自制壳寡糖抑菌性能及抑菌机理的初步研究  

Preliminary study on antibacterialactivity and mechanism of chitosan oligosaccharide

作　　者：王寿权[1,2] 赵双枝[1,2] 张彦昊[1,2] 苏理[1,2] 马传明 

机构地区：[1]山东省食品发酵工程重点实验室,山东济南250013 [2]山东省食品发酵工业研究设计院,山东济南250013 [3]山东省脐带血造血干细胞库,山东济南250013

出　　处：《食品工业科技》2014年第24期218-221,共4页Science and Technology of Food Industry

摘　　要：以大肠杆菌与金黄色葡萄球菌为研究对象,研究自制壳寡糖的抑菌活性。结果显示:自制壳寡糖具有较强的抑菌活性,而且随着浓度升高,抑菌活性不断增强,随着p H降低,抑菌活性也越来越强。在p H7.0时,低浓度壳寡糖不具有抑菌性能,而降低p H到5.0时,低浓度壳寡糖具有较强抑菌活性。在5g/L浓度、p H5.0条件下,壳寡糖可以保持很长时间的抑菌性能,24h内完全抑制细菌生长。The bacteriostat effect of chitosan oligosaccharide on E.cofi and S.aureus were studied. The results showed that the chitosan oligosaccharide could strongly inhibit the growth of E.cofi and S.aureus. And the bacteriostat effect of chitosan oligosaccharide increased with the increasing of concentration and the decreasing of pH The chitosan oligosaccharide with low concentration cannot inhibit the growth of E.cofi and S, aureus at pH7.0. However the chitosan oligosaccharide with low concentration could strongly inhibit the growth of E.coh and S.aureus at pH5.0. E.cofi and S, aureus did not grow within one day with 5.0g/L chitosan oligosaccharide at pH5,0,

关 键 词：壳寡糖 抑菌活性 抑菌机理 

分 类 号：TS201.1[轻工技术与工程—食品科学]