteria such as bacillus cereus, escherichia coli and staphylococcus aureus, and meets the detection requirement of food industry standards on microbial pollution; the compound is used for preparing the wet rice flour, so that the compound not only can obviously inhibit pathogenic bacteria, but also can play a good role in preservation and freshness, the quality guarantee time of the wet rice flour is prolonged, and the time is prolonged along with the increase of the addition amount of the compound. The bacteriostatic, fresh-keeping and preservative effects of the bacteriostatic compound provided by the invention are obviously superior to those of common preservative preservatives NISIN, sodium dehydroacetate and potassium sorbate, and the bacteriostatic, fresh-keeping and preservative compound can replace sodium dehydroacetate for use, has stable performance, high temperature resistance and natural and safe components, does not influence the bacteriostatic function when used in a food processing process, and has good adaptability to the original taste of food. Provides a novel, natural and safe scheme for the antisepsis and the fresh preservation of the wet rice noodles and the prolongation of the shelf life.
The above embodiments are preferred embodiments of the present invention, but the present invention is not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents thereof, and all such changes, modifications, substitutions, combinations, and simplifications are intended to be included in the scope of the present invention.
Claims (10)
1. A bacteriostatic complex, which is characterized by comprising whey baking powder and/or glucose oxidase.
2. The compound of claim 1, further comprising gluconolactone.
3. The compound according to claim 1 or 2, comprising the following components in parts by weight: 20-100 parts of whey fermentation powder, 30-100 parts of glucose oxidase and 10-40 parts of glucolactone.
4. Use of a compound according to any one of claims 1 to 3 for the preservation and freshness of wet rice flour.
5. Use of a compound according to any one of claims 1 to 3 in the preparation of a food preservative.
6. Use of a complex according to any one of claims 1 to 3 in the preparation of a bacteriostatic agent.
7. Use of a complex according to any one of claims 1 to 3 in the preparation of a bacteriostatic agent for food-borne pathogenic bacteria.
8. The use according to claim 6 or 7, wherein the bacteria are: any one or more of Burkholderia gladioli, bacillus cereus, escherichia coli and Staphylococcus aureus.
9. A method for preserving and refreshing wet rice flour, characterized in that the compound according to any one of claims 1 to 3 is added to the wet rice flour.
10. The method of claim 9, wherein the amount of the complex added is 0.1% to 0.2%.
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