Antibacterial agent for restraining shewanella putrefaciens, preparation method of antibacterial agent, and application of antibacterial agent to preparation of antistaling agent for south America white shrimps

A technology of Shewanella putrefaciens and antibacterial agents, which is applied in the field of antibacterial agents of Shewanella putrefacci, achieving high safety, high efficiency, simple and easy to control process cost, and good effect
CN110692702APending Publication Date: 2020-01-17NINGBO UNIV
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Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
NINGBO UNIV
Publication Date
2020-01-17

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Abstract

The invention discloses an antibacterial agent for restraining shewanella putrefaciens, and an application of the antibacterial agent to preparation of antistaling agent for south America white shrimps. The antibacterial agent is characterized in that the antibacterial agent is sedum aizoon total flavonoids, the sedum aizoon total flavonoids mainly contain quercitrin and gallic acid, and the antibacterial agent also comprises a small amount of kaempferol, a small amount of quercetin and a small amount of isoquercitrin, wherein the content of the quercitrin is 35-50% of the total weight, and the content of the gallic acid is 30-40% of the total weight. The antibacterial agent for restraining shewanella putrefaciens is applied to preparation of the antistaling agent for south America white shrimps. The antistaling agent for south America white shrimps consists of the following raw materials in parts by weight of 4 parts of the sedum aizoon total flavonoids, 2 parts of the blueberry leafpolyphenols, 3.2 parts of N-acetyl-L-cysteine and 1000 parts of water. The antibacterial agent has the advantages that blackening and corruption of the South America white shrimps can be effectively prevented and treated, and the shelf life can be prolonged.
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Description

technical field

[0001] The invention relates to an antibacterial agent for Shewanella putrefaciens, in particular to an antibacterial agent for inhibiting Shewanella putrefacci and its application in the preparation of a preservative for Penaeus vannamei. Background technique

[0002] Penaeus vannamei is deeply loved by consumers because of its rich nutrition and tender meat. However, Penaeus vannamei is a perishable food, which is easily attacked by bacteria and spoiled during fishing, transportation, processing and storage. Especially after its death, under the action of polyphenol oxidase (PPO) in the body, it can easily lead to blackening, which is unacceptable to consumers in terms of sensory perception, resulting in a great waste of resources. As the dominant spoilage bacterium in the spoilage process of Penaeus vannamei, Shewanella putrefaciens is a facultative anaerobic Gram-negative motile bacillus that is widely distributed in nature and is tolerant to salinity and...

Claims

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