Zhao Qian, Tang Shihua, Fang Xiang, Wang Zhuo, Jiang Yu, Guo Xusheng, Zhu Jianning, Zhang Ying
School of Public Health, Lanzhou University, Lanzhou 730000, China.
State Key Laboratory of Grassland and Agro-Ecosystems, School of Life Sciences, Lanzhou University, Lanzhou 730000, China.
Microorganisms. 2021 Nov 22;9(11):2404. doi: 10.3390/microorganisms9112404.
In order to explore whether beneficial lactic acid bacteria (LAB) could prolong the shelf life and improve the quality of fresh-cut apples, BX62, which was isolated from traditional fermented yak yogurt, and chitosan (CT), were applied to fresh-cut apples, subsequently stored at 4 °C. On days 0, 2, 4, 6, and 8, apple slices were taken for physicochemical, microbiological analysis, and sensory evaluation. The results showed that apple slices coated with BX62 (8 log CFU/mL) presented lower weight loss and browning rate, higher DPPH scavenging capacity, and achieved more effective inhibition of polyphenol oxidase (PPO) and peroxidase (POD) activities compared to the control samples. The application of CT alone or in combination with BX62 resulted in a significant reduction in aerobic mesophilic bacteria (AMB), aerobic psychrophilic bacterial (APB), yeast and molds (YAMs) counts (2.31 log CFU/g for AMB, 2.55 for APB, and 1.58 for YAMs). In addition, BX62 coated apples showed acceptable sensory properties in terms of color, flavor, taste, texture, and overall visual quality during 8 d of storage. On this basis, BX62 could be used as an excellent bio-preservative to extend the shelf life and improve the quality of fresh-cut apples.
为了探究有益乳酸菌（LAB）是否能延长鲜切苹果的货架期并改善其品质，将从传统发酵牦牛酸奶中分离得到的BX62和壳聚糖（CT）应用于鲜切苹果，随后在4℃下储存。在第0、2、4、6和8天，取苹果片进行理化、微生物分析和感官评价。结果表明，与对照样品相比，涂有BX62（8 log CFU/mL）的苹果片失重和褐变率更低，DPPH清除能力更高，对多酚氧化酶（PPO）和过氧化物酶（POD）活性的抑制更有效。单独使用CT或与BX62联合使用可显著降低需氧嗜温菌（AMB）、需氧嗜冷菌（APB）、酵母菌和霉菌（YAM）的数量（AMB为2.31 log CFU/g，APB为2.55，YAM为1.58）。此外，在储存8天期间，涂有BX62的苹果在颜色、风味、口感、质地和整体视觉质量方面具有可接受的感官特性。在此基础上，BX62可作为一种优良的生物防腐剂来延长鲜切苹果的货架期并改善其品质。
