甲基营养型芽孢杆菌Z21抑菌活性物质对圣女果的保鲜效果  

Preservative effect of Bacillus methylotrophicus Z21 antimicrobial active substances on cherry tomato quality

作　　者：陈琳 江丹霞 郑舒桓 涂晓媛 王冕 陈炳智[1,2] 江玉姬[1,2] CHEN Lin;JIANG Danxia;ZHENG Shuhuan;TU Xiaoyuan;WANG Mian;CHEN Bingzhi;JIANG Yuji(College of Food Science;Mycological Research Center,Fujian Agriculture and Forestry University,Fuzhou,Fujian 350002,China)

机构地区：[1]福建农林大学食品科学学院 [2]福建农林大学菌物研究中心,福建福州350002

出　　处：《福建农林大学学报（自然科学版）》2024年第3期419-428,共10页Journal of Fujian Agriculture and Forestry University:Natural Science Edition

基　　金：福建农林大学创新基金项目(KF2015050)。

摘　　要：【目的】评估甲基营养型芽孢杆菌Z21发酵液的抑菌活性物质对圣女果的保鲜效果,为开发食品的天然防腐剂或天然保鲜剂提供依据。【方法】采用Z21抑菌活性物质处理无伤、接种腐败菌的有伤圣女果后,对果实的失重率、质构、色泽和蛋白质、可溶性糖、抗坏血酸、丙二醛水平以及霉菌A-3的生长速度进行了测定。【结果】无伤处理下,Z21抑菌活性物质能显著降低果实的失重率,延缓果实软化进程,保持果实较好的感官品质;有伤处理下,Z21抑菌活性物质能显著抑制霉菌A-3的生长速度,降低果实营养物质的消耗速度,保持果实品质,延长贮藏期。【结论】Z21抑菌活性物质可应用于圣女果的贮藏保鲜,且不同含量的处理效果不同。【Objective】The preservative effect of antimicrobial active substances from Bacillus methylotrophicus Z21 on cherry tomato was evaluated,providing a basis for the development of natural food preservatives or natural freshness preservatives.【Method】After treated with the antimicrobial active substances from B.methylotrophicus Z21,the uninoculated and spoilage bacteria-inoculated cherry tomatoes were compared on weight loss rate,texture,color,contents of protein,soluble sugar,ascorbic acid and malondialdehyde(MDA),and growth rate of mycete A-3 in vitro.【Result】Under the uninoculated condition,the antimicrobial active compounds from Z21 resulted in significantly reduced weight loss rate,delayed fruit softening process,and maintained satisfactory sensory quality;under the inoculated condition,the growth of balloon-shaped mycete A-3 was significantly inhibited by the antimicrobial active compounds,contributing to retarded consumption rate of nutrients,maintained fruit quality and prolonged storage duration.【Conclusion】The antimicrobial active compounds from Z21 can be applied to the storage and preservation of cherry tomato,and the preservative effect depended on its concentration.

关 键 词：甲基营养型芽孢杆菌Z21 活性物质 防腐 圣女果 保鲜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]