食品科学 ›› 2020, Vol. 41 ›› Issue (13): 206-211.doi: 10.7506/spkx1002-6630-20190623-271

• 包装贮运 • 上一篇    下一篇

不同抑菌剂对青稞鲜湿面中蜡样芽孢杆菌的抑制作用

王舒叆,王子元,张敏   

  1. (1.北京食品营养与人类健康高精尖创新中心,北京工商大学,北京 100048;2.北京市食品添加剂工程技术研究中心,北京工商大学,北京 100048)
  • 出版日期:2020-07-15 发布日期:2020-07-29
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2017YFD0401200); 北京市教委人才培养质量建设——一流专业建设(市级)食品科学与工程项目(PXM2019_014213_000010)

Inhibitory Effects of Different Bacteriostatic Agents on Bacillus cereus Inoculated in Fresh Wet Noodles Made from Wheat Flour Blended with Highland Barley Flour

WANG Shu’ai, WANG Ziyuan, ZHANG Min   

  1. (1. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; 2. Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China)
  • Online:2020-07-15 Published:2020-07-29

摘要: 为了解葡萄汁有孢汉逊酵母(Hanseniaspora uvarum)挥发性有机物防治草莓果实采后病害的可能机理,研究了拮抗酵母挥发性单体桂皮醛对草莓灰霉病的抑制作用,结果显示62.5 μL/L的桂皮醛熏蒸处理3 d对草莓灰霉病防治效果最好,能显著抑制草莓果实的病斑扩展(P<0.05)。不同剂量的桂皮醛都可以有效保持草莓颜色、可溶性固形物质量分数和可滴定酸质量分数,延缓品质的下降。以62.5 μL/L桂皮醛熏蒸草莓不同时间,发现与对照组相比,桂皮醛处理总体上能明显提高草莓中过氧化氢酶、多酚氧化酶、抗坏血酸过氧化物酶和β-1,3-葡聚糖酶活力和FaCAT、FaPPO、FaAPX基因相对表达量,抑制超氧化物歧化酶活力下降,62.5 μL/L桂皮醛处理组草莓在熏蒸过程中苯丙氨酸解氨酶活力先升高后下降,而FaPAL基因表达水平在熏蒸过程中逐渐下降,FaGLU基因表达在后期有上升趋势。这些结果表明,与对照组相比,桂皮醛熏蒸处理能够诱导相关抗性基因表达和酶活力升高,维持草莓品质,有效抑制草莓采后灰霉病的发生。

关键词: 桂皮醛, 草莓, 灰霉病, 品质, 诱导抗性, 基因表达

Abstract: This study analyzed the antibacterial effect of cinnamaldehyde, epigallocatechin gallate (EGCG) and Nisin against Bacillus cereus inoculated in fresh wet noodles incorporated with highland barley flour were analyzed, and changes in the quantity of Bacillus cereus during 36 h of storage at 25 ℃ were also explored. Meanwhile, the texture profile analysis and color of the uninoculated noodles added with each of the three bacteriostatic agents were measured. The results showed that all these bacteriostatic agents had inhibitory effects on Bacillus cereus. At the end of storage, addition of cinnamaldehyde and EGCG at 0.05% each could significantly reduce the quantity of Bacillus cereus inoculated in the noodles by 2.49 and 2.07 (lg(CFU/g)) compared with the control group (average between the ethanol control and blank control groups).The two bacteriostatic agents significantly increased the hardness of noodles from 12 to 24 h of storage and chewiness at the storage of 12 h, and 0.05% cinnamaldehyde increased the L* and b* values by 5.29 and 2.44, respectively at the end of storage, indicating its ability to preserve the color of noodles. Therefore, cinnamaldehyde could be potentially used as an antimicrobial agent in the storage and preservation of fresh wet noodles incorporated with highland barley flour.

Key words: fresh wet noodles incorporated with highland barley flour, Bacillus cereus, antibacterial, storage, quality

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