使用Lactobacillus plantarum和 propionate改善尤夫卡的微生物和物理化学保质期
Hannaneh Bahmanpour1, Mahmood Sowti Khiabani2, Sajad Pirsa3
1Department of Food Science and Engineering, Faculty of Agriculture Islamic Azad University, Tabriz Branch Tabriz Iran.
Food science & nutrition
|March 8, 2024
概括
这项研究研究了优夫卡糊的天然和化学防腐剂. 植物乳杆菌 (Lactobacillus plantarum) 在控制腐烂和提高保质期方面表现出显著的潜力,其性能优于单独使用化学防腐剂.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 食品保存 食品的保存方法
背景情况:
- 越来越多的消费者对使用最小化学添加剂的食品的需求.
- 需要有效的天然防腐剂来延长食品的保质期,如尤夫卡糊.
- 在保存过程中评估物理化学和微生物变化的重要性.
研究的目的:
- 评估 Lactobacillus plantarum (生物防腐剂) 和 propionate (化学防腐剂) 在延长优夫卡糊的保质期方面的有效性.
- 分析这些防腐剂对尤夫卡的物理化学性质 (pH,水分,蛋白质) 和微生物负载 (模具,酵母) 的影响.
- 为了比较L. plantarum和 propionate对单个应用和对照的联合作用.
主要方法:
- 尤夫卡糊样本被处理成不同度的L. plantarum (10^3,10^5,10^7 cfu/mL).
- 额外的样本被L. plantarum与0.3% propionate结合处理.
- 对照样本包括未经处理的糊和只含0.3% propionate的糊.
- 随着时间的推移,监测了物理化学特性 (pH,水分,蛋白质) 和微生物数量 (菌,酵母).
主要成果:
- 处理和储存时间都显著影响了尤夫卡的物理化学特性 (p < .05).
- L. plantarum的存活率随着储存时间的增加而增加 (p < .05),表明其稳定性.
- 与单独使用 propionate 相比,L. plantarum和 propionate的联合使用显示出更好的模具和酵母控制.
- 较低度的L. plantarum表现出比联合治疗或对照组更好的抗菌活性.
结论:
- 植物乳杆菌 (Lactobacillus plantarum) 是优夫卡糊的一种有前途的生物防腐剂,有效控制微生物破坏.
- 结合L. plantarum和 propionate可以增强防腐效果,特别是在防腐菌方面.
- 对L. plantarum最佳度的进一步研究可能会导致自然,有效的食品保存策略.
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