Browning and other undesirable effects on () during storage seriously affect its commercial value. In this study, a strain, NML21, that resists browning and delays the deterioration of was screened among 72 strains of lactic acid bacteria (LAB), and its preservative effect was analyzed. The results demonstrated that gallic acid, catechin, and protocatechuic acid promoted the growth of NML21, and the strain conversion rates of gallic acid and protocatechuic acid reached 97.16% and 95.85%, respectively. During a 15 d storage of the samples, the NML21 treatment displayed a reduction in the browning index (58.4), weight loss (2.64%), respiration rate (325.45 mg kg h), and firmness (0.65 N). The treatment further inhibited spp. growth and polyphenol oxidase activity, improved the antioxidant capacity, reduced the accumulation of reactive oxygen species, and reduced the malonaldehyde content and cell membrane conductivity. Taken together, the optimized concentrations of NML21 may extend the shelf life of for 3-6 d and could be a useful technique for preserving fresh produce.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10778869 | PMC |
| http://dx.doi.org/10.3390/foods13010168 | DOI Listing |
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