Antiseptic and bacteriostatic metabiotic composition for food as well as preparation method and application of preservative and bacteriostatic metabiotic composition

Abstract

The invention belongs to the technical field of microorganisms, and particularly relates to a preservative and bacteriostatic metabiotic composition for food as well as a preparation method and application of the preservative and bacteriostatic metabiotic composition. The raw materials of the postbiotic composition comprise inactivated thalli of compound probiotics and metabolites of the compound probiotics; the compound probiotics comprise lactobacillus casei Zhang, bifidobacterium animalis subsp. Lactis V9, lactobacillus plantarum P-8 and lactobacillus plantarum PB-2. Through mutual cooperation of the four strains, a culture substrate can be more effectively converted into a plurality of organic acids and short-chain fatty acids with more excellent preservative and antibacterial effects, and the preservative and antibacterial effects of the post-biogen composition are improved.

Description

Technical Field

[0001] The present invention belongs to the technical field of microorganisms, and in particular relates to a postbiotic composition for antiseptic and antibacterial properties in food, and a preparation method and application thereof. Background Art

[0002] In the food, medicine and other industries, antiseptic and antibacterial properties have always been important topics. Traditional chemical preservatives have potential safety risks, while natural antibacterial substances produced by microorganisms have broad application prospects. As a type of beneficial microorganism, some strains of lactic acid bacteria have good antibacterial activity, but the stability and effect of related lactic acid bacteria powder in antiseptic and antibacterial properties still have room for improvement.

[0003] Postbiotics are a new means of intervening in the intestinal ecosystem that has emerged in recent years. At present, postbiotics have been regarded by the industry as the fourth generation of microecological products after probiotics, prebiotics and synbiotic preparations. The mechanism of action of postbiotics mainly includes regulating resident flora, enhancing epithelial barrier function, regulating local and systemic immunity, regulating system metabolism and sending systemic signals through the nervous system. Although the effects of postbiotics on the microbiome may be temporary, they may still have an important role.

[0004] At present, flour-based foods such as steamed buns and bread are prone to mold and difficult to preserve. Since synthetic antioxidants and preservatives are far less safe than natural antioxidants and preservatives, they are likely to cause consumer concerns. Therefore, it is urgent to find more natural antioxidants and preservatives that can effectively prevent or slow down the quality deterioration of flour-based foods during storage. Summary of the invention

[0005] In view of the deficiencies in the prior art, the present invention provides a postbiotic composition for antiseptic and antibacterial properties in food, and a preparation method and application thereof.

[0006] In order to achieve the above-mentioned purpose of the present invention, the specific technical solution adopted by the present invention is: A postbiotic composition with biological preservative and antibacterial effects, wherein the raw materials of the postbiotic composition include: inactivated bacterial bodies of composite probiotics and metabolites of composite probiotics; the composite probiotics include Lactobacillus casei Zhang, Bifidobacterium animalis subspecies lactis V9, Lactobacillus plantarum P-8 and Lactobacillus plantarum PB-2; The Lactobacillus casei Zhang is classified and named as Lactobacillus casei, and is deposited in the General Microbiological Center of China Microbiological Culture Collection Administration, with the deposit number of CGMCC No.5469. The animal bifidobacterium lactis subspecies V9 is classified and named as animal bifidobacterium lactis subspecies (Bifidobacteriumanimalis subsp. lactis), and is deposited in the General Microbiological Center of China Microbiological Culture Collection Administration, with a deposit number of CGMCC No.5470; The plant lactobacillus P-8 is classified and named as Lactobacillus plantarum, and is deposited in the General Microbiological Center of China Microbiological Culture Collection Administration, with a deposit number of CGMCC No.6312; The Lactobacillus plantarum PB-2 is classified and named as Lactobacillus plantarum, and is deposited in the General Microbiological Center of China National Microbiological Culture Collection Administration, with a deposit number of CGMCC No.5400.

[0007] Preferably, before inactivating the composite probiotics, the total bacterial count of the composite probiotics is ≥ 5.0×10 10 CFU / g.

[0008] Preferably, the Lactobacillus casei Zhang, Bifidobacterium animalis subspecies lactis V9, Lactobacillus plantarum P-8 and Lactobacillus plantarum PB-2 are compounded according to a ratio of 1:0.8-1.2:0.8-1.2:1.5-2.5 in terms of the number of colony forming units.

