摘要
本文对选育出的三株具有广谱、高效抑菌作用乳酸菌所产细菌素的理化特性以及作为防腐剂在肉品中的应用进行了研究。结果表明:三株产细菌素菌株产生的细菌素均表现出良好的热稳定性,在80℃15min的热处理条件下活性基本不变;能被胃蛋白酶、胰蛋白酶、蛋白酶K、木瓜蛋白酶、中性蛋白酶降解而完全失活,表明该细菌素是一种蛋白类物质;对酸具有较好的稳定性;具有较强的防腐能力。
In this text, the physical and chemical characters of the three strains and its application as preservative in meat product are studied. The result shows that the three kinds of bacterium have good heat stability, the activation does not change when heated 15 min at 30℃;They can be degraded and lose activation by the pepsin, trypsin, protease K, papaya protease , neutral protease which proves that they are proteins; The three bacterium have good acid stability and strong preservative ability.
出处
《中国食品添加剂》
CAS
2005年第3期72-77,共6页
China Food Additives
关键词
细菌素
理化特性
防腐剂
熟肉制品
bacteriocin
physical and chemical characters,preservative
