摘要
研究了分离自海洋鱼类的乳酸菌对黄花鱼肉的保鲜作用,通过牛津杯法抑菌实验测定海洋鱼类来源乳酸菌对7株指示菌Listeria monocytogenes、Salmonella enterica、Staphylococcus aureus、Vibrio parahaemolyticus、Serratia marcescens、Acinetobacter spp.、Pseudomonas spp.的抑制作用,发现Lactobacillus plantarum Y12、L.plantarum Y3-1、L. plantarumY42抑制指示菌生长的效果最好;接种菌株Y12、Y3-1、Y42的鱼肉在4℃保藏8 d,其挥发性盐基氮(TVBN)含量与未接菌鱼肉TVBN含量之间无显著差异(p>0. 05),证明菌株Y12、Y3-1、Y42对鱼肉无致腐作用。将Pseudomonas spp.单独或L.plantarum Y12与Pseudomonas spp.混合接种于灭菌鱼汁,发现第5天混合培养鱼汁TVBN值((24.55±1.00)mg/100 g)显著低于(p<0.05)单独接种鱼汁的TVBN值((29.09±0. 60)mg/100 g);混合培养鱼汁的pH值低于单独接种鱼汁的pH值,而感官得分高于单独接种鱼汁感官得分。新鲜黄花鱼肉中接种Pseudomonas spp.或混合接种L.plantarum Y12与Pseudomonas spp.,保藏第5天,混合接种的鱼肉TVBN值((27. 30±1. 97)mg/100 g)显著低于(p <0. 05)单独接种鱼肉的TVBN值((34. 30±0.01) mg/100 g),并且混合培养的感官评分高于单独培养的鱼肉。结果表明,海洋鱼类来源的L.plantrum Y12具有抑制鱼肉中腐败菌生长、防止鱼肉腐败的功能。
This research studied the potential of several marine Lactobacillus strains as biopreservative for yellow croaker fish preservation. The results showed that the strains Y12, Y3-1, and Y42 had the stronger antibacterial activities against Listeria monocytogenes, Salmonella enterica, Staphylococcus aureus, Vibrio parahaemolyticus, Serratia marcescens, Acinetobacter spp., and Pseudomonas spp.. There was no significant difference （ p 〉0.05） between the TVBN contents of the freshly-cut fish meat inoculated with the strains Y12, Y3-1, and Y42 and that of the un-inoculated fish meat stored at 4 ℃ for 8 days, indicating that the strains Y12, Y3-1, and Y42 had no spoilage potential for fish meat. The TVBN values and pH values of sterilized fish juice inoculated with the strain Y12 and Pseudomonas spp. were significantly lower （ p 〈0.05） than those of the sterilized fish juice inoculated with Pseudomonas spp., and the sensory evaluation score of the fish juice co-cultured with two strains was higher than that of the juice inoculated with Pseudomonas spp. alone. The TVBN value of fresh fish meat inoculated with the strain Y12 and Pseudomonas spp. was significantly lower （ p 〈0.05） than that of the fish meat inoculated with Pseudomonas spp.. The results indicated that L. plantarum Y12 had antibacterial and anti-spoilage effect in fish meat.
作者
刘佳秀
查振兴
于文溪
董雪
王勋
妥彦峰
LIU Jiaxiu;CHA Zhenxin;YU Wenxi;DONG Xue;WANG Xun;TUO Yanfeng(School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,China)
出处
《食品科学技术学报》
CAS
北大核心
2018年第6期58-65,共8页
Journal of Food Science and Technology
基金
大连工业大学大学生创新创业项目(201710152066)
关键词
乳酸菌
生物保鲜
鱼汁
鱼肉
抑菌实验
lactic acid bacteria
biopreservation
fish juice
fish meat
antimicrobial activity
