摘要
单核细胞增生李斯特菌(Listeria monocytogenes,LM)在0～4℃也能生长,为确保冷却肉卫生安全,必须阻止肉中污染的LM的生长繁殖。本实验通过研究不同抑菌剂对3株LM的最小抑菌浓度(MIC),选取了ε-聚赖氨酸、Nisin、曲酸三种抑菌剂,利用响应面法找出最佳组合。结果表明:ε-聚赖氨酸、Nisin、曲酸对单核细胞增生李斯特菌的最小抑菌浓度分别为50μg/mL、200μg/mL、6.4mg/mL。当ε-聚赖氨酸、Nisin、曲酸的浓度分别为20.5μg/mL、184.6μg/mL、4.37mg/mL时对单核细胞增生李斯特菌的抑制作用最佳。
We had to prevent the growth and proliferation of LM which contaminated the meat to ensure the safety of chilled meat, as Listeria monocytogenes can grow at 0-4℃.We studied the minimum inhibitory concentration （MIC） of different bacteriostatic agents against LM, selected E-polylysine, Nisin and kojic acid, and found their best combination by response surface method.The results showed that the MIC of E-polylysine, Nisin, kojic acid against LM was 501ag/mL, 200μg/mL and 6.4mg/mL. The best bacteriostatic effect of LM under the concentration of E-polylysine, Nisin, kojic acid was 20.5μg/mL, 184.61ag/mL and 4.37mg/mL.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第8期344-347,362,共5页
Science and Technology of Food Industry
基金
"十一五"国家科技支撑计划(2009BADB09-5)
作者简介
潘利华（1987-），女，硕士，研究方向：食品安全。
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