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作 者:吴慧清[1] 吴清平[1] 石立三[1] 陈威[1] 张菊梅[1]
机构地区:[1]广东省微生物研究所,广东省菌种保藏与应用重点实验室,广东广州510070
出 处:《食品科学》2006年第12期75-78,共4页Food Science
基 金:广东省科技计划项目(2004B10501010)
摘 要:本研究在合成一种壳聚糖锌配合物后,测试了合成的壳聚糖锌、合成原材料壳聚糖的抑菌效果,以及不同pH条件对抑菌效果的影响,并比较了壳聚糖锌和常见的食品防腐剂苯甲酸钠、山梨酸钾对大肠杆菌ATCC8099、金黄色葡萄球菌ATCC6538、枯草杆菌黑色变种ATCC9372、白色念珠菌ATCC10231和黑曲霉ATCC16404的最低抑菌浓度。结果表明:合成的壳聚糖锌与合成前的壳聚糖相比抑菌性能大大提高;合成后的壳聚糖锌对细菌的抑菌效果与常见的食品防腐剂苯甲酸钠、山梨酸钾相当,但对真菌的抑制时效没有苯甲酸钠、山梨酸钾好。同时系统的pH对壳聚糖锌和壳聚糖都有较大的影响,酸性条件下抑菌效果较好。One kind of chitosan-Zn complex was synthesized in this research, antimicrobial effect of the synthesized chitosan- Zn and the chitosan were tested under different pH condition, and the lowest antimicrobial concentration of the chitosan-Zn complex, sodium benzoate and sorbic acid potassium to Eschetichia coli(ATCCS099), Staphlococcus aureaus(ATCC6538), Bacillus subtilis(ATCC9372), Candida albicans(ATCC10231), Aspergillus niger(ATCC16404) were compared. The results showed that the antinficrobial effects of chitosan-Zn complex enhanced greatly and that were equivelent to sodium benzoate end sorbic acid potassium, but the antifungal effect of chitosan-Zn complex were some lower. Simultaneously systematic pH had tremendous influence to the anfirnicrobial effect of chitosan-Zn complex and chitosan, the antimicrobial effects were better under acidic condition.
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