Preparation and Application of an Antioxidant Postbiotic Composition

Abstract

The present invention discloses the preparation and application of an antioxidant postbiotic composition, belonging to the field of biotechnology. The postbiotic composition provided by the present invention can replace the synthetic antioxidant in the spicy strip product, maintain the basic indexes of the spicy strip product itself, including color difference, oil absorption rate, moisture content and hardness results, reduce the acid value index and peroxide value index of the spicy strip product during storage, and reduce the total number of molds of the spicy strip product during storage. This postbiotic product has a significant effect in replacing synthetic antioxidants in foods to play an antioxidant 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 the supernatant, inactivated cells and / or cell lysates after the mixed fermentation of four microbial strains; the four microbial strains are Bifidobacterium animalis subsp. lactis V9, Bifidobacterium adolescentis B8589, Bifidobacterium bifidum B1628, and Pediococcus acidilactici described in the first technical solution ( Pediococcus lactis ) P2829; Bifidobacterium adolescentis B8589 was deposited on April 27, 2021 at the General Microbiology Center of the China National Culture Collection Center, with the deposit number CGMCC No. 22243, and Bifidobacterium bifidum B1628 was deposited on May 25, 2021 at the General Microbiology Center of the China National Culture Collection Center, with the deposit number CGMCC No. 22598, and the deposit number of Bifidobacterium animalis subsp. lactis V9 is CGMCC No. 5470.

[0008] In the postbiotic composition of the present invention, 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. The method is to inoculate a probiotic composition composed of Bifidobacterium animalis subsp. lactis V9, Bifidobacterium adolescentis B8589, Bifidobacterium bifidum B1628, and Pediococcus acidilactici P2829 described in the first technical solution into a fermentation medium for cultivation to obtain a fermentation broth; the fermentation broth is post-treated to obtain a postbiotic composition.

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

[0011] In some embodiments, in the probiotic composition, the viable cell ratio 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 some embodiments, the composition of the fermentation medium by mass percentage includes: whole milk powder 1.5%-7%, skim milk powder 11%-18%, sodium citrate 0.05%-0.5%, and the balance 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 certain embodiments, the food includes convenience foods (flavored flour products), including spicy strips, grain processed products, edible oils, fats and their products, dairy products, beverages, convenience foods, biscuits, canned foods, frozen drinks, frozen foods, potato and puffed foods, confectionery products, tea and related products, alcoholic beverages, vegetable products, fruit products, roasted seeds and nuts products, egg products, cocoa and roasted coffee products, sugar, aquatic products, starch and starch products, pastries, soy products, bee products, health foods, foods for special medical purposes, infant formula foods, and / or special dietary foods; preferably, the convenience foods (flavored flour products) include spicy strip products; the antioxidant effect of the spicy strip products includes maintaining the basic indicators of the spicy strip products themselves, including color difference, oil absorption rate, moisture content and hardness results, reducing the acid value and peroxide value indicators of the spicy strip products during storage, and reducing the total number of molds of the spicy strip products during storage.

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

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

[0018] In certain embodiments, the food includes convenience foods (flavored flour products), including spicy strips, grain processed products, edible oils, fats and their products, dairy products, beverages, convenience foods, biscuits, canned foods, frozen drinks, frozen foods, potato and puffed foods, confectionery products, tea and related products, alcoholic beverages, vegetable products, fruit products, roasted seeds and nuts products, egg products, cocoa and roasted coffee products, sugar, aquatic products, starch and starch products, pastries, soy products, bee products, health foods, foods for special medical purposes, infant formula foods, and / or special dietary foods; preferably, the convenience foods (flavored flour products) include spicy strip products.

[0019] The eighth technical solution provided by the present invention is a method for antioxidant of convenience foods and / or flavored flour foods, and the method is to add the composition described in the third technical solution or the antioxidant described in the fifth technical solution to the convenience foods.

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

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

[0022] The technical solution and effects of the present invention are as follows:

[0023] The postbiotic composition provided by the present invention can replace the synthetic antioxidant in the spicy strip product, maintain the basic indicators of the spicy strip product itself, including color difference, oil absorption rate, moisture content and hardness results, reduce the acid value index of the spicy strip product during storage, and reduce the total number of molds in the spicy strip product during storage. This postbiotic product has a significant effect in replacing synthetic antioxidants in foods and playing an antioxidant role.

