摘要
本试验分析了透析除盐后的植物乳杆菌素L-1的效价和作用方式,测定了在食品加工过程中常涉及到的温度、pH和盐等生化条件对其作用单核细胞增生李斯特氏菌的影响,并初步探索了pH和盐对植物乳杆菌素L-1吸附作用的影响。结果表明:透析除盐后的植物乳杆菌素L-1的效价可达1280AU/ml,作用方式为杀菌;低温下144h内可以控制住初始菌数,高温下可以短时间内迅速降低初始活菌数;在pH7.0下,该细菌素的抑菌效果最好;无论是TSBYE培养基中还是磷酸缓冲液中,试验所采用的四种盐对植物乳杆菌素L-1的杀菌作用都有一定的拮抗作用,各盐之间和同种盐内不同浓度间差异不显著;对吸附作用的初步研究发现pH对植物乳杆菌素的吸附作用有一定影响,而盐对其影响不显著。
Plantaricin L-1, an anti-listeria bacteriocin, obtained by precipitation with 80% ammonium sulphate is 1280AU/ml. The mode of action is bactericidal. Influence of temperature, pH and salts on inhibitory activity of plantaricin L- 1 showed： that the inhibitory activity can last 144h at lower temperature, and the CFU/ml can be decreased at higher temperatures, pH7.0 was optimal, a significant reduction in activity was observed at acidic pH values; Salts in TSBYE broth and phosphate buffer （5retool/L, pH7.0） tested can reduce the activity of plantaricin L-1, the difference between various salts was not significant, as well as the difference between three density of the same salt. Adsorption of plantaricin L-1 was influenced by the pH in some degree, however, salts didn＇t change the adsorption of plantaricin L-1.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第2期121-125,共5页
Food Science
基金
北京市自然科学基金资助项目(6052015)
