Surfactin抑菌稳定性及其在米饭和面包中的应用  

Study on antimicrobial stability and application of Surfactin in food

作　　者：汪水呈 曾维伟[1] 陆兆新[1] 

机构地区：[1]南京农业大学食品科学技术学院,江苏南京210095

出　　处：《食品工业科技》2016年第13期257-261,共5页Science and Technology of Food Industry

基　　金：国家"十二五"科技支撑计划项目(2011BAD23B05)

摘　　要：本文研究了温度、p H、紫外、糖、盐对Surfatin抑菌效果的影响以及其在米饭和面包中的初步应用。结果表明：在弱酸性条件下,Surfatin的抑菌活性随温度变化不大,p H6,100℃处理20 min,对藤黄微球菌的抑菌圈由17.52±0.22 mm变为16.44±0.03 mm;而在碱性条件下,高温处理使其严重失活,在p H8,60℃处理20 min,抑菌圈由15.75±0.19 mm减小到12.69±0.26 mm,且90℃便使其完全失活;紫外会降低Surfactin抑菌活性,但效果不明显;糖、盐对其抑菌效果无显著性影响;在p H大于5.5的食品中,防腐保鲜效果优于Nisin,在米饭中加入适量的Surfactin,可将保质期延长24 h,在面包中适宜添加量为200~500 mg/kg。The effects of temperature, ultraviolet, pH, salts and sucrose on biological stability of Surfactin were investigated.The results showed that in weakly acidic solutions,the antibacterial activity of Surfactin changed little with temperature. After being processed under pH6,100 ℃ for 2.0 min, the diameter of the inhibition zone for Micrococcus luteus was varied from 17.52 ± 0.22 mm to 16.44 ± 0.03 mm.While Surfactin was processed in the alkaline（pH8） at 60℃C for 20 min,which can highly inhibit its bioactivity,the diameter of the inhibition zone was varied from 15.75 ±0.19 mm to 12.69 ±0.26 mm. lt completely lost activity after treatment of pH8,90℃. Ultraviolet inhibited the antibacterial activity, but the effect was not obvious, while sucrose and salt had no significant influence.The preservative experiment results showed that the effect of Surfatin was much better than Nisin in foods whose pH was higher than 5.5.Adding an appropriate amount of Surfactin the rice might extend the shelf life of 24 h and the suitable dosage of Surfactin for bread was 200-500 mg/kg.

关 键 词：SURFACTIN 抑菌稳定性 防腐保鲜 

分 类 号：TS202[轻工技术与工程—食品科学]