葡萄糖氧化酶体外抑菌和产酸效果试验研究  

Study on the bacteriostatic and acid producing effect of glucose oxidase in vitro

作　　者：汤海鸥[1,2] 高秀华[1,2] 姚斌[1] 张广民[1,2] 王振兴[2] 孔祥书 

机构地区：[1]中国农业科学院饲料研究所农业部饲料生物技术重点实验室,北京100081 [2]生物饲料开发国家工程研究中心,北京100081 [3]河南省黄泛区鑫欣牧业有限公司,河南黄泛区466632

出　　处：《饲料工业》2015年第10期13-16,共4页Feed Industry

基　　金："十二五"农村领域国家科技计划课题[2011BAD26B01]

摘　　要：试验主要研究葡萄糖氧化酶(GOD)对大肠杆菌和沙门氏菌的体外抑菌效果及其产酸能力。抑菌试验采用常规的牛津杯抑菌试验方法,产酸试验应用pH计测定pH值变化情况。结果表明:GOD对大肠杆菌和沙门氏菌的抑菌效果明显,随着GOD浓度的逐倍降低,对大肠杆菌和沙门氏菌的抑菌效果逐渐降低,且不同组别之间出现显著性差异(P<0.05);在高于65℃条件下抑大肠杆菌圈结果随温度升高出现逐步降低,且65℃与75℃之间有显著性差异(P<0.05)。随着时间的变长,GOD产酸效果越明显,pH值逐渐降低,且不同组别之间出现显著性差异(P<0.05)。由此可见,GOD有较明显的产酸效果和对大肠杆菌和沙门氏菌较好的抑制效果。nell and its producing acid ability of glucose oxidase（GOD）. The experiment was tested by oxfordcup bacteriostatic method and p H meter. The results showed that the bacteriostatic effect on E. Coliand Salmonell of GOD was gradually reduced along with the decline of GOD concentration, and therewere significant differences among different groups（P〈0.05）. The bacteriostatic effect on E. Coli ofGOD was gradually reduced along with the rise of temperature above 65 ℃, and there were significant differences between 65 ℃ and 75 ℃（P〈0.05）. The producing acid effect of GOD was more significant along with the time extention, and there were significant differences among different groups（P〈0.05）. The results indicated that GOD could reduce the p H value and restrain the growth of E. Coliand Salmonell.

关 键 词：葡萄糖氧化酶 体外抑菌试验 大肠杆菌 沙门氏菌 产酸试验 

分 类 号：TQ925.4[轻工技术与工程—发酵工程]