乳酸链球菌素复配抑菌剂对小麦储藏过程中微生物多样性和品质的影响.pdf

现代食品科技 Modern Food Science and Technology 2014, Vol.30, No.12 乳酸链球菌素复配抑菌剂对小麦储藏过程中微生物 多样性和品质的影响 李听听，陈伟，卢中一，李广富 （山东农业大学食品学院，山东泰安 271018） 摘要：用山梨酸钾、仲丁胺与乳酸链球菌素（Nisin）组成复配抑菌剂处理小麦，经 30 ℃、相对湿度 75%条件下储藏 35 d，研 究复配抑菌剂对小麦储藏中微生物类群、小麦品质的影响及其相关性。结果表明：与对照相比，Nisin、Nisin 和山梨酸钾复配物、Nisin 和仲丁胺复配物、山梨酸钾和仲丁胺复配物、Nisin 山梨酸钾和仲丁胺三者复配物对小麦中真菌总数分别抑制了 3.62、64.34、8.61、 37.03、50.02 倍，Nisin、山梨酸钾和仲丁胺三者复配物对小麦中真菌菌数、曲霉菌数、青霉菌数、芽孢杆菌菌数、细菌菌数分别抑制 了 50.02、55.44、2.89、75.14、86.66 倍，微生物复配抑菌剂的最佳组合为每千克小麦 0.20 g Nisin、1.00 g 山梨酸钾和 2.00 g 仲丁胺。 相关性分析表明：小麦的真菌总数、曲霉数、青霉数、芽孢杆菌数、细菌数均与脂肪酸值和总酸值呈明显正相关，与小麦沉淀值呈明 显负相关。 关键词：乳酸链球菌素；山梨酸钾；仲丁胺；复配抑菌剂；微生物多样性；脂肪酸；总酸；沉淀值 文章篇号：1673-9078(2014)12-143-148 DOI: 10.13982/j.mfst.1673-9078.2014.12.024 Influence of Nisin Compound Antimicrobial Agent on Microbial Diversity and Quality of Stored Wheat LI Ting-ting, CHEN Wei, LU Zhong-yi, LI Guang-fu (College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China) Abstract: Wheat grain was treated with an antimicrobial agent prepared from various combinations of potassium sorbate, 2-aminobutane, and nisin, and then stored at 30 ℃ and 75% relative humidity for 35 days. The effect of the antimicrobial agent on the microbial diversity in the stored wheat and its correlation with the subsequent quality of wheat was studied. The result showed that fungistatic activity of nis