蜡样芽孢杆菌YF-2对冷藏三文鱼的保鲜作用  

Preservation Effect of Bacillus cereus YF-2 on Refrigerated Salmon

作　　者：王扬蕊 袁硕 白凤翎 檀茜倩 崔方超 吕欣然 励建荣 董浩 WANG Yangrui;YUAN Shuo;BAI Fengling;TAN Xiqian;CUI Fangchao;LÜXinran;LI Jianrong;Dong Hao(National&Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,China Light Industry Key Laboratory of Marine Fish Processing,School of Food Science and Engineering,Bohai University,Jinzhou 121013,Liaoning;Dalian Polytechnic University,Collaborative Innovation Center of Seafood Deep Processing,Dalian 116034,Liaoning;Shandong Meijia Group Co.Ltd.,Rizhao 276800,Shandong)

机构地区：[1]渤海大学食品科学与工程学院、生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心、中国轻工业海水鱼加工重点实验室,辽宁锦州121013 [2]大连工业大学海洋食品精深加工关键技术省部共建协同创新中心,辽宁大连116034 [3]山东美佳集团有限公司,山东日照276800

出　　处：《中国食品学报》2025年第1期305-313,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家重点研发计划项目(2019YFD0901702);辽宁省博士科研启动基金计划项目(2020-BS-236)。

摘　　要：假单胞菌和气单胞菌为水产品中常见的优势腐败菌,其腐败特性受N-酰基高丝氨酸内酯信号分子介导的群体感应系统调控。以经荧光假单胞菌单独或与嗜水气单胞菌混合感染的三文鱼为模型,测定不同贮藏时间的三文鱼块的细菌菌落总数、pH值、持水力、硫代巴比妥酸(TBA)以及挥发性盐基氮(TVB-N)等指标,评价具有群体感应淬灭活性的蜡样芽孢杆菌YF-2粗细胞提取物(CCE)对冷藏三文鱼的保鲜效果。结果表明:蜡样芽孢杆菌YF-2 CCE蛋白质量浓度为10~160μg/mL时,不影响荧光假单胞菌和嗜水气单胞菌的生长。160μg/mL蜡样芽孢杆菌YF-2 CCE的处理可使三文鱼菌落总数、pH值、TBA和TVB-N的上升速度及持水力的下降速度减慢。相较于被荧光假单胞菌单菌单独或与嗜水气单胞菌混合感染的三文鱼样品,添加蜡样芽孢杆菌YF-2 CCE后可分别延长三文鱼贮藏期2 d和4 d。研究结果为应用群体感应淬灭菌控制水产品腐败,以及开发新型生物防腐剂提供一定的理论依据。Pseudomonas and Aeromonas are the dominant spoilage bacteria in aquatic products,and their spoilage characteristics are regulated by quorum sensing system mediated by N-acyl homoserine lactone signaling molecules.In this study,salmon infected by Pseudomonas fluorescein alone or mixed with Aeromonas hydrophila were used as a model.The aerobic plate count(APC),pH,water holding capacity(WHC),thiobarbituric acid(TBA),total volatatile basic nitrogen(TVB-N)and other indexes were used to evaluate the fresh-preserving effect of crude cell extract(CCE)from Bacillus cereus YF-2 with quorum quenching activity on refrigerated salmon.The results showed that the growth of P.fluorescens and A.hydrophila was not affected when the protein concentration of CCE from B.cereus YF-2 was 10-160μg/mL.Treatment with 160μg/mL of B.cereus YF-2 CCE could slow down the rise rate of the APC,pH,TBA and TVB-N,as well as the decline rate of WHC.Compared with salmon samples infected with P.fluorescens alone or mixed with A.hydrophila,adding B.cereus YF-2 CCE could prolong the storage period of salmon for 2 days and 4 days,respectively.This study was expected to provide a theoretical basis for the application of quorum quenching bacteria to control the spoilage of aquatic products and the development of new biological preservatives.

关 键 词：蜡样芽孢杆菌 群体感应淬灭 混合腐败菌 三文鱼 保鲜 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]