[1]郭东起,王一林,王洁茹,等.拮抗酵母菌干粉制剂制备及对冬枣的保鲜效果[J].北方园艺,2020,44(13):98-104.[doi:10.11937/bfyy.20193919]
　GUO Dongqi,WANG Yilin,WANG Jieru,et al.Preparation of Antagonistic Yeast Dry Powder and Its Preservation Effect on Winter Jujube[J].Northern Horticulture,2020,44(13):98-104.[doi:10.11937/bfyy.20193919]

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拮抗酵母菌干粉制剂制备及对冬枣的保鲜效果

《北方园艺》[ISSN:1001-0009/CN:23-1247/S] 卷: 第44卷期数: 2020年13 页码: 98-104 栏目: 出版日期: 2020-07-15

Title:: Preparation of Antagonistic Yeast Dry Powder and Its Preservation Effect on Winter Jujube

作者:: 郭东起; 王一林; 王洁茹; 王小玉; 陈倩; （塔里木大学生命科学学院，南疆特色农产品深加工兵团重点实验室，新疆阿拉尔 843300）

Author(s):: GUO Dongqi; WANG Yilin; WANG Jieru; WANG Xiaoyu; CHEN Qian; (College of Life Science,Tarim University/Xinjiang Production & Construction Group Key Laboratory of Agricultural Products Processing in Xinjiang,Alar,Xinjiang 843300)

关键词:: 拮抗酵母; 真空干燥; 真空冷冻干燥; 制剂; 保鲜

Keywords:: antagonistic yeast; vacuum drying; vacuum freeze-drying; preparation; preservation

DOI:: 10.11937/bfyy.20193919

文献标志码:: A

摘要:: 以具有拮抗作用的酿酒酵母菌(Saccharomyces cerevisiae)为试材，采用真空干燥及真空冷冻干燥方法制备拮抗酵母菌活性干粉，研究了制得干粉的活性及生防效力，以期筛选出活力最佳的酵母菌干粉用于采后冬枣贮藏保鲜。结果表明：2种干燥方式的效果差异不明显，添加保护剂2.5%海藻糖+2.5%蔗糖经真空干燥方式制得的干粉效果最佳，酿酒酵母菌存活率为64%，4 ℃储藏1个月，活菌数为7.2×105 cfu?g-1；人工伤口接种试验中，该酿酒酵母菌干粉对橘青霉菌具有抑制作用，24 ℃储藏5 d，伤口直径从3.0 mm扩大到5.3 mm，腐烂率为15%；保鲜试验中，酵母菌干粉剂处理能降低冬枣的自然腐烂率，而对冬枣的硬度、失重率、可溶性固形物含量、维生素C含量等方面均起到了积极的作用。

Abstract:: Antagonistic Saccharomyces cerevisiae was used as material,and the antagonistic yeast dry powder was prepared by vacuum drying and vacuum freeze-drying.The activity and biocontrol efficacy of the dry powder were studied,in order to select the best antagonistic yeast dry powder for preservation of postharvest winter jujube.The results showed that there was no obvious difference between vacuum freeze-drying and vacuum drying,the drying powder prepared by vacuum drying with 2.5% trehalose and 2.5% sucrose as protective agent had the best effect.The survival rate of Saccharomyces cerevisiae was 64%,the viable count of yeast dry powder was 7.2×105 cfu?g-1 when stored at 4 ℃ for one month.As a result of the artificial wound,the dry powder of Saccharomyces cerevisiae had inhibitory effect on penicillium citrinum,after storage of 5 days at 24 ℃,lesion diameter of wound expanded from 3 mm to 5.3 mm,and decay rate of wound was 15%.The results of the fresh-keeping test showed that yeast dry powder treatment could reduce the natural decay rate of winter jujube,and played a positive role in hardness,weight loss,soluble solids and vitamin C on winter jujube.

参考文献/References:

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备注/Memo

第一作者简介：郭东起（1975-），男，硕士，教授，现主要从事食品安全及果蔬保鲜与加工技术等研究工作。E-mail:guodongqi10@126.com.基金项目：大学生创新创业训练计划资助项目（107572017005）；大学生创新训练计划资助项目（201810757014）。收稿日期：2020-03-09

更新日期/Last Update: 2020-09-09