[0009] Further preferably, the Lactobacillus casei Zhang, Bifidobacterium animalis subspecies lactis V9, Lactobacillus plantarum P-8 and Lactobacillus plantarum PB-2 are compounded in a ratio of 1:1:1:2 in terms of the number of colony forming units.

[0010] Preferably, the metabolites of the composite probiotics contain more than 50 mg / g of organic acids, more than 5 mg / g of short-chain fatty acids, and more than 13 mg / mL of polypeptides.

[0011] Further preferably, the organic acid includes one or more of lactic acid, citric acid, salicylic acid, malic acid, benzoic acid, succinic acid, 4-hydroxyphenyllactic acid, oxalic acid or phenyllactic acid; the short-chain fatty acid includes one or more of acetic acid, propionic acid, butyric acid, valeric acid or caproic acid; the polypeptide includes one or more of dipeptide, tripeptide, tetrapeptide or pentapeptide.

[0012] The present invention also relates to a method for preparing the above-mentioned postbiotic composition, comprising: The composite probiotic strains are inoculated into the sterilized culture medium, and the culture medium is fermented at a constant temperature of 33-37° C. until the pH value reaches 4.5-4.6, and then the culture medium is inactivated and dried to obtain the postbiotic composition.

[0013] Preferably, the culture medium further includes a homogenization step after preparation and before sterilization.

[0014] More preferably, the homogenization temperature is 55-65°C, the primary pressure is 18-20.0 MPa, and the secondary pressure is 4-5.0 MPa.

[0015] Preferably, the culture medium is sterilized at a temperature of 95° C. and a sterilization time of 30 min.

[0016] Preferably, a homogenization step is further included after the fermentation and before the inactivation, the homogenization temperature is 55-65°C, the primary pressure is 18-20.0 MPa, and the secondary pressure is 5.0 MPa.

[0017] Preferably, the drying is spray drying.

[0018] The present invention also relates to the use of the postbiotic composition in preparing products for improving food storage quality.

[0019] The present invention also relates to a food, the ingredients of which include the above-mentioned postbiotic composition.

[0020] Preferably, the amount of the postbiotic composition added to the food is 0.01%-20% by mass, more preferably 0.1-1%, and even more preferably 0.3%.

[0021] Compared with the prior art, the present invention has the following beneficial effects: The postbiotic composition of the present invention optimizes the probiotic strains used for fermentation, selects probiotic strains of different sources, different types and different probiotic properties, and through the mutual cooperation of four strains of Lactobacillus casei Zhang, Bifidobacterium animalis lactis subspecies V9, Lactobacillus plantarum P-8 and Lactobacillus plantarum PB-2, the culture medium substrate can be more effectively converted into several organic acids and short-chain fatty acids with better antiseptic and antibacterial effects, thereby improving the antiseptic and antibacterial effects of the postbiotic composition.

[0022] The postbiotic composition of the present invention adopts Lactobacillus plantarum P-8 and Lactobacillus plantarum PB-2, and the two strains have obvious synergistic effect in improving the antiseptic and antibacterial effects and sensory effects of food.

[0023] Biomaterial Deposit Lactobacillus casei Zhang, classified and named Lactobacillus casei, was deposited in the General Microbiology Center of China Culture Collection Administration on November 18, 2011, with the deposit number CGMCC No.5469. The deposit address is No. 3, Yard No. 1, Beichen West Road, Chaoyang District, Beijing. The test result of the strain is survival.

[0024] Bifidobacterium animalis subsp. lactis V9, classified and named as Bifidobacterium animalis subsp. lactis, was deposited in the General Microbiology Center of China Microorganism Culture Collection Administration on November 18, 2011, with the deposit number CGMCC No.5470. The deposit address is No. 3, Yard No. 1, Beichen West Road, Chaoyang District, Beijing. The test result of the strain is survival.

[0025] Lactobacillus plantarum P-8, classified and named as Lactobacillus plantarum, was deposited in the General Microbiology Center of China Culture Collection Administration on June 28, 2012, with the deposit number CGMCC No. 6312. The deposit address is No. 3, Yard No. 1, Beichen West Road, Chaoyang District, Beijing. The test result of the strain is survival.

