摘要
以常见食源性致病菌蜡样芽孢杆菌为研究对象,采用试管二倍稀释法测定常用的32种食品添加剂单用和复配对蜡样芽孢杆菌的最低抑菌浓度(MIC),筛选协同抑菌效果最好的组合,研究不同配比对蜡样芽孢杆菌的抑菌效果,以及在最佳抑菌组合条件下的杀菌动力学。结果表明:食品防腐剂和酸味剂对蜡样芽孢杆菌有较好的抑制效果,食品添加剂复配以壳聚糖季铵盐和ε-聚赖氨酸协同抑菌效果最好,分级抑菌浓度指数(FICI)达到0.03125。当壳聚糖季铵盐与ε-聚赖氨酸配比为1∶1复合时,协同抑菌效果最佳:作用4 h对蜡样芽孢杆菌的杀菌率为99.998%,作用96 h杀菌率达到100%。
With a common foodborne pathogen（Bacillus cereus） as the research objective, minimal inhibitory concentrations（MIC） of 32 food additives and the combinations of two additives toward B. cereus were determined by tube broth dilution method, to obtain the optimum combination. In addition, the effect of the concentration ratio of the two additives on the inhibition against B. cereus was studied. The antibacterial kinetics of the optimum combination against this bacterium was explored. It was found that food preservatives and acids showed high inhibitory activities against B.cereus. Among the additive combinations tested, the combination of chitosan quaternary ammonium salt and ε-polylysine was the best, with the fractional inhibitory concentration index of 0.03125. The optimum concentration ratio of chitosan quaternary ammonium salt（5 mg/m L） and ε-polylysine（5 mg/m L） was 1∶1, under which the highest synergistic inhibitory activity was achieved. B. cereus of 99.998% was killed after 4 h in the presence of this synergistic combination, and100% of the bacteria were killed after 96 h.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2015年第2期138-142,共5页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金项目(31071563)
广东省科技计划项目(2013B020314018)
广州市科技计划项目(2014Y4300007)
关键词
蜡样芽孢杆菌
最低抑菌浓度
分级抑菌浓度指数
协同抑菌
壳聚糖季铵盐
Ε-聚赖氨酸
Bacillus cereus
minimal inhibitory concentration
fractional inhibitory concentration index
synergistic inhibitory
quaternary ammonium salt of chitosan
ε-polylysine
作者简介
作者简介：李南薇，女，1982年出生，博士生，实验师
