Microbial fruit preservative

Abstract

The invention discloses a preparation method for a microbial fruit preservative. The preparation method includes the following steps: step (1) of fermenting bacillus licheniformis ZJU-X1; step (2) offermenting bacillus subtilis strain xp: preparing an LB medium (all by quality concentration g / L); and step (3) of mixing the preservatives 1 and 2 at a mass ratio of 1:2. The microbial fruit preservative is obtained by fermentation through natural probiotic microorganisms, which can effectively preserve fruits, especially very fragile and soft fruits such as strawberries. The microbial fruit preservative only needs to be sprayed without harm.

Description

technical field

[0001] The invention relates to a microbial fruit fresh-keeping agent, which belongs to the field of biotechnology. Background technique

[0002] With the improvement of people's living standards, the freshness and nutritional value of fruits have been greatly valued, so the requirements for fruit preservation are also getting higher and higher. How to prolong the storage time of fruits and keep their quality unchanged has become a common concern of consumers and an urgent problem to be solved. According to the survey, due to the problem of fresh-keeping technology in our country, the annual loss rate of fruit is 20% to 25%.

[0003] At present, the more advanced fresh-keeping technologies mainly include critical low-temperature and high-humidity preservation, low-dose radiation pretreatment preservation, high-pressure preservation, genetic engineering preservation, coating preservation and biological preservation. The toxic side effects and carcinogenicity...