[0026] Lactobacillus plantarum PB-2, classified and named as Lactobacillus plantarum, was deposited in the General Microbiology Center of China Culture Collection Administration on October 28, 2011, with the deposit number CGMCC No.5400. The deposit address is No. 3, Yard No. 1, Beichen West Road, Chaoyang District, Beijing. The test result of the strain is survival.

[0027] Lactobacillus plantarum HM-05, classified and named as Lactobacillus plantarum, was deposited in the General Microbiology Center of China Microorganism Culture Collection Administration on October 29, 2012, with the deposit number CGMCC No.6739. The deposit address is No. 3, Yard No. 1, Beichen West Road, Chaoyang District, Beijing. The test result of this strain is survival. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] Figure 1 The bacteria contamination of bread samples of Example 1 and Comparative Examples 1 to 5 of the present invention after storage at 25° C. for 7 days; Figure 2 The figures are as follows: The figures are as follows: The bacterial contamination of the steamed bread samples of Example 1 and Comparative Examples 1 to 3 of the present invention after being stored at 25° C. for 7 days. DETAILED DESCRIPTION

[0029] The present invention will be further described in detail below in conjunction with specific examples. The following examples are not intended to limit the present invention, but are only intended to illustrate the present invention. The experimental methods used in the following examples are generally conventional, unless otherwise specified, and the materials, reagents, etc. used in the following examples are commercially available, unless otherwise specified.

[0030] Example 1 A postbiotic composition with biological preservative and antibacterial effects (referred to as postbiotic composition 1#), wherein the raw materials of the postbiotic composition include: inactivated bacteria of composite probiotics and metabolites of composite probiotics; the composite probiotics are composed of Lactobacillus casei Zhang, Bifidobacterium animalis subspecies lactis V9, Lactobacillus plantarum P-8 and Lactobacillus plantarum PB-2.

[0031] The preparation method of the above-mentioned postbiotic composition 1# comprises the following steps: 1) Weighing materials: 4wt% glucose, 2wt% sucrose, 7.5wt% whey powder, 5wt% yeast powder, 2.5wt% sodium citrate and the balance water are mixed according to the required proportion; 2) Chemical reaction: chemical reaction at 55°C for 15 min to obtain a liquid feed; 3) Homogenization: 60°C, primary pressure 20.0Mpa, secondary pressure 5.0Mpa; 4) Sterilization: The homogenized liquid is sterilized at 95°C for 30 min; 5) Cooling: The sterilized liquid is cooled to 35°C; 6) Adding bacteria and lactase: The total inoculation amount of the probiotics Lactobacillus casei Zhang, Bifidobacterium animalis lactis subspecies V9, Lactobacillus plantarum P-8 and Lactobacillus plantarum PB-2 was 5×10 6 CFU / g (culture medium liquid), the ratio is 1:1:1:2, and lactase (enzyme activity is 5000U / g) is added at 0.5mL / kg (liquid) according to production requirements; 7) Constant temperature fermentation: Fermentation was carried out at 35°C until pH reached 4.5-4.6 (the number of viable probiotic bacteria was ≥5.0×10 10 CFU / g); 8) Inactivation: Mix 20g / kg maltodextrin (fermentation liquid) according to production requirements, preheat to 60°C, homogenize at a primary pressure of 20.0 Mpa and a secondary pressure of 5.0 Mpa, and then sterilize and inactivate (inactivation conditions: 85°C, 15min); 9) Spray drying: spray drying the inactivated bacterial suspension to obtain the postbiotic composition.

[0032] Example 2 A postbiotic composition with biological preservative and antibacterial effects, wherein the raw materials of the postbiotic composition include: inactivated bacterial bodies of composite probiotics and metabolites of composite probiotics; the composite probiotics are composed of Lactobacillus casei Zhang, Bifidobacterium animalis subspecies lactis V9, Lactobacillus plantarum P-8 and Lactobacillus plantarum PB-2; The difference between this embodiment (referred to as postbiotic composition 1-1#) and embodiment 1 is only that the inoculation ratio of each probiotic and the constant temperature fermentation process parameters are different, as follows: The ratio of Lactobacillus casei Zhang, Bifidobacterium animalis subsp. lactis V9, Lactobacillus plantarum P-8, and Lactobacillus plantarum PB-2 was 1:0.8:0.8:1.5; Fermentation was carried out at a constant temperature of 33°C until the pH reached 4.5-4.6 (the number of viable probiotic bacteria was ≥5.0×10 10 CFU / g).

