摘要
优选一株纳豆芽孢杆菌,利用响应面法对纳豆芽孢杆菌次生代谢产物的分泌情况及抑菌、杀菌效果进行研究,并对发酵条件进行优化,初步分析该纳豆芽孢杆菌次生代谢产物对食品中常见污染菌及致病菌(包括革兰氏阴性菌及阳性菌)的抑制作用和效果,并与乳酸链球菌素、那他霉素等食品生物抑菌剂的抑菌效果进行比较,结果表明:纳豆芽孢杆菌次生代谢产物具有广谱抑菌性,在发酵温度为37.12℃,发酵时间为27.99h,菌液浓度为59.94%(体积百分比)时,对金黄色葡萄球菌的抑菌效果最好;在发酵温度为37.02℃,发酵时间为27.67h,菌液浓度为56.31%(体积百分比)时,对根霉菌的抑菌效果最好。与乳酸链球菌素、那他霉素抑菌效果相比,纳豆芽孢杆菌次生代谢产物的抑菌效果略差,但在80℃处理20min后,抑菌效果改变不大。
Preferred a Bacillus natto, and contrasted the secondary metaholites secretion, the bacteriostatic and bactericidal effect, opti- mized the fermentation conditions, analyzed the inhibition and effect of Bacillus natto Secondary metaholites with the common bacteria and pathogenic bacteria in food （including gram-positive bacteria and gram-negative bacteria）, compared with Nisin and Natamycin which used as the Food biological antibacterial agent. The results of the de- sign on BBD response surface analysis made clear that the metabolic product of Bacillus natto has a broad-spectrum antimicrobial activi- ty. When the fermentation temperature is 37. 12 ℃, fermentation time is 27.99 h, concentration of Bacterium Bacillus natto is diluted 59.94 times, and it has the best bacteriostatic effect to Staph. Aurous. when the fermentation temperature is 37.02℃ ℃, fermenta- tion time is 27.67 h, concentration of Bacterium Bacillus natto is di- luted 56. 31 times, and it has the best hacteriostatic effect toRhizopus. The antibacterial of Bacillus natto secondary metabolites is not better than Nisin and Natamycin, but it has not large change after Heated to 80 ℃ , 20 min.
出处
《食品与机械》
CSCD
北大核心
2013年第3期94-100,共7页
Food and Machinery
基金
黑龙江省教育厅科学技术研究项目(编号:12523032)
