摘要
采用部分杀菌浓度(Fractional bactericidal concentration,FBC)指数评估了二甲基二碳酸盐(DMDC)与Nisin对荔枝中3种污染菌的联合杀菌作用。结果表明:DMDC对荔枝中肠膜状明串珠菌、枯草芽孢杆菌和大肠杆菌的最小杀菌浓度(MBC)分别为300、150、150 mg/L;而Nisin对肠膜状明串珠菌和枯草芽孢杆菌的MBC分别为300、25 IU/mL,对大肠杆菌的杀菌作用较差,MBC大于1000 IU/mL。当两者联合作用于荔枝汁中肠膜状明串珠菌和枯草芽孢杆菌时,其FBC指数分别为0.3125和0.375,而两者联合作用于荔枝汁中大肠杆菌时,其FBC指数为2.0,上述结果说明DMDC联合Nisin对肠膜状明串珠菌和枯草芽孢杆菌表现出较强的协同杀菌作用,而对大肠杆菌表现出无关作用。
Inactivation of dimethyl carbonate（DMDC） combined with Nisin on three contaminant bacteria in litchi juice was evaluated by using the index of fractional bactericidal concentration（FBC）. Results showed that the MBC values of DMDC against L. mesenteroides, B. subtilis and E. coli were 300 mg/L, 150 mg/L and 150 mg/L, respectively, and the MBC values of Nisin against L. mesenteroides and B. subtilis were 300 IU/mL and 25 IU/mL, respectively. But the inactivation of Nisin on E. coli was bad, and its MBC value was more than 1000 IU/mL. The FBC index of DMDC combining with Nisin against L. mesenteroides, B. subtilis and E. coli were 0.3125, 0.375 and 2.0, respectively, reflecting DMDC and Nisin had strong synergistic effect on the inactivation of L. mesenteroides and B. subtilis, and had irrelevant effect on the inactivation of E. coli.
出处
《食品科技》
CAS
北大核心
2014年第8期246-250,共5页
Food Science and Technology
基金
国家"十二五"科技支撑计划课题(2012BAD31B00)
广东省科技计划项目(2012A020100005)
