植物乳杆菌JCM1149的抑霉活性及其在酱菜保藏中的应用

Antifungal Ability of Lactobacillus Plantarum JCM1149 and Its Application in Pickles Storage

采用牛津杯法测定不同培养条件下植物乳杆菌JCM1149浓缩发酵上清液的抑霉活性,并分析植物乳杆菌JCM1149对酱菜保藏品质的影响。响应面试验结果表明,初始培养基pH 6.4,培养温度33.6℃,培养时间24.7 h,获得的浓缩发酵上清液具有最高的抑霉活性;植物乳杆菌JCM1149在最适培养条件下可耐受质量分数为10%NaCl和0.05%苯甲酸钠;将2.5 mL培养至对数中后期的植物乳杆菌JCM1149菌悬液和2.5 mL质量浓度为0.02 g/mL的苯甲酸钠溶液添加到100 g酱菜样品中,可最大程度抑制腐败微生物的生长,保证酱菜样品的感官品质。

Sterile concentrated fermentation liquor with antifungal abilities of Lactobacillus plantarum JCM1149 cultivated in different conditions were determined by oxford cups methods and effect of JCM1149 to pickles were studied by sensory evaluation in this study. Response surface tests results showed that the highest antifungal ability of the sterile concentrated fermentation liquor was obtained by culturing JCM1149 at 33.6 ℃ for 24.7 h with the initial pH value6.4. JCM1149 could tolerate 10% NaCl as well as 0.05% sodium benzoate when it was cultivated at suitable culture condition. Adding 2.5 mL mid-log to post-log phase JCM1149 bacterial suspension and 2.5 mL 0.02 g/mL sodium benzoate into 100 g pickles could preserve pickles organoleptic quality and inhibit the growth of spoilage microorganisms most effectively.