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

An antibacterial peptide and mixed liquid technology, applied in the field of food preservation and antibacterial peptide mixed liquid, can solve the problems of low solubility, poor stability, affecting the application of Nisin, etc., and achieve high protein activity, stable bacteriostatic effect, and improved food preservation. effect of ability

Inactive Publication Date: 2014-11-05
ANHUI AGRICULTURAL UNIVERSITY
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  • Description
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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, unless otherwise specified, are all percentages by mass.

[0033] The Lactococcus lactis subsp.lactis LLC518 involved in the present invention has been published in January 26, 2011 Preserved in No. 3, No. 1, Beichen West Road, Chaoyang District, Beijing General Microbiology Center of China Microbial Culture Collection Management Committee, Institute of Microbiology, National Academy of Sciences (CGMCC) , The deposit number is: CGMCC No.4584 .

[0034] The biological characteristics of the Lactococcus lactis subsp. lactis LLC518 can be found in the published Chinese patent document with the publication number CN102286393A.

[0035] The Lactobacillus sakei (Lactobacillus sakei) LSJ618 involved in the present invention has been 2012 December 18 Preserved in China Microbiology Institute of the Chinese Academy of Sciences,...

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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 specifically relates to an antibacterial peptide mixture and a method for food preservation. Background technique [0002] Tofu contains protein, fat, carbohydrates, water and other ingredients, which is extremely conducive to the growth of microorganisms. However, physical quality preservation methods such as high temperature sterilization and microwave radiation can easily cause changes in the texture and taste of tofu, and chemical preservatives will adversely affect human health and the ecological environment. Therefore, it is necessary to study natural biological preservation substances with good antibacterial effect to extend the shelf life of food. Existing studies have proved that natural pigments, allicin, bamboo leaf extracts and Chinese herbal medicines and other natural plant extracts have a certain antiseptic and fresh-keeping effect on tofu. However, most of ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20C12P21/00A23L3/3571A23B7/154
Inventor 张明李蕾姜洁陈晓琳祁克宗
Owner ANHUI AGRICULTURAL UNIVERSITY
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