Food and Fermentation Industries >

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

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

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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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

Cite this article

LIU Yinxue , HAN Jitong , HUANG Dongcheng , HAO Linlin , LIU Yisuo , CAO Jiayuan , YI Huaxi . Application of Lactiplantibacillus plantarum Q7 postbiotic in preservation of steamed buns and milk[J]. Food and Fermentation Industries, 2025 , 51(8) : 97 -102 . DOI: 10.13995/j.cnki.11-1802/ts.039493

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