Preservation effects of CecropinXJ proteins in fresh squeezed juice
Antimicrobial peptide(AMP) has been considered as a potential alternative to antibiotics and can kill bacteria used as a natural preservative. In this study, different concentrations of peptide CecropinXJ were added to fresh squeezed tomato juice and grape juice, respectively, then its antibacterial effects on the fresh squeezed juices were examined from the changes in color and appearance, absorbance values under 600 nm and colony counts. The results showed that CecropinXJ could effectively inhibit the growth of pathogenic microorganisms in fresh squeezed juices compared to the control group. CecropinXJ played a protective role on the freshly squeezed tomato juice and grape juice with some concentrations of 0.02%(w/v), CecropinXJ showed also no obvious difference statistically with that of potassium sorbate in preservative effect and extend significantly the shelf life of tomato juice and grape juice. These findings indicate that CecropinXJ will process the potential commercial application value in food industry.