摘要
研究一株食品生产用酿酒酵母Saccharomyces cerevisiae KD在培养基及市售100%苹果汁中对棒曲霉素污染的控制作用。通过高效液相色谱法对棒曲霉素进行定量,分析起始棒曲霉素浓度、菌体接种量和培养基p H对S.cerevisiae KD去除棒曲霉素活力的影响;利用酶标仪监测S.cerevisiae KD的生长状况,且通过检测可溶性固形物、酸度、总酚、黄酮含量对菌体发酵后苹果汁的品质进行了评估。结果表明:有氧条件下S.cerevisiae KD能够在28 h内完全去除培养基中的棒曲霉素,其去除机理包括物理吸附和酶解;在较低的起始棒曲霉素浓度和较高的菌体接种量条件下,S.cerevisiae KD对棒曲霉素的去除率较高,但在培养后期,不同菌体接种量下棒曲霉素的去除率接近一致;实验还发现酸性条件有利于S.cerevisiae KD去除棒曲霉素。此外,S.cerevisiae KD对棒曲霉素的耐受性较强,甚至在棒曲霉素浓度高达100 mg/L的环境中依然能较好生长。在市售100%苹果汁中,S.cerevisiae KD也能高效控制棒曲霉素的污染,且与Lactococcus lactis MG1363联合发酵2 d后,果汁中已无棒曲霉素检出,总酚含量显著高于发酵前苹果汁(p<0.05),发酵果汁的品质较好。结论:S.cerevisiae KD可有效控制食品中棒曲霉素的污染,具有潜在的应用前景。
In the present study, the efficacy of a strain of food grade yeast Saccharomyces cerevisiae KD on patulin contamination control in medium and commercial 100% apple juice was evaluated.Patulin content was measured by HPLC, and the influences of initial patulin content, strain concentration and pH value on patulin reduction by S.cerevisiae KD were analyzed. The growth status of S.cerevisiae KD was detected by multiscan spectrum. Besides, the quality of the fermented apple juice, including the contents of soluble solids, titratable acid, total phenols and flavone, was evaluated.The results demonstrated that patulin was removed completely within 28 h by S.cerevisiae KD under aerobic incubation,and the mechanism of patulin reduction included physical adsorption, as well as enzymatic degradation.Lower initial patulin content and higher strain concentration contributed to higher patulin reduction ratio,however,the reduction rate of the treatments with different initial strain concentrations trended to come close to each other in the later stage of the reaction.Acidic condition was found to be eorlducive to patulin recluction. Furthermore ,S.cerevisiae KD was tolerant to patulin, and could still grow well at patulin concentration as high as 100 mg/L. Moreover,patulin contamination in commercial 100% apple juice was also effectively controlled by S.cerevisiae KD.Patulin was undetectable in the apple juice after fermentation by S.cerevisiae KD and Lactococcus lactis MG1363 together for 2 days.Content of total phenol was significantly increased after fermentation(p 〈 0.05 ) , and the quality of the fermented product was also found satisfying.In summary,S.cerevisiae KD was a promising tool to effectively reduce patulin contamination in commercial food.
作者
朱瑞瑜
陈水铝
黄聪辉
楼芳菲
尤玉如
马莉莉
ZHU Rui-yu;CHEN Shui-lv;HUANG Cong-hui;LOU Fang-fei;YOU Yu-ru;MA Li-li(School of Biological and Chemical Engineering,Zhejiang University of Science and Technology,Hangzhou 310023,China;Zhejiang Provincial Key Lab for Chemical and Biological Processing Technology of Farm Products,Hangzhou 310023,China;Coalescence,LLC,Columbus,Ohio 43219,United States)
出处
《食品工业科技》
CAS
CSCD
北大核心
2018年第18期99-104,共6页
Science and Technology of Food Industry
基金
浙江省自然科学基金(LQ16C200003)