肠膜明串珠菌MG12的抑菌特性及其对西梅采后品质的影响  

Antibacterial properties of Leuconostoc mesenteroides MG12 and effect of treatment on preservation of postharvest plums(Prunus domestica L.)

作　　者：张芯语 叶艺洁 木尼热·木塔力甫 楚敏[2] 朱静[2] 张志东[2] ZHANG Xinyu;YE Yijie;MUNIRE Mutalifu;CHU Min;ZHU Jing;ZHANG Zhidong(College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830052,China;Institute of Microbiology,Xinjiang Academy of Agricultural Sciences,Xinjiang Laboratoryof Special Environmental Microbiology,Urumqi 830091,China)

机构地区：[1]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052 [2]新疆农业科学院微生物应用研究所,新疆特殊环境微生物重点实验室,新疆乌鲁木齐830091

出　　处：《食品与发酵工业》2025年第6期175-182,192,共9页Food and Fermentation Industries

基　　金：新疆农业科学院农业科技创新稳定支持专项(xjnkywdzc-2023005);新疆维吾尔自治区“天山英才-青年拔尖人才”项目(2022TSYCCX067);第三次新疆综合科学考察项目(2022xjkk1200)。

摘　　要：西梅采后生理代谢旺盛,贮藏过程中果实易失水萎蔫、腐败变质。乳酸菌可代替化学防腐剂应用于果蔬的贮藏保鲜,既能起到抑菌作用,又能保持果蔬品质。为探明肠膜明串株菌发酵液对采后西梅贮藏保鲜效果,该研究解析了肠膜明串株菌MG12发酵液的抑菌性能,并采用发酵液浸泡西梅,评价了处理后的西梅贮藏品质。结果表明,MG12发酵液能有效抑制狭卵链格孢菌(Alternaria angustiovoidea)和大肠埃希菌(Escherichia coli),并且经不同温度、pH、酶和紫外辐照处理后仍保留较好的抑菌活性。使用发酵上清液处理(处理组)的西梅在放置15 d后发病率比对照组低37.03%、失重率比对照组低5.17%、可溶性固形物含量比对照组高5.73%、可滴定酸含量比对照组高11%,处理组硬度是对照组的2.28倍。肠膜明串株菌MG12发酵液处理表现出较好的西梅采后贮藏保鲜效果。Harvested plums have a strong physiological metabolism,which makes them very easy to wilt,rot,and deteriorate.Natural antimicrobial elements synthesized by lactic acid bacteria(LAB)are generally inhibitory to pathogens and significantly impede the action of fruit spoilage organisms.It has caused an increased interest in maintaining the postharvest quality of fruits and vegetables by LAB as an alternative to chemical preservatives.The study aimed to investigate the effect of treatment by fermentation broth from Leuconostoc mesenteroides MG12 on the preservation of postharvest plums.The antibacterial properties of strain MG12 were analyzed.The ripened plums were treated by fermentation broth from strain MG12.And then,this study evaluated the quality of the treated plums after storage.Results showed that the fermentation broth from strain MG12 could effectively inhibit Alternaria angustiovoidea and Escherichia coli,and displayed good stability of antibacterial activity after treatments of high temperature,pH,enzymes,and UV irradiation.Compared to the control group,it was observed that plum quality varied slower significantly in the treatment group after 15 days of storage,the rate of rotten fruit and the water loss decreased by 37.03%and 5.17%,respectively.Meanwhile,the content of total soluble solids and titrable acidity increased by 5.73%and 11%,respectively,and the hardness increased by 2.2 times.The fermentation broth from L.mesenteroides MG12 had a good fresh-keeping effect on postharvest plums during storage.

关 键 词：乳酸菌 肠膜明串株菌 西梅贮藏 抑菌剂 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]