食品科学 ›› 2018, Vol. 39 ›› Issue (15): 214-218.doi: 10.7506/spkx1002-6630-201815031

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植物乳杆菌发酵液对冷藏双孢蘑菇生理生化性质的影响

高帅平1,李顺峰1,*,李 静2,王安建1   

  1. 1.河南省农业科学院农副产品加工研究中心,河南 郑州 450002;2.桂林理工大学化学与生物工程学院,广西 桂林 541004
  • 出版日期:2018-08-15 发布日期:2018-08-15
  • 基金资助:
    河南省农业科学院自主创新专项基金项目(2016ZC68);河南省基础与前沿技术研究计划项目(162300410254)

Effect of the Fermentation Broth of Lactobacillus plantarum on Physiological and Biochemical Properties of Agaricus bisporus during Cold Storage

GAO Shuaiping1, LI Shunfeng1,*, LI Jing2, WANG Anjian1   

  1. 1. Institute of Agro-products Processing, Henan Academy of Agricultural Sciences, Zhengzhou 450002, China; 2. College of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541004, China
  • Online:2018-08-15 Published:2018-08-15

摘要: 为保持双孢蘑菇的贮藏品质,研究了植物乳杆菌(Latobacillus plantarum)发酵液对双孢蘑菇冷藏过程中 褐变、活性氧含量、抗氧化酶活力等相关指标的影响。结果表明,在4 ℃贮藏条件下,与对照组相比,植物乳杆菌 发酵液能使双孢蘑菇保持较好的颜色,抑制总酚的积累和多酚氧化酶活力,并提高贮藏后期苯丙氨酸解氨酶活力; 同时降低H2O2含量和提高抗O2 -·活力,提高过氧化物酶和过氧化氢酶活力。因此,植物乳杆菌发酵液可以抑制酶 促褐变、降低活性氧水平和提高抗氧化酶活力,从而较好地保持双孢蘑菇的贮藏品质。

关键词: 植物乳杆菌, 双孢蘑菇, 褐变, 抗氧化

Abstract: The purpose of this study was to investigate the effect of Lactobacillus plantarum fermentation broth on the quality of Agaricus bisporus during storage at 4 ℃. The changes in browning, reactive oxygen species content and antioxidant enzymes activities were measured. The results indicated that the fermentation broth maintained the color of Agaricus bisporus, inhibited the accumulation of phenolics and the activity of polyphenol oxidase (PPO), increased phenylalnine ammonialyase (PAL) activity at the late storage stage, reduced H2O2 content, promoted anti-superoxide anion (O2-·) activity, and enhanced peroxidase (POD) and catalase (CAT) activities. Thus, the fermentation broth could keep the storage quality of Agaricus bisporus through preventing enzymatic browning, decreasing the level of reactive oxygen species and enhancing the activity of antioxidant enzymes.

Key words: Lactobacillus plantarum, Agaricus bisporus, browning, antioxidant

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