Preparation and application of anti-oxidation postbiotic composition

Abstract

The invention discloses preparation and application of an anti-oxidation metagen composition, and belongs to the technical field of biology. The metagen composition provided by the invention can replace a synthetic antioxidant in the spicy strip product, maintains the basic indexes of the spicy strip product, including color difference, oil absorption rate, moisture content and hardness result, reduces the acid value index and peroxide value index of the spicy strip product during the storage period, and reduces the total number of molds of the spicy strip product during the storage period. The post-generation product has a remarkable effect of replacing a synthetic antioxidant in food to play an anti-oxidation role.

Description

Technical Field

[0001] The present invention relates to the preparation and application of an antioxidant postbiotic composition, and in particular to a postbiotic composition that can replace a synthetic antioxidant, and belongs to the field of biotechnology. Background Art

[0002] In recent years, with the improvement of people's living standards, the consumption demand for snack foods has gradually increased, and the market size has also grown year by year. The main raw material of spicy strips is wheat flour, and it also contains a variety of additives such as preservatives and antioxidants. In today's society, the food processing industry pays more attention to the nutrition, diversity and innovation of food. With the improvement of people's health awareness, the quality requirements for food are getting higher and higher. The safety of commonly used synthetic antioxidants TBHQ, BHT and BHA needs to be improved. Natural antioxidants not only have significant antioxidant effects, but also have the characteristics of safety and low toxicity, which can meet people's healthy, natural, green and sustainable consumption needs for food and food ingredients. Therefore, the market demand for natural antioxidants continues to increase, and natural antioxidants usher in a new wave.

[0003] Postbiotics are defined as "a mixture of inanimate microorganisms and / or their components, with or without metabolites or cellular components, that may provide health benefits to humans" and may include inactivated microbial cells, cellular components and metabolites. Although postbiotics are inanimate, they have the same health benefits as probiotics. The objective shortcomings of probiotic products have increased people's interest in the use of inactivated postbiotics. Inactivated postbiotics have some advantages that probiotics do not have, such as no risk of antibiotic resistance transfer, more convenient storage and transportation methods and longer shelf life, and no potential infection risk when used in immunocompromised populations. Therefore, how to apply postbiotics to antioxidants, and even to antioxidants in convenient foods such as spicy strips, is worth exploring in depth. Summary of the invention

[0004] In view of the above-mentioned deficiencies in the prior art, the present invention provides a preparation and application of an antioxidant postbiotic composition, aiming to solve the current technical problem of lack of a postbiotic preparation for antioxidant use in instant foods such as spicy strips.

[0005] The first technical solution provided by the present invention is a strain of Pediococcus acidilactici ( Pediococcus lactis ) P2829, the lactic acid bacteria P2829 was deposited in the General Microbiology Center of China National Microbiological Culture Collection Administration on May 25, 2021, with the deposit number CGMCC No.22599.

[0006] The second technical solution provided by the present invention is a microbial preparation, wherein the microbial preparation contains the lactic acid Pediococcus ( Pediococcus lactis)P2829.

[0007] The third technical solution provided by the present invention is a postbiotic composition, which contains supernatant, inactivated bacteria and / or bacterial lysate after mixed fermentation of four microbial strains; the four microbial strains are animal Bifidobacterium lactis subsp. V9, Bifidobacterium adolescentis B8589, Bifidobacterium bifidum B1628 and Pediococcus acidilactici described in the first technical solution ( Pediococcus lactis ) P2829; the Bifidobacterium adolescentis B8589 was deposited in the General Microbiology Center of the China Microorganism Culture Collection Administration on April 27, 2021, with a deposit number of CGMCC No.22243; the Bifidobacterium bifidum B1628 was deposited in the General Microbiology Center of the China Microorganism Culture Collection Administration on May 25, 2021, with a deposit number of CGMCC No.22598; the Bifidobacterium animalis subspecies lactis V9 is deposited with CGMCC No.5470.

[0008] The postbiotic composition of the present invention, wherein the metabolites contain active substances such as organic acids and short-chain fatty acids.

[0009] The fourth technical solution provided by the present invention is a method for preparing the postbiotic composition described in the third technical solution, wherein the probiotic composition composed of a mixture of animal Bifidobacterium lactis subspecies V9, the Bifidobacterium adolescentis B8589, the Bifidobacterium bifidum B1628 and the Pediococcus acidilactici P2829 described in the first technical solution is inoculated into a fermentation medium for culturing to obtain a fermentation liquid; and the fermentation liquid is post-treated to obtain a postbiotic composition.

