期刊
FOODS
卷 11, 期 15, 页码 -出版社
MDPI
DOI: 10.3390/foods11152273
关键词
AI-2/Lux-S quorum sensing; Lactobacillus plantarum SS-128; myofibrils
资金
- National Key R&D Program of China [2021YFD2100501]
- National Natural Science Foundation of China [31972141]
- China Postdoctoral Science Foundation [2021M703038]
This study explores the impact of L. plantarum SS-128 on the quality and shelf life of refrigerated shrimp. By inhibiting the growth of food pathogens, L. plantarum SS-128 effectively slows down protein degradation, resulting in better quality shrimp.
Retarding the protein deterioration of shrimp during storage is important for maintaining its quality. Lactobacillus plantarum SS-128 (L. plantarum SS-128) is a biocontrol bacterium that can effectively maintain the fresh quality of food. This research establishes a myofibril simulation system and refrigerated control system to explore the impact of L. plantarum SS-128 on the quality and shelf life of refrigerated shrimp (Litopenaeus vannamei). Through the bacterial growth assay and AI-2 signal molecule measurement, the effect of the AI-2/LuxS quorum sensing (QS) system of L. plantarum SS-128 and shrimp spoilage bacteria was established. In the myofibril simulation system, a study on protein degradation (dimer tyrosine content, protein solubility, sulfhydryl content, and carbonyl content) showed that adding L. plantarum SS-128 effectively slowed protein degradation by inhibiting the growth of food pathogens. The application to refrigerated shrimp indicated that the total volatile basic nitrogen (TVB-N) value increased more slowly in the group with added L. plantarum SS-128, representing better quality. The total viable count (TVC) and pH results exhibited similar trends. This study provides theoretical support for the application of L. plantarum SS-128 in storing aquatic products.
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