食品加工环境因素对双歧杆菌细菌素BB04抑菌作用的影响
Effect of environmental factors in food processing on the inhibitory actvity of bifidocin BB04
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摘要: 为预测双歧杆菌细菌素BB04在食品工业中的实际应用效果,本研究分别从抑菌效果和吸附特性两个角度探讨了食品加工过程中常涉及到的温度、p H和盐等因素对细菌素作用于敏感菌单核细胞增生李斯特菌（Listeria monocytogenes）的影响。结果表明:细菌素对单核细胞增生李斯特菌作用方式为杀菌;37℃、p H6.0时,抑菌效果最佳;实验所选取的Na Cl、KCl、Mg Cl2、Ca Cl2四种盐对细菌素的抑菌作用都有一定协同效应,各盐之间及同种盐内不同浓度间差异显著（p<0.05）。吸附特性实验结果发现,p H对该细菌素吸附单核细胞增生李斯特菌细胞有一定影响,在p H6.0吸附效果最佳,吸附率可达91.40%;所选取的四种盐对细菌素的吸附作用都有一定拮抗效应,各盐之间及同种盐内不同浓度间差异显著（p<0.05）;温度对其吸附作用影响不显著（p>0.05）。研究结果为该细菌素在食品防腐保鲜中合理应用提供一定的科学依据和理论参考。Abstract: In order to predict the practical application of bifidocin BB04 in the food industry,the influence of temperature,p H and salts in food processing on the inhibitory actvity and adsorption properties of bifidocin BB04 agianst Listeria monocytogenes was studied. Results showed that the mode of action of bacteriocins against L. monocytogenes was bactericidal. The remarkable reduction inactivity was observed at 7 ℃ and p H6.0. The difference between various salts was significant(p<0.05),as well as the difference between three different concentrations of the same salt. Adsorption tests showed that p H had a certain effect on the adsorption of bacteriocins act on L. monocytogenes cells. The highest adsorption rate(91.40%) was occurred at p H 6.0.The difference between various salts was significant(p<0.05),as well as the difference between three different concentrations of the same salt while the influence of temperature on the adsorption effect was not significant(p>0.05). Results provide certain scientific basis and theoretical reference for bacteriocins reasonable application in food preservation.
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