摘要
目的:为以生物膜形成能力为筛选依据的枯草芽孢杆菌生物保鲜剂开发提供新思路。方法:测定枯草芽孢杆菌的疏水能力、自凝聚率、共凝聚率及生物膜形成能力,并利用枯草芽孢杆菌对冰鲜罗非鱼片进行保鲜,测定罗非鱼片的鲜度和挥发性风味物质。结果:枯草芽孢杆菌的生物膜形成能力越强,对罗非鱼肉的保鲜效果最佳。枯草芽孢杆菌可显著降低鱼肉中的挥发性盐基氮含量,使鱼肉在贮藏第3天的TVB-N含量为24.43 mg/100 g,低于对照组的34.58 mg/100 g;并且显著抑制鱼肉中醇类、酚类、酯类和酸类,如异戊醇、苯酚、吲哚、乙酸等挥发性风味成分的产生。同时,较生物膜形成能力而言,枯草芽孢杆菌的抑菌能力并未体现出与保鲜能力的相关性。结论:枯草芽孢杆菌的自凝聚和生物膜形成能力与其对罗非鱼片的保鲜能力最为相关,可作为保鲜用枯草芽孢杆菌筛选的快速指标。
Objective:To provide a new idea for the development of Bacillus subtilis bio-preservative based on biofilm forming ability.Methods:The hydrophobic ability,self-agglutination rate,co-agglutination rate and biofilm forming ability of Bacillus subtilis were measured.The freshness and volatile flavor of tilapia fillets were measured by Bacillus subtilis.Results:The stronger the biofilm forming ability of Bacillus subtilis,the best preservation effect of tilapia fish.Bacillus subtilis can significantly reduce the content of volatile basic nitrogen in fish meat,so that the TVB-N content of fish was 24.43 mg/100 g on the third day of storage,which was lower than the control group(34.58 mg/100 g).Moreover,the production of alcohol,phenols,esters and acids,such as isoamyl alcohol,phenol,indole,acetic acid and other volatile flavor components in fish was significantly inhibited.At the same time,compared with the biofilm forming ability,the bacteriostatic ability of Bacillus subtilis was not correlated with the fresh-keeping ability.The results showed that the autoagglutination and biofilm forming ability of Bacillus subtilis were most correlated with the preservation ability of tilapia fillets,and could be used as a rapid index for screening Bacillus subtilis for preservation.
作者
张雯
陈淑俣
游佳鸿
倪莉
Zhang Wen;Chen Shuyu;You Jiahong;Ni Li(Institute of Food Science and Technology,Fuzhou University,Fujian Center of Excellence for Food Biotechnology,uzhou 350108)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2023年第10期229-237,共9页
Journal of Chinese Institute Of Food Science and Technology
基金
福建省自然科学基金面上项目(2020J01487)
福州市科技局科技计划项目(2020-GX-13)。
关键词
枯草芽孢杆菌
罗非鱼片
生物保鲜
Bacillus subtilis
tilapia fillets
biopreservation
