摘要
为明确乳杆菌源抗菌肽粗提粉在食品加工、贮藏过程中的应用,先测定其抑菌谱,然后以白假丝酵母菌为指示菌,从最低抑菌浓度(MIC)、温度、pH、盐浓度、反复冻融以及贮藏时间等方面对粗提粉进行相对抑菌活性评估,然后进行安全性评价。结果表明,乳杆菌源抗菌肽粗提粉具有广谱抑菌性;其热稳定性良好,121℃处理20 min仍可保持79.68%的相对抑菌活性;在pH 2~6处理4 h后,可保持90%以上的相对抑菌活性,pH 10~12处理4 h后,几乎完全失活;盐的质量浓度达到0.8 mg/mL时,相对抑菌活性显著降低(P<0.05);在不同温度、不同贮藏时间,相对抑菌活性无显著变化(P>0.05);经-20℃反复冻融5次后的相对抑菌活性同样无显著性差异(P>0.05)。安全性评价证实粗提粉属无毒、安全级别。结论:乳杆菌源抗菌肽粗提粉稳定性好,适用范围广,可作为生物防腐剂应用于食品领域。
In order to clarify the application potential and application scope of crude powder in food processing and storage,the antibacterial spectrum was first determined.Using Candida albicans as the indicator bacteria,the relative antibacterial activity of crude powder was evaluated from the minimum inhibitory concentration,temperature,pH,salt concentration,repeated freezing and storage time,and finally the safety evaluation was conducted.The results showed that,crude powder of Lactobacillus-derived antimicrobial peptide has broad-spectrum antibacterial properties;With its good thermal stability,121℃still maintain 79.68%relative antibacterial activity for 20 min;pH 2-6 treatment maintained over 90%of the relative antibacterial activity after 4 h,almost complete inactivation after 4 h of pH 10-12 treatment;When the salt mass concentration reaches 0.8 mg/mL,the relative antibacterial activity was significantly reduced(P<0.05);The relative antibacterial activity had no significant change after storage at different low temperatures for different time(P>0.05);The relative antibacterial activity after repeated freezing and thawing 5 times at-20℃was also not different(P>0.05);The safety evaluation confirmed that crude powder belongs to the actual non-toxic safety level.In conclusion,it can be seen that the crude powder of Lactobacillus-derived antimicrobial peptide has good stability and a wide range of applications,and has broad application prospects as a biological preservative in the food field.
作者
杜旭婷
岳子尧
董晶
李恋
满都拉
孙子羽
陈忠军
Du Xuting;Yue Ziyao;Dong Jing;Li Lian;Mandlaa;Sun Ziyu;Chen Zhongjun(College of Food Science and Engineering,Inner Mongolia Agricultural University,Hohhot 010018)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2024年第1期110-118,共9页
Journal of Chinese Institute Of Food Science and Technology
基金
内蒙古自治区自然科学基金项目(2020ZD13)
内蒙古自治区科技计划项目(2021GG0083)。
关键词
乳杆菌
抗菌肽粉
抑菌活性
安全性评价
Bacillus lactis
antimicrobial peptide powder
bacteriostatic activity
safety evaluation