[0033] Example 3 A postbiotic composition with biological preservative and antibacterial effects, wherein the raw materials of the postbiotic composition include: inactivated bacterial bodies of composite probiotics and metabolites of composite probiotics; the composite probiotics are composed of Lactobacillus casei Zhang, Bifidobacterium animalis subspecies lactis V9, Lactobacillus plantarum P-8 and Lactobacillus plantarum PB-2; The difference between this embodiment (referred to as postbiotic composition 1-2#) and embodiment 1 is only that the inoculation ratio of each probiotic and the constant temperature fermentation process parameters are different, as follows: The ratio of Lactobacillus casei Zhang, Bifidobacterium animalis subsp. lactis V9, Lactobacillus plantarum P-8, and Lactobacillus plantarum PB-2 was 1:1.2:1.2:2.5; Fermentation was carried out at a constant temperature of 37°C until the pH reached 4.5-4.6 (the number of viable probiotic bacteria was ≥5.0×10 10 CFU / g).

[0034] Comparative Example 1 The difference between this comparative example (denoted as postbiotic composition 2#) and Example 1 is only that Lactobacillus plantarum PB-2 is replaced by Lactobacillus plantarum HM-05.

[0035] The preparation method of the above-mentioned postbiotic composition 2# comprises the following steps: 1) Weighing materials: 4wt% glucose, 2wt% sucrose, 7.5wt% whey powder, 5wt% yeast powder, 2.5wt% sodium citrate and the balance water are mixed according to the required proportion; 2) Chemical reaction: chemical reaction at 55°C for 15 min to obtain a liquid feed; 3) Homogenization: 60°C, primary pressure 20.0Mpa, secondary pressure 5.0Mpa; 4) Sterilization: The homogenized liquid is sterilized at 95°C for 30 min; 5) Cooling: The sterilized liquid is cooled to 35°C; 6) Adding bacteria and lactase: The total inoculation amount of the probiotics Lactobacillus casei Zhang, Bifidobacterium animalis lactis subspecies V9, Lactobacillus plantarum P-8 and Lactobacillus plantarum HM-05 was 5×10 6 CFU / g (culture medium liquid), the ratio is 1:1:1:2, and lactase (enzyme activity is 5000U / g) is added at 0.5mL / kg (liquid) according to production requirements; 7) Constant temperature fermentation: Fermentation was carried out at 35°C until pH reached 4.5-4.6 (the number of viable probiotic bacteria was ≥5.0×10 10 CFU / g); 8) Inactivation: Mix 20g / kg maltodextrin (fermentation liquid) according to production requirements, preheat to 60°C, homogenize at a primary pressure of 20.0 Mpa and a secondary pressure of 5.0 Mpa, and then sterilize and inactivate (inactivation conditions: 85°C, 15min); 9) Spray drying: spray drying the inactivated bacterial suspension to obtain the postbiotic composition.

[0036] Comparative Example 2 The difference between this comparative example (referred to as postbiotic composition 3#) and Example 1 is that the total inoculation amount of the composition of Lactobacillus casei Zhang, Bifidobacterium animalis lactis subspecies V9, Lactobacillus plantarum P-8 and Lactobacillus plantarum PB-2 is 5×10 6 CFU / g (culture medium), the ratio was 1:1:1:2, and the total inoculum amount of Lactobacillus casei Zhang, Bifidobacterium animalis subsp. lactis V9, Lactobacillus plantarum P-8 and Lactobacillus plantarum PB-2 was replaced by 5×10 6 CFU / g (culture medium liquid), the ratio is 1:1:1:1.