[0024] Biological material preservation certificate

[0025] A strain of Pediococcus acidilactici ( Pediococcus lactis ), taxonomically named Pediococcus acidilactici ( Pediococcus lactis ), was deposited on May 25, 2021 at the General Microbiology Center of the China Committee for Culture Collection of Microorganisms, with the deposit address being No. 3, Yard 1, Beichen West Road, Chaoyang District, Beijing, and the deposit number being CGMCC No. 22599.

[0026] A strain of Bifidobacterium adolescentis ( Bifidobacterium adolescentis ), taxonomically named Bifidobacterium adolescentis ( Bifidobacterium adolescentis ), was deposited on April 27, 2021 at the General Microbiology Center of the China Committee for Culture Collection of Microorganisms, with the deposit address being No. 3, Yard 1, Beichen West Road, Chaoyang District, Beijing, and the deposit number being CGMCC No. 22243, which has been published in the patent document CN118517830A.

[0027] A strain of Bifidobacterium bifidum ( Bifidobacterium bifidum ), taxonomically named Bifidobacterium bifidum ( Bifidobacterium bifidum), which was deposited on May 25, 2021 at the General Microbiological Center of the China Committee for Culture Collection of Microorganisms. The deposit address is No. 3, Yard 1, Beichen West Road, Chaoyang District, Beijing, and the deposit number is CGMCC No. 22598. It has been published in the literature "Bifidobacterium bifidum B1628 May Alleviate DextranSulfate Sodium-Induced Colitis in Mice, and the Anti-Inflammatory Effect IsAssociated with Gut Microbiota Modulation." (Citation directory: Cuijiao, Feng,Weiqin, Zhang,Tao, Zhang et al. Heat-Killed Bifidobacterium bifidum B1628 MayAlleviate Dextran Sulfate Sodium-Induced Colitis in Mice, and the Anti-Inflammatory Effect Is Associated with Gut Microbiota Modulation.[J].Nutrients, 2022, 14: 0.).

[0028] A strain of Bifidobacterium animalis subsp. lactis ( Bifidobacterium animalis subsp. lactis ), V9, with the taxonomic name of Bifidobacterium animalis subsp. lactis ( Bifidobacterium animalis subsp. lactis ), was deposited on November 18, 2011 at the General Microbial Culture Collection Center of the China Committee for Culture Collection of Microorganisms. The deposit address is No. 3, Yard 1, Beichen West Road, Chaoyang District, Beijing, and the deposit number is CGMCCNo.5470. It has been published in the patent document CN103898018A. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] Figure 1 It is a morphological characteristic diagram of Pediococcus acidilactici P2829 in Example 1.

[0030] Figure 2 It is a microscopic examination diagram of Pediococcus acidilactici P2829 in Example 1. DETAILED DESCRIPTION OF THE INVENTION

[0031] The following are the preferred embodiments of the present invention. It should be understood that the embodiments are for better explaining the present invention and are not used to limit the present invention.

[0032] Test method:

[0033] 1. Determination of color difference of spicy strips:

[0034] Randomly select spicy strips and cover the color sampling port of the color difference meter. Measure the color difference of each sample under light-shielding conditions, and record the data of L* (black → white), a* (green → red), and b* (blue → yellow).

[0035] 2. Determination of oil absorption rate of spicy strips:

[0036] Randomly select spicy strips, weigh and record the mass as m1. Then cut the sample into several small sections of 2 cm, place them in a centrifuge tube, and cover the spicy strips with 30 mL of vegetable oil to allow them to fully absorb the oil. After 30 minutes, take out the sample, place it on filter paper to suck out the excess oil, weigh it, and record its mass as m2. Calculate the oil absorption rate through the following formula:

[0037] Oil absorption rate / % = (Mass of spicy strips after oil absorption m2 / g - Mass of spicy strips before oil absorption m1 / g) / (Mass of spicy strips before oil absorption m1 / g).

[0038] 3. Determination of moisture content of spicy strips:

[0039] Refer to the first method in GB 5009.3-2016 to determine the moisture content.

[0040] 4. Determination of hardness of spicy strips:

[0041] Randomly select different positions of spicy strips and place them under the cutting knife probe for texture determination. The test measurement parameters are set as follows: pre-test rate: 1.0 mm / s, in-test rate: 2.0 mm / s, post-test rate: 2.0 mm / s, compression ratio: 75%, trigger force: 5 gf, and interval time between two compressions: 5 s.