[0010] In certain embodiments, the inoculation amount of the probiotic composition in the fermentation medium is not less than 1×10 6 CFU / mL.

[0011] In certain embodiments, in the probiotic composition, the ratio of live bacteria of Bifidobacterium adolescentis B8589, Bifidobacterium bifidum B1628, Bifidobacterium animalis subsp. lactis V9, and Pediococcus acidilactici P2829 is 2-3:2-3:2-3:2-3.

[0012] In certain embodiments, the culture medium used for the fermentation comprises, by mass percentage, 1.5%-7% full-fat soy flour, 11%-18% skim milk powder, 0.05%-0.5% sodium citrate, and the remainder is water.

[0013] The fifth technical solution provided by the present invention is an antioxidant, which contains the composition described in the third technical solution.

[0014] The sixth technical solution provided by the present invention is a food containing the composition described in the third technical solution or the antioxidant described in the fifth technical solution.

[0015] In some embodiments, the food includes convenience foods (flavored noodle products), including spicy strips, grain processed products, edible oils, fats and their products, dairy products, beverages, convenience foods, biscuits, canned foods, frozen drinks, quick-frozen foods, potatoes and puffed foods, candy products, tea and related products, alcoholic beverages, vegetable products, fruit products, roasted food and nut products, egg products, cocoa and roasted coffee products, sugar, aquatic products, starch and starch products, cakes, bean products, bee products, health foods, special medical purpose formula foods, infant formula foods, and / or special dietary foods; preferably, the convenience foods (flavored noodle products) include spicy strips products; the antioxidant effect of the spicy strips products includes maintaining the basic indicators of the spicy strips products themselves including color difference, oil absorption rate, moisture content and hardness results, reducing the acid value and peroxide value indicators of the spicy strips products during storage and reducing the total number of molds of the spicy strips products during storage.

[0016] In certain embodiments, the composition is added to the food in an amount of 0.01 to 50‰ by mass.

[0017] The seventh technical solution provided by the present invention is the use of the composition described in the third technical solution, or the antioxidant described in the fifth technical solution in food antioxidant.

[0018] In some embodiments, the food includes convenience foods (flavored noodle products), including spicy strips, grain processed products, edible oils, fats and their products, dairy products, beverages, convenience foods, biscuits, canned foods, frozen drinks, quick-frozen foods, potatoes and puffed foods, candy products, tea and related products, alcoholic beverages, vegetable products, fruit products, roasted food and nut products, egg products, cocoa and roasted coffee products, sugar, aquatic products, starch and starch products, cakes, bean products, bee products, health foods, special medical purpose formula foods, infant formula foods, and / or special dietary foods; preferably, the convenience foods (flavored noodle products) include spicy strips products.

[0019] The eighth technical solution provided by the present invention is a method for anti-oxidation of instant food and / or flavored pasta food, wherein the method is to add the composition described in the third technical solution or the antioxidant described in the fifth technical solution to the instant food.

[0020] In certain embodiments, the composition is added to the food in an amount of 0.01 to 50‰ by mass.

[0021] In certain embodiments, the food is a spicy strip product.

[0022] The technical solution of the present invention has the following technical effects: The postbiotic composition provided by the present invention can replace the synthetic antioxidant in the spicy strips product, maintain the basic indicators of the spicy strips product itself including color difference, oil absorption rate, moisture content and hardness results, reduce the acid value index of the spicy strips product during storage and reduce the total number of molds in the spicy strips product during storage. This postbiotic product replaces the synthetic antioxidant in food and has a significant effect in exerting an antioxidant effect.

[0023] Biomaterial Deposit Certificate A strain of Pediococcus acidilactici ( Pediococcus lactis ) P2829, taxonomically named Pediococcus acidilactici ( Pediococcus lactis ) was deposited in the General Microbiology Center of China Microorganism Culture Collection Administration on May 25, 2021. The deposit address is No. 3, Yard No. 1, Beichen West Road, Chaoyang District, Beijing, and the deposit number is CGMCC No.22599.

