Psychrobacter cryohalolentis, and application thereof in cold storage and preservation of vegetables

Abstract

The invention provides a Psychrobacter cryohalolentis, and application thereof in cold storage and preservation of vegetables. Bacteriocin produced by the Psychrobacter cryohalolentis SDWF2-4 has obvious antibacterial activity, wide antibacterial spectrum, good thermal stability, low temperature resistance, strong acid and alkali resistance and wide pH application range. The Psychrobacter cryohalolentis SDWF2-4 and the bacteriocin of the Psychrobacter cryohalolentis SDWF2-4 are obtained from the nature, industrial production is easy to carry out, and the cost of a medicine or a disinfectant prepared from the Psychrobacter cryohalolentis SDWF2-4 or the bacteriocin can be reduced; moreover, the problem of drug residue does not need to be considered, and the compound can be widely applied as a safe and efficient biological disinfectant and drug.

Description

technical field [0001] The present invention relates to the field of microbiology and medicine, more specifically, to a strain of bacteriocin-producing psychrophilic bacillus, the fermentation method of the bacteriocin, the method for extracting bacteriocin and its application, suitable for Food preservatives, feed biological additives. Background technique [0002] With the improvement of people's living standards and the continuous improvement of the demand for nutrition and health, the demand for fresh fruits and vegetables is becoming stronger and stronger. In order to meet the above actual needs, fresh fruits and vegetables become fresh-cut fruits and vegetables after screening, cleaning and slicing after picking. It is a lightly processed product that is more and more popular and loved by consumers. Although this kind of ready-to-eat fruit and vegetable caters to consumers' concept of healthy diet, the product is easily contaminated during processing, which provides g...

AI Technical Summary

Problems solved by technology

However, the existing bacteriocin-producing bacteria have problems such as limited strain resources, poor antibacterial properties, and single applicable conditions for antibacterial

Moreover, since most of the current researches only focus on the bacteriocin-producing bacteria of the genus Lactobacillus and Bacillus, less attention has been paid to the bacteriocin-producing bacteria of other groups, and most of the strains that can secrete bacteriocins have been screened. It is a strain that can efficiently ferment biotin to achieve antibacterial effect at room temperature or sub-high temperature (>40°C), and it is difficult to exert effective effect in the cold storage of fruits and vegetables (generally below 10°C, even below 4°C). antibacterial effect

Due to the above-mentioned technical limitations, people are hindered from excavating and understanding the resources of bacteriocin-producing bacteria.

Images