摘要
分别采用分光光度法、菌体量法以及孔扩散法研究了乳过氧化物酶(LP)的抑菌作用。结果表明,LP对常见的几种食品污染菌均有一定的抑制作用,其中,LP对黄曲霉的抑制作用最显著,4μg/mL就能完全抑制其生长;在中性偏酸性环境中的抑菌活性比碱性环境的抑菌活性强;一定温度内处理不影响LP的抑菌活性;在中性条件下抑制供试革兰阴性菌、霉菌和酵母菌的能力强于Nisin,且LP和Nisin具有协同抗菌作用。
The antibacterial action of lactoperoxidase was studied by spectrophotometric method, aperture pervasion method, and dry cell weight method in this paper. It is shown that lactoperoxidase had a notable inhibiting microorganism activity against food pollutant bacteria, especially on Aspergillus flavus, the complete antibacterial concentration was 41ag/mL. Antibacterial action in neutral and low acid environment were stronger than those in the high alkali environment. Antibacterial action of LP would not be affected in a certain temperature scope. Anti-G-, anti- mold and anti-yeast fungus activities of LP were better than Nisin in neutral environment,as well LP and Nisin had synergetic antibacterial action.
出处
《食品科技》
CAS
北大核心
2007年第8期77-80,共4页
Food Science and Technology
