纳他霉素,聚赖氨酸对辣条霉菌的抑制效果研究.docVIP

PAGE PAGE 21 纳他霉素,聚赖氨酸对辣条霉菌的抑制效果研究 摘要:本文主要研究纳他霉素、ε-聚赖氨酸对辣条中霉菌的抑制效果，从腐败辣条中分离纯化得到四种霉菌，通过菌落大小、形态、颜色，菌丝等特征，确定为曲霉属霉菌和青霉属霉菌，结合菌株显微形态特征确定为黄曲霉、白曲霉、杂色曲霉和展开青霉。用牛津杯法筛选出抑制霉菌有效的防腐剂为纳他霉素、ε-聚赖氨酸、脱氢乙酸钠。对于杂色曲霉三种防腐剂的抑菌圈直径分别为32.67mm，18.69mm，18.46mm。在防腐剂对霉菌抑菌活性的研究表明，纳他霉素的MIC值和MBC值最小，其中对黄曲霉菌的MIC值为5mg/Kg，MBC值为20mg/Kg。本研究表明纳他霉素对辣条霉菌的抑制效果最佳。 关键词:纳他霉素；ε-聚赖氨酸；辣条；抑菌活性；防霉 Efficacy of Natamycin and Poly-L-lysine to Control Moulds Growth in Spicy Gluten Abstract: In this paper, the efficacy of natamycin and poly-L-lysine to control moulds growth were studied. Four kinds of moulds were separated from corrupted spicy gluten. Through their shape, color, size of colony and mycelium characteristics, they were determined. Identification results showed that four strains were Aspergillus flavus, Aspergillus kawachii, Aspergillus versicolor and Penicillium. Natamycin, poly-L-lysine and sodium dehydroacetate were chosen as the bettet mould inhibitor by Oxford-cup test. Their inhibition zone diameters were 32.67, 18.69 and 18.46 mm. The minimum inhibitory concentration and minimum bactericiadal concentration of natamycin were the lowest. Its minimum inhibitory concentration and minimum bactericidal concentration were 5 and 20 mg/Kg to Aspergillus flavus, respectively. This study shows that natamycin has the best anitimould effects in spicy gluten. Key word: natamycin; poly-L-lysine; spicy gluten; inhibitory activity; antimould 1引言 辣条，又称素面筋，大面筋，是一类以小麦粉或其他谷物粉类经高温挤压膨化，食品添加剂，香辛料等辅料调香调味后的方便小食品，其风味口感极似肉类制品[1]，深受消费者的喜爱。经试验测得市面上的辣条如“卫龙”、“玉峰”等，这类产品水分活度主要在0.70-0.75之间，pH呈弱酸性或偏中性，而霉菌最适宜生长的水分活度为0.65-0.88，pH 为6.0-6.5之间，并且辣条的主要成分为碳水化合物，富含脂质、维生素和矿物质元素，为霉菌的生长繁殖提供了一个良好的生长环境，从而导致辣条极易腐败变质，为企业的生产加工带来了极大的影响。有较多的新闻报道，辣条的食品安全问题较严重，主要表现为菌落总数超标。分析辣条的生产过程可知，辣条中微生物的主要侵染途径有如下三种情况:(1)辣条的加工过程中投料次数多，工序较复杂，且仅在挤压膨化过程中有短时的高温过程，在最后包装密封阶段并未进行杀菌处理，从而导致辣条含有大量的霉菌。(2)辣条中添加大量的辣椒、花椒、香辛料、植物油等辅料。这些辅料常含有大量的腐败微生物，特别是存放过久的辅料会成为该产品的污染源。(3)此类产品中主要添加山梨酸钾，苯甲酸钠或双乙酸钠等防腐剂，但这几种防腐剂均在酸性条件下对霉菌有良好的抑制效果，从而在辣条中这几类防腐剂的抑制效果不明显。另外，也有少数的企业会在辣条中使用富马酸二甲酯充当防腐剂，但该物质并不能使用