[0042] 5. Determination of total mold count in spicy strips:

[0043] Put the prepared spicy strips in a self-sealing bag and store them at room temperature for one week. Refer to the method in GB 4789.15-2016 to determine the total mold count in spicy strips.

[0044] 6. Determination of acid value of spicy strips:

[0045] Carry out an accelerated oxidation experiment on spicy strips at 42°C. Determine the acid value after storage at 42°C for 7 days. The acid value is determined using the first method in GB5009.229-2016 "National Food Safety Standard - Determination of Acid Value in Foods".

[0046] 7. Determination of peroxide value of spicy strips:

[0047] The peroxide value is determined using the first method in GB 5009.227-2023 "National Food Safety Standard - Determination of Peroxide Value in Foods".

[0048] Raw materials used in the examples:

[0049] 1. Both M17 broth medium and M17 agar medium were purchased from Guangdong Zhongshan Baiwei Microbial Technology Co., Ltd.

[0050] 2. MRS liquid medium was purchased from Beijing Road & Bridge Technology Co., Ltd.

[0051] 3. Lactobacillus rhamnosus GG and Bifidobacterium animalis subsp. lactis BB - 12 were both purchased from Chr. Hansen (Beijing) Trading Co., Ltd.

[0052] Example 1

[0053] Isolation and identification of Pediococcus acidilactici, the method includes the following steps:

[0054] Weigh 1 g of fermented cheese sample, dilute it with sterile normal saline to an appropriate dilution, and then pour it onto an M17 agar medium plate. After inverting and culturing in a constant temperature incubator at 30°C for 24 - 48 h, observe and select colonies with 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 picked colonies by Gram staining and microscopy, and obtain pure strains by the method of repeated streak purification.

[0055] The method for preserving the strain is that the bacterial liquid is centrifuged at 4000 rpm for 5 min, the supernatant is removed, the obtained bacterial sludge is washed 3 times with PBS, and then mixed with skim milk in a certain proportion and stored at -80°C.

[0056] The colony morphology and microscopy results of Pediococcus acidilactici P2829 are as Figure 1 、 2 shown. The colonies of Pediococcus acidilactici P2829 are milky white, round, with a moist surface, convex in the middle, and smooth edges; under an ordinary optical microscope, the bacteria are spherical, arranged in pairs or groups, Gram - positive staining, and catalase - negative.

[0057] Example 2

[0058] This example provides a postbiotic composition, and the components of the postbiotic composition include inactivated cells and metabolites of Bifidobacterium adolescentis B8589, Bifidobacterium bifidum B1628, Bifidobacterium animalis subsp. lactis V9, and Pediococcus acidilactici P2829 obtained in Example 1.

[0059] Seed culture: Take 0.1 mL of the bacterial liquid of Bifidobacterium adolescentis B8589 and inoculate it into MRS liquid medium, and culture it at 30 °C for 30 h to obtain the seed liquid of Bifidobacterium adolescentis B8589; take 0.1 mL of the bacterial liquid of Bifidobacterium bifidum B1628 and inoculate it into MRS liquid medium, and culture it at 30 °C for 30 h to obtain the seed liquid of Bifidobacterium bifidum B1628; take 0.1 mL of the bacterial liquid of Bifidobacterium animalis subsp. lactis V9 and inoculate it into MRS liquid medium, and culture it at 30 °C for 30 h to obtain the seed liquid of Bifidobacterium animalis subsp. lactis V9; take 0.1 mL of the bacterial liquid of Pediococcus acidilactici P2829 and inoculate it into MRS liquid medium, and culture it at 30 °C for 30 h to obtain the seed liquid of Pediococcus acidilactici P2829;

[0060] Fermentation: Inoculate the seed liquids of Bifidobacterium adolescentis B8589, Bifidobacterium bifidum B1628, Bifidobacterium animalis subsp. lactis V9 and Pediococcus acidilactici P2829 into the fermentation medium, and the total viable count of Bifidobacterium adolescentis B8589, Bifidobacterium bifidum B1628, Bifidobacterium animalis subsp. lactis V9 and Pediococcus acidilactici P2829 is 2×10 6 CFU / mL, and culture it at 30 °C for 30 h to obtain the fermentation broth; when inoculating, the viable count ratio of Bifidobacterium adolescentis B8589, Bifidobacterium bifidum B1628, Bifidobacterium animalis subsp. lactis V9 and Pediococcus acidilactici P2829 is 1:1:1:1;

