壳聚糖对食品常见菌的影响研究  

A study on the effect of chitosan on common bacteria in food

作　　者：尚志杰 郭淑清 肖磊 SHANG Zhi-jie;GUO Shu-qing;XIAO Lei(School of Biomedical and Chemical Engineering,Liaoning Institute of Science and Technology,Benxi Liaoning 117004,China)

机构地区：[1]辽宁科技学院生物医药与化学工程学院,辽宁本溪117004

出　　处：《辽宁科技学院学报》2021年第5期21-24,共4页Journal of Liaoning Institute of Science and Technology

基　　金：辽宁科技学院大学生创新创业训练计划资助项目(202011430057).

摘　　要：实验用85%和95%脱乙酰度两种壳聚糖,通过滤纸片药液浸泡法和液体培养分光光度法(青霉是测量菌丝浓度)对食品中常见的三种不同类别的菌(大肠杆菌、酵母菌、青霉菌)进行测定,经分析得出:用同一种壳聚糖对同一菌种,随着壳聚糖药液浓度的增大,其抑菌效果也越来越强;相同浓度的壳聚糖药液对不同的菌种有不同的抑菌效果,抑菌效果由强到弱依次是啤酒酵母、大肠杆菌、青霉菌;两种脱乙酰度的壳聚糖对大肠杆菌抑菌圈测定结果差别不大(P﹥0.05)。液体培养分光光度法在壳聚糖浓度为0.002%和0.006%时,有显著性差异(P﹤0.05)。两种脱乙酰度的壳聚糖对酵母菌和青霉菌抑菌性差别不大(P﹥0.05)。85%脱乙酰度的壳聚糖比95%脱乙酰度的壳聚糖抑菌性略强。In the experiments,three types of bacteria commonly found in food(escherichia coli,yeast and penicillium)were measured in the presence of two kinds of chitosan with deacetylation degrees being 85%and 95%by filter paper immersion method and liquid culture spectrophotometry(the concentration of mycelia is measured for penicillium).The results showed that an increase in the concentration of chitosan leads to a stronger antibacterial capacity when the kind of chitosan and type of bacteria are both specified.With a given concentration of chitosan,antibacterial capacities for the three bacteria are different,i.e.,beer yeast>escherichia coli>penicillium.As for escherichia coli,the difference between the two kinds of chitosan in terms of antibacterial capacity is found to be minor because of(P>0.05).Under conditions of chitosan concentrations being 0.002%and 0.006%,the results by liquid culture spectrophotometry show significant difference(P<0.05).Although the difference between the two kinds of chitosan for inhibiting yeast or penicillium is minor(P>0.05),the antibacterial capacity of chitosan with 85%deacetylation degree is slightly stronger than that of chitosan with 95%deacetylation degree.

关 键 词：壳聚糖 化学防腐剂 食品腐败菌 抑菌性 最低抑菌浓度 

分 类 号：TS201.3[轻工技术与工程—食品科学]