[0024] A strain of Bifidobacterium adolescentis ( Bifidobacterium adolescentis ) B8589, taxonomically named Bifidobacterium adolescentis ( Bifidobacterium adolescentis ), was deposited in the General Microbiology Center of China Microorganism Culture Collection Committee on April 27, 2021. The deposit address is No. 3, Yard 1, Beichen West Road, Chaoyang District, Beijing. The deposit number is CGMCC No.22243, which has been disclosed in the CN118517830A patent document.

[0025] A strain of Bifidobacterium bifidum ( Bifidobacterium bifidum ) B1628, taxonomically named Bifidobacterium bifidum ( Bifidobacterium bifidum), which was deposited in the General Microbiology Center of China Microorganism Culture Collection Committee on May 25, 2021, with the deposit address at No. 3, Yard 1, Beichen West Road, Chaoyang District, Beijing, and the deposit number is CGMCC No.22598. It has been published in the document "Bifidobacterium bifidum B1628 May Alleviate Dextran Sulfate Sodium-Induced Colitis in Mice, and the Anti-Inflammatory Effect Is Associated with Gut Microbiota Modulation." (The reference directory is: Cuijiao, Feng, Weiqin, Zhang, Tao, Zhang et al. Heat-Killed Bifidobacterium bifidum B1628 May Alleviate Dextran Sulfate Sodium-Induced Colitis in Mice, and the Anti-Inflammatory Effect Is Associated with Gut Microbiota Modulation. [J]. Nutrients, 2022, 14: 0.).

[0026] A strain of Bifidobacterium animalis subsp. lactis ( Bifidobacterium animalis subsp. lactis ) V9, the taxonomic name is Bifidobacterium animalis subsp. lactis ( Bifidobacterium animalis subsp. lactis ), which was deposited in the General Microbiological Culture Collection Center of China Microbiological Culture Collection Committee on November 18, 2011, with the deposit address: No. 3, Yard No. 1, Beichen West Road, Chaoyang District, Beijing, with the deposit number CGMCC No. 5470, which has been disclosed in the CN103898018A patent document. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] Figure 1 This is a morphological characteristic diagram of Pediococcus acidilactici P2829 in Example 1.

[0028] Figure 2 This is a microscopic image of Pediococcus acidilactici P2829 in Example 1. DETAILED DESCRIPTION

[0029] The preferred embodiments of the present invention are described below. It should be understood that the embodiments are for better explaining the present invention and are not used to limit the present invention.

[0030] Test method: 1. Determination of color difference of spicy strips: Randomly select spicy strips to cover the color port of the colorimeter, measure the color difference of each sample under light-shielding conditions, and record the L* (black→white), a* (green→red), and b* (blue→yellow) data.

[0031] 2. Determination of oil absorption rate of spicy strips: Randomly select spicy strips, weigh the mass and record it as m1, then cut the sample into several small sections of 2 cm, put it in a centrifuge tube and cover the spicy strips with 30 mL of vegetable oil to allow it to fully absorb the oil. After 30 minutes, take out the sample, put it on filter paper to absorb the excess oil, weigh it, record its mass as m2, and calculate the oil absorption rate using the following formula: Oil absorption rate / %=(mass of spicy strips after absorbing oil m2 / g - mass of spicy strips before absorbing oil m1 / g) / (mass of spicy strips before absorbing oil m1 / g).

[0032] 3. Determination of moisture content of spicy strips: Determine the moisture content according to the first method in GB 5009.3-2016.

[0033] 4. Determination of the hardness of spicy strips: Randomly select different positions of spicy strips and place them under the cutter probe for texture measurement. The test parameters are set as follows: pre-measurement rate: 1.0 mm / s, measurement rate: 2.0 mm / s, post-measurement rate: 2.0 mm / s, compression ratio: 75%, trigger force: 5gf, and interval between two compressions: 5 s.

[0034] 5. Determination of total mold count in spicy strips: The prepared spicy strips were packed in ziplock bags and placed at room temperature for one week, and the total number of molds in the spicy strips was determined according to the method in GB 4789.15-2016.

[0035] 6. Determination of acid value of spicy strips: The spicy strips were subjected to an accelerated oxidation test at 42°C. The acid value was determined after storage at 42°C for 7 days. The acid value was determined using the first method of GB5009.229-2016 "National Food Safety Standard - Determination of Acid Value in Food".

[0036] 7. Determination of peroxide value of spicy strips: The peroxide value is determined by the first method of GB 5009.227-2023 "National Food Safety Standard Determination of Peroxide Value in Food".

