复合生物防腐剂杀菌效果优化及草莓保鲜效果研究

Optimization of Sterilization Effect of Multiple Bio-Preservatives and Its Effect on Strawberry Preservation

为研究复合生物防腐剂(ε-聚赖氨酸、乳酸链球菌素、生物表面活性素质量百分比1:1:1混合)能否代替化学性食品防腐剂,通过敏感性测定、杀菌优化实验,草莓防腐应用试验,研究了其对指示菌点青霉的抑制效果。结果表明,点青霉对复合生物防腐剂较为敏感,其抑菌圈直径为18.73mm。利用响应曲面法对复合防腐剂杀灭点青霉孢子作用优化后,在温度为4.40℃、作用时间为9.95h、浓度为0.96mg/mL的情况下可以将基质中的点青霉孢子降低4个数量级。草莓防腐试验表明在自然贮藏10d其最高防效可达85.2%,防腐效果显著。

In order to study whether compound bio-preservatives （CBP） （mixture of ε-poly-L-lysine,nisin,and bio-surfactants weighted percentage at 1：1：1） could replace chemical preservatives as a substitute of food preservatives,its effects on indicator strain Penicillium notatum （Pn） was studied through sensitivy test,sterilization optimization and preservative application experiment on straberry.The results showed that Pn was fairly sensitve to CBP,with diameter of inhibition zone at 18.73 mm.After optimization of sterilization effect of CBP on Pn spores adopting responsive curve method Pn spores in the medium reduced four orders of magnitude at 4.40 ℃ for 9.95 h and CBP concentration at 0.96 mg/mL.Preservation experiment on strawberry demonstrated that its preservative effect was significant and the maximum controlling valency was as high as 85.2% after 10 days of natural storage.