金属离子壳聚糖以及山梨酸钾对于腐臭假单胞菌Pseudomonas taetrolens卵黄抗体抑菌活性影响1.pdfVIP

Effects of Metal ions, Chitosan and Potassium Sorbet on the Antimicrobial Activity of Egg Yolk Immunoglobulin against Pseudomonas taetrolens * Qian Zhang, Hong Lin, Yafu Xu, Jianxin Sui, Limin Cao Food Safety Laboratory, College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong, P.R.China Abstract: The egg yolk immunoglobulin (IgY) now receives increasing attention as a natural and safe alternative of chemical antimicrobial agents. To find suitable synergetic factors of this immunoglobulin, here the effect of metal ions, chitosan and potassium porbate on the antimicrobial activity of specific IgY against Pseudomonas taetrolens was investigated. Appropriate levels of Mg2+, Ca2+, K+ were able to enhance the activity of the IgY to inhibit the growth of Pseudomonas taetrolens in solid medium, however, only K+ and Ca2+ exhibited similar synergetic effects in Paralichthys olivaceus samples. Chitosan demonstrated no effects on IgY in culture media, but when used in the fish, the antimicrobial activity of the IgY was significantly increased in the presence of chitosan. Both in medium and fish samples, a significant synergistic effect of potassium sorbet was validated on the IgY in inhibiting the growth of Pseudomonas taetrolens. These results allowed us to suggest chitosan and potassium as promising synergetic factors of specific IgY for food preservation. Key words: egg yolk immunoglobulin (IgY); Pseudomonas taetrolens; Antimicrobial activity; Synergetic effect 金属离子、壳聚糖以及山梨酸钾对于腐臭假单胞菌 (Pseudomonas taetrolens)卵黄抗体抑菌活性的影响