两种乳酸菌素对豆腐保鲜效果的研究

Preservative effects of two lactobacillins on bean curd

目的探讨乳酸菌素Lacticin LLC518和Sakacin LSJ618对豆腐的保鲜作用。方法运用牛津杯双层平板法研究2种乳酸菌素对豆腐腐败菌的抑制作用,依据感官指标、细菌总数和pH值的变化评价不同乳酸菌素对冷藏豆腐的保鲜效果。结果 0.1g/mL的Lacticin LLC518和Sakacin LSJ618对3种从腐败豆腐中分离的豆腐腐败菌均有抑制作用。Lacticin LLC518、Sakacin LSJ618以及Lacticin LLC518和Sakacin LSJ618 1∶1的复合制剂均可以在不同程度上降低豆腐感官分值的变化,使细菌总数和pH值的增长减缓,因而有效地延长了豆腐的保质期。其中Lacticin LLC518对豆腐的保鲜效果最好,可使冷藏豆腐的保质期延长至4d。结论细菌素Lacticin LLC518和Sakacin LSJ618在食品保鲜中具有一定的应用价值。

Objective To discuss the preservative effects of Lacticin LLC518 and Sakacin LSJ618 on bean curd. Methods The inhibition of two lactobacillins against the spoilage bacteria isolated from bean curd were tested by using the method of double-layer plate, then effects of different lactobaeillins in the preservation of bean curd were evaluated according to the changes of organoleptic indicators, total numbers of bacteria and pH. Results Both 0.1 g/mL Lacticin LLC518 and 0.1 g/mL Sakacin LSJ618 showed inhibitory effect on the growth of the spoilage bacteria. Lacticin LLC518, Sakacin LSJ618 and the 1 .＂ 1 mixture of the two lactobacillins reduced the organoleptic scores of bean curd, the total number of bacteria and pH value, and prolonged the preservation period of bean curd. In addition, Lacticin LLC518 had better preservative effect and extended the shelf life of bean curd to 4 days. Conclusion Lactiein LLC518 and Sakacin LSJ618 have application value in food preservation.