类植物乳杆菌抑菌物质的性质及其在猪肉保鲜中的作用  

PROPERTIES OF AN ANTIMICROBIAL SUBSTANCE FROM LACTOBACILLUS PARAPLANTARUM AND APPLICATION OF THE FERMENTED SOLUTION ON PORK PRESERVATION

作　　者：刘长建[1] 权春善[1] 范圣第[1] 王军华[1] 

机构地区：[1]大连民族学院生物技术与资源利用国家民委-教育部重点实验室,辽宁大连116600

出　　处：《食品研究与开发》2009年第8期152-155,共4页Food Research and Development

摘　　要：类植物乳杆菌Ⅱ32能够抑制沙门氏菌等革兰氏阴性腐败菌和其它细菌的生长。其菌液的正丁醇萃取液,通过阳离子交换层析、凝胶过滤、反相高效液相层析等分离纯化,获得纯度较高的抑菌物质。该物质耐热性强,耐酸,但在碱性条件下不稳定,对蛋白酶不敏感。初步研究表明,该菌的发酵液能抑制冷却猪肉中腐败菌的生长、延长冷却猪肉的货架期,而且对猪肉的品质没有不良影响。Strain Ⅱ 32 exhibited powerful inhibitory activity against not only Gram-positive bacteria but also Gram-negative bacteria, such as Salmonella sp. The inhibitory substance produced by strain Ⅱ 32 was purified through n-butyl alcohol extraction, cation-exchange chromatography, gel filtration and reverse-phase HPLC. The antimicrobial substance was heat-stable and only partly inactivated after treatment at 121℃ for 15 min. The antimicrobial substance was also stable to proteolytic enzymes treatment （protease K, pepsin, papain）. The fermented solution can greatly inhibit the growth of Salmonella sp. in the chilled pork, and extend its shelf life. The sensory property of chilled pork treated was not adversely affected. The results show that strain Ⅱ 32 will have a good potential application in food preservation.

关 键 词：类植物乳杆菌发酵液 分离纯化 性质 猪肉保鲜 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]