山西老陈醋源凝结芽孢杆菌VP4细菌素在冷鲜羊肉保藏中的应用  

Application of Bacillus coagulans VP4 Bacteriocin from Shanxi Aged Vinegar in the Preservation of Chilled Fresh Mutton

作　　者：许女[1] 杨光 王璐 张浩[1] 王如福[1] Xu Nü;Yang Guang;Wang Lu;Zhang Hao;Wang Rufu(Food Science and Engineering College,Shanxi Agricultural University,Taigu 030801,Shanxi)

机构地区：[1]山西农业大学食品科学与工程学院,山西太谷030801

出　　处：《中国食品学报》2021年第1期199-207,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：山西省重点研发计划项目(201903D221037);山西省重点研发计划(农业领域)重点项目(201903D211006)。

摘　　要：从山西老陈醋醋醅中筛选出一株具有强抑菌活性的凝结芽孢杆菌VP4,通过排除有机酸、过氧化氢的干扰试验以及蛋白酶K和胰蛋白酶水解试验,证明该菌株产生的抑菌活性物质具有蛋白质性质,是一种细菌素。该细菌素在pH 2~10范围内抑菌效果稳定;在121℃处理60 min后,仍保留约70%的活性,稳定性较好。将VP4细菌素应用在冷鲜羊肉的保藏中(4℃,15 d),考察其对微生物、理化性质(pH值、电导率、挥发性盐基总氮、硫代巴比妥酸、色差值)及感官评价的影响,结果显示VP4细菌素抑菌效果明显,延长了羊肉的保质期,表明其作为生物保鲜剂在冷鲜肉保藏中具有较大应用前景。In this paper,the strain of Bacillus coagulans VP4 with strong antimicrobial activity was screened from Shanxi aged vinegar cupei.After eliminating some interference factors such as organic acids,hydrogen peroxide and hydrolization with proteinase K and trypsin,the antibacterial substance in the culture supernatant was confirmed as proteinaceous and was a kind of bacteriocin.The bacteriocin showed pH value stability in the range of 2-10.Moreover,after being treated at 121℃for 60 min,the antimicrobial activity of VP4 bacteriocin still remained at 70%.Also,the biopreservative effect of VP4 bacteriocin on quality of fresh mutton stored for 15 days at 4℃were investigated based on the microbial,chemical(pH,electric conductivity,total volatile basic nitrogen,thiobarbituric acid),and sensory evaluation.The results showed that VP4 bacteriocin could retain the good quality and extend the shelf life of mutton during storage at 4℃.Bacillus coagulans VP4 bacteriocin has thus shown a great potential as a natural biopreservative substance in chilled meat.

关 键 词：凝结芽孢杆菌 细菌素 保藏 

分 类 号：TS264.22[轻工技术与工程—发酵工程]