细菌素的生物学特性及作为防腐剂在熟肉制品中的应用  

The properties of bacteriocin and its application is meat products

作　　者：赵玲艳[1] 邓放明[1] 杨细平[1] 杨抚林[1] 

机构地区：[1]湖南农业大学食品科技学院,长沙410128

出　　处：《中国食品添加剂》2005年第3期72-77,共6页China Food Additives

摘　　要：本文对选育出的三株具有广谱、高效抑菌作用乳酸菌所产细菌素的理化特性以及作为防腐剂在肉品中的应用进行了研究。结果表明:三株产细菌素菌株产生的细菌素均表现出良好的热稳定性,在80℃15min的热处理条件下活性基本不变;能被胃蛋白酶、胰蛋白酶、蛋白酶K、木瓜蛋白酶、中性蛋白酶降解而完全失活,表明该细菌素是一种蛋白类物质;对酸具有较好的稳定性;具有较强的防腐能力。In this text, the physical and chemical characters of the three strains and its application as preservative in meat product are studied. The result shows that the three kinds of bacterium have good heat stability, the activation does not change when heated 15 min at 30℃;They can be degraded and lose activation by the pepsin, trypsin, protease K, papaya protease , neutral protease which proves that they are proteins; The three bacterium have good acid stability and strong preservative ability.

关 键 词：细菌素 理化特性 防腐剂 熟肉制品 

分 类 号：TS201.3[轻工技术与工程—食品科学] TS251.6[轻工技术与工程—食品科学与工程]