Bacteriostasis Of Extracts Of Kaempferia Galangal L.on Dominant Spoilage Bacteria In Poultry Meat Products

In the process of processing and marketing of poultry meat,individuals would inevitably be infected by various microorganisms,resulting in spoilage and deterioration,which would not only reduce the value of food,but also cause food safety problems.Since the chemical components in synthetic preservatives can cause potential harm to the human body,the development of a new generation of green,non-toxic and highly efficient natural biological preservatives had become a hot topic in the industry.In this paper,the changes of microorganisms during the processing of chicken were analyzed,and the spoilage microorganisms were separated,purified and identified.Aiming at the dominant spoilage microorganisms in poultry processing,the antibacterial activity of the extract of Kaempferia Galangal L.was studied.What' more,the antibacterial mechanism was studied by examining its effect on cell wall and cell membrane damage,and finally the ethanolic extract of Kaempferia Galangal L.and chitosan oligosaccharides are applied to chicken meat to study the antiseptic and preservation effect of composite preservation solution on poultry meat products,which would solve the problems of short shelf life and reduced food quality in the production process of poultry products,and provide a theoretical support for the development of natural preservatives.The main findings of this paper are as follows:(1)Through the whole process of tracking and measuring the production and processing stages of poultry products,the purpose was to analyze the source of microbial contamination,and sample semi-finished products and finished products at key nodes in the production process.What's more,the dominant spoilage microorganisms in the samples were separated,purified and identified.The results showed that the workshop environment,thawing water and operating equipment were all sources of pollution for poultry products.And 10 types of dominant spoilage microorganisms were obtained including eight types of Gram-positive bacteria Acinetobacter oryzae,Soonwooa purpurea,Pseudomonas helleri,Bacillus altitudinis,Bacillus cereus,Rothia marina,Fictibacillus enclensis,Rothia amarae,two types of Gram-negative bacteria Chryseobacterium viscerum and Chryseobacterium ureilyticum.(2)The antibacterial activity and antibacterial mechanism of ethanol extracts of Kaempferia Galangal L.were studied,and the results showed that Ethanol extracts of Kaempferia Galangal L.against ten dominant spoilage microorganisms had obvious antibacterial effects,among which C.cercerum(G-)and B.cereus(G+)were sensitive strains,and their minimum inhibitory concentrations were 6 mg/mL and 3 mg/mL,respectively.Further research on the antibacterial mechanism of the ethanol extract of Kaempferia Galangal L.on Chryseobacterium cercerum and Bacillus cereus,it was found that the study of time-kill curve indicated that ethanol extract could significantly inhibit the growth of microorganisms;The treatment of microorganisms with ethanol extract of Kaempferia Galangal L.could reduce its relative conductivity,indicating that it can destroy the permeability of microbial cell membranes,leading to electrolyte leakage;Through cell viability test and SDS-PAGE experiments,it was found that ethanol extract of Kaempferia Galangal L.could destroy the cell membrane integrity,leading to leakage of nucleic acids and proteins;And scanning electron microscopy was used to observe the morphological changes of the bacteria.Wrinkles appeared on the surface of the bacteria treated with the bacteriostatic agent,which further indicated that the ethanol extract of Kaempferia Galangal L.destroyed the integrity of the cell wall and cell membrane.These results indicated that the antibacterial mechanism of ethanol extract of Kaempferia Galangal L.was mainly that it destroys the integrity of cell membrane and cell wall,resulting in the loss of biological macromolecules and essential nutrients,inhibiting the growth and reproduction of microorganisms.(3)The combination of ethanol extract of Kaempferia Galangal L.and chitooligosaccharides as preservative preservatives in chicken storage,mainly measured its effect on chicken juice loss rate,TVB-N value,sensory evaluation,TBARS value,total colony and other indicators.The results showed that the composite preservation solution can reduce the total number of bacteria in meat products,significantly inhibit protein degradation and lipid peroxidation to achieve the effect of maintaining the freshness of chicken.The treatment group with 0.8% chitooligosaccharide and 0.6% ethanol extract from Kaempferia Galangal L.had the best preservation effect on chicken and the shelf life of the chicken could be extended from 14 days to 20 days.It can be seen that the composite fresh-keeping agent of extract from Kaempferia Galangal L.and chitooligosaccharide has good application prospect in the preservation and preservation of poultry products.