摘要
以抑制啤酒污染菌为指标对过氧化氢法制备褐藻胶寡糖条件进行优化。对褐藻胶降解的反应时间、温度、过氧化氢浓度以及底物浓度进行优化,将不同条件制备的寡糖添加到MRS培养基中对一株啤酒污染菌(Lactobacillus brevis 49)进行抑菌试验,制备出具有最高抑菌活性褐藻胶寡糖。结果表明:反应50min、温度70℃、过氧化氢浓度5%(v/v)和底物浓度1.5%(w/v)的条件下,制备的褐藻胶寡糖对啤酒污染菌生长具有最优的抑制效果。进一步将不同浓度该寡糖添加到接有混合污染菌的啤酒中,当寡糖浓度达到0.25%(w/v)时能够完全抑制污染菌生长,防止啤酒浑浊。
Optimization of preparation of alginate oligosaccharides by method of H2O2 for bacteriostasis of beer bacteria. The response time, temperature,concentration of H2O2 and concentration substrate of preparation of alginate oligosaccharides were optimized. The alginate oligosaccharides of preparation of different conditions were added to MRS medium and the bacteriostasis of Lactobacillus brevis 49 was tested for confirming high antibacterial activity of oligosaccharides. The results showed that alginate oligosaccharides have optimal antibacterial effect under reaction for 50 minutes. 70℃, 5% （v/v） H2O2 and 1.5% （w/v） alginate. The different concentration oligosaccharides were added to beer containing mixed beer bacteria strains. The 0.25% （w/v） oligosaccharides can complete inhibition beer bacteria and prevent beer turbidity.
出处
《中国食品添加剂》
CAS
北大核心
2015年第6期130-133,共4页
China Food Additives
基金
大连市科学技术基金
项目编号:2013J21DW0070
国家自然科学基金
项目编号:3140168
关键词
啤酒
褐藻胶寡糖
抑菌活性
条件优化
beers alginate oligosaccharides
bacteriostatic activity
optimization