[0037] The raw materials used in the examples are: 1. M17 broth medium and M17 agar medium were purchased from Guangdong Zhongshan Baiwei Microbiology Technology Co., Ltd.

[0038] 2. MRS liquid culture medium was purchased from Beijing Luqiao Technology Co., Ltd.

[0039] 3. Lactobacillus rhamnosus LGG and Bifidobacterium animalis subsp. lactis BB-12 were purchased from Chr. Hansen (Beijing) Trading Co., Ltd.

[0040] Example 1 The isolation and identification of Pediococcus acidilactici comprises the following steps: Weigh 1 g of fermented cheese sample and dilute it to a suitable dilution with sterile physiological saline, then pour it onto M17 agar medium plate, invert it in a constant temperature incubator at 30°C for 24-48 h, and observe and select colonies of different morphologies. Inoculate the selected colonies into M17 broth medium and culture them in a constant temperature incubator at 30°C for 18-24 h. Check the purity of the selected colonies by Gram staining and microscopic examination, and obtain pure strains by repeated streaking purification.

[0041] The strain preservation method is to remove the supernatant after centrifuging the bacterial solution at 4000 rpm for 5 min, wash the obtained bacterial mud with PBS three times, mix it with skim milk in a certain proportion, and store it at -80℃.

[0042] Results The colony morphology and microscopic examination results of Pediococcus acidilactici P2829 were as follows Figure 1 , 2 As shown, the colonies of Pediococcus acidilactici P2829 are milky white, round, with a moist surface, a convex middle and a flat edge; under an ordinary optical microscope, the bacteria are spherical, arranged in pairs or groups, Gram-positive, and catalase-negative.

[0043] Example 2 This embodiment provides a postbiotic composition, wherein the ingredients of the postbiotic composition include Bifidobacterium adolescentis B8589, Bifidobacterium bifidum B1628, Bifidobacterium animalis lactis subsp. lactis V9, and inactivated bacteria and metabolites of Pediococcus acidilactici P2829 obtained in Example 1.

[0044] Seed culture: 0.1 mL of the bacterial solution of Bifidobacterium adolescentis B8589 was inoculated into MRS liquid culture medium, and cultured at 30°C for 30 h to obtain the seed solution of Bifidobacterium adolescentis B8589; 0.1 mL of the bacterial solution of Bifidobacterium bifidum B1628 was inoculated into MRS liquid culture medium, and cultured at 30°C for 30 h to obtain the seed solution of Bifidobacterium bifidum B1628; 0.1 mL of the bacterial solution of Bifidobacterium animalis lactis subsp. V9 was inoculated into MRS liquid culture medium, and cultured at 30°C for 30 h to obtain the seed solution of Bifidobacterium animalis lactis subsp. V9; 0.1 mL of the bacterial solution of Pediococcus acidilactici P2829 was inoculated into MRS liquid culture medium, and cultured at 30°C for 30 h to obtain the seed solution of Pediococcus acidilactici P2829; Fermentation: The seed liquid of Bifidobacterium adolescentis B8589, the seed liquid of Bifidobacterium bifidum B1628, the seed liquid of Bifidobacterium animalis lactis subsp. V9 and the seed liquid of Pediococcus acidilactici P2829 were inoculated into the fermentation medium, wherein the total viable count of Bifidobacterium adolescentis B8589, Bifidobacterium bifidum B1628, Bifidobacterium animalis lactis subsp. V9 and Pediococcus acidilactici P2829 was 2×10 6 CFU / mL, cultured at 30°C for 30 h to obtain fermentation broth; during inoculation, the live bacterial ratio of Bifidobacterium adolescentis B8589, Bifidobacterium bifidum B1628, Bifidobacterium animalis lactis subsp. lactis V9, and Pediococcus acidilactici P2829 was 1:1:1:1; Post-treatment: The fermentation broth was sterilized and inactivated at 85°C for 15 min to obtain a sterilized and inactivated fermentation broth; the sterilized and inactivated fermentation broth was spray-dried to obtain a postbiotic composition (the total number of cells of Bifidobacterium adolescentis B8589, Bifidobacterium bifidum B1628, Bifidobacterium animalis lactis subsp. lactis V9, and Pediococcus acidilactici P2829 in the postbiotic composition was 3.0×10 11 pcs / g); Wherein, the preparation method of fermentation medium is as follows: The fermentation medium consists of 1% defatted soybean powder, 8% defatted milk powder and the balance water in percentage by mass; the components of the fermentation medium are mixed in proportion, and the mixture is stirred at 58° C. (i.e., stirred at 150 rpm) for 15 min to obtain a feed liquid; the feed liquid is homogenized once at 58° C. at a primary pressure of 19 MPa and a secondary pressure of 5.0 MPa to obtain a homogenized feed liquid; the homogenized feed liquid is sterilized at 93° C. for 30 min to obtain a sterilized feed liquid; the sterilized feed liquid is cooled to 35° C. to obtain a fermentation medium.

