ε-聚赖氨酸的抑菌作用及在保鲜中的应用

Study on Antibacterial Action of ε-Poly-L-lysine and Its Application in Preservation of Sliver Carp Surimi

通过发酵罐(5L)生产,得到粗品ε-聚赖氨酸;采用牛津杯法和平板稀释法测定了其对常见菌的抑菌特性;探讨了ε-聚赖氨酸经高温处理后及与其它防腐剂复合后的抑菌特性,并研究了其在鱼糜保鲜方面的应用。结果表明:提取的ε-聚赖氨酸具有广谱抗菌性,其对G+菌、G-菌、真菌都有一定抑制效果;经80、100、121℃处理后的ε-聚赖氨酸抑菌效果基本没有变化,表明其具有较好的热稳定性能;与0.1%醋酸的复合抑菌效果好,与0.1%甘氨酸的复合抑菌效果次之;在鱼糜保鲜方面,ε-聚赖氨酸也有很好的抑菌效果,是一种有效的天然食品防腐剂。

Crude product of s-poly-L-lysine by producted by 5-L fermenter; The antibacterial activities of s-poly-L-lysine on common bacteria were determined by Oxford cup assay and dilution-plate methods. The effect of temperature on antibacte- rial activity ofs-poly-L-lysine, the activity of combination of it with acetic acid or glycine, and its application in the preservation of sliver carp surimi were studied. The results showed that ε-poly-L-lysine has a wide antibacterial spectrum and can inhibit gram- negative, gram-postive bacteria and fungi; ε-Poly-L-lysine is good themal stabitity when temperature is 80, 100, 121 ℃; The antibacterial activity of ε-poly-L-lysine is enhanced by combination with acetic acid or glycine; ε--Poly-L-lysine has good preservation effect for sliver carp surimi and is an effective natural food preservative.