乳酸菌发酵液涂膜保鲜剂对鸡蛋保鲜效果的研究

The study of the effect of lactic acid bacteria fermentation liquor coating on the preservation of eggs

将一株具有抑菌活性的干酪乳杆菌发酵液作为涂膜保鲜剂,研究其对鸡蛋的保鲜作用。将离心后的干酪乳杆菌发酵液上清液和传统鸡蛋保鲜剂壳聚糖溶液对市售新鲜鸡蛋进行涂膜处理,以未涂膜鸡蛋作为空白对照组,4℃冰箱贮藏28d,每7d对鸡蛋减重率、蛋黄指数、浓蛋白含量、蛋白的pH和蛋壳总菌数进行测定。结果:储存28d后,对照组、壳聚糖组与乳酸菌组的鸡蛋减重率分别为6.51%、4.08%和3.95%,蛋黄指数分别为0.210、0.281和0.303,浓蛋白含量分别为16%、30%和38%,蛋白的pH值分别为9.40、9.0和8.21,乳酸菌组蛋壳总菌数明显低于对照与壳聚糖组,表明干酪乳杆菌发酵液对鸡蛋具有更好的保鲜效果。

Lactobacillus casei which has bacteriostatic activity was applied to the coating film of eggs. The effect of preservation was then studied. The supematant of the fermentation liquor after centrifugation was mixed with traditional preservatives ehitosan to prepare the coatings on egges. The uncoated eggs were used in the control. These eggs were reserved for 28 days at the temperature of 4℃. The changes of weight loss, yolk index, the content of concentrated protein, pH value of albumen, and the total bacterial number of the egg shell were studied every 7 days. Results showed that the fermentation liquor of Lactobaeillus casei had the better freshness - keeping effect than chitosan. The weight loss of the control, ehitosan coating only and lactic acid bacteria mixed coating were 6. 51% , 4. 08% and 3.95%, respectively; the yolk index for the three groups were 0. 210, 0. 281 and 0. 303, respectively; the content of concentrated protein of the three groups were 16%, 30% and 38%, and the pH value of albumen were 9.40, 9. 0 and 8.21, respectively. The total bacterial number of the egg shell with combined coating was less than the control and chi- tosan groups.