戊糖乳杆菌素处理对法兰克福香肠冷藏货架期的影响  

Effect of Pentocin on the shelf life of frankfurters during 4 ℃ storage

作　　者：赵斌[1] 武朋朋[1] 王洋[1] 崔献文[1] 李平兰[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《中国农业大学学报》2013年第3期144-151,共8页Journal of China Agricultural University

基　　金：公益性行业(农业)科研专项经费项目(200903012);国家自然科学基金项目(31071591)

摘　　要：探讨戊糖乳杆菌素(Pentocin)的生物防腐效果。在法兰克福香肠中分别添加50、500AU/kg的乳酸链球菌素(nisin)以及50、500AU/kg的Pentocin LPL1-5,共4种处理。处理后的样品与对照样品(不添加任何防腐剂)一起于4℃保藏100d,每隔7d取样,对样品微生物指标、理化指标和感官指标进行评价。结果表明:1)PentocinLPL1-5对乳酸菌、嗜冷菌、耐热芽孢杆菌和大肠菌群的生长有显著抑制作用,且Pentocin LPL1-5对微生物的抑制程度与其添加浓度具有正相关性;2)与相同效价的nisin相比,Pentocin LPL1-5具有更好的抑菌效果;3)Pentocin LPL1-5的添加可使法兰克福香肠的理化特性和感官品质更加稳定。添加500AU/kg的Pentocin LPL1-5可将法兰克福香肠的货架期从2周延长至9周;Pentocin LPL1-5有开发成为商业化天然生物防腐剂的良好应用前景。In order to investigate the effect of Pentocin on the shelf life of frankfurters during 4 ℃ storage,Pentocin LPL1-5 and nisin were added to frankfurters respectively with two values：50 and 500 AU/kg.The treated samples and control one（without any preservative） were examined and analyzed at the interval of 7 days during their 100 days＇ storage at 4 ℃.Through the analysis of microbiological,physicochemical and sensory characteristics,the assay showed that Pentocin LPL1-5 could inhibit the growth of lactic acid bacteria,Psychrotrophs,Thermophilic Bacillus and Coliform bacteria significantly,and could improve the physicochemical characteristics and sensory quality of frankfurter.Furthermore,the inhibition ability of Pentocin LPL1-5 was positively relative to its adding value.Pentocin LPL1-5 inhibited bacterial growth more effectively than nisin with the same adding value.Pentocin LPL1-5 of 500 AU/kg could prolong the shelf life of Frankfurters from 2 weeks to 9 weeks during 4 ℃ storage.The research showed that Pentocin LPL1-5 possessed good potential to be used commercially as natural biological preservative.

关 键 词：戊糖乳杆菌素 法兰克福香肠 微生物指标 理化指标 感官评定 货架期 

分 类 号：Q939.117[生物学—微生物学]