[0061] Post-treatment: Sterilize and inactivate the fermentation broth at 85 °C for 15 min to obtain the sterilized and inactivated fermentation broth; spray-dry the sterilized and inactivated fermentation broth to obtain the postbiotic composition (in the postbiotic composition, the total cell count of Bifidobacterium adolescentis B8589, Bifidobacterium bifidum B1628, Bifidobacterium animalis subsp. lactis V9 and Pediococcus acidilactici P2829 is 3.0×10 11 CFU / g);

[0062] Among them, the preparation method of the fermentation medium is as follows:

[0063] By mass percentage, the components of the fermentation medium are composed of 1% defatted soy flour, 8% skim milk powder and the balance of water; after mixing the components of the fermentation medium in proportion, pasteurize at 58 °C (i.e., stir at 150 rpm) for 15 min to obtain the liquid material; homogenize the liquid material at 58 °C once under the first-stage pressure of 19 Mpa and the second-stage pressure of 5.0 Mpa to obtain the homogenized liquid material; sterilize the homogenized liquid material at 93 °C for 30 min to obtain the sterilized liquid material; cool the sterilized liquid material to 35 °C to obtain the fermentation medium.

[0064] Example 3

[0065] This example provides a postbiotic composition, and the components of the postbiotic composition include inactivated cells and metabolites of Bifidobacterium adolescentis B8589; the preparation method of the postbiotic composition is: referring to the method of Example 2.

[0066] Example 4

[0067] This example provides a postbiotic composition, and the components of the postbiotic composition include inactivated cells and metabolites of Bifidobacterium bifidum B1628; the preparation method of the postbiotic composition is: referring to the method of Example 2.

[0068] Example 5

[0069] This example provides a postbiotic composition, and the components of the postbiotic composition include inactivated cells and metabolites of Bifidobacterium animalis subsp. lactis V9; the preparation method of the postbiotic composition is: referring to the method of Example 2.

[0070] Example 6

[0071] This example provides a postbiotic composition, and the components of the postbiotic composition include inactivated cells and metabolites of Pediococcus acidilactici P2829; the preparation method of the postbiotic composition is: referring to the method of Example 2.

[0072] Comparative Example 1: Prepare a postbiotic composition

[0073] Strains: Lactobacillus rhamnosus LGG and Bifidobacterium animalis subsp. lactis BB-12, purchased from Chr. Hansen (Beijing) Trading Co., Ltd.

[0074] Except that the strains are changed to Lactobacillus rhamnosus LGG and Bifidobacterium animalis subsp. lactis BB-12, and the ratio is 1:1, the others are the same as in Example 2.

[0075] Test Example

[0076] Apply the postbiotic compositions prepared in Examples 2 to 6 and Comparative Example 1 to the antioxidant of spicy strips, specifically as follows:

[0077] 1. Preparation and classification of spicy strips

[0078] The additive and flour are prepared into a mixed powder, and then salt etc. is added and dissolved in water to prepare noodle flocs, which are further processed into spicy strips, and the physical and chemical indexes of the spicy strips are measured. It is divided into the following eight groups: ① blank group; ② postbiotic group 1 (the postbiotic prepared in Example 2, 0.15%); ③ postbiotic group 2 (the postbiotic prepared in Example 3, 0.15%); ④ postbiotic group 3 (the postbiotic prepared in Example 4, 0.15%); ⑤ postbiotic group 4 (the postbiotic prepared in Example 5, 0.15%); ⑥ postbiotic group 5 (the postbiotic prepared in Example 6, 0.15%); ⑦ control group (the postbiotic prepared in Comparative Example 1, 0.15%); ⑧ TBHQ control group (0.02%).

[0079] 2. Determination of the properties of spicy strips

[0080] (1) The color difference of the spicy strips is measured, and the results are shown in Table 1.

[0081] Table 1 Results of the color difference of spicy strips

[0082]

[0083] Note: Data with the same superscript letter in the same row indicate no significant difference (P>0.05), and different letters indicate significant difference (P<0.05).

[0084] As can be seen from Table 1, there is no significant difference in the color difference results of the spicy strips in the postbiotic groups compared with the blank group and the TBHQ control group (P>0.05), while the redness and yellowness of the control group are significantly increased compared with other groups (P<0.05), indicating that adding the postbiotic composition of the present invention will not affect the color index of the spicy strips.

