ε-聚赖氨酸复合防腐剂对常见致病菌和污染菌的抑制作用  

Study on inhibitory of common pathogen to food contamination with ε-polylysine complex biological preservatives

作　　者：莫树平[1,2,3] 王惠惠[1,2,3] 柏建玲[1,2,3] 张菊梅[1,2,3] 吴清平[1,2,3] 丘明泉[1,2,3] 

机构地区：[1]广东省微生物研究所,广东广州510070 [2]广东省菌种保藏与应用重点实验室,广东广州510070 [3]广东省微生物应用新技术公共实验室

出　　处：《食品与机械》2012年第6期109-111,124,共4页Food and Machinery

基　　金：广东省教育部产学研结合项目(编号:2009B090300300);广东省科技计划项目(编号:2010A010500009;2010A080403005);粤港关键领域重点突破项目(编号:2010A020104001)

摘　　要：采用纸碟法对前期研究中获得的,以ε-聚赖氨酸为主要防腐剂,与乳酸链球菌素和纳他霉素进行复配的较佳配方,进行抑菌试验,以大肠杆菌和金黄色葡萄球菌、白色念珠菌等致病菌及乳酸菌、枯草芽孢杆菌、黑曲霉等食品中常见污染菌为指示菌株,评估复合生物防腐剂的抑菌效果。结果表明,复合生物防腐剂对革兰氏阳性菌、革兰氏阴性菌和真菌均表现出了抑制作用,与防腐剂单体物质相比,通过复配增强了防腐效果,扩展了抑菌谱。In previous study, the ε-Polylysine Complex Biological Pre- servatives was made of ε-poly lysine as the main preservatives, mixed with nisin and natamycin, and compounded by the test, obtained bet- ter bacteriostatic effects of several compound. In this study, by the paper disc method of bacteriostasis test, Escherichia coli, 8099,Staphylococcus aureus, ATCC6538, Monilia albican, ATCC10231 and ect. as the indicator strains, the assessment of ε-polylysine com- plex biological preservatives on common pathogen antibacterial effect was done. The result showed that the ε-polylysine complex biological preservatives inhibited Gram-positive bacteria, Gram-negative bacte- ria and fungi, and preservatives monomer than substance, and the ε- polylysine complex biological preservatives could enhance the anti- septic effect and extend the antibacterial spectrum.

关 键 词：Ε-聚赖氨酸 乳酸链球菌素 纳他霉素 复合生物防 腐剂 

分 类 号：TS202.3[轻工技术与工程—食品科学]