壳低聚糖对牛乳的抑菌作用研究

Study on inhibitant activities of chitosan oligosaccharide against microbes from milk

目的:是研究壳低聚糖对牛乳中微生物的抑制作用。方法:采用邓肯氏新复极差法比较不同浓度的壳低聚糖对牛乳中细菌总数、嗜冷菌数、芽孢数及耐热芽孢数的抑制作用和不同浓度的壳低聚糖对牛乳中美兰变色时间的影响。结果:壳低聚糖能显著地抑制牛乳中细菌的增长(P<0.05),其最好的抑菌质量浓度为50g/L;壳低聚糖能显著地抑制牛乳中嗜冷菌的增长(P<0.05),其最好的抑菌质量浓度为50g/L;壳低聚糖对牛乳中耐热芽孢和芽孢没有显著的影响(P>0.05);加入壳低聚糖后明显地延长牛乳中美兰变色的时间。结论:壳低聚糖对牛乳中微生物的增长具有显著的抑制性,且随着浓度的增大其抑制性增强。

Objective： The inhibitant effect of the chitosan oligosaccharide against microbes from milk was studied. Method： The inhibitant effect of the chitosan oligosaccharide against the medium bacterial count, psychrophile, bacillus, thermophilic bacillus from the fresh milk and the time of the methylene blue test was studied. Result： The result of the experiment showed that the chitosan oligosaccharide had significant inhibitant activities against the the medium baterial count, psychrophile from the the fresh millk（P〈0.05）, but had maked inhibitant activities against the bacillus, thermophilic bacillus （P〉0.05）, the accession of the chitosan oligo-saccharide could prolong the time of the methylene blue test obviously. Conclusion： The chitosan oligo-saccharide had remarkable inhibitory on the growth of microorganisms in milk.