[0085] (2) The oil absorption rate of the spicy strips is measured, and the results are shown in Table 2.

[0086] Table 2 Results of the oil absorption rate of spicy strips

[0087]

[0088] Note: Data with the same superscript letter in the same row indicate no significant difference (P>0.05), and different letters indicate significant difference (P<0.05).

[0089] As a flavored noodle product, the mixing process is an essential step for spicy strips. The oil dressing imparts flavor and color to the spicy strips. After it penetrates into the spicy strips, it gives the spicy strips a "juicy feeling". The wrapping of the oil dressing around the spicy strips can increase the storage time, slow down the loss of moisture in the spicy strips, and play a lubricating role, keeping the spicy strips soft. Therefore, the oil absorption rate of spicy strips can be used to evaluate the oil absorption ability of spicy strips during the mixing process. The higher the oil absorption rate of spicy strips, the softer they are, the better the taste, and the higher the edible quality. Table 2 shows that there is no significant difference in the oil absorption rate of the postbiotic group of spicy strips compared with the blank group and the TBHQ control group (P>0.05), while the oil absorption rate of the control group is significantly lower compared with other groups (P<0.05), indicating that the addition of the postbiotic composition of the present invention does not affect the oil absorption rate of spicy strips.

[0090] (3)The determination of the moisture content of spicy strips, and the results are shown in Table 3.

[0091] Table 3 Results of the moisture content of spicy strips

[0092]

[0093] Note: Data with the same superscript letter in the same row indicate no significant difference (P>0.05), and different letters indicate significant difference (P<0.05).

[0094] The moisture content is one of the important factors determining the taste of spicy strips. An appropriate moisture content can keep the spicy strips soft and have a moderate chewiness. If the moisture content is too high, the spicy strips may become too soft and sticky, affecting the eating experience; on the contrary, if the moisture content is too low, the spicy strips may become too dry and hard, making them difficult to chew. At the same time, the moisture content directly affects the shelf life of spicy strips. A high moisture content is likely to cause the growth of microorganisms, especially the reproduction of molds and bacteria, thus shortening the shelf life of spicy strips. In short, controlling the moisture content of spicy strips is crucial for ensuring their taste, flavor, texture, and extending the shelf life. Table 3 shows that there is no significant difference in the moisture content of the postbiotic group of spicy strips compared with the blank group and the TBHQ control group (P>0.05), while the moisture content of the control group is significantly lower compared with other groups (P<0.05), indicating that the addition of the postbiotic composition of the present invention does not affect the moisture content of spicy strips.

[0095] (4)The determination of the hardness of spicy strips

[0096] Hardness is of great significance in the research of flour products. It is an important index directly reflecting the taste of the sample and can be used to intuitively evaluate the quality of spicy strips well in this study. 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" during chewing will be lost; when the hardness is too large, the phenomenon of "crumbling" is more likely to occur during long-term storage. The results of the hardness index of the influence of polysaccharides on the quality of spicy strips measured by a texture analyzer are shown in Table 4. There is no significant difference in the hardness results of the probiotic group of spicy strips compared with the blank group and the TBHQ control group (P>0.05), while the hardness results of the comparison group are significantly increased compared with other groups (P<0.05), indicating that adding the probiotic composition of the present invention will not affect the hardness of spicy strips.

[0097] Table 4 Results of the hardness of spicy strips

[0098]

[0099] Note: The same superscript letter for the data in the same row indicates no significant difference (P>0.05), and different letters indicate significant difference (P<0.05).

[0100] (5) Determination of the total number of molds in spicy strips

[0101] The prepared spicy strips were packed in a self-sealing bag 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 probiotic group, the TBHQ control group and the comparison group were all significantly lower than that in the blank group (P<0.05), and the total number of molds in the probiotic group 1 was the lowest (P<0.01). Table 5 shows that adding the probiotic composition of the present invention can significantly reduce the total number of molds in spicy strip products, which may be because some metabolites in the probiotics are acidic, thereby playing an inhibitory role on molds.

[0102] Table 5 Results of the total number of molds in spicy strips

[0103]

[0104] Note: The same superscript letter for the data in the same row indicates no significant difference (P>0.05), and different letters indicate significant difference (P<0.05).

