In order to prevent mushroom spoilage caused by postharvest microbial infection and prolong its shelf-life, effects of Bacillus pumilus HN-10 antimicrobial peptide P-2 on preserving Agaricus bisporus were studied. Fresh Agaricus bisporus was used as raw material, antimicrobial peptide P-2 extracted from fermentation broth of B. pumilus HN-10 was used as the preservative and sprayed to Agaricus bisporus with different concentrations(the gradient dilution ratio was 1∶1 ,1∶2, and 1∶3(V/V), using sterile water). The optimal concentration of antimicrobial peptide P-2 was selected at room temperature (25±1)℃, and the preservation and storage experiments were conducted at low temperature (4±1)℃. The results showed that the optimal dilution ratio was 1∶1 (V/V) at room temperature. After storing for 3 days, treated mushrooms still maintained certain sensory qualities and their decay indexes were relatively low. The antimicrobial peptide P-2 could significantly inhibit the increase of total number of bacterial colonies of Agaricus bisporus, reduce the weight loss, maintain a stable soluble protein content, and effectively inhibit PPO activity under low-temperature storage conditions. After 5 days of storage, treated mushrooms still maintained good sensory qualities and certain commercial values. Therefore, low temperature storage (4±1)℃ together with antimicrobial peptides P-2 treatment had good preservative effects on Agaricus bisporus and prolonged its shelf-life, which could provide technical reference for developing antimicrobial peptides preservatives for edible mushrooms.
NIU Yaoxing
,
YUN Jianmin
,
LI Yanhu
,
GUO Juan
,
DENG Zhanrui
,
LIU Xiaoxia
. Effect of Bacillus pumilus HN-10 antimicrobial peptide P-2 on preserving Agaricus bisporus[J]. Food and Fermentation Industries, 2019
, 45(5)
: 133
-139
.
DOI: 10.13995/j.cnki.11-1802/ts.018917
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