乳源乳酸菌抗菌肽对鲜牛奶贮藏保鲜效果的影响  

Effects of antimicrobial peptides from milk-source lactic acid bacteria on the of storage and preservation of fresh milk

作　　者：乔彬[1] 高学军[1] 黄建国[1] 潘洪宝[1] 王佳丽[1] 武彩霞[1] 

机构地区：[1]东北农业大学乳品科学教育部重点实验室,哈尔滨150030

出　　处：《中国乳品工业》2012年第6期36-38,共3页China Dairy Industry

基　　金：教育部长江学者和创新团队发展计划项目(IRT0959;NEAU)

摘　　要：乳源乳酸菌抗菌肽抑菌广谱,稳定性高,且对生物体本身无害,其应用日益引起大量研究者的关注。本实验研究了乳源乳酸菌产抗菌肽对牛奶保鲜过程中产酸的抑制效果。实验结果表明:将抗菌肽添加到鲜牛奶中,贮存条件在4℃和25℃下都能有效地抑制牛奶中细菌增殖,而且牛奶的组织状态,感官质量良好。提示乳源乳酸菌抗菌肽在鲜牛奶贮藏保鲜中具有良好应用前景。Antimicrobial peptides from milk-source lactic acid bacteria are wide bacteriostatic, high stable and harmless to organism. So their applications have attracted many researchers＇attentions. Controlling the postacidification of milk and microbial proliferation by antimicrobial peptides were studied in this article. Results indicated that adding antimicrobial peptides of milk-source lactic acid bacteria to fresh milk could effectively suppress microbial proliferation under condition of 4 ℃ and 25 ℃, moreover, the structure and the sensory quality of milk are nice. The results suggest that these antimicrobial peptides have large-scale prospect in storage and preservation of fresh milk.

关 键 词：抗菌肽 鲜牛奶 保鲜 

分 类 号：Q935[生物学—微生物学]