[0037] The preparation method of the above-mentioned postbiotic composition 3# comprises the following steps: 1) Weighing materials: 4wt% glucose, 2wt% sucrose, 7.5wt% whey powder, 5wt% yeast powder, 2.5wt% sodium citrate and the balance water are mixed according to the required proportion; 2) Chemical reaction: chemical reaction at 55°C for 15 min to obtain a liquid feed; 3) Homogenization: 60°C, primary pressure 20.0Mpa, secondary pressure 5.0Mpa; 4) Sterilization: The homogenized liquid is sterilized at 95°C for 30 min; 5) Cooling: The sterilized liquid is cooled to 35°C; 6) Adding bacteria and lactase: The total inoculation amount of the probiotics Lactobacillus casei Zhang, Bifidobacterium animalis lactis subspecies V9, Lactobacillus plantarum P-8 and Lactobacillus plantarum PB-2 was 5×10 6CFU / g (culture medium liquid), the ratio is 1:1:1:1, and lactase (enzyme activity is 5000U / g) is added at 0.5mL / kg (liquid) according to production requirements; 7) Constant temperature fermentation: Fermentation was carried out at 35°C until pH reached 4.5-4.6 (the number of viable probiotic bacteria was ≥5.0×10 10 CFU / g); 8) Inactivation: Mix 20g / kg maltodextrin (fermentation liquid) according to production requirements, preheat to 60°C, homogenize at a primary pressure of 20.0 Mpa and a secondary pressure of 5.0 Mpa, and then sterilize and inactivate (inactivation conditions: 85°C, 15min); 9) Spray drying: spray drying the inactivated bacterial suspension to obtain the postbiotic composition.

[0038] Comparative Example 3 The difference between this comparative example (referred to as postbiotic composition 4#) and Example 1 is only that the spray drying process in the preparation step is replaced by a vacuum freeze drying process.

[0039] The preparation method of the above-mentioned postbiotic composition 4# comprises the following steps: 1) Weighing materials: 4wt% glucose, 2wt% sucrose, 7.5wt% whey powder, 5wt% yeast powder, 2.5wt% sodium citrate and the balance water are mixed according to the required proportion; 2) Chemical reaction: chemical reaction at 55°C for 15 min to obtain a liquid feed; 3) Homogenization: 60°C, primary pressure 20.0Mpa, secondary pressure 5.0Mpa; 4) Sterilization: The homogenized liquid is sterilized at 95°C for 30 min; 5) Cooling: The sterilized liquid is cooled to 35°C; 6) Adding bacteria and lactase: The total inoculation amount of the probiotics Lactobacillus casei Zhang, Bifidobacterium animalis lactis subspecies V9, Lactobacillus plantarum P-8 and Lactobacillus plantarum PB-2 was 5×10 6 CFU / g (culture medium liquid), the ratio is 1:1:1:2, and lactase (enzyme activity is 5000U / g) is added at 0.5mL / kg (liquid) according to production requirements; 7) Constant temperature fermentation: Fermentation was carried out at 35°C until pH reached 4.5-4.6 (the number of viable probiotic bacteria was ≥5.0×10 10 CFU / g); 8) Inactivation: Mix 20g / kg maltodextrin (fermentation liquid) according to production requirements, preheat to 60°C, homogenize at a primary pressure of 20.0 Mpa and a secondary pressure of 5.0 Mpa, and then sterilize and inactivate (inactivation conditions: 85°C, 15min); 9) Vacuum freeze drying: the inactivated bacterial suspension is subjected to vacuum freeze drying to obtain the postbiotic composition.

[0040] Comparative Example 4 The difference between this comparative example (referred to as postbiotic composition 5#) and Example 1 is only that the composite probiotics do not contain Lactobacillus plantarum PB-2, and the total inoculation amount of Lactobacillus plantarum remains unchanged.

[0041] The preparation method of the above-mentioned postbiotic composition 5# comprises the following steps: 1) Weighing materials: 4wt% glucose, 2wt% sucrose, 7.5wt% whey powder, 5wt% yeast powder, 2.5wt% sodium citrate and the balance water are mixed according to the required proportion; 2) Chemical reaction: chemical reaction at 55°C for 15 min to obtain a liquid feed; 3) Homogenization: 60°C, primary pressure 20.0Mpa, secondary pressure 5.0Mpa; 4) Sterilization: The homogenized liquid is sterilized at 95°C for 30 min; 5) Cooling: The sterilized liquid is cooled to 35°C; 6) Add bacteria and lactase: Add probiotics to the liquid: Lactobacillus casei Zhang, Bifidobacterium animalis subspecies lactis V9 and Lactobacillus plantarum P-8 composition with a total inoculation amount of 5×10 6 CFU / g (culture medium liquid), the ratio is 1:1:3, and lactase (enzyme activity is 5000U / g) is added at 0.5mL / kg (liquid) according to production requirements; 7) Constant temperature fermentation: Fermentation was carried out at 35°C until pH reached 4.5-4.6 (the number of viable probiotic bacteria was ≥5.0×10 10 CFU / g); 8) Inactivation: Mix 20g / kg maltodextrin (fermentation liquid) according to production requirements, preheat to 60°C, homogenize at a primary pressure of 20.0 Mpa and a secondary pressure of 5.0 Mpa, and then sterilize and inactivate (inactivation conditions: 85°C, 15min); 9) Spray drying: spray drying the inactivated bacterial suspension to obtain the postbiotic composition.

