Study On Extraction Of Jiaotousu And Evaluating Method Of The Effect Of Allicin To The Growth Of Microorganism

The waste of pickled allium chinense was chose as raw material, the effects ofextraction temperature、extraction duration and the volume addition of enzymewere studied by single factor test in the paper. Then Box-Behnken experimentaldesign involving the above3factors at3levels were employed, and the content ofallicin in the extract was analyzed by response surface methodology to optimize theextraction of jiaotousu from the waste of pickled allium chinense. The resultsshowed that the optimal extraction conditions of jiaotousu was extractiontemperature of37℃, extraction duration of3hours and the volume addition ofenzyme of0.8%. Under the optimal extraction conditions, the content of allicin inthe extract is0.1761g/g.Escherichia coli, Pseudomonas, Brochothrix thermosphact as the commonspoilage bacteria and Staphylococcus aureus as the common pathogens in cold freshpork were selected as indicators. The antibacterial ability of jiaotousu extracted bydifferent methods was studied by using the Filter method, colonies count methodand measuring the growth curve was tested in the paper. The results showed that theextracting solution of jiaotousu extracted from the waste of pickled allium chinensedidn’t have the significant antibacterial ability. The sample extracted by squeezingfrom fresh allium chinense inhibited on all the four kinds of bacterium abovesignificantly. The antibacterial ability from high to low are as follows:Staphylococcus aureus, Pseudomonas, Escherichia coli and Brochothrixthermosphact.The growth of Pseudomonas cultivated by liquid medium and on cold freshpork under4℃were studied in the paper. The liquid and solid growth models ofPseudomonas were developed by using the software of SAS9.1for windows. Theeffect of allicin to the liquid growth model of Pseudomonas was studied. It showedthat the initial number of colonies did not change, the lag phase was extended andthe maximum growth rate became negative by the effect of allicin. The growthstatus of Pseudomonas on cold fresh pork treated with allicin and without wascompared. It showed that allicin had antibacterial ability to Pseudomonas andextended the self-life of cold fresh pork from4to9days by predicting andverifying the self-life of growth model of microorganism. It showed that allicin hassignificant ability of keeping pork from spoilage. To a certain extent, effect ofpreservative to the liquid growth model can be as the basis of filtering preservativeto extend the self-life of cold fresh pork.