摘要
乳铁蛋白的抗菌活性常受到其他共存成分的影响。本文研究了常用防腐剂对乳铁蛋白抗菌活性的影响。在研究过程中,以大肠杆菌为实验菌株,进行了实验研究。研究表明,在牛肉膏蛋白胨培养基中,pH6.0,菌浓为106CFU/ml的条件下,乳铁蛋白对大肠杆菌的最小抑菌质量浓度为3mg/ml;苯甲酸钠、山梨酸钾、乳酸链球菌素、对羟基苯甲酸等分别与乳铁蛋白共同作用时,对乳铁蛋白的抗菌活性都有明显的影响。其中,山梨酸钾和苯甲酸钠减弱了乳铁蛋白的抗菌活性,乳酸链球菌素和对羟基苯甲酸丁酯加强了乳铁蛋白的抗菌活性。
The antibacterial activitiy of the lactoferfin is always influenced by other components which exit with it. In this paper, the effect of common preservatives on the antibacterial activities of the lactoferrin wu studied. Escherichia coli was used as experimental strain. The results showed, the condition of the concentration of E.coli is 1×10^6CFU/ml and is cultured at 37℃ and pH6.0 in the peptone beef medium, that the minimum inhibitory concentration（MIC） of the lactoferrin against Escherichia coli is 3mg/ml. Each one of sodium benzoate, potassium sorbate, nisin and butyl paraben wu respectively mixed with LF, and obvious effects on the antibacterial activites of lactoferrin was observed. The antibacterial activites of LF was weakened by sodium benzoate and potassium sorbate, and was enhanced by nisin and butyl paraben.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第12期134-137,共4页
Food Science
基金
天津市科技攻关项目(033121011)
关键词
乳铁蛋白
防腐剂
抗菌活性
lactoferrin, preservatives
antibacterial activity
