| Mongolian traditional Hurood is a kind of fermented dairy product with rich nutrients,which is a common and well-liked dairy food for herdsmen in Inner Mongolia.But it is susceptible to rot result of microbial contamination,affecting the shelf life of the Hurood.In order to prolong the storage time of Hurood,the project is to use electrospinning technology,taking the PLA fiber film as the outer layer,and taking the blend of Lactobacillus plantarum and PEO spinning solution spun on the PLA fiber film as the inner layer to obtain a double-layer fiber film.The Lactobacillus plantarum passes the survival test in the fiber film of Lactobacillus plantarum,and it can survive after being embedded in the nanofiber,with losing its activity 2 log(CFU/m L).With the condition of 4 °C,Lactobacillus plantarum vigorously survived in the fiber film for more than 23 days.The results of moisture permeability indicate that the moisture permeability decreases after the fibers film laminated,which can protect Hurood well.The tensile test shows that Laminated fibers are denser than single-layer fibers,which further enhances the mechanical properties of the fiber membrane.It proves that Lactobacillus plantarum can produce biological inhibitors through a bacteriostatic zone test.At last,the double-layer probiotic film is applied to the antiseptic preservation of Hurood.The preservative effect of the double-layer probiotic film is evaluated by measuring the total number of colonies,the amount of fat precipitation,the moisture content,p H and proteolysis of the Hurood while in storage.The results indicate that the double-layer fiber film is able to extend the shelf life of the Hurood.It can inhibite the growth of microorganism,and barrier the pollution of exogenous microorganisms,the fat precipitation and water loss of Hurood,to a certain extent.Therefore,the double-layer fiber film is valuable and significant to study and promote in the field of food packaging. |
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