[0045] Example 3 This embodiment provides a postbiotic composition, the ingredients of which include inactivated bacteria and metabolites of Bifidobacterium adolescentis B8589; the preparation method of the postbiotic composition is: refer to the method of Example 2.

[0046] Example 4 This embodiment provides a postbiotic composition, the ingredients of which include inactivated bacteria and metabolites of Bifidobacterium bifidum B1628; the preparation method of the postbiotic composition is: refer to the method of Example 2.

[0047] Example 5 This embodiment provides a postbiotic composition, the ingredients of which include inactivated bacteria and metabolites of Bifidobacterium animalis subsp. lactis V9; the preparation method of the postbiotic composition is: refer to the method of Example 2.

[0048] Example 6 This embodiment provides a postbiotic composition, the ingredients of which include inactivated bacteria and metabolites of Pediococcus acidilactici P2829; the preparation method of the postbiotic composition is: refer to the method of Example 2.

[0049] Comparative Example 1: Preparation of a postbiotic composition Bacterial species: Lactobacillus rhamnosus LGG and Bifidobacterium animalis subsp. lactis BB-12 were purchased from Chr. Hansen (Beijing) Trading Co., Ltd.

[0050] The method is the same as Example 2 except that the strains are changed to Lactobacillus rhamnosus LGG and Bifidobacterium animalis subspecies lactis BB-12, and the ratio is 1:1.

[0051] Test Case The postbiotic composition prepared in Examples 2 to 6 and Comparative Example 1 was applied to the antioxidant effect of spicy strips products, as follows: 1. Preparation and classification of spicy strips The additives and flour were prepared into mixed powder, and then salt and the like were added and dissolved in water to prepare flour flocs, which were further processed into spicy strips, and the physical and chemical indicators of spicy strips were determined. The mixture was divided into the following eight groups: ① blank group; ② postbiotic group 1 (postbiotics prepared in Example 2, 0.15%); ③ postbiotic group 2 (postbiotics prepared in Example 3, 0.15%); ④ postbiotic group 3 (postbiotics prepared in Example 4, 0.15%); ⑤ postbiotic group 4 (postbiotics prepared in Example 5, 0.15%); ⑥ postbiotic group 5 (postbiotics prepared in Example 6, 0.15%); ⑦ control group (postbiotics prepared in comparative example 1, 0.15%); ⑧ TBHQ control group (0.02%).

[0052] 2. Determination of spicy strips performance (1) Determination of color difference of spicy strips. The results are shown in Table 1.

[0053] Table 1 Results of color difference of spicy strips

[0054] Note: The same letters in the same row of data indicate no significant difference (P>0.05), and different letters indicate significant difference (P<0.05).

[0055] As can be seen from Table 1, there was no significant difference in the color difference results of the spicy strips in the postbiotic group compared with the blank group and the TBHQ control group (P>0.05), while the redness and yellowness of the control group were significantly increased compared with the other groups (P<0.05), indicating that the addition of the postbiotic composition of the present invention will not affect the color index of the spicy strips.

[0056] (2) Determination of the oil absorption rate of spicy strips. The results are shown in Table 2.

[0057] Table 2 Results of spicy strips oil absorption rate

[0058] Note: The same letters in the same row of data indicate no significant difference (P>0.05), and different letters indicate significant difference (P<0.05).

[0059] Spicy strips are a seasoned noodle product, and mixing with ingredients is an indispensable part. Oil gives spicy strips fragrance and color, and after it penetrates into the spicy strips, it will make the spicy strips have a "juicy feeling". The wrapping of spicy strips with oil can increase the storage time, slow down the loss of water in spicy strips, and play a lubricating role, so that the spicy strips can remain soft. Therefore, the oil absorption rate of spicy strips can well evaluate the ability of spicy strips to absorb oil during the mixing process. The higher the oil absorption rate of spicy strips, the softer it is, the better the taste, and the higher the edible quality. Table 2 shows that the oil absorption rate of spicy strips in the postbiotic group was not significantly different from that of the blank group and the TBHQ control group (P>0.05), while the oil absorption rate of the control group was significantly lower than that of other groups (P<0.05), indicating that the addition of the postbiotic composition of the present invention will not affect the oil absorption rate of spicy strips.

