利用植物乳杆菌素FB-2延长生鲜乳和巴氏杀菌乳的保质期

Extending the Shelf Life of Raw Milk and Pasteurized Milk with Plantaricin FB-2.

作者信息

Li Yajuan, Weng Peifang, Wu Zufang, Liu Yanan

机构信息

Department of Food Science and Engineering, Ningbo University, Ningbo 315211, China.

出版信息

Foods. 2023 Feb 1;12(3):608. doi: 10.3390/foods12030608.

Raw milk and pasteurized milk are characterized by a short shelf life, and drinking expired raw milk and pasteurized milk causes illness. In the study, Plantaricin FB-2 (extracted from FB-2) was added to liquid milk. By evaluating the microbial growth, acidity changes, protein content, and sensory changes in raw milk and pasteurized milk during storage, it was found that when Plantaricin FB-2 was added at 0.4 g/kg, the shelf life of raw milk was extended by 3 days (7 days if not added). The shelf life of pasteurized milk with Plantaricin FB-2 was extended to 31 days (25 days in the control group), and the optimal amount was 0.3 g/kg. This confirmed that Plantaricin FB-2 can effectively prolong the shelf life of raw and pasteurized milk. This study provides valuable information for the application of bacteriocins produced by in raw milk and pasteurized milk to improve their shelf life.

生鲜乳和巴氏杀菌乳的特点是保质期短，饮用过期的生鲜乳和巴氏杀菌乳会导致生病。在该研究中，将植物乳杆菌素FB-2（从FB-2中提取）添加到液态奶中。通过评估储存期间生鲜乳和巴氏杀菌乳中的微生物生长、酸度变化、蛋白质含量和感官变化，发现当以0.4 g/kg添加植物乳杆菌素FB-2时，生鲜乳的保质期延长了3天（不添加时为7天）。添加植物乳杆菌素FB-2的巴氏杀菌乳的保质期延长至31天（对照组为25天），最佳添加量为0.3 g/kg。这证实了植物乳杆菌素FB-2可以有效延长生鲜乳和巴氏杀菌乳的保质期。该研究为将产生的细菌素应用于生鲜乳和巴氏杀菌乳以提高其保质期提供了有价值的信息。