蜡样芽孢杆菌发酵液对苹果保鲜作用的初步研究

Preliminary Research on Effect of Fermented Broth of Bacillus cereus on Fresh-keeping of Apples

本文研究了蜡样芽孢杆菌发酵液对苹果的保鲜作用。在实验研究的时间内,经蜡样芽孢杆菌发酵液的浸泡处理,可在一定程度上防止苹果水分的蒸发,减缓苹果的褐变,抑制由于霉菌等霉腐微生物的生长而导致的苹果腐烂,减少苹果营养成分,如VC、糖、蛋白质等的损失,因而对苹果具有保鲜作用。

The effect of fermented broth of Bacillus cereus on fresh-keeping of apples was studied primly. During the research. the water-loss, the brown stain and the putrescence caused by microbes of apples, dipped in fermented broth of Bacillus cereus for 10 minutes, were found to be decelerated, and there were much fewer changes in the amount of their VC, sugar and protein than those of the apples in the control group. The results indicated that the fermented broth of Bacillus cereus avails much to the fresh-keeping of apples.