生物抑菌剂对4种常见腐败菌抑制效果

doi:10.3969/j.issn.1673-1689.2018.05.009

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生物抑菌剂对4种常见腐败菌抑制效果
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                        10.3969/j.issn.1673-1689.2018.05.009
                    
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Study on Antibacterial Effects of Bio-Inhibitors on Four Kinds of Common Spoilage Bacteria

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枯草芽孢杆菌、蜡样芽孢杆菌、金黄色葡萄球菌和沙门氏菌是食品中常见的腐败菌。为减少其对食品的污染，研究不同生物抑菌剂对4种腐败菌的MIC、MLC，以及在不同质量浓度、pH和螯合剂作用下的抑菌效果。结果表明：ε-PL对4种腐败菌的MIC均为0.125 g/L，MLC除沙门氏菌为0.2 g/L，其余均为0.125 g/L；Nisin对4种腐败菌的MIC依次分别为0.125、0.25、0.25、0.5 g/L；MLC分别为2.5、3.0、2.5、3.0 g/L。CTS对4种菌的MIC除沙门氏菌为0.5 g/L，其余均为0.25g/L，CTS对4种菌的MLC除金黄色葡萄球菌为4.0 g/L，其余均为5.0 g/L。3种生物抑菌剂的抑菌效果随着质量浓度的增大而逐渐增强。ε-PL对革兰氏阳性及阴性菌均具有较好的的抑菌效果，在中性条件下（pH=7）抑菌效果最佳。而Nisin与CTS在酸性条件下（pH=3左右）抑菌活性较高。生物抑菌剂与EDTA复配均有一定的协同增效作用，其中ε-PL与EDTA复配的抑菌效果最佳。关

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Bacillus subtilis，Bacillus cereus，Staphylococcus aureus and Salmonella are common residual spoilage bacteria in food. In order to reduce their pollution on food，MIC，MLC and antibacterial effects of these bio-inhibitors against these four kinds of spoilage bacteria were studied under different concentrations，pH，and with chelating agents in this paper. The results showed that MIC and MLC of ε-PL on these bacteria were all 0.125 g/L except MLC on Salmonella for 0.2 g/L. MIC of Nisin on these four kinds of bacteria were 0.125、0.25、0.25 g/L and 0.5 g/L respectively，MLC of Nisin were 2.5、3.0、2.5 g/L and 3.0 g/L respectively. MIC of CTS on these bacteria were all 0.25 g/L except Salmonella for 0.5 g/L. MLC were all 5.0 g/L except Staphylococcus aureus for 4.0 g/L. The antibacterial effects of bio-inhibitors on these spoilage bacteria were gradually enhanced with increase of concentration. ε-PL had the best antibacterial effects on gram positive and negative bacteria，especially under neutral condition（pH=7）. While Nisin and CTS in acidic condition（pH was 3 or so） had higher antibacterial activity. The bio-inhibitors compounded with EDTA had obvious synergistic antibacterial effects，which was the best in ε-PL and EDTA.

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郑瑞生,庄端宁,杨莹,陈健伟,吴晓菲.生物抑菌剂对4种常见腐败菌抑制效果[J].食品与生物技术学报,2018,37(5):509-516.

ZHENG Ruisheng, ZHUANG Duanning, YANG Ying, CHEN Jianwei, WU Xiaofei. Study on Antibacterial Effects of Bio-Inhibitors on Four Kinds of Common Spoilage Bacteria[J]. Journal of Food Science and Biotechnology,2018,37(5):509-516.

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在线发布日期: 2018-07-05
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