Novel polypeptide preservative and preparation method thereof

A technology of preservatives and preservatives, applied in novel polypeptide preservatives and their preparation, new application fields in fruit preservative preservation, can solve the problems of chemical preservative preservative residues, changes in fruit quality, hidden dangers of food safety, etc., and achieves the shelf life Long, low cost and significant economic benefits

Inactive Publication Date: 2016-05-04
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, in production practice, chemical preservatives are mainly used. However, frequent or excessive use of chemical preservatives will lead to problems such as microbial resistance, chemical preservative residues, and changes in fruit quality. There are food safety hazards. To meet people's requirements for high-quality fruits, the development and application of safe, economical, broad-spectrum, high-efficiency, and stable natural preservatives have attracted people's attention and become a hot spot in food science research and application

Method used

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  • Novel polypeptide preservative and preparation method thereof
  • Novel polypeptide preservative and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The preparation method of novel polypeptide antiseptic and preservative:

[0025] The Tibetan kefir grains were inoculated into pure milk and cultured for 24 hours under sealed static fermentation at 30°C until partial curdling was produced. Then add pure milk equal to the volume of fermented milk, after shaking, draw 3mL of liquid fermented milk in an aseptic environment, spread it on MC solid medium and MRS solid culture plate with a sterile applicator, and culture in a sealed container at 30°C . When round, slightly flat, yellowish single colonies appear on the surface of the petri dish, and when clear calcium circles are formed around the colonies, add the colonies and culture medium in the petri dish to pure milk and add carbon and nitrogen sources, and ferment at 35°C for a period of time 75 hours. Among them, the quantity ratio of MC solid medium plate and MRS solid medium plate is 1:3, the mass ratio of medium and milk is 12%, the mass volume ratio of carbon s...

Embodiment 2

[0029] The novel polypeptide antiseptic and antistaling agent provided by the present invention has an inhibitory effect on fruit spoilage bacteria and fruit postharvest pathogenic fungi, and the Oxford cup agar diffusion method is used to analyze the novel polypeptide antiseptic and antistaling agent. The specific method is:

[0030] 2.1 Activation of indicator bacteria

[0031] Pick a single colony of indicator bacteria (fruit spoilage bacteria) from a test tube plate stored at 4°C in an ultra-clean workbench in 7 mL of LB broth medium, place it on a constant temperature shaker, and culture overnight at 37°C and 150r / min. Dilute the overnight activated indicator bacteria solution to a bacterial concentration of 1×10 8 CFU / mL, spare.

[0032] Pick a single colony of indicator bacteria (postharvest fruit pathogenic fungi) from a test tube plate stored at 4°C in the ultra-clean workbench, streak it on the PDA solid medium, and place it in a constant temperature incubator at 30...

Embodiment 3

[0043] The performance stability measurement of novel polypeptide antiseptic and fresh-keeping agent provided by the invention:

[0044] 3.1 Determination of photostability of new peptide preservatives

[0045] After 60 minutes of different light treatment, the antibacterial activity of the new polypeptide antiseptic and preservative is shown in Table 2. Different light quality has almost no effect on the antibacterial effect of the new polypeptide antiseptic and preservative, indicating that the new polypeptide antiseptic and preservative has better light stability. sex.

[0046] Table 2 Antibacterial effect of new polypeptide antiseptic preservative after different light treatments for 60min

[0047]

[0048] Note: +: bacteriostatic zone 5~10mm; ++: bacteriostatic zone 10~20mm; +++: bacteriostatic zone>20mm

[0049] 3.2 Determination of Thermal Stability of New Peptide Preservatives

[0050] The antibacterial effect of the new polypeptide antiseptic and preserva...

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Abstract

The present invention provides a novel polypeptide preservative and a preparation method thereof. The preparation method comprises the following steps: Tibet Kefir grains at the late logarithmic growth stage are inoculated into pure milk, the pure milk is subjected to sealed static fermentation at 30-40 DEG C until a part of curd is produced; the pure milk is added, a liquid fermented milk is drawn in a sterile environment and coated on a MC-solid medium and a MRS solid medium plate respectively, and the mixture is then sealed and cultured; after completion of the culture, bacterial colonies and the medium in the culture dish are added into pure milk, and at the same time, carbon and nitrogen sources are added, and the mixture is placed in a temperature of 30-35 DEG C to be fermented for 65-75 hours; and after the completion of the fermentation, the fermented milk is centrifuged to remove precipitates, the pH value of the resulted supernatant is adjusted to 2-5, the treated fermented milk is maintained at 8-10 DEG C for 60-120 min, then the fermented milk is centrifuged, the obtained precipitate is dried into a powder, and the powder is subjected to cryopreservation, thereby obtaining the natural novel polypeptide preservative. The present invention also provides a use method of the natural novel polypeptide preservative. The novel polypeptide preservative is safe and hygienic, natural and non-toxic, high-efficient, and broad in spectrum and stable in performance, and can be widely applied in the field of fresh fruit preservative.

Description

technical field [0001] The invention relates to the technical field of preservatives, in particular to a novel polypeptide preservative, a preparation method thereof and its new application in fruit preservation and preservation. Background technique [0002] my country is a big fruit producing country in the world. At present, my country's fruit varieties and output rank first in the world. Therefore, fruit production is an important pillar industry of my country's national economy and an important product that is closely related to people's life and export earnings. However, if the fruit is not properly preserved, problems such as quality and flavor degradation, mildew, and rot will occur during storage and transportation, resulting in huge economic losses. In my country, 80 million tons of fruits rot every year, and the total value of the loss is nearly 80 billion yuan. [0003] With the development of science and technology and the improvement of people's living standar...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154
CPCA23B7/154
Inventor 曹庸陈飞龙苗建银彭勃戴良惠
Owner SOUTH CHINA AGRI UNIV
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