食品与发酵工业 >

2025 , Vol. 51 >Issue 8: 97 - 102

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039493

研究报告

植物乳植杆菌Q7后生元在馒头和牛乳防腐保鲜中的应用

  • 刘银雪 ,
  • 韩佶佟 ,
  • 黄冬成 ,
  • 郝林林 ,
  • 刘伊索 ,
  • 曹佳媛 ,
  • 易华西
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  • 1(中国海洋大学 食品科学与工程学院,山东 青岛,266000)
    2(黑龙江大三源乳品机械有限公司,黑龙江 哈尔滨,150010)
第一作者:博士研究生(易华西教授为通信作者,E-mail:yihx@ouc.edu.cn)

收稿日期: 2024-04-08

  修回日期: 2024-04-23

  网络出版日期: 2025-05-28

基金资助

山东省自然科学基金重点项目(ZR2020KC009);国家自然科学基金面上项目(32172180);国家重点研发计划项目(2024YFE0111400)

收起

Application of Lactiplantibacillus plantarum Q7 postbiotic in preservation of steamed buns and milk

  • LIU Yinxue ,
  • HAN Jitong ,
  • HUANG Dongcheng ,
  • HAO Linlin ,
  • LIU Yisuo ,
  • CAO Jiayuan ,
  • YI Huaxi
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  • 1(College of Food Science and Engineering, Ocean University of China, Qingdao 266000, China)
    2(Heilongjiang Dasanyuan Dairy Machinery Company, Harbin 150010, China)

Received date: 2024-04-08

  Revised date: 2024-04-23

  Online published: 2025-05-28

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摘要

后生元是指对宿主健康有益的无生命微生物和/或其成分的制剂,主要由菌体代谢产物及细胞组分组成。开展后生元在食品防腐中的应用研究对提高食品品质和保障人类健康具有重要意义。该研究基于具有广谱抑菌活性的植物乳植杆菌(Lactiplantibacillus plantarum)Q7,分别采用喷雾干燥和真空冷冻干燥2种方式制备后生元制剂,以单增李斯特菌为指示菌,研究加工方式和温度对后生元抑菌活性的影响,最后将其应用于馒头和牛乳的防腐保鲜。结果表明,植物乳植杆菌Q7后生元在37~121 ℃均可以保持较强的抑菌活性;植物乳植杆菌Q7后生元可以有效延缓馒头片发霉现象;不添加后生元的牛乳组贮藏第5天,单增李斯特菌的菌落数已超出国家标准,而添加植物乳植杆菌Q7后生元的牛乳组可以延缓到第11天,证明其对牛乳贮藏起到较好的保鲜效果。该研究研发了一种源于植物乳植杆菌Q7的后生元,具有开发成为食品生物防腐剂的前景。

关键词： 植物乳植杆菌; 后生元; 馒头; 牛乳; 防腐

本文引用格式

刘银雪 , 韩佶佟 , 黄冬成 , 郝林林 , 刘伊索 , 曹佳媛 , 易华西 . 植物乳植杆菌Q7后生元在馒头和牛乳防腐保鲜中的应用[J]. 食品与发酵工业, 2025 , 51(8) : 97 -102 . DOI: 10.13995/j.cnki.11-1802/ts.039493

Abstract

Postbiotics refers to preparations of non-living microorganisms and/or their components that are beneficial to host health, consisting primarily of probiotic metabolites and cellular components.Research on the application of postbiotics in food preservation is of great significance for the improvement of food quality and the protection of human health.In this study, a postbiotic was prepared using Lactiplantibacillus plantarum Q7 with broad-spectrum antibacterial activity, and two processing methods, spray drying and vacuum freeze drying, were used to prepare postbiotic preparations.Using Listeria monocytogenes as an indicator bacterium, the effects of processing mode and temperature on the antibacterial activity of postbiotic were investigated and finally applied to the preservation of steamed buns and milk.Results showed that L.plantarum Q7 postbiotic could maintain strong antibacterial activity at 37-121 ℃.L.plantarum Q7 postbiotic could effectively delay the moldy phenomenon of steamed buns.On the 5th day of storage in the milk group without the addition of postbiotic, the colony count of L.monocytogenes exceeded the national standard, while the milk group with the addition of L.plantarum Q7 postbiotic could be delayed until the 11th day, which had a good preservation effect on milk storage.This study developed a postbiotic derived from L.plantarum Q7, which had the prospect of being developed as a food biopreservative.

Key words： Lactiplantibacillus plantarum; postbiotic; steamed buns; milk; preservative

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