[0060] (3) Determination of the moisture content of spicy strips. The results are shown in Table 3.

[0061] Table 3 Results of moisture content of spicy strips

[0062] Note: The same letters in the same row of data indicate no significant difference (P>0.05), and different letters indicate significant difference (P<0.05).

[0063] Moisture content is one of the important factors that determine the taste of spicy strips. Appropriate moisture content can keep the spicy strips soft and chewy. If the moisture content is too high, the spicy strips may become too soft and sticky, affecting the eating experience; conversely, if the moisture content is too low, the spicy strips may become too dry and hard and difficult to chew. At the same time, the moisture content directly affects the shelf life of spicy strips. High moisture content is prone to the growth of microorganisms, especially mold and bacteria, thereby shortening the shelf life of spicy strips. In short, controlling the moisture content of spicy strips is crucial to ensure its taste, flavor, texture and extend the shelf life. Table 3 shows that the moisture content results of the spicy strips in the postbiotic group were not significantly different from those in the blank group and the TBHQ control group (P>0.05), while the moisture content results of the control group were significantly lower than those of the other groups (P<0.05), indicating that the addition of the postbiotic composition of the present invention will not affect the moisture content of the spicy strips.

[0064] (4) Determination of the hardness of spicy strips Hardness is of great significance in the study of noodle products. It is an important indicator that directly reflects the taste of the sample. In this study, it can be used to intuitively judge the quality of spicy strips. When the hardness of spicy strips is too small, the overall structure is not easy to maintain, the product is prone to collapse, and the unique "meaty feeling" when chewing will be lost; when the hardness is too large, it is more likely to "fall off" during long-term storage. The results of the hardness index of the effect of polysaccharides on the quality of spicy strips measured by the texture analyzer are shown in Table 4. The hardness results of the spicy strips in the postbiotic group were not significantly different from those in the blank group and the TBHQ control group (P>0.05), while the hardness results of the control group were significantly increased compared with other groups (P<0.05), indicating that the addition of the postbiotic composition of the present invention will not affect the hardness of the spicy strips.

[0065] Table 4 Results of spicy strips hardness

[0066] Note: The same letters in the same row of data indicate no significant difference (P>0.05), and different letters indicate significant difference (P<0.05).

[0067] (5) Determination of total mold count in spicy strips The prepared spicy strips were packed in ziplock bags and placed at room temperature for one week, and the total number of molds was determined according to the national standard GB4789.15-2016. The results showed that the total number of molds in the postbiotic group, TBHQ control group and comparison group was significantly lower than that in the blank group (P<0.05), and the total number of molds in the postbiotic group 1 was the lowest (P<0.01). Table 5 shows that the addition of the postbiotic composition of the present invention can significantly reduce the total number of molds in spicy strips products, which may be because some metabolites in the postbiotics are acidic, thereby inhibiting molds.

[0068] Table 5 Results of total mold count in spicy strips

[0069] Note: The same letters in the same row of data indicate no significant difference (P>0.05), and different letters indicate significant difference (P<0.05).

[0070] (6) Determination of acid value of spicy strips Acid value, also known as neutralization value, acid value, or acidity, is a measure of the number of free carboxylic acid groups in a compound (such as a fatty acid) or mixture. Under conditions of fat production, the acid value can be used as an indicator of the degree of hydrolysis, and under conditions of its storage, it can be used as an indicator of rancidity. The lower the acid value, the better the quality of the oil, the fresher it is and the better the degree of refinement.

[0071] The acid value of spicy strips was determined using the national standard, and the results are shown in Table 6: Compared with the blank group, control group, postbiotic group 2, postbiotic group 3, postbiotic group 4, postbiotic group 5 and TBHQ control group, postbiotic group 1 can significantly reduce the acid value index of spicy strips products (P<0.01).

[0072] Table 6 Results of acid value of spicy strips

[0073] Note: The same letters in the same row of data indicate no significant difference (P>0.05), and different letters indicate significant difference (P<0.05).

