摘要
将新鲜鲫鱼块在不同质量浓度的乳酸链球菌素、柠檬酸、魔芋葡甘聚糖、生姜汁、海藻酸钠、甘氨酸生物保鲜剂中浸泡5 min后,用保鲜膜包装置于培养皿中,于37℃条件下恒温培养箱中培养24 h后捣碎,稀释至1×10-6,置于牛肉膏蛋白胨培养基中,于37℃条件下倒置培养48 h后,根据菌落总数筛选各生物保鲜剂的最佳质量浓度。结果表明,质量浓度为1.3 g/m L的柠檬酸对革兰氏阳性菌(金黄色葡萄球菌、枯草芽孢杆菌)和革兰氏阴性菌(大肠杆菌)均有较强的抑菌效果。结果显示,生姜汁、魔芋葡甘聚糖抑菌效果较好,海藻酸钠、乳酸链球菌素的抑菌效果一般,甘氨酸几乎无抑菌效果。
Fresh crucian pieces were soaked in different concentrations of nisin,citric acid,konjac glucomannan,ginger juice,sodium alginate,and glycine bio-preservation agent for5min,and then wrapped in a plastic culture dish and placed in a petri dish.After culturing in a constant temperature in cubator at37°C for24h,the mixture was chopped and diluted to1×10-6.After inverting cultivation at37°C for48h in beef extract and peptone medium,the optimal concentration of each biological preservative was screened according to the total number of colonies.The results showed that1.3g/mL citric acid had a strong bacteriostatic effect against Gram-positive bacteria(Staphylococcus aureus,Bacillus subtilis)and Gram-negative bacteria(Escherichia coli).Konjac glucomannan has good antibacterial effect,sodium alginate and nisin have general antibacterial effect,and glycine has almost no antibacterial effect.
作者
熊海燕
陈钧
XIONG Haiyan;CHEN Jun(Wuhan Drug Solubilization and Delivery Technology Research Center, Wuhan Vocational College of Software andEngineering, Wuhan, Hubei 430205,China)
出处
《农产品加工（下）》
2018年第12期23-25,共3页
Farm Products Processing
关键词
生物保鲜剂
抑菌
鲫鱼
biological preservatives
antibacterial
crucian carp
