生物抑菌剂抑制大肠埃希菌效果研究

Effect of Bio-Inhibitor on Inhibition against Escherichia coli

为研究生物防腐剂壳聚糖、ε-聚赖氨酸、乳酸链球菌素（Nisin）能否代替化学性食品防腐剂,通过敏感性测定、杀菌动力学测定、正交优化实验、应用效果试验,研究了其对指示菌大肠埃希菌的抑制效果。结果表明,壳聚糖、Nisin、ε-聚赖氨酸的最小抑菌浓度分别为10、2.5、0.078mg/mL。当壳聚糖、Nisin、ε-聚赖氨酸的浓度分别为5、0.04、0.01mg/mL时对大肠埃希菌的抑制作用最好,在这一最佳组合条件下对大肠埃希菌杀菌率达88.57%。

Whether bio-preservatives chitosan, ε-poly-L-lysine, and nisin can substitute for chemical preservatives in food, their inhibitive effect against E. coli through the determination of the sensitivity, bactericidal dynamics, orthogonal experimental optimization and application effect experiment were studied. The results showed that minimum inhibitory concentrations of chitosan, nisin, and ε-poly-L-lysine were 10 mg/mL, 2.5 mg/mL, and 0.078 mg/mL respectively. The sterilization effect on E. coli was best when concentrations of the chitosan, nisin, and ε-poly-L-lysine were 5 mg/mL, 0.04 mg/mL, and 0.01 mg/mL respectively, the bactericidal rate was up to 88.57% under this optimal combination conditions.