To extend the shelf-life pickled vegetables, in this study, we examined the preservative effect of ε-ploy-L-lysine (ε-PL) when combined with other preservatives and antioxidant (nisin, natamycin and tea polyphenols) on pickles. The results showed that the biopreservatives nisin and natamycin as well as the antioxidant tea polyphenols potently inhibited the growth of spoilage bacteria, and their effects were synergistic in combination. The optimal combination determined using response surface methodology was ε-PL 0.06 μg/mL, nisin 0.06 μg/mL, natamycin 0.035 μg/mL and tea polyphenols 0.40 μg/mL. In addition, this combination was more effective when added during seasoning that during rehydration of dried radish and increased the shelf-life to 21 days. The pickle maintained good quality during its shelf-life, and the total number of colonies, the number of coliforms, total acid and amino nitrogen content were in line with the national standard. This study can provide an experimental basis for the application of ε-PL in pickled vegetables.%为延长酱腌菜保质期,研究ε-聚赖氨酸(ε-ploy-L-lysine,ε-PL)与其他防腐剂和抗氧化剂复配对酱腌菜的防腐效果.结果表明,生物防腐剂乳酸链球菌素(Nisin)、纳他霉素和抗氧化剂茶多酚对酱腌菜中的腐败微生物有很好的抑制作用,并且同时使用具有协同增效的作用.通过响应面法复配防腐剂各成分配比为:ε-PL?0.06 μg/mL、Nisin 0.06 μg/mL、纳他霉素0.035 μg/mL和茶多酚0.40 μg/mL.经验证在酱腌菜拌料时添加复配防腐剂比在干制萝卜复水时添加防腐剂效果更好,可以延长其保质期至21?d,品质较好,总菌落数、大肠菌群数、总酸及氨基酸态氮含量符合国家标准,为ε-PL在酱腌菜中的应用提供了理论支持.
展开▼
