In order to explore the preservation effect of antimicrobial peptides and chitosan composite film on cheese, two natural materials chitosan and gelatin were composited. Firstly, the optimal formula of chitosan composite film was determined by orthogonal tests, and then antimicrobial film by the addition of antimicrobial peptides was prepared. Moreover, its antimicrobial activity and mechanical properties were studied. The antimicrobial film was used to package cheese, and its effect on cheese quality was investigated. The optimal formula of chitosan composite film was as follows: chitosan concentration of 1.25%, gelatin concentration of 1.75%, and glycerol concentration of 0.3%. The minimal inhibitory concentration of the antimicrobial film to Candida albicans was 160 mg/mL. When the antimicrobial peptide (2×MIC) was added and compounded with the composite film, the mechanical properties and antimicrobial activity of the antimicrobial film were improved. it was found that the moisture content of the cheese packaged by the antimicrobial film decreased at 25 ℃ storage faster than that of the composite film group, indicating that the water-resisting property of antimicrobial film was poor. Meanwhile, the L* value of the two films treatment groups decreased with time; the b* value of the composite film group increased first and then decreased, while antimicrobial film group decreased first and then increased slowly. In addition, the hardness of the cheese in both groups increased significantly (P<0.05), and the chewiness decreased. In the early storage period, there was no significant difference in the elasticity of the two groups, and the elasticity of the antimicrobial film group increased significantly after storage for 7 d; compared with the composite film group, it was significantly different in the total number of bacteria and the number of mold and yeast in the antimicrobial film group (P<0.05). Therefore, the antimicrobial film could slow down the increase of the total number of bacteria, mold and yeast in the cheese during storage, and inhibit the growth of spoilage bacteria in the cheese.
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