植物乳杆菌发酵液对冷藏双孢蘑菇生理生化性质的影响

Effect of the Fermentation Broth of Lactobacillus plantarum on Physiological and Biochemical Properties of Agaricus bisporus during Cold Storage

为保持双孢蘑菇的贮藏品质,研究了植物乳杆菌(Latobacillus plantarum)发酵液对双孢蘑菇冷藏过程中褐变、活性氧含量、抗氧化酶活力等相关指标的影响。结果表明,在4℃贮藏条件下,与对照组相比,植物乳杆菌发酵液能使双孢蘑菇保持较好的颜色,抑制总酚的积累和多酚氧化酶活力,并提高贮藏后期苯丙氨酸解氨酶活力;同时降低H_2O)2含量和提高抗O_2^-·活力,提高过氧化物酶和过氧化氢酶活力。因此,植物乳杆菌发酵液可以抑制酶促褐变、降低活性氧水平和提高抗氧化酶活力,从而较好地保持双孢蘑菇的贮藏品质。

The purpose of this study was to investigate the effect of Lactobacillus plantarum fermentation broth on the quality of Agaricus bisporus during storage at 4℃.The changes in browning,reactive oxygen species content and antioxidant enzymes activities were measured.The results indicated that the fermentation broth maintained the color of Agaricus bisporus,inhibited the accumulation of phenolics and the activity of polyphenol oxidase(PPO),increased phenylalnine ammonialyase(PAL)activity at the late storage stage,reduced H2O2 content,promoted anti-superoxide anion(O2-·)activity,and enhanced peroxidase(POD)and catalase(CAT)activities.Thus,the fermentation broth could keep the storage quality of Agaricus bisporus through preventing enzymatic browning,decreasing the level of reactive oxygen species and enhancing the activity of antioxidant enzymes.