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Antibacterial peptide mixed solution and method for preserving freshness of foods by antibacterial peptide mixed solution

A technology of antimicrobial peptides and mixed solutions, applied in the field of microbial resource utilization, can solve the problems of low solubility, affecting the application of Nisin, poor stability, etc., achieve high protein activity, improve the ability of food preservation, and stabilize the effect of antibacterial effect

Inactive Publication Date: 2013-11-27
ANHUI AGRICULTURAL UNIVERSITY
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  • Abstract
  • Description
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  • Application Information

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Problems solved by technology

Since Nisin can only be soluble under acidic conditions, it has low solubility and poor stability under neutral conditions, which greatly affects the application of Nisin in the preservation of soybean products.

Method used

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  • Antibacterial peptide mixed solution and method for preserving freshness of foods by antibacterial peptide mixed solution
  • Antibacterial peptide mixed solution and method for preserving freshness of foods by antibacterial peptide mixed solution
  • Antibacterial peptide mixed solution and method for preserving freshness of foods by antibacterial peptide mixed solution

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Embodiment Construction

[0031] The experimental methods in the following examples are conventional methods unless otherwise specified.

[0032] The percentages in the following examples are all mass percentages unless otherwise specified.

[0033] Lactococcus lactis subsp. lactis LLC518 involved in the present invention has been published in January 26, 2011 deposited in China Committee for Culture Collection of Microorganisms Ordinary Microbiology Center (CGMCC) , the deposit number is: CGMCC No.4584 .

[0034] For the biological characteristics of the Lactococcus lactis subsp. lactis LLC518, please refer to the published Chinese patent document with publication number CN102286393A.

[0035] Lactobacillus sakei (Lactobacillus sakei) LSJ618 involved in the present invention has been published in 2012 December 18 deposited in General Microbiology Center of China Committee for Culture Collection of Microorganisms (CGMCC), deposit number: CGMCC No.7017.

[0036] Identification of Lactoba...

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Abstract

The invention belongs to the technical field of microbial resource utilization, in particular relates to a method for preparing an antibacterial peptide mixed solution generated by lactococcus lactis subsp lactis and lactobacillus sake, and relates to an application of the antibacterial peptide mixed solution in beancurd preservation. The method comprises the following steps of: preserving freshness of beancurd by adopting 10wt% antibacterial peptide mixed solution, and uniformly spraying the antibacterial peptide mixed solution on the surface of a beancurd block in a ratio of adding 2ml of antibacterial peptide mixed solution in every 10g of beancurd. According to the antibacterial peptide mixed solution, the sense score of the beancurd can be effectively prevented from being reduced, the growing speed of spoilage microorganisms can be inhibited, and the growth of total number of bacteria in the beancurd in the storing period can be suspended. Therefore, the antibacterial peptide mixed solution provided by the invention plays an active effect in beancurd preservation, and has better practical value.

Description

technical field [0001] The invention belongs to the technical field of microbial resource utilization, and in particular relates to an antimicrobial peptide mixed solution and a method for food preservation thereof. Background technique [0002] Tofu is extremely conducive to the growth of microorganisms because it contains ingredients such as protein, fat, sugar and water. However, physical preservation methods such as high-temperature sterilization and microwave radiation are likely to cause changes in the texture of tofu and a decrease in taste, and chemical preservatives will adversely affect human health and the ecological environment. Therefore, it is necessary to study natural biological fresh-keeping substances with good antibacterial effect to prolong the shelf life of food. Existing studies have proved that natural plant extracts such as natural pigments, allicin, bamboo leaf extracts, and Chinese herbal medicines have certain antiseptic and fresh-keeping effects ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3571
Inventor 张明李蕾姜洁陈晓琳祁克宗
Owner ANHUI AGRICULTURAL UNIVERSITY
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