| 复合乳酸菌对冷藏海鲈鱼块的保鲜效果 |
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| 引用本文： | 唐文静,宁喜斌,王楚文,柳云龙.复合乳酸菌对冷藏海鲈鱼块的保鲜效果[J].微生物学通报,2016,43(3):559-566. |
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| 作者姓名： | 唐文静 宁喜斌 王楚文 柳云龙 |
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| 作者单位： | 上海海洋大学食品学院 上海水产品加工及贮藏工程技术研究中心 上海 201306,上海海洋大学食品学院 上海水产品加工及贮藏工程技术研究中心 上海 201306,上海海洋大学食品学院 上海水产品加工及贮藏工程技术研究中心 上海 201306,上海海洋大学食品学院 上海水产品加工及贮藏工程技术研究中心 上海 201306 |
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| 基金项目： | 上海市科委工程中心建设(No. 11DZ2280300) |
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| 摘 要： | 【目的】研究复合乳酸菌对冷藏海鲈鱼块的保鲜效果。【方法】以冷藏海鲈鱼块为对象,筛选出3株能够明显抑制其优势腐败菌(草莓假单胞菌Pseudomonas fragi,腐败希瓦氏菌Shewanella putrefacens)生长的单一乳酸菌,同时也筛选出对其优势腐败菌具有最显著抑制效果的一组复合乳酸菌,再将该复合乳酸菌接种到海鲈鱼块上,在4°C冷藏过程中,通过感官评定、挥发性盐基氮(TVB-N值)的测定和优势腐败菌的计数来评价复合乳酸菌对冷藏海鲈鱼块的保鲜效果。【结果】单一乳酸菌(干酪乳杆菌LC1、植物乳杆菌LP1和乳酸菌L3)对2株冷藏海鲈鱼优势腐败菌的抑制效果明显;复合乳酸菌(干酪乳杆菌LC1+植物乳杆菌LP1+乳酸菌L3)的抑菌效果最为显著;在4°C冷藏过程中,复合乳酸菌能使冷藏海鲈鱼块发生感官变化延缓6 d、使TVB-N值的升高延缓2 d,同时显著抑制优势腐败菌的生长。【结论】复合乳酸菌对冷藏海鲈鱼块具有良好的保鲜作用,能有效延长其货架期。
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| 关 键 词： | 复合乳酸菌，保鲜，冷藏，海鲈鱼 |
Effects of lactic acid bacteria consortium on sea bass pieces in cooling storage |
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| TANG Wen-Jing,NING Xi-Bin,WANG Chu-Wen and LIU Yun-Long.Effects of lactic acid bacteria consortium on sea bass pieces in cooling storage[J].Microbiology,2016,43(3):559-566. |
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| Authors: | TANG Wen-Jing NING Xi-Bin WANG Chu-Wen and LIU Yun-Long |
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| Institution: | College of Food Science and Technology, Shanghai Ocean University, Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China,College of Food Science and Technology, Shanghai Ocean University, Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China,College of Food Science and Technology, Shanghai Ocean University, Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China and College of Food Science and Technology, Shanghai Ocean University, Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China |
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| Abstract: | Objective] We evaluated the effects of lactic acid bacteria consortium on sea bass pieces in cooling storage. Methods] Three lactic acid bacteria were verified to inhibit Pseudomonas fragi and Shewanella putrefacens in sea bass pieces. Then we formulated a consortium based on the verified lactic acid bacteria to treat the fish before cooling. The changes of sensory analysis, total volatile base nitrogen (TVB-N values) and specific spoilage organism count indices during cooling at 4 °C were measured. Results] The inhibitory effects of single Lactobacillus casei LC1, Lactobacillus plantarum LP1 and lactic acid bacteria L3 on Pseudomonas fragi and Shewanella putrefacens were observed. The consortium, composed of Lactobacillus casei LC1, Lactobacillus plantarum LP1 and lactic acid bacteria L3, significantly inhibited specific spoilage organism, Pseudomonas fragi and Shewanella putrefacens. During the cooling storage of sea bass pieces treated with the consortium, the changes of sensory and TVB-N values were delayed for 6 d and 2 d, respectively. Conclusion] Lactic acid bacteria consortium could effectively extend the shelf-life of sea bass pieces during cooling storage. |
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| Keywords: | Lactic acid bacteria Preservation Cold storage Sea bass |
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