Preliminary Research on Effect of Fermented Broth of Bacillus cereus on Fresh-keeping of Apples

Abstract

Abstract: The effect of fermented broth of Bacillus cereus on fresh-keeping of apples was studied primly. During the research,the water-loss,the brown stain and the putrescence caused by microbes of apples,dipped in fermented broth of Bacillus cereus for 10 minutes,were found to be decelerated,and there were much fewer changes in the amount of their VC,sugar and protein than those of the apples in the control group. The results indicated that the fermented broth of Bacillus cereus avails much to the fresh-keeping of apples.

Key words: , Bacillus cereus； apple； biopreservation；

Huang-Yun-Hong, Wang-Jun-Ming, Long-Zhong-儿. Preliminary Research on Effect of Fermented Broth of Bacillus cereus on Fresh-keeping of Apples[J]. FOOD SCIENCE, 2006, 27(11): 516-519.

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Preliminary Research on Effect of Fermented Broth of Bacillus cereus on Fresh-keeping of Apples

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