不同防腐剂对3种模式腐败菌抑菌效果的比较.pdfVIP

14 2011, Vol. 32, No. 01 食品科学 ※基础研究 1 1 1 1 2 1 , 陈南南 ，徐 歆 ，商丰才 ，黄 琴 ，陈有亮 ，李卫芬 * (1.浙江大学动物科学学院饲料科学研究所，教育部动物分子营养学重点实验室，浙江 杭州 310029 ； 2.浙江大学动物科学学院动物产品加工实验室，浙江 杭州 310029) 目的：研究食品防腐剂对腐败菌的抑菌效果。方法：采用微量稀释法测定不同防腐剂对藤黄微球菌、枯 草芽孢杆菌和大肠杆菌的最小抑菌质量浓度(MIC) 。结果：对于藤黄微球菌(G+) ，抑菌效果最好的是乳酸链球菌素 (Nisin)与 + ε- 聚赖氨酸，MIC 均为 12.5 μg/mL ；对于枯草芽孢杆菌(G ) ，抑菌效果最好的是丙酸钙、丁二酮、柠 檬酸、柠檬醛和D - 异抗坏血酸钠，MIC 均为 6.25 μg/mL ；对于大肠杆菌(G －) ，抑菌效果最好的是过氧化氢和丁 二酮，MIC 均为 25 μg/mL 。结论：不同防腐剂对3 种模式腐败菌的抑制效果有所差异，应复配使用。 ：防腐剂；腐败菌；最小抑菌质量浓度；抑菌作用 Comparative Study on Bacteriostasis of Different Preservatives for Three Typical Spoilage Bacteria 1 1 1 1 2 1, CHEN Nan-nan ，XU Xin ，SHANG Feng-cai ，HUANG Qin ，CHEN You-liang ，LI Wei-fen * (1. Key Laboratory of Molecular Animal Nutrition, Ministry of Education, Institute of Feed Science, College of Animal Science, Zhejiang University, Hangzhou 310029, China ；2. Laboratory of Animal Product Processing, College of Animal Science, Zhejiang University, Hangzhou 310029, China) Abstract：Objective: The inhibitory effects of twenty-three food preservatives on three typical spoilage bacteria were evaluated and compared. Methods: The minimal inhibitory concentrations (MIC) of different preservatives for Micrococcus luteus , Bacillus subtilis and E.coli were determined by micro-dilution assay. Results: Among the 23 tested food preservatives, Nisin and ε-poly-L-lysine had the best inhibitory effect on Micrococcus luteus (G+ cocci), and their MICs were both 12.5 μg/m