Spore germination and lactic acid combined treatment: A new strategy for the shelf-life extension of instant wet noodles
Research Square (Research Square)(2023)
摘要
Bacillus amyloliquefaciens (BAM) was the primary spoilage bacteria in instant wet noodles (IWNs), so reducing BAM spores was crucial to extending shelf-life. This study proposed a strategy combining spore germination (SG) and lactic acid (LA) treatment for the shelf-life extension of IWNs. In liquid culture medium, L-histidine was an efficient germinant and increased the SG rate 1.05 times. The acid mortality of spores was increased to 83.57% at pH 3.0 while increasing the membrane permeability of the spores. In IWNs, compound germinants (1% L-histidine, 0.5% D-glucose, and 1% sodium chloride) increased the SG rate by 3.61 times. The strategy further increased spore heat death by 34.41%-41.68%, and led to a spore acid-heat death rate of 76.52%-94.03%. This strategy was significantly effective in IWNs processing, extending shelf-life by 3.00-5.50 times, and the pH to 5.5-6.6 for IWNs. Meanwhile, the comprehensive quality of IWNs improved. The strategy has potential applications in the development of IWNs with high quality and a long shelf-life.
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关键词
spore germination,shelf-life shelf-life,lactic acid
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