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A fresh-cut fruit and vegetable preservative compounded by the bacteriostatic substances produced by Bacillus licheniformis, Bacillus atrophicus and Bacillus amyloliquefaciens

A technology of Bacillus atrophs and Bacillus licheniformis, applied in the preservation of fruits and vegetables, preservation of food ingredients as antimicrobials, microorganism-based methods, etc., can solve the problems of carcinogenicity, teratogenicity, chronic poisoning, etc.

Active Publication Date: 2022-07-01
SHANXI AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, chemically synthesized antibacterial agents are widely used in the preservation of fresh-cut fruits and vegetables. Although chemically synthesized antibacterial agents are cheap and can kill bacteria quickly, they have some carcinogenicity, teratogenicity and easy to cause Unsafe problems such as chronic food poisoning, therefore, research and development of natural and safe food sterilization and preservatives are particularly important

Method used

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  • A fresh-cut fruit and vegetable preservative compounded by the bacteriostatic substances produced by Bacillus licheniformis, Bacillus atrophicus and Bacillus amyloliquefaciens
  • A fresh-cut fruit and vegetable preservative compounded by the bacteriostatic substances produced by Bacillus licheniformis, Bacillus atrophicus and Bacillus amyloliquefaciens
  • A fresh-cut fruit and vegetable preservative compounded by the bacteriostatic substances produced by Bacillus licheniformis, Bacillus atrophicus and Bacillus amyloliquefaciens

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Example 1: Screening, identification and preservation of bacillus with high bacteriostatic activity

[0030] (1) Screening of spores with high antibacterial activity: The wine mash samples in the alcohol fermentation stage of Shanxi aged vinegar and the vinegar fermented grain samples in the acetic acid fermentation stage were collected respectively, and the MRS medium was used for dilution and coating, and a total of 50 strains were finally isolated. Bacillus. The bacteriostatic activity was screened by the Oxford cup bacteriostatic zone method. Among them, Bacillus 297 had better bacteriostatic effect on Gram-negative bacteria, and the bacteriostatic effect on Escherichia coli was the most significant. The diameter of the bacteriostatic zone was 20.54 mm; Bacillus 1671 has better bacteriostatic effect on Gram-positive bacteria, among which the bacteriostatic effect on Staphylococcus aureus is the most significant, and the diameter of the inhibition zone is 21.82 mm; B...

Embodiment 2

[0038] Embodiment 2: the preparation of fresh-cut fruit and vegetable composite preservative

[0039] Activated Bacillus licheniformis CGMCC 16909, Bacillus atrophicus CGMCC 16911, and Bacillus amyloliquefaciens CGMCC 15732 were inoculated into MRS liquid medium at 5% inoculum volume, respectively, incubated at 37°C, 160rpm / min for 24h, and then incubated at 4°C. , centrifuge at 10,000 r / min for 10 min, and take the supernatant; adjust the supernatant to neutral with 6 mol / L HCl solution, add solid ammonium sulfate while stirring, and when the saturation reaches 80%, place it in a refrigerator at 4 °C overnight ; After centrifuging at 4000r / min for 20 min, collect the precipitate, dissolve it with phosphate buffer of pH=7.2, remove salt by dialysis, vacuum freeze-dry, and reconstitute it according to the weight ratio of 1:1:1. After vacuum packaging, it is composite preservation. agent.

[0040] The preparation method of the above-mentioned phosphate buffer is as follows: pot...

Embodiment 3

[0042] Embodiment 3: the application of compound preservative in fresh-cut apple preservation

[0043] According to the above-mentioned technical scheme, the composite preservative is prepared, and it is applied in the preservation of fresh-cut apples, and the specific implementation method is as follows:

[0044] Cut the apples into small pieces (2cm×2cm×2cm) according to the shape, soak the freshly cut apples in 0.5% ascorbic acid and 1.0% citric acid (color protectant) for 2 minutes, then take out and drain, and put them in a sterile plate First, use a 50mL small watering can to evenly spray 250μL of the pathogenic bacteria mixture (concentration of 10 4 cfu / mL), then evenly spray 500μL of compound preservative (concentration of 1.0mg / mL), then dry it in an ultra-clean bench with sterile air, cover with plastic wrap, and place it in a 4°C environment to prevent common spoilage during storage. Staphylococcus aureus, Escherichia coli, Listeria monocytogenes, Salmonella enter...

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Abstract

The invention belongs to the technical field of microbial application, and provides a fresh-cut fruit and vegetable preservative compounded by bacillus licheniformis, bacillus atrophicus and bacillus amyloliquefaciens. Bacillus licheniformis, Bacillus atrophicus, and Bacillus amyloliquefaciens with strong antibacterial activity were screened out from Shanxi aged vinegar fermented grains. 15732. The strain fermentation supernatant was precipitated by ammonium sulfate, dialyzed, and freeze-dried to prepare a 1.0 mg / mL composite preservative, which was used in the preservation of fresh-cut apples and lettuce. After treatment with compound preservative, compared with the control group, it has obvious bacteriostatic effect, and the colony numbers of Staphylococcus aureus, Escherichia coli, Salmonella enteritidis, Shigella flexneri, and Listeria monocytogenes were all significantly reduced. , reduced the spoilage rate of fresh-cut apples and lettuce.

Description

technical field [0001] The invention belongs to the technical field of microorganism application, and in particular relates to a fresh-cut fruit and vegetable preservative compounded by bacteriostatic substances produced by Bacillus licheniformis, Bacillus atrophicus and Bacillus amyloliquefaciens. Background technique [0002] Fresh-cut fruits and vegetables are ready-to-eat fruit and vegetable products formed by the selection, cleaning, peeling, cutting, disinfection, packaging and other production processes of fresh fruit and vegetable raw materials, also known as micro-processed fruits and vegetables. Fresh-cut fruits and vegetables not only maintain the original fresh state of fruits and vegetables, but also make the products clean and hygienic after processing. They belong to the category of clean vegetables. They are natural, nutritious, fresh and convenient, and can meet the needs of people who pursue a natural, nutritious and fast-paced lifestyle. . The market dema...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/155A23B7/154C12N1/20C12R1/07C12R1/10
CPCA23B7/155A23B7/154C12N1/20A23V2002/00A23V2200/10
Inventor 许女贾瑞娟王愈王如福李晓梅
Owner SHANXI AGRI UNIV
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