摘要
由嗜酸耐热酸土脂环酸芽孢杆菌污染酸性果汁引起的营养损失、风味劣变、沉淀等质量问题是制约果蔬加工及出口贸易的瓶颈。本文通过光密度测定、生物被膜测定、扫描电子显微镜检测、平板菌落计数、果汁理化特性及感官品质鉴定等方法,研究肌苷对酸土脂环酸芽孢杆菌生长的抑制效果及对橙汁品质的影响。结果表明,不同浓度的肌苷在酸性条件下均能高效抑制该菌营养菌体的生长繁殖,且对鲜榨橙汁的酸度、糖度、色度及口感等理化特性和感官品质无显著影响。低至5 mmol/L的肌苷添加量即可降低该菌的生物被膜形成能力,损伤菌体的细胞壁和细胞膜,导致菌体裂解死亡。在初始污染菌含量高达105 CFU/mL时,仍能将菌体的数量降低1个数量级,控制营养菌体的数量,使之不能产生达到嗅觉阈值的愈创木酚量,肌苷有望成为酸性果汁生产中抑制酸土脂环酸芽孢杆菌污染的新型高效防腐剂。
The quality problems of acidic juices such as nutritional loss,flavor deterioration and precipitation caused by the pollution of acidophilic and thermophilic Alicyclobacillus acidoterristris have become the bottleneck restricting the processing and export trade of fruits and vegetables.In this paper,the antibacterial activity of inosine on growth of A.acidoterristris and its influence on the quality of orange juice were studied by determination of optical density,measurement of biofilm formation,scanning electron microscopy(SEM)detection,plate colony count,physicochemical properties and sensory quality identification of fruit juice.The results showed that inosine with different concentrations could effectively inhibit the growth and reproduction of the vegetative cells of A.acidoterristris under acidic conditions,and had no significant effect on the physicochemical properties such as acidity,sugar content,color,taste and sensory quality of fresh orange juice.The addition of inosine as low as 5 mmol/L could reduce the biofilm formation ability of A.acidoterristris,damage the cell wall and cell membrane,and lead to cell lysis and death.When the initial contaminated bacteria content is up to 105 CFU/mL,the total number of A.acidoterristris can still be reduced by one order of magnitude,which control the number of vegetative bacteria so that it can not produce guaiacol that reaches the olfactory threshold.It is expected to be a new and efficient preservative for inhibiting the pollution of A.acidoterristris in acidic juice production.
作者
胡文静
刘小雪
梁栋
焦凌霞
Hu Wenjing;Liu Xiaoxue;Liang Dong;Jiao Lingxia(Henan Institute of Science and Technology of Food Science and Technology,Xinxiang 453003,Henan)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2023年第9期242-251,共10页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金面上项目(31771949)
河南省高校科技创新团队支持计划项目(21IRTSTHN024)。
关键词
酸土脂环酸芽孢杆菌
肌苷
抑菌效果
生物膜形成
果汁品质
Alicyclobacillus acidoterrestris
inosine
antibacterial effect
biofilm formation
juice quality
