响应面法优化防腐剂在腌制大头菜中抑制腐败微生物的效果

王征征; 陈泽平; 刘艳全; 李明元; 李玉锋

doi:10.13386/j.issn1002-0306.2016.14.050

响应面法优化防腐剂在腌制大头菜中抑制腐败微生物的效果

Study on the inhibitory effects of preservatives on spoilage microorganisms in salted turnip using response surface methodology

摘要

摘要: 微生物的繁殖是导致袋装腌制蔬菜腐败变质的根本原因,为了延长食品的保存期和货架期,对防腐剂进行筛选和优化,研究了防腐剂对腌制大头菜中腐败微生物的抑制效果。以腌制大头菜中筛选得到的芽孢杆菌(Bacillus sp.)、枯草芽孢杆菌(Bacillus stubtilitus)、巨大芽孢杆菌(Bacillus megaterium)、产硫芽孢杆菌(Bacillus boroniphilus)、球形赖氨酸芽孢杆菌(Lysinibacillus sphaericus)、近邹褶念珠菌(Candida pararugos)、酵母类念珠菌(Candida zemplinina)为研究对象,考察了苯甲酸钠、脱氢乙酸钠、山梨酸钾、亚硫酸钠、乙二胺四乙酸(EDTA)对以上腐败菌的抑制作用。在此基础上,探讨了防腐剂复配对大头菜中腐败菌的抑制效果。结果表明,苯甲酸钠、脱氢乙酸钠、EDTA对腌制大头菜中腐败菌有明显的抑制作用。响应面优化得到复合防腐剂最佳配方为苯甲酸钠0.5 g/L,脱氢乙酸钠0.2 g/L,EDTA0.2 g/L。在该复配条件下对于实验中抗性较强的菌株Bacillus sp.、Lysinibacillus sphaericus有良好的抑制效果,抑制率都在99%以上。

Abstract: The reproduction of microorganisms is the main cause of spoilage of bagged pickled vegetables.In order to preserve and extend the shelf life of food,screening and optimization of preservatives,studied on the inhibitory effect of preservatives on spoilage microorganisms in salted turnip.Seven spoilage microbes,Bacillus sp.,Bacillus stubtilitus,Bacillus megaterium,Bacillus boroniphilus,Lysinibacillus sphaericus,Candida pararugos,and Candida zemplinina,separated from pickled rutabaga were used as objective strains.The antibacterial effects of sodium benzoate,sodium dehydroacetate,potassium sorbate,sodium sulfite,and EDTA on the strains were investigated.Then,the synergistic effects of the preservatives were studied.The results showed that sodium benzoate,sodium dehydroacetate,and EDTA exhibit significant inhibitory actions on the main spoilage microbes in rutabaga.Moreover,a compound preservative was optimized to be 0.5 g / L sodium benzoate,0.2 g / L sodium dehydroacetate,and EDTA 0.2 g / L through response surface optimization. This compound preservative exhibited an excellent suppression effect on two strains of bacteria separated from pickled rutabaga. The suppression rate could reach up to 99%.