摘要
为了研究4种Mozzarella干酪在不同成熟期提取液的抗菌活性,以抑菌圈直径为指标,通过TCA制备4种Mozzarella干酪在成熟期40,50,60d的提取液,探讨提取液对黑曲霉、酵母菌、枯草芽孢杆菌和大肠杆菌的抗菌性以及比较抗菌性的强弱。结果显示,不同干酪在不同成熟期的提取液的抗菌活性不同,干酪2和干酪4随着成熟期的延长对黑曲霉、酵母菌、枯草芽孢杆菌和大肠杆菌的抗菌性呈下降的趋势,说明成熟期越长,干酪2和干酪4的提取液所含的抗菌物质越少。干酪2在成熟40d和干酪3在成熟60d时的提取液对黑曲霉的抑制作用最强;干酪1在成熟60d时的提取液对酵母菌的抑制作用最强;干酪2在成熟40d时的提取液对枯草芽孢杆菌的抑制作用最强;干酪3在成熟60d时的提取液对大肠杆菌的抑制作用最强。
In order to study antibacterial activity of extract of four kinds of Mozzarella cheese during different ripening stages, through TCA extraction, the liquid was extracted from four kinds of Mozzarella cheese in mature of 40, 50 and 60 days. Discussed the antibacterial activities of extract on Aspergillus niger, S. cerevisiae , Ba cillus subtilis and Escherichia coli and the comparison of the size of antibacterial activities. The index was bacteriostatic circle diameter. The results showed that the extract of different kinds of cheese in different mature period had different antimicrobial activity. As the mature time prolonged, the antimicrobial activity of cheese II and cheese IV on Aspergillus niger, S. cerewisiae , Bacillus subtilis and Escherichia coli was reduced. It illustrated that the antibacterial material of extract of cheese II and cheese 1V were less as the mature period extended. The extract of cheese II in mature of 40 days and cheese III in mature of 60 days showed strongest antimicrobial activity against Aspergillus niger. The extract of cheese I in mature of 60 days showed strongest antimicrobial activity against S. cerevisiae. The extracts of cheese II in mature of 40 days showed strongest antimicrobial activity against Bacillus subtilis. The extract of cheese III in mature of 60 days showed strongest antimicrobial activity against Escherichia coli.
出处
《食品与机械》
CSCD
北大核心
2014年第4期169-173,共5页
Food and Machinery
基金
天津市创新团队项目(编号:TD12-5049)
