Ovomucin的抗菌特性及其对环境条件的稳定性  

Antibacterial Activity of Ovomucin and Its Stability to pH and Temperature

作　　者：单媛媛[1] 马美湖[1] 元志伟[1] 朱涵宇[1] 黄茜[1] 左思敏[1] 

机构地区：[1]华中农业大学食品科学技术学院国家蛋品工程技术研究分中心,湖北武汉430070

出　　处：《食品科学》2013年第5期1-4,共4页Food Science

基　　金：国家自然科学基金项目(31101320);国家现代农业(蛋鸡)产业技术体系建设专项(CARS-41-K23);中央高校基本科研业务费专项(2011QC028);华中农业大学大学生科技创新基金(SRF)项目(A065)

摘　　要：为了深入了解Ovomucin的抗菌活性及其稳定性,以食品中常见的3种污染菌(大肠杆菌、金黄色葡萄球菌和沙门氏菌)为受试菌种,以最小抑菌质量浓度和生长曲线作为测试指标,对Ovomucin的体外抗菌效果进行评价,并考察不同的温度和酸碱环境对Ovomucin抑菌效果的影响。结果表明:Ovomucin对不同细菌的抗菌活性有较显著的差异(P<0.05),其中对大肠杆菌和沙门氏菌抑制作用较强,最小抑菌质量浓度分别为0.05mg/mL和0.4mg/mL,而对金黄色葡萄球菌则无明显的抑制作用;在中性和弱碱性条件下,Ovomucin对大肠杆菌的抑制效果最好;温度低于100℃时,Ovomucin对大肠杆菌的抑菌活性具有较好的热稳定性,当加热温度达到100℃时,随加热时间的延长,抑菌效果减弱。Turbidimetry was used to determine the antibacterial activity of ovomucin against Escherichia coli,Staphylococcus aureus and Salmonella.pH and temperature induced changes in the antibacterial rate against Escherichia coli were also investigated.A significant difference was observed in the antibacterial activity against different bacteria.Ovomucin showed obvious anti-bacterial activity against Escherichia coli and Salmonella,with MIC of 0.05 mg/mL and 0.4 mg/mL,respectively,while it had no significant effect on the growth of Staphylococcus aureus.In addition,better antibacterial effect on Escherichia coli occurred in neutral and alkaline conditions.Good thermal stability of the antibacterial activity against Escherichia coli was observed below 100 ℃.However,a reduction in the antibacterial activity appeared with increasing heating time.

关 键 词：OVOMUCIN 抗菌 PH值 温度 

分 类 号：Q539[生物学—生物化学]