[0042] Comparative Example 5 The difference between this comparative example (referred to as postbiotic composition 6#) and Example 1 is only that the composite probiotics do not contain Lactobacillus plantarum P-8, and the total inoculation amount of Lactobacillus plantarum remains unchanged.

[0043] The preparation method of the above-mentioned postbiotic composition 6# comprises the following steps: 1) Weighing materials: 4wt% glucose, 2wt% sucrose, 7.5wt% whey powder, 5wt% yeast powder, 2.5wt% sodium citrate and the balance water are mixed according to the required proportion; 2) Chemical reaction: chemical reaction at 55°C for 15 min to obtain a liquid feed; 3) Homogenization: 60°C, primary pressure 20.0Mpa, secondary pressure 5.0Mpa; 4) Sterilization: The homogenized liquid is sterilized at 95°C for 30 min; 5) Cooling: The sterilized liquid is cooled to 35°C; 6) Adding bacteria and lactase: The total inoculation amount of the probiotics Lactobacillus casei Zhang, Bifidobacterium animalis subspecies lactis V9 and Lactobacillus plantarum PB-2 composition was 5×10 6 CFU / g (culture medium liquid), the ratio is 1:1:3, and lactase (enzyme activity is 5000U / g) is added at 0.5mL / kg (liquid) according to production requirements; 7) Constant temperature fermentation: Fermentation was carried out at 35°C until pH reached 4.5-4.6 (the number of viable probiotic bacteria was ≥5.0×10 10 CFU / g); 8) Inactivation: Mix 20g / kg maltodextrin (fermentation liquid) according to production requirements, preheat to 60°C, homogenize at a primary pressure of 20.0 Mpa and a secondary pressure of 5.0 Mpa, and then sterilize and inactivate (inactivation conditions: 85°C, 15min); 9) Spray drying: spray drying the inactivated bacterial suspension to obtain the postbiotic composition.

[0044] Effect test Test Example 1 Detection of Beneficial Metabolites and Their Contents The beneficial metabolites and their contents in the postbiotic composition were detected by targeted and non-targeted methods. The results are shown in Table 1. It can be seen from the results in the table that postbiotics contain a variety of active substances such as organic acids and short-chain fatty acids. Their mechanism of action may be to inhibit the growth of microorganisms by lowering the pH value, or it may be to form micropores on the cell membrane, resulting in increased cell permeability, inhibiting the formation of biofilms of pathogenic bacteria, and then inhibiting the growth of microorganisms, thereby playing a role in preservative and antibacterial.

[0045] Table 1 Non-targeted / targeted detection of beneficial metabolites and their contents in postbiotic composition 1#

[0046] Test Example 2: Experimental verification of antiseptic and antibacterial properties in bread The postbiotic combination was applied to bread products to evaluate the flavor and storage properties of the bread. The addition amount of postbiotics was 0.3% (based on solid content). The experiment was divided into 10 groups, namely blank control group, sodium dehydroacetate group, postbiotic group 1#, postbiotic group 1-1#, postbiotic group 1-2#, postbiotic group 2#, postbiotic group 3#, postbiotic group 4#, postbiotic group 5# and postbiotic group 6#. The experimental groups and formulas are shown in Table 2.

[0047] Table 2 Bread recipe

[0048] The specific volume of each batch of bread was measured within 5 minutes after baking. The pH value and acidity were measured the next day. Each batch of bread was stored at 25°C, and the surface bacteria of the bread were observed and recorded every day. The pH, acidity TA, mold and yeast counts of the bread were measured on the 7th day of storage. The results are shown in Tables 3 and 4.

[0049] Table 3 Results of bread baking index determination (n=3, x±SD)

[0050] Note: The same letters in the same column of data indicate that there is no significant difference in the data in the same column (p>0.05).

[0051] From the data in Table 3, it can be seen that there is no significant difference in the specific volume of the blank group samples, the sodium dehydroacetate group samples and the postbiotic group samples after baking, and there is no significant difference in the pH value and titratable acidity of the bread in each group.

