假肠膜明串珠菌产细菌素复配抑菌液的筛选及保鲜效果研究

目的 筛选出最优的假肠膜明串珠菌（Leuconostoc mesenteroides, LM）产细菌素复配抑菌液，同时探究抑菌液对冷鲜鸡肉的保鲜效果。方法 以冷鲜鸡肉及其主要腐败菌为研究对象，研究假肠膜明串珠菌产细菌素的最佳生长周期，并利用假肠膜明串珠菌产细菌素抑菌液、乳酸链球菌素抑菌液、假肠膜明串珠菌产细菌素和柚子精油复配抑菌抑菌液以及假肠膜明串珠菌产细菌素和茶多酚复配抑菌液分别浸泡鸡肉，从肉的pH、汁液流失率、色度、菌落总数、挥发性盐基氮（total volatile basic nitrogen, TVB-N）、感官评定等评价其对鸡肉冷藏品质的影响，比较以上几种抑菌液对鸡肉的保鲜效果，筛选出最佳的抑菌液。结果 假肠膜明串珠菌产细菌素的生长周期与其抑菌活性呈一定正相关。实验组的4种抑菌液均能延缓冷鲜鸡肉劣变，但1.5%假肠膜明串珠菌产细菌素抑菌液、40 mg/L乳酸链球菌素抑菌液对冷鲜鸡肉保鲜效果有限。而1.5%假肠膜明串珠菌产细菌素和0.2%茶多酚复配抑菌液、1.5%假肠膜明串珠菌产细菌素和10%柚子精油复配抑菌液的保鲜效果较好，尤其在以1.5%假肠膜明串珠菌产细菌素和10%柚子精油复配抑菌液液处理时，对冷鲜鸡肉的保鲜作用最强。结论 1.5%假肠膜明串珠菌产细菌素和10%柚子精油复配抑菌液对冷鲜鸡肉具有最佳的保鲜效果。

Screening and fresh-keeping effects of bacteriocin-producing compound antibacterial solution of Leuconostoc mesenteroides

Objective To select the optimal bacteriocin compound antibacterial solution produced by Leuconostoc mesenteroides (LM), and explore the preservation effect of the antibacterial solution on cold chicken. Methods In this study,, chilled chicken and its main putrel bacteria were selected as the research object to study the optimal growth cycle of bacteriocin produced by Leuconostoc mesenteroides, bacteriocin produced by Leuconostoc mesenteroides, Nisin, bacteriocin produced by Leuconostoc mesenteroides combined with grapefruit essential oil, bacteriocin produced by Leuconostoc mesenteroides combined with grapefruit essential oil and bacteriocin produced by Leuconostoc mesenteroides with tea polyphenol. The effects of the above bacteriostatic solution on chicken refrigeration quality were evaluated from the pH of meat, juice loss rate, color, total number of colonies, total volatile basic nitrogen(TVB-N) and sensory evaluation, and the preservation effects of the above bacteriostatic solution on chicken were compared, and the best bacteriostatic solution was selected. Results There was a positive correlation between the growth cycle of bacteriocin production and its antibacterial activity. The four antibacterial solutions in the experimental group could all delay the deterioration of chilled chicken, but the bacteriocin inhibitory solution produced by 1.5% bacteriocin produced by Leuconostoc mesenteroides and 40 mg/L Nisin had limited effects on the preservation of chilled chicken. The fresh-keeping effect of 1.5% bacteriocin produced by Leuconostoc mesenteroides and 0.2% tea polyphenols combined with bacteriostatic solution, 1.5% bacteriocin produced by Leuconostoc mesenteroides and 10% grapefruit essential oil combined with bacteriostatic solution was better, especially when 1.5% bacteriocin produced by Leuconostoc mesenteroides and 10% grapefruit essential oil combined with bacteriostatic solution, the fresh-keeping effect of cold chicken was the strongest. Conclusion The bacteriostatic solution combined with 1.5% Leuconostoc mesenteroides and 10% grapefruit essential oil had the best preservation effect on chilled chicken.