Study on Antifungal Properties of Bacteriocin Produced by Lactobacillus and Application in Fruit Preservation

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Abstract:

Strawberry is among the most perishable fruits and vulnerable to physical injuries and fungal invasion. To explore the effects of bacteriocin treatment on strawberry preservation, the inhibitory effect of bacteriocin produced by Lactobacillus on Botrytis cinerea was investigated. Meanwhile, the variation of weight-loss ratio, total soluble solids (TSS) and vitamin C content were determined after treatment of bacteriocin on field-grown strawberry. The results showed that spore germination of B. cinerea was significantly inhibited by bacteriocin at volume percentage of 20%, and bacteriocin inhibited increasing of weight-loss ratio, maintained more ascorbic acid, kept taste of strawberries. Therefore, bacteriocin is a kind of high efficiency natural preservatives and can be applied to the fruit preservation.

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Advanced Materials Research (Volumes 781-784)

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1315-1321

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September 2013

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© 2013 Trans Tech Publications Ltd. All Rights Reserved

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