[0052] Table 4 Results of bread index determination after 7 days of storage at 25℃ (n=3, x±SD)

[0053] Note: Data in the same column without the same letters in the subscripts indicate significant differences (p<0.05).

[0054] The results of observation and recording of the contamination of bread after storage at 25℃ for 7 days are as follows: Figure 1As shown in Tables 3 and 4, after the bread was stored at 25°C for 7 days, the pH value of each group of samples decreased to varying degrees, and the titratable acidity increased to varying degrees compared with that after baking. From the test results, there was no significant difference in the number of molds in the bread samples of the postbiotic group 1#, postbiotic group 1-1#, postbiotic group 1-2# and sodium dehydroacetate group. Among them, the number of molds in the postbiotic group 1# sample was significantly lower than that in other groups; the number of molds and yeasts in the postbiotic group 1-1# and postbiotic group 1-2# sample breads were significantly less than those in the postbiotic group 2#-6# bread samples. The number of molds in the postbiotic group 2#-6# bread samples was less than that in the blank control group, but significantly higher than that in the postbiotic group 1# and sodium dehydroacetate group samples. Yeast was detected in the blank control group samples and the postbiotic group 2#-6# bread samples, but not in the sodium dehydroacetate group and the postbiotic group 1#, 1-1#, 1-2# samples. This indicates that the addition of postbiotic composition 1# can effectively reduce the production of mold and yeast, and the effect of addition is not significantly different from that of sodium dehydroacetate.

[0055] The bread was subjected to sensory evaluation after baking and oil recovery, with 10 sensory assessors for each group of samples. The sensory assessors evaluated the color, shape, and organizational structure of the bread, and analyzed the sensory characteristics of each sample. The sensory evaluation standards are shown in Table 5, and the results are shown in Table 6.

[0056] Table 5 Bread sensory evaluation standards

[0057] Table 6 Bread sensory evaluation results

[0058] Note: Data in the same column without the same letters in the subscripts indicate significant differences (p<0.05).

[0059] The results of sensory evaluation showed that the sourness of the postbiotic group 1# bread was moderate and non-irritating, the fermentation aroma was strong and pleasant, there was no peculiar smell, and the aftertaste was good. The sensory score was significantly higher than that of the blank control group, the sodium dehydroacetate group and the postbiotic group 2#-6# samples. There was no significant difference in the sensory scores of the postbiotic group 1#, 1-1# and 1-2# bread samples.

[0060] Test Example 3: Experimental verification of antiseptic and antibacterial properties in steamed bread The postbiotic composition was applied to steamed bread products to evaluate the storage characteristics of steamed bread. The amount of postbiotics added was 0.3% (based on solid content). The experiment was divided into 6 groups, namely blank control group, sodium dehydroacetate group, postbiotic group 1#, postbiotic group 2#, postbiotic group 3# and postbiotic group 4#. The experimental groups and formulas are shown in Table 7.

[0061] Table 7 Steamed Bread Recipe

[0062] The pH value and acidity of each batch of steamed bread were measured the day after production, and each batch of steamed bread was stored at 25°C. The surface contamination of the steamed bread was observed and recorded every day. The pH, TA, mold and yeast counts of the steamed bread were measured on the 7th day of storage. The results are shown in Tables 8 and 9.

[0063] Table 8 Results of index determination on the second day of steamed bread production (n=3, x±SD)

[0064] Note: The same letters in the same column of data indicate that there is no significant difference in the data in the same column (p>0.05).

[0065] From the data in Table 8, it can be seen that there was no significant difference in pH value and titratable acidity of steamed bread samples in the blank group, sodium dehydroacetate group and postbiotic group on the second day after production.

[0066] Table 9 Results of index determination of steamed bread after storage at 25℃ for 7 days (n=3, x±SD)

[0067] Note: Data in the same column without the same letters in the subscripts indicate significant differences (p<0.05).