[0105] (6) Determination of the acid value of spicy strips

[0106] The acid value, also known as the neutralization value, acid number, or acidity, is a measurement standard for the number of free carboxylic acid groups in a compound (such as fatty acids) or a mixture. Under the conditions of fat production, the acid value can be used as an index of the degree of hydrolysis, and under its storage conditions, it can be used as an index of rancidity. The smaller the acid value, the better the quality of the oil, the freshness and the degree of refining.

[0107] 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, the control group, Postbiotics Group 2, Postbiotics Group 3, Postbiotics Group 4, Postbiotics Group 5, and the TBHQ control group, Postbiotics Group 1 can significantly reduce the acid value index of spicy strip products (P<0.01).

[0108] Table 6 Results of the acid value of spicy strips

[0109]

[0110] Note: Data with the same superscript letter in the same row indicate no significant difference (P>0.05), and different letters indicate a significant difference (P<0.05).

[0111] (7)Determination of the peroxide value of spicy strips

[0112] The peroxide value is an index to measure the content of peroxides in oils and fats, and is often used to evaluate the quality of oils and fats and their degree of oxidation, etc.

[0113] 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 Foods, and the results are shown in Table 7: Compared with the blank group, the control group, Postbiotics Group 2, Postbiotics Group 3, Postbiotics Group 4, Postbiotics Group 5, and the TBHQ control group, Postbiotics Group 1 can significantly improve the peroxide value index of spicy strip products (P<0.01).

[0114] Table 7 Results of the peroxide value of spicy strips

[0115]

[0116] Note: Data with the same superscript letter in the same row indicate no significant difference (P>0.05), and different letters indicate a significant difference (P<0.05).

[0117] In summary, by analyzing the indicators of spicy strips, it was found that the postbiotic composition provided by the present invention can replace the synthetic antioxidant in spicy strip products, maintain the basic indicators of spicy strip products themselves, including color difference, oil absorption rate, moisture content, and hardness results, reduce the acid value index and peroxide value index of spicy strip products during storage, and reduce the total number of molds in spicy strip products during storage. This postbiotic product has a significant effect in replacing synthetic antioxidants in foods and playing an antioxidant role.

[0118] Although the present invention has been disclosed above with preferred embodiments, it is not intended to limit the present invention. Any person familiar with this technology can make various modifications and refinements without departing from the spirit and scope of the present invention. Therefore, the protection scope of the present invention should be defined by the claims.

Claims

1. A postbiotic composition, characterized in that, The postbiotic composition contains inactivated cells and metabolites of four microbial strains; the four microbial strains are Bifidobacterium animalis subsp. lactis V9, Bifidobacterium adolescentis B8589, Bifidobacterium bifidum B1628, and Pediococcus acidilactici ( Pediococcus lactis ) P2829; Bifidobacterium adolescentis B8589 was deposited on April 27, 2021 at the General Microbiological Center of the China National Culture Collection Center, with the deposit number CGMCC No. 22243. Bifidobacterium bifidum B1628 was deposited on May 25, 2021 at the General Microbiological Center of the China National Culture Collection Center, with the deposit number CGMCC No. 22598. The deposit number of Bifidobacterium animalis subsp. lactis V9 is CGMCC No. 5470. Pediococcus acidilactici P2829 was deposited on May 25, 2021 at the General Microbiological Center of the China National Culture Collection Center, with the deposit number CGMCC No. 22599; The preparation method of the postbiotic composition is to mix Bifidobacterium animalis subsp. lactis V9, the Bifidobacterium adolescentis B8589, the Bifidobacterium bifidum B1628, and Pediococcus acidilactici P2829 to form a probiotic composition, inoculate it into a fermentation medium for cultivation to obtain a fermentation broth; sterilize and inactivate the fermentation broth to obtain the postbiotic composition, and 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 viable bacteria ratio 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; by mass percentage, the fermentation medium includes: whole milk powder 1.5%-7%, skim milk powder 11%-18%, sodium citrate 0.05%-0.5%.

2. An antioxidant, characterized in that, The antioxidant contains the composition described in claim 1.

3. A food product containing the composition described in claim 1 or the antioxidant described in claim 2.

4. Use of the composition described in claim 1 or the antioxidant described in claim 2 in food antioxidation.

5. A method for antioxidation of a spicy strip product, characterized in that, The method is to add the composition described in claim 1 or the antioxidant described in claim 2 to the spicy strip product.

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