植物乳杆菌SJ35的抑菌特性及复合保鲜剂配制  

Antibacterial property of Lactobacillus plantarum SJ35 and preparation of compound preservative

作　　者：罗佩文 刘书亮[1,3] 朱永清[2] 高佳[2] 李海霞[1] 陈姝娟[1,3] 何利[1,3] 周康[1,3] 

机构地区：[1]四川农业大学食品学院,四川雅安625014 [2]四川省农业科学院农产品加工研究所,四川成都610066 [3]农产品加工及贮藏工程四川省重点实验室,四川雅安625014

出　　处：《食品与机械》2016年第7期112-116,201,共6页Food and Machinery

基　　金：国家国际科技合作项目(编号:2013DFA31450-03);四川省科技支撑计划项目(编号:2011NZ0095);四川省财政创新能力提升工程项目(编号:2013XXXK-019);四川省农业科技成果转化资金项目(编号:14NZ0012)

摘　　要：以藤黄微球菌、铜绿假单胞菌为指示菌,采用牛津杯双层琼脂扩散法测定植物乳杆菌SJ35代谢产物的抑菌特性,应用单因素试验选取最优的菌株发酵条件,选取亚氯酸钠与代谢产物复配制成复合保鲜剂并测定其抑菌效果。结果表明:菌株SJ35代谢产物的抑菌活性较强,热稳定性好,在酸性条件下稳定,对蛋白酶敏感,且具有细菌广谱抑菌性;最优发酵条件为34℃静置培养36 h,初始p H为6.0,其对藤黄微球菌、铜绿假单胞菌的抑菌圈直径达到25.68,19.96 mm;将80%的SJ35代谢产物与600 mg/L亚氯酸钠复配制成复合保鲜剂,不仅能增强对细菌的抑制作用,而且对霉菌也有一定的抑制作用。By using Micrococcus luteus and Pseudomonas aeruginosa as indicator bacteria,the antibacterial properties for metabolites of Lactobacillus plantarum SJ35 was determined by Oxford cup double agar diffusion method,and the fermentation conditions of strain were selected by single factor experiment. The antibacterial effect of compound preservative was determined which was prepared by the combination of sodium chlorite and metabolites. Results indicated that metabolites of Lactobacillus plantarum SJ35 had good antibacterial activity; it was stable in high temperature,acid conditions,and sensitive to proteases; it also had a wide antibacterial spectrum. The optimal fermentation conditions were as followed： fermentation temperature 34 ℃,fermentation time 36 h and initial p H 6. 0. The antibacterial circle diameter of metabolites was 25. 68 mm and 19. 96 mm for Micrococcus luteus and Pseudomonas aeruginosa respectively. The compound preservative which was prepared by the combination of 80% SJ35 metabolites and 600 mg / L sodium chlorite,could not only enhance inhibition of bacteria but also be antifungal.

关 键 词：植物乳杆菌 代谢产物 抑菌特性 发酵条件 复合保鲜剂 

分 类 号：TS201.3[轻工技术与工程—食品科学]