[0068] The results of observation and record of bacterial contamination of steamed bread after 7 days of storage are as follows Figure 2 As shown. From the data in Tables 8 and 9, it can be seen that after the steamed bread was stored at 25°C for 7 days, the pH values ​​of the samples in each group decreased to varying degrees, and the titrated acidity increased to varying degrees compared with the next day. From the test results, the mold in the steamed bread of the postbiotic group and sodium dehydroacetate group samples was significantly less than that of the blank group samples. Among them, there was no significant difference in the number of molds in the steamed bread of the postbiotic group 1# sample and the sodium dehydroacetate group sample. Yeast was not detected in the sodium dehydroacetate group and the postbiotic group 1# sample, but was detected in the other postbiotic groups and the blank control group samples. This shows that the addition of the postbiotic composition 1# can effectively reduce the production of mold and yeast, and the addition effect is not significantly different from that of sodium dehydroacetate.

[0069] The above detailed description is a specific description of one feasible embodiment of the present invention. The embodiment is not intended to limit the patent scope of the present invention. Any equivalent implementation or modification that does not deviate from the present invention should be included in the scope of the technical solution of the present invention.

Claims

1. A postbiotic composition for antiseptic and antibacterial properties in food, characterized in that: The raw materials of the postbiotic composition include: inactivated bacteria of composite probiotics and metabolites of composite probiotics; the composite probiotics include Lactobacillus casei Zhang, Bifidobacterium animalis subspecies lactis V9, Lactobacillus plantarum P-8 and Lactobacillus plantarum PB-2; The Lactobacillus casei Zhang is classified and named as Lactobacillus casei, and is deposited in the General Microbiological Center of China Microbiological Culture Collection Administration, with the deposit number of CGMCC No.5469. The animal bifidobacterium lactis subspecies V9 is classified and named as animal bifidobacterium lactis subspecies (Bifidobacteriumanimalis subsp. lactis), and is deposited in the General Microbiological Center of China Microbiological Culture Collection Administration, with a deposit number of CGMCC No.5470; The plant lactobacillus P-8 is classified and named as Lactobacillus plantarum, and is deposited in the General Microbiological Center of China Microbiological Culture Collection Administration, with a deposit number of CGMCC No.6312; The Lactobacillus plantarum PB-2 is classified and named as Lactobacillus plantarum, and is deposited in the General Microbiological Center of China National Microbiological Culture Collection Administration, with a deposit number of CGMCC No.5400.

2. The postbiotic composition according to claim 1, characterized in that Before inactivating the composite probiotics, the total viable count of the composite probiotics is ≥ 5.0 × 10 10 CFU / g.

3. The postbiotic composition according to claim 1 or 2, characterized in that The Lactobacillus casei Zhang, Bifidobacterium animalis lactis subspecies V9, Lactobacillus plantarum P-8 and Lactobacillus plantarum PB-2 are compounded according to the ratio of the number of colony forming units of 1:0.8-1.2:0.8-1.2:1.5-2.

5.

4. The postbiotic composition according to claim 3, characterized in that The Lactobacillus casei Zhang, Bifidobacterium animalis lactis subspecies V9, Lactobacillus plantarum P-8 and Lactobacillus plantarum PB-2 are compounded in a ratio of 1:1:1:2 in terms of the number of colony forming units.

5. The postbiotic composition according to claim 1, characterized in that The metabolites of the composite probiotics include more than 50 mg / g of organic acids, more than 5 mg / g of short-chain fatty acids, and more than 13 mg / mL of polypeptides.

6. The postbiotic composition according to claim 5, characterized in that The organic acid includes one or more of lactic acid, citric acid, salicylic acid, malic acid, benzoic acid, succinic acid, 4-hydroxyphenyllactic acid, oxalic acid or phenyllactic acid; the short-chain fatty acid includes one or more of acetic acid, propionic acid, butyric acid, valeric acid or caproic acid; the polypeptide includes one or more of dipeptide, tripeptide, tetrapeptide or pentapeptide.

7. A method for preparing the postbiotic composition according to any one of claims 1 to 6, characterized in that: include: The composite probiotic strains are inoculated into the sterilized culture medium, and the culture medium is fermented at a constant temperature of 33-37° C. until the pH value reaches 4.5-4.6, and then the culture medium is inactivated and dried to obtain the postbiotic composition.

8. Use of the postbiotic composition according to any one of claims 1 to 6 in preparing a product for improving food storage quality.

9. A food, characterized in that The ingredients of the food include the postbiotic composition according to any one of claims 1 to 6.

10. The food according to claim 9, characterized in that In terms of mass percentage, the postbiotic composition is added to the food in an amount of 0.1-1%.

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