[0074] (7) Determination of peroxide value of spicy strips Peroxide value is an indicator to measure the peroxide content in oils and fats, and is often used to evaluate the quality of oils and fats and their degree of oxidation.

[0075] The peroxide value of spicy strips was determined using the first method of GB 5009.227-2023 "National Food Safety Standard Determination of Peroxide Value in Food", and the results are shown in Table 7: Compared with the blank group, control group, postbiotic group 2, postbiotic group 3, postbiotic group 4, postbiotic group 5 and TBHQ control group, postbiotic group 1 can significantly improve the peroxide value index of spicy strips products (P<0.01).

[0076] Table 7 Results of peroxide value of spicy strips

[0077] Note: The same letters in the same row of data indicate no significant difference (P>0.05), and different letters indicate significant difference (P<0.05).

[0078] In summary, by analyzing the indicators of spicy strips, it is found that the postbiotic composition provided by the present invention can replace the synthetic antioxidants in spicy strips products, maintain the basic indicators of the spicy strips products themselves including color difference, oil absorption rate, moisture content and hardness results, reduce the acid value index and peroxide value index of spicy strips products during storage, and reduce the total number of molds in spicy strips products during storage. This postbiotic product is effective in replacing synthetic antioxidants in food to exert antioxidant effects.

[0079] Although the present invention has been disclosed as above in the form of a preferred embodiment, it is not intended to limit the present invention. Anyone familiar with this technology can make various changes and modifications without departing from the spirit and scope of the present invention. Therefore, the scope of protection of the present invention should be based on the definition of the claims.

Claims

1. A strain of Pediococcus acidilactici ( Pediococcus lactis ) P2829, characterized in that, It was deposited in the General Microbiology Center of China Microorganism Culture Collection Administration on May 25, 2021, with the deposit number CGMCC No.22599.

2. A microbial preparation, characterized in that: The microbial preparation contains the Pediococcus acidilactici described in claim 1 ( Pediococcus lactis )P2829.

3. A postbiotic composition, characterized in that The postbiotic composition comprises a supernatant, inactivated bacteria and / or bacterial lysate after mixed fermentation of four microbial strains; the four microbial strains are Bifidobacterium animalis lactis subsp. V9, Bifidobacterium adolescentis B8589, Bifidobacterium bifidum B1628 and Pediococcus acidilactici according to claim 1 ( Pediococcus lactis ) P2829; the Bifidobacterium adolescentis B8589 was deposited in the General Microbiology Center of the China Microorganism Culture Collection Administration on April 27, 2021, with a deposit number of CGMCC No. 22243; the Bifidobacterium bifidum B1628 was deposited in the General Microbiology Center of the China Microorganism Culture Collection Administration on May 25, 2021, with a deposit number of CGMCC No. 22598; the Bifidobacterium animalis subspecies lactis V9 is deposited with a deposit number of CGMCC No. 5470.

4. A method for preparing the postbiotic composition according to claim 3, characterized in that: The method is to combine animal Bifidobacterium lactis subspecies V9, the Bifidobacterium adolescentis B8589, the Bifidobacterium bifidum B1628 and the Pediococcus acidilactici described in claim 1 ( Pediococcus lactis ) P2829 mixed to form a probiotic composition is inoculated into a fermentation medium for cultivation to obtain a fermentation liquid; the fermentation liquid is post-treated to obtain a postbiotic composition.

5. The method according to claim 4, characterized in that The inoculation amount of the probiotic composition in the fermentation medium is not less than 1×10 6 CFU / mL; In the probiotic composition, the ratio of live bacteria of Bifidobacterium adolescentis B8589, Bifidobacterium bifidum B1628, Bifidobacterium animalis lactis subspecies V9 and Pediococcus acidilactici P2829 is 2-3:2-3:2-3:2-3; Calculated by mass percentage, the fermentation medium includes: 1.5%-7% full-fat soybean powder, 11%-18% skim milk powder, and 0.05%-0.5% sodium citrate.

6. An antioxidant, characterized in that The antioxidant comprises the composition according to claim 3.

7. A food containing the composition according to claim 3 or the antioxidant according to claim 6.

8. Use of the composition according to claim 3 or the antioxidant according to claim 6 in food anti-oxidation.

9. A method for anti-oxidation of spicy strips products, characterized in that: The method comprises adding the composition described in claim 3 or the antioxidant described in claim 6 to the spicy strips product.

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