乳链菌肽效价检测技术研究进展  

Research Progress of the Detection Technology of Nisin Titer

作　　者：贺小贤[1] 彭光杰[1] 刘欢[1] 郑茂奎 宇文亚焕[1] 尹宁[1] 

机构地区：[1]陕西科技大学生命科学与工程学院,西安710021

出　　处：《中国调味品》2015年第3期129-132,共4页China Condiment

基　　金：国家自然科学基金委青年项目(31301059);陕西省教育厅自然基金项目(11JK0638)

摘　　要：乳链菌肽(Nisin)是由乳酸链球菌(Streptococcus lactis)发酵产生的一种由34个氨基酸组成的多肽类抑菌物质。其作为天然食品防腐剂,广泛应用于乳制品、发酵饮品、肉类制品等食品工业中。多年来已应用了多种方法来检测乳链菌肽的效价。基于乳链菌肽的抑菌性能,最早采用琼脂扩散法检测乳链菌肽效价,之后相继运用了其他多种方法,但是这些方法各有特点。对其进行了综述,以便在科研与实践中进行选择和应用。Nisin is a kind of polypeptide antibiotic substance which is consisted of 34 amino acids and produced by the fermentation of Streptococcus lactis.As a kind of natural food preservative,nisin is widely used in dairy products,fermented beverages,meat and other food industries.A variety of detection methods according to the detection of nisin have been used for many years.Based on antibacterial activity of nisin,the earliest detection method of nisin is agar diffusion method.After that,other detection methods have been used,but these methods have their own characteristics.This paper summarizes these detection methods for selection and application in science research and practice.

关 键 词：乳链菌肽 效价测定 研究进展 

分 类 号：TS201.24[轻工技术与工程—食品科学]