聚赖氨酸对产气荚膜梭菌的抑菌研究

产气荚膜梭菌(Clostridiumperfringens)是真空包装熟肉制品中最常见的一种厌氧污染菌。研究表明,ε-聚赖氨酸对其具有很强的抑制作用,在最适抑菌pH下(pH6.5),ε-聚赖氨酸对产气荚膜梭菌的最小抑菌浓度(MIC)为0.025%;高价金属阳离子对ε-聚赖氨酸的抑菌活性有明显的抑制作用,而EDTA则可以络合高价金属离子,增强其抑菌作用。将0.01%的EDTA和0.01%的ε-聚赖氨酸复合使用时可完全抑制产气荚膜梭菌的生长繁殖。

Clostridium perfringens is a common spoilage bacteria species causing spoilage of vacuum packaged cooked meat products.ε-Polylysine has strong inhibition to the growth of Cl. perfringens, and its MIC is 0.025% at the optimum pH of 6.5. High valence metal ions have obvious negative effect on the inhibition while EDTA can chelate high valence metal ions and increase the inhibition. A combination of only 0.01% EDTA and 0.01% s-polylysine can completely inhibit the growth of Cl. Perfringens.