甲基营养型芽孢杆菌抗菌肽对罗非鱼片保鲜效果的研究

Study on fresh-keeping effect of antimicrobial peptides from Bacillus methylotrophilus in Tilapia fillet preservation

研究了甲基营养型芽孢杆菌抗菌肽对罗非鱼片的防腐保鲜效果。将罗非鱼片经过甲基营养型芽孢杆菌抗菌肽处理之后检测罗非鱼片的菌落总数、感官品质和理化指标的变化并与空白组对照。结果表明,甲基营养型芽孢杆菌F35抗菌肽处理组可使罗非鱼片的保质期延长4d以上,其最佳保鲜浓度为1.5%～2.0%。说明甲基营养型芽孢杆菌抗菌肽作为冷却肉的生物保鲜剂,具有广阔的应用前景。

This study focused on fresh-keeping effect of antimicrobial peptides from Bacillus methylotrophilus in Tilapia fillet preservation. The total plate count,sensory quality,physical and chemical indicators of Tilapia fillets which were soaked in antimicrobial peptides from Bacillus methylotrophilus were detected in the experiment. The results showed that the shelf life of the samples test group could be prolonged at least 4d and the optimum concentration was 1.5 to 2.0 percent. As a biological preservative of chilled meat the antimicrobial peptides from Bacillus methylotrophilus F35 had broad application prospects.