乳铁蛋白对大肠杆菌生长的抑制与促进研究  

Inhibition and Proliferation Effect of Lactoferrin on Growth of Escherichia coli

作　　者：孙玥[1] 李畅[1] 冯一兵[1] 李铁晶[1] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《食品研究与开发》2014年第22期13-16,共4页Food Research and Development

基　　金：东北农业大学创新团队项目(CXT007-1-2)

摘　　要：研究不同浓度(2、4、6、8、10 mg/m L)乳铁蛋白对大肠杆菌生长促进或抑制的情况。结果表明,浓度≥6 mg/m L时,乳铁蛋白在初期发挥抑菌作用,其后表现出良好的营养促进剂的作用,大肠杆菌的生长比对照组更加旺盛;浓度≤4 mg/m L时,乳铁蛋白并不抑制大肠杆菌的生长,表现出明显的营养作用。In this experiment, the proliferation or inhibition effect of Lf on the growth of Escherichia coli under different conditions （2, 4, 6, 8, 10 mg/mL） were discussed. The results showed that when concentration was≥6 mg/mL, Lf played bacteriostasis function during the early stage of incubation and then had a significant effect on multiplication of E. coli as a nutritional enhancer;when concentration was≤4 mg/mL, Lf show not incubation, but nutrition.

关 键 词：乳铁蛋白 大肠杆菌 抑菌性 营养性 

分 类 号：TS201.3[轻工技术与工程—食品科学]