细菌素Plantarum C010在冷却猪肉及果蔬防腐保鲜中的应用

Application of Lactobacillus plantarum C010 Bacteriocin in the Preservation of Chilled Pork and Fruits and Vegetables

摘要:

针对冷却猪肉及果蔬贮藏过程中易腐败变质导致损耗危害等问题。试验以细菌素Plantarum C010与乳酸链球菌素（Nisin）比对，探究其对冷却猪肉、葡萄、芒果、黄瓜及线椒的防腐保鲜作用。结果表明，细菌素Plantarum C010以12.50 μg/mL处理冷却猪肉在4 ℃贮藏9 d时，其TVB-N、TVC、尸胺、腐胺、组胺含量分别为14.37 mg/100 g、6.70 lg CFU/g、10.02、12.87、0.67 mg/kg。货架期较CK组和2 mg/mL Nisin处理组分别延长了6 d和4 d；同时，当细菌素Plantarum C010以6.25 μg/mL处理葡萄和芒果、12.50 μg/mL处理黄瓜、3.125 μg/mL处理线椒时，其保鲜效果最好。在贮藏至16 d时，其腐败指数分别为4.69%、43.84%、16.77%和10.80%，较CK和Nisin处理组分别下降了30.72%、47.33%、57.80%、26.53%和55.50%、32.41%、62.63%、38.32%，且较好的维持四种果蔬的硬度，减缓失重率。综上所述，细菌素Plantarum C010不仅对冷却猪肉具有较好的保鲜效果，也能有效减少4种果蔬（黄瓜、葡萄、芒果、线椒）水分的流失、延缓果蔬腐败。该结果为食品防腐保鲜领域提供了一个新的、天然的解决方案。

Abstract:

Chilled pork and fruits and vegetables are prone to spoilage during storage, leading to food losses and safety hazards. To address this challenge, the preservation effects of Lactobacillus plantarum C010 bacteriocin and nisin were compared in chilled pork, grapes, mangoes, cucumbers, and line peppers. The results showed that when chilled pork was treated with L. plantarum C010 bacteriocin at 12.50 μg/mL and stored at 4 ℃ for 9 days, the total volatile basic nitrogen content; total viable count; and contents of cadaverine, putrescine, and histamine were 14.37 mg/100 g, 6.70 lg•CFU/g, 10.02, 12.87, and 0.67 mg/kg, respectively. Additionally, the shelf life was extended by 6 and 4 days compared with those of the CK group and 2 mg/mL nisin treatment groups, respectively. The preservation effects on grapes, mangoes, cucumbers, and line peppers were superior following treatment with L. plantarum C010 bacteriocin at 6.25, 6.25, 12.50, and 3.125 μg/mL, respectively. After storage for 16 days, the decay indices of the fruits and vegetables were 4.69%, 43.84%, 16.77%, and 10.80%, respectively. These values decreased by 30.72%, 47.33%, 57.80%, and 26.53%, respectively, compared with those in the CK group. Similarly, they were 55.50%, 32.41%, 62.63%, and 38.32% smaller than the respective values in the nisin treatment group. Furthermore, L. plantarum C010 bacteriocin preserved the firmness of the four types of fruits and vegetables and slowed the weight loss rates. In summary, L. plantarum C010 bacteriocin not only exhibits good preservation effects on chilled pork but also reduces the water loss and decay of four types of fruits and vegetables (grapes, mangos, cucumbers, and line peppers). The results provide a natural solution for preserving foods.