三种天然保鲜剂对肉中腐败菌和致病菌的抑制效果

Study on Inhibition Effect of Three Natural Preservatives to Spoilage and Pathogenic Bacteria in Meat

以3种革兰氏阴性菌(大肠杆菌、沙门氏菌、铜绿假单胞菌)、6种革兰氏阳性菌(金黄色葡萄球菌、李斯特氏菌、热死环丝菌、枯草芽孢杆菌、戊糖乳杆菌、植物乳杆菌)为肉中腐败菌和致病菌的指示菌,选取nisin、壳聚糖、茶多酚为抑菌剂,采用二倍稀释平板法分别对9种菌测定各自的最低抑菌浓度(MIC)值,并据此采用L9(33)正交试验对抑菌物进行协同抑菌试验,优化后的保鲜剂复合配方为nisin39.1mg/L、茶多酚78.1mg/L、壳聚糖469mg/L,为复合保鲜剂的开发及应用提供了理论依据。

Three strains of gram-negative bacteria （Escherichia coli, Salmonella enteritidis, Pseudomonas aeruginosa） and six strains of gram-positive bacteria （Staphylococcus aureus, Listeria monocytogenes, Brochothrix thermosphacta, Bacillus subtilis, and two strains of lactic acid bacteria （LactobaciUus pentosus, Lactobacillus plantarum） were selected as indicators of spoilage and pathogenic bacteria in meat. Nisin, tea polyphenol （TP） and chitosan, as the natural antibiotic material, were used to evaluate the minimum inhibitory concentration （MIC） of those bacteria （about 106 CFU/mL of each strain） respectively by the serial two-fold agar dilution method. And the optimum combined ratio which was 39.1 mg/L of nisin, 78.1 mg/L of TP, 469 mg/L of chitosan was determined by the L9 （33 ） orthogonal test based on the MICs. This article was looked forward to the direction of the